Name: Greek Lemon Chicken Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 1 medium onion (diced); 1 medium carrot (diced); 2-3 celery stalks (diced); 2-3 garlic cloves (finely chopped); 2 bay leaves; 2 chicken breasts (about 12 oz / 350 g total); 6 cups 1.5 liter chicken stock; ¾ cup 175 g orzo; Juice of 1 lemon; 2 egg yolks; A handful fresh dill; Salt and freshly ground black pepper to taste

Craving comfort food with a zesty twist? This Greek Lemon Chicken Soup, also known as Avgolemono, is the ultimate cozy classic. Made with tender chicken, fluffy rice, and a rich blend of egg yolks and fresh lemon juice, this creamy lemon chicken soup delivers bold flavor without using any cream. Whether you call it Greek lemon chicken, lemon soup, or simply your new favorite dinner recipe, this Mediterranean dish is light, wholesome, and ready in under 30 minutes. Perfect for chilly nights or an easy weeknight meal!

Why You’ll Love This Greek Lemon Chicken Soup

Whether you’re new to Mediterranean cooking or already a fan of bold yet balanced flavors, this soup is a must-try:

Creamy Without Cream: Thanks to the traditional avgolemono technique, whipped egg yolks lend a rich, velvety texture without adding heaviness.
Bright & Zesty Flavor: Fresh lemon juice gives this soup a clean, citrusy lift that cuts through the savory richness beautifully.
Hearty and Nourishing: Packed with protein-rich chicken, tender rice, and fresh vegetables, this soup is a complete and satisfying dinner recipe.
Quick & Easy: Ready in under 30 minutes using just one pot, making it an ideal meal for busy weeknights.
Perfect for All Seasons: Light enough for spring and summer, yet warm and cozy for fall and winter.

Ingredients You’ll Need

Here’s everything that goes into making the best Greek Lemon Chicken Soup:

Chicken Broth – The flavorful base that ties everything together.
Fresh Lemon Juice – Brings brightness and signature tang.
Shredded Carrots – Adds color and a hint of sweetness.
Onion & Celery – Classic aromatics that add savory depth.
Chicken Soup Base – Optional, for a deeper chicken flavor.
Ground White Pepper – Subtle heat without overpowering the lemon.
Margarine & All-Purpose Flour – For a lightly thickened consistency.
Egg Yolks – Whisked and tempered to create that creamy, dreamy texture.
Cooked White Rice – Makes the soup hearty and comforting.
Cooked Chicken Meat – Diced or shredded; rotisserie works great!
Lemon Slices – For garnish and an extra pop of fresh flavor.

How to Make Greek Lemon Chicken Soup

This one-pot dinner recipe comes together in just a few steps:

1. Simmer the Base

In a large soup pot, combine chicken broth, lemon juice, carrots, onion, celery, chicken soup base, and ground white pepper. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, until the vegetables are soft and fragrant.

2. Thicken the Soup

Make a roux by mixing margarine with flour in a bowl until smooth. Slowly stir it into the simmering soup and continue to cook for 8–10 minutes, stirring frequently, until the mixture thickens slightly.

3. Prepare the Avgolemono

In a separate bowl, beat the egg yolks until pale. Carefully ladle in a bit of hot soup while whisking constantly to temper the eggs. Slowly pour the egg mixture back into the soup pot while stirring. Do not let it boil—just heat gently until thickened and creamy.

4. Add the Good Stuff

Stir in the cooked white rice and diced chicken. Heat gently until everything is warmed through.

5. Serve with a Citrus Twist

Ladle the soup into bowls and top each with a slice of lemon. Garnish with chopped fresh parsley or dill if desired.

Storage & Make-Ahead Tips For Greek Lemon Chicken Soup

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Cool the soup completely and freeze in individual containers for up to 3 months.
Reheat: Gently warm on the stovetop without boiling to preserve the creamy texture.

Recipe Variations

Feel like putting your own spin on this Greek favorite? Here are some easy swaps:

Protein Swap: Use chicken thighs or shredded rotisserie chicken.
Grains: Sub white rice with orzo, quinoa, or even cauliflower rice.
Creamy Boost: Stir in a little Greek yogurt at the end for extra richness.
Add Greens: Toss in baby spinach, kale, or zucchini for extra nutrients.
Flavor Up: Garnish with fresh dill, cracked black pepper, or chili flakes for a kick.

FAQs About Greek Lemon Chicken Soup

Can I use pre-cooked chicken?
Yes, rotisserie or leftover chicken works perfectly in this Greek Lemon Chicken Soup. Just shred or dice it before adding.

How do I prevent the eggs from curdling?
Temper the egg yolks by slowly adding hot broth while whisking vigorously, then incorporate them gently into the dinner recipe.

Can I make this dinner recipe gluten-free?
Yes, use a gluten-free flour blend or skip the flour and thicken with a cornstarch slurry for a gluten-free Greek Lemon Chicken Soup.

Is this soup good for meal prep?
Absolutely! Prepare it up to 24 hours in advance and store in the fridge for an easy dinner recipe throughout the week.

Can I use whole eggs instead of yolks?
Yolks create the creamiest texture, but you can use whole eggs. The soup may be slightly less rich.

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Conclusion

This Greek Lemon Chicken Soup is the perfect dinner recipe for cozy nights or busy weeknights, offering a burst of lemony flavor and creamy comfort in every bowl. Whether you’re dreaming of Greece or simply craving a nourishing meal, this Greek Lemon Chicken Soup will warm your heart and soul. Try it today and make it a staple in your kitchen!