Greek Lemon Chicken Soup Recipe
If you’re craving something bright, comforting, and effortlessly delicious, this Greek Lemon Chicken Soup Recipe is about to become your new go-to. Infused with fresh lemon juice, tender shredded chicken, and silky egg ribbons, every spoonful offers a delightful balance of tangy and savory flavors. It’s a heartwarming dish perfect for any day when you want to cozy up with something nourishing yet light. The simplicity of this soup makes it approachable, but its depth keeps you coming back for more. Let’s dive into the magic of this lovely Greek classic!
Ingredients You’ll Need
This recipe is a wonderful example of how a few simple ingredients can transform into something truly special. Each element plays a vital role in building layers of flavor, from the fragrant broth to the fresh lemon’s zing, and the tender chicken’s richness — plus the orzo that adds just the right touch of texture.
- Chicken broth: The flavorful base that brings warmth and depth to the soup.
- Fresh lemon juice: Adds a bright, citrusy punch that defines this soup’s irresistible character.
- Shredded carrots: For sweetness and a pop of vibrant color.
- Finely chopped onion: Brings subtle savoriness and fragrance.
- Finely chopped celery: Adds crunch and freshness to the mix.
- Cooked, shredded chicken breast: Tender protein that makes this soup hearty yet wholesome.
- Orzo pasta (or rice): Small pasta pearls that make each bite satisfying with wonderful texture.
- Large eggs: Whisked with lemon to create the traditional silky egg-lemon sauce known as avgolemono.
- Salt and freshly ground black pepper: To season perfectly and elevate all the flavors.
- Fresh dill or parsley (optional): A fragrant garnish that adds a lovely herbal note and a touch of elegance.
How to Make Greek Lemon Chicken Soup Recipe
Step 1: Sauté the Vegetables
Start by bringing your chicken broth to a boil in a large pot. Once boiling, add your shredded carrots, finely chopped onion, and celery. Reduce the heat to medium and let the vegetables simmer gently for about 10 minutes until tender and fragrant — this is where the base flavor truly starts to develop.
Step 2: Add the Orzo and Chicken
Next, stir in the orzo pasta (or rice, if you prefer) along with the cooked, shredded chicken breast. Allow the soup to continue simmering for 8 to 10 minutes until the orzo is cooked just al dente. This step infuses the broth with savory chicken goodness while giving the orzo a chance to soak up those wonderful flavors.
Step 3: Prepare the Egg-Lemon Mixture
While the soup simmers, whisk together the eggs and fresh lemon juice in a medium bowl until smooth. This mixture will give the soup its signature silky and tangy consistency — a classic feature of Greek cooking known as avgolemono.
Step 4: Temper the Egg Mixture
To prevent the eggs from curdling, slowly ladle about one cup of the hot broth into your egg-lemon mixture while whisking continuously. This process gently raises the temperature of the eggs, ensuring they integrate smoothly when added back to the soup.
Step 5: Incorporate the Egg Mixture
Gradually pour the tempered egg-lemon mixture back into the pot, stirring constantly. Let the soup cook gently over low heat for several minutes, but be careful not to let it boil — this could cause the eggs to scramble. The goal here is a silky, creamy texture that coats the chicken and orzo beautifully.
Step 6: Season and Serve
Finally, season your soup with salt and freshly ground black pepper to taste. For a fresh, herbaceous finish, sprinkle with chopped dill or parsley if you like. Serve your Greek Lemon Chicken Soup Recipe warm and enjoy every soothing, bright spoonful!
How to Serve Greek Lemon Chicken Soup Recipe
Garnishes
While the soup is delightful on its own, adding fresh herbs like dill or parsley can really elevate the dining experience. These delicate garnishes brighten the dish with a pop of color and a fresh, grassy aroma that complements the lemon beautifully.
Side Dishes
This soup pairs wonderfully with a slice of crusty bread or warm pita, perfect for dipping and soaking up every last bit of broth. A simple Greek salad or a side of roasted vegetables keep the meal balanced and bring additional textures and flavors to the table.
Creative Ways to Present
For a charming touch, serve the soup in individual bowls with a small wedge of lemon on the side for guests to add extra zing if desired. You can also sprinkle toasted pine nuts on top for a bit of crunch and a nutty flair. Presentation is a great way to impress, even with such a humble, homey soup.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, making the next-day experience just as wonderful. Just be sure to keep cooled soup chilled promptly after serving.
