When the weather cools down or you just need something soothing, there’s nothing quite like a warm bowl of soup. This Greek Lemon Chicken Soup, also known as Avgolemono, is one of my absolute favorites for those cozy, comforting meals. It’s rich, creamy (without any cream), and has a bright, zesty flavor from the fresh lemons that makes every spoonful feel like a little bit of sunshine.

The beauty of this soup is how simple and satisfying it is. Whether you’re making it to fight off a cold, warm up on a chilly night, or just enjoy a healthy and flavorful meal, it never disappoints. The combination of tender chicken, soft orzo, and a creamy lemon-egg broth creates the perfect balance of hearty and light.

WHY YOU’LL LOVE THIS GREEK LEMON CHICKEN SOUP

This recipe comes together with basic ingredients you probably already have on hand, but the end result tastes like you’ve been cooking for hours. The secret lies in the unique Greek technique of tempering eggs with hot broth to create a naturally thickened, silky soup. It gives the soup its signature creaminess without adding any dairy.

Plus, it’s flexible. You can use orzo or rice depending on your preference, swap in chicken ham for a slightly different flavor, and adjust the lemon to make it as tangy as you like. This makes it easy to customize and perfect for any night of the week.

INGREDIENTS YOU’LL NEED

Let’s take a moment to gather everything before we get started:

• 1 lb (450g) cooked and shredded chicken breast (or chicken ham if you prefer)
• 8 cups chicken broth
• 1 cup orzo pasta (or rice if preferred)
• 3 large eggs
• 3 large lemons, juiced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup carrots, diced
• 2 celery stalks, diced
• Salt and pepper to taste
• 2 tablespoons fresh dill or parsley, chopped

THE BENEFIT OF PREPPING AHEAD

Before you turn on the stove, it’s always a good idea to have everything prepped. Dice your vegetables, juice the lemons, shred the chicken, and measure out your ingredients. Once the cooking starts, this soup comes together fairly quickly, and having everything ready will make the process smooth and enjoyable.

LET’S GET STARTED: THE FIRST STEPS

STEP 1: SAUTÉ THE VEGETABLES

Heat the olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5 to 6 minutes, stirring occasionally, until the vegetables have softened and started to release their flavors.

STEP 2: ADD THE GARLIC

Next, add the minced garlic and cook for about 30 seconds. This quick sauté releases the garlic’s aroma and adds a deep, savory flavor to the base of the soup.

STEP 3: ADD THE CHICKEN BROTH

Pour in the chicken broth, stirring to combine. Turn up the heat and bring the mixture to a gentle boil. The broth is the backbone of this soup, and using a high-quality chicken broth really enhances the overall flavor.

STEP 4: COOK THE ORZO OR RICE

Once the broth is boiling, stir in the orzo pasta (or rice, if you prefer). Cook according to the package directions, usually about 8 to 10 minutes, until the pasta or rice is tender but not mushy. Stir occasionally to prevent sticking.

HOW TO FINISH AND PERFECT YOUR GREEK LEMON CHICKEN SOUP

Now that the vegetables are tender and the orzo (or rice) is cooked, it’s time to move on to the most unique and important part of making this Greek Lemon Chicken Soup: tempering the eggs. This is the step that gives Avgolemono its signature creamy, silky texture without adding any cream or dairy.

THE SECRET TO THE CREAMY TEXTURE: TEMPERING THE EGGS

Tempering might sound intimidating, but it’s really just a careful way of combining hot broth with the egg-lemon mixture to prevent the eggs from scrambling. The goal is to slowly bring the eggs up to temperature so they blend smoothly into the soup, thickening it into a rich, velvety broth.

LET’S CONTINUE: TEMPERING AND FINAL TOUCHES

STEP 5: PREPARE THE EGG-LEMON MIXTURE

In a medium-sized bowl, whisk together the three large eggs and the juice from the three lemons. Whisk until the mixture is smooth and fully combined. This creates the flavorful base that will transform your broth into the creamy soup we’re aiming for.

STEP 6: TEMPER THE EGG-LEMON MIXTURE

Now comes the key step. Carefully ladle about 1 cup of the hot broth from your pot into the egg-lemon mixture, whisking constantly as you pour. This gradually warms the eggs and helps prevent them from curdling when they’re added back to the pot.

