Greek Lemon Chicken Soup Recipe

Greek Lemon Chicken Soup, or Avgolemono, is a silky, tangy, and nourishing dish that’s a staple in Greek cuisine. Its creamy texture comes not from dairy but from an egg-lemon mixture that’s gently blended into the broth, creating a luxurious and comforting soup. This dish is perfect for chilly days, light dinners, or whenever you need a bowl of wholesome goodness.

Let’s dive into the step-by-step guide to make this Greek classic!

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 cup cooked chicken, shredded or diced
• ¾ cup uncooked rice (or orzo pasta)
• 3 large eggs
• 3 tablespoons fresh lemon juice (about 1–2 lemons)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• Fresh dill or parsley, chopped (optional, for garnish)

Step-by-Step Instructions

Step 1: Sauté Aromatics

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté for 3–4 minutes until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Simmer the Base

1. Pour in the chicken broth and bring it to a boil.
2. Stir in the uncooked rice (or orzo) and reduce the heat to a simmer.
3. Cook for 15–20 minutes, or until the rice is tender. Stir occasionally to prevent sticking.

Step 3: Add the Chicken

1. Stir the shredded or diced chicken into the pot and let it heat through.
2. Taste and adjust the seasoning with salt and pepper.

Step 4: Prepare the Avgolemono Mixture

1. In a medium bowl, whisk the eggs until frothy.
2. Gradually whisk in the fresh lemon juice.
3. Slowly ladle 1 cup of the hot soup broth into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.

Step 5: Thicken the Soup

1. Reduce the heat of the soup to low.
2. Slowly pour the tempered egg-lemon mixture into the pot, stirring continuously.
3. Allow the soup to warm gently (do not boil), as this will thicken it to a creamy consistency.

Step 6: Serve and Enjoy

1. Ladle the soup into bowls and garnish with fresh dill or parsley if desired.
2. Serve with warm crusty bread or pita for a complete meal.

Serving and Storage Tips

Serving:

• Pairs well with: A Greek salad or roasted vegetables.
• Portion size: This recipe serves 6–8 people generously.

Storage:

• Refrigerate: Store leftover soup in an airtight container for up to 3 days.
• Freeze: Avoid freezing as the egg-lemon mixture may separate when reheated.

Reheating:

• Warm the soup gently on the stovetop over low heat, stirring occasionally. Avoid boiling, as it can cause the eggs to curdle.

Helpful Notes

• Rice Options: Long-grain white rice or basmati rice works well. For a gluten-free option, use quinoa. Orzo pasta is a classic alternative for a heartier texture.
• Chicken Preparation: Use leftover roast chicken or rotisserie chicken for convenience. Alternatively, poach chicken breasts in the broth before adding the rice.
• Lemon Adjustments: Add more or less lemon juice depending on your taste preference for tanginess.
• Texture Tip: Blend a portion of the soup for an even creamier consistency before adding the avgolemono mixture.

Tips from Well-Known Chefs

• Chef Maria’s Tip: “Always temper the egg mixture carefully to prevent curdling. Whisking constantly while adding the hot broth is key.”
• Chef Dimitri’s Tip: “For an extra flavor boost, simmer the soup with a whole bay leaf or a sprig of fresh thyme.”
• Chef Athena’s Tip: “Top each bowl with a drizzle of olive oil and a pinch of smoked paprika for a finishing touch.”

Frequently Asked Questions

1. Can I make this soup dairy-free?

Yes! The soup is naturally dairy-free as it gets its creamy texture from eggs, not cream.

2. What if my soup curdles?

If the egg mixture curdles, blend the soup gently with an immersion blender to restore a smooth texture.

3. Can I use brown rice or quinoa?

Absolutely. Note that brown rice will take longer to cook, so adjust the simmering time.

4. Can I make this vegetarian?

Use vegetable broth and omit the chicken. Add chickpeas or white beans for protein.

5. How do I adjust the soup’s thickness?

For a thinner soup, add more broth. For a thicker soup, use slightly less broth or blend a portion of the rice.

6. Can I add other vegetables?

Yes, diced carrots, celery, or spinach make excellent additions to enhance the flavor and nutrition.

7. Is this soup kid-friendly?

Yes, it’s creamy and mild, but you can adjust the lemon to make it less tangy for young palates.

8. What can I serve alongside this soup?

Pair it with pita bread, tzatziki, or a light mezze platter.

9. Can I use store-bought broth?

Yes, but opt for low-sodium broth to control the salt content.

10. What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the lemony notes beautifully.