Greek Lemon Chicken Soup
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!
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
Instructions
- 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.
- 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.
- 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.
- Add the Good Stuff: Stir in the cooked white rice and diced chicken. Heat gently until everything is warmed through.
- 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.
Notes
- 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.