STEP 7: ADD THE TEMPERED MIXTURE BACK TO THE SOUP

Slowly pour the tempered egg-lemon mixture back into the pot of soup while stirring continuously. This helps evenly distribute the mixture and gently thickens the soup. You’ll notice the broth take on a silky, slightly creamy consistency almost immediately.

STEP 8: ADD THE SHREDDED CHICKEN

Now, stir in the cooked and shredded chicken breast (or chicken ham, if you’re using that option). Let it heat through for about 3 to 4 minutes. The chicken absorbs the bright flavors of the lemon and blends perfectly with the creamy broth.

STEP 9: SEASON AND FINISH

Season the soup with salt and pepper to taste. Finally, add the freshly chopped dill or parsley, which brings a bright, fresh touch to the rich flavors of the soup.

STEP 10: SERVE HOT

Ladle the soup into bowls and serve immediately while it’s warm and comforting. This soup is best enjoyed fresh, when the flavors are vibrant and the texture is at its best.

EXPERT TIPS FOR THE BEST GREEK LEMON CHICKEN SOUP

• Use room temperature eggs: This helps prevent curdling when tempering the mixture.
• Whisk constantly while tempering: Keeping the mixture moving ensures the eggs warm gently and evenly.
• Use freshly squeezed lemon juice: Bottled juice doesn’t offer the same bright, fresh flavor.
• Quality broth matters: A rich, flavorful broth is the backbone of this soup, so use homemade or high-quality store-bought broth for the best results.
• Don’t let the soup boil after adding the eggs: Keep the heat on low to maintain the creamy texture without curdling.

SERVING SUGGESTIONS

This soup pairs beautifully with a simple side of crusty bread or a fresh green salad. You can also serve it alongside roasted vegetables or a light Mediterranean mezze platter for a complete, satisfying meal.

FREQUENTLY ASKED QUESTIONS ABOUT GREEK LEMON CHICKEN SOUP

Even though this soup is straightforward, there are a few common questions that can come up when making it at home. Here are answers to help you make your Greek Lemon Chicken Soup perfectly every time.

1. Can I use uncooked chicken instead of cooked and shredded?

Yes, you can. If you’re starting with raw chicken, simply add the chicken breasts to the broth after sautéing the vegetables. Simmer until the chicken is fully cooked, then remove, shred, and return to the soup before adding the egg-lemon mixture.

2. What is tempering, and why is it important?

Tempering is the process of slowly adding hot liquid to the eggs while whisking to gradually raise their temperature. This prevents the eggs from scrambling and ensures a smooth, creamy soup.

3. Can I make this soup ahead of time?

You can prepare the soup ahead, but it’s best served fresh. If you do make it in advance, reheat gently over low heat without boiling to preserve the creamy texture. Boiling after adding the eggs may cause curdling.

4. What can I substitute for orzo?

If you don’t have orzo, you can use rice, small pasta like ditalini, or even quinoa for a slightly different texture. Adjust cooking times accordingly.

5. How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently. Avoid boiling to maintain the creamy consistency.

6. Can I freeze Greek Lemon Chicken Soup?

Freezing is not recommended for this soup because the egg-lemon mixture may separate and change texture when thawed. It’s best enjoyed fresh or within a few days of making it.

7. Can I make this soup dairy-free and gluten-free?

This recipe is naturally dairy-free. For a gluten-free version, simply replace orzo with gluten-free pasta or rice.

CONCLUSION: A WARM AND COMFORTING BOWL OF GREEK GOODNESS

There’s something incredibly comforting about a bowl of Greek Lemon Chicken Soup. The combination of tender chicken, silky lemon-egg broth, and fresh herbs creates a meal that feels both nourishing and luxurious. Whether you’re making it to fight off a cold, serve to guests, or enjoy a quiet night in, this soup delivers bright, vibrant flavors with every spoonful.

I hope you give this recipe a try and enjoy the cozy comfort it brings. Feel free to share your experience, any variations you tried, or your favorite way to serve it. This classic Greek soup is sure to become a favorite in your kitchen just as it is in mine.

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