Freezing
Because of the delicate egg-lemon mixture, freezing Greek Lemon Chicken Soup Recipe isn’t ideal — the texture of the eggs can change when frozen and thawed. If you do freeze it, expect some slight separation and reheat gently with whisking to bring it back together.
Reheating
Warm leftovers gently on the stove over low heat, stirring occasionally. Avoid boiling to keep the smooth texture intact. If the soup seems too thick, add a splash of broth or water to loosen it up to your liking.
FAQs
Can I use rice instead of orzo in the Greek Lemon Chicken Soup Recipe?
Absolutely! Rice is a fantastic substitute if you don’t have orzo on hand. Just keep an eye on cooking times as rice may take a bit longer to become tender.
Is Greek Lemon Chicken Soup Recipe suitable for freezing?
Due to the egg and lemon mixture, freezing is not usually recommended because it can alter the soup’s creamy texture, but gentle reheating and stirring can help if you do freeze some.
How can I make this soup vegetarian?
You can use vegetable broth and omit the chicken, then add extra vegetables or beans for protein. The lemon and egg mix will still provide that signature silky texture and tang.
Can I prepare the egg-lemon mixture in advance?
It’s best to whisk the eggs and lemon juice fresh before tempering with hot broth to ensure the mixture stays smooth and doesn’t curdle in the soup.
What’s the best way to avoid curdling when mixing the eggs in?
Tempering the eggs by slowly adding hot broth while whisking continuously is the key to preventing curdling. Also, heat the soup gently after adding the mixture without bringing it to a boil.
Final Thoughts
There’s something truly comforting and uplifting about this Greek Lemon Chicken Soup Recipe that makes it a treasured classic in any kitchen. It’s simple to prepare, packed with vibrant flavors, and soothing on even the chilliest days. I hope you enjoy making and sharing it as much as I do — it’s the kind of recipe that feels like a warm hug in a bowl, time after time.
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Greek Lemon Chicken Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and tangy soup made with chicken broth, fresh lemon juice, tender vegetables, shredded chicken, and orzo pasta. This traditional Greek recipe features an egg-lemon sauce that thickens the broth into a creamy, velvety texture without any cream. Perfect for a light lunch or a soothing dinner, it delivers a delightful balance of bright citrus flavor and hearty ingredients in about 45 minutes.
Ingredients
Soup Base
- 8 cups chicken broth
- ½ cup shredded carrots
- ½ cup finely chopped onion
- ½ cup finely chopped celery
Main Ingredients
- 1 cup cooked, shredded chicken breast
- ½ cup orzo pasta (or rice)
Egg-Lemon Mixture
- 3 large eggs
- ½ cup fresh lemon juice
Seasoning and Garnish
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh dill or parsley for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot, bring the chicken broth to a boil. Add the shredded carrots, chopped onion, and chopped celery, then reduce heat to medium and simmer for about 10 minutes until the vegetables are tender.
- Add the Orzo and Chicken: Stir in the orzo pasta (or rice) and the cooked, shredded chicken. Continue to simmer for 8 to 10 minutes until the orzo is cooked al dente.
- Prepare the Egg-Lemon Mixture: In a medium bowl, whisk together the eggs and fresh lemon juice until smooth and well combined.
- Temper the Egg Mixture: Slowly ladle about 1 cup of hot broth from the soup into the egg-lemon mixture, whisking continuously to prevent the eggs from curdling.
- Incorporate the Egg Mixture into the Soup: Gradually pour the tempered egg mixture back into the soup pot, stirring constantly to evenly distribute it without forming curds.
- Heat Gently: Warm the soup over low heat for a few minutes, being careful not to let it boil, as boiling may cause the eggs to curdle and the soup to separate.
- Season and Serve: Adjust the seasoning with salt and freshly ground black pepper to taste. Garnish with fresh dill or parsley if desired, and serve the soup warm for a comforting meal.
Notes
- Temper the eggs slowly to prevent curdling and achieve a smooth, creamy soup texture.
- Orzo can be substituted with rice or small pasta shapes if preferred.
- Use fresh lemon juice for the best bright and tangy flavor.
- Do not allow the soup to boil after adding the egg mixture to avoid separation.
- Leftover soup can be refrigerated for up to 3 days and gently reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
