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If there’s one soul-soothing bowl that never fails to bring warmth and comfort to the table, it’s this Greek Lemon Chicken Soup Recipe. Bursting with bright lemony zest, tender chicken, and delicate orzo soaking up all those rich, savory flavors, this soup is the perfect balance of fresh and nurturing. Whether you’re feeling under the weather or just craving something homemade and wholesome, this Greek Lemon Chicken Soup Recipe is guaranteed to feel like a hug from the inside out.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a breeze, and each element plays a crucial role in building the soup’s vibrant character. From the refreshing lemon juice that adds zing, to the hearty chicken and orzo providing body and texture, these simple staples come together to make something truly special.
- 8 cups chicken broth: The rich, savory base that infuses every spoonful with warming depth.
- ½ cup fresh lemon juice: Adds a bright, tangy lift that defines the soup’s signature flavor.
- ½ cup shredded carrots: Brings sweetness and a lovely pop of color to the broth.
- ½ cup finely chopped onion: Offers gentle aromatic foundation and subtle sweetness.
- ½ cup finely chopped celery: Adds a refreshing crunch and earthy undertones.
- 1 cup cooked, shredded chicken breast: Tender protein that makes the soup hearty and satisfying.
- ½ cup orzo pasta (or rice): Small pasta pearls that soak up flavors and add pleasing texture.
- 3 large eggs: Combined with lemon juice to create a silky, creamy egg-lemon mixture called avgolemono.
- Salt and freshly ground black pepper, to taste: Essential seasonings to balance and enhance every bite.
- Fresh dill or parsley for garnish (optional): Provides a bright herbal freshness as a finishing touch.
How to Make Greek Lemon Chicken Soup Recipe
Step 1: Sauté the Vegetables
Start by bringing the chicken broth to a boil in a large pot to build a flavorful foundation. Then add the shredded carrots, chopped onion, and celery. Reduce the heat to medium and let the vegetables gently simmer for about 10 minutes. This softens them perfectly and releases their natural sweetness into the broth, creating a wonderfully aromatic and colorful base.
Step 2: Add the Orzo and Chicken
Next, stir in the orzo pasta (or rice, if preferred) along with the cooked, shredded chicken breast. Let everything simmer together for 8 to 10 minutes more, until the orzo is cooked just right — tender yet a little firm to the bite. This step marries the chicken’s heartiness with the comforting pasta, ensuring every spoonful feels wholesome and satisfying.
Step 3: Prepare the Egg-Lemon Mixture
In a separate bowl, whisk the eggs and fresh lemon juice together until beautifully smooth. This mixture, known as avgolemono, is the magic that transforms this soup into a luscious, creamy delight full of complex, tangy flavor without traditional cream. It’s worth taking a moment to get this just right!
Step 4: Temper the Egg Mixture
To avoid scrambling the eggs, slowly ladle about 1 cup of the hot broth into the egg-lemon mixture while whisking constantly. This gentle tempering warms the eggs gradually, so when they return to the pot, they blend smoothly into the soup rather than curdling. It’s a small step that makes a huge difference in texture.
Step 5: Incorporate and Heat Gently
Pour the tempered egg mixture back into the soup pot little by little, stirring continuously. Then heat the soup gently over low heat for a few minutes. Be sure not to let it boil once the eggs are added, as rapid heat can cause the mixture to separate. The result? A silky, creamy broth infused with vibrant lemon and tender chicken in every spoonful.
Step 6: Season and Finish
Finish off by seasoning the soup with salt and freshly ground black pepper to taste. For a final flourish, sprinkle some fresh dill or parsley over each serving if you like a touch of herbal brightness. Now your Greek Lemon Chicken Soup Recipe is ready to warm both body and soul!
How to Serve Greek Lemon Chicken Soup Recipe
Garnishes
Fresh herbs like dill or parsley add a burst of color and subtle flavor contrast that truly elevates the dish. You can also grate a bit of lemon zest on top for an extra citrusy kick. These simple garnishes make the presentation inviting and brighten each spoonful, highlighting the freshness of the lemon.
Side Dishes
Serve this soup with crusty bread or warm pita on the side to soak up every drop of the delicious broth. A light Greek salad with cucumber, tomato, and feta pairs beautifully, balancing the comforting soup with crisp textures and tangy Mediterranean flavors. These sides create a full, satisfying meal with complementary contrasts.
Creative Ways to Present
For a rustic feel, ladle the soup into simple bowls and garnish with a sprig of fresh dill. Opt for a more elegant presentation by serving in petite soup cups at a dinner party, drizzling a little extra lemon juice on the surface for shine. You can even serve it in small glass jars for a charming, casual gathering—any way you present it, this Greek Lemon Chicken Soup Recipe never fails to impress.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it into an airtight container. Stored in the refrigerator, it will keep beautifully for up to 3 to 4 days. The flavors often deepen overnight, so leftovers can taste even better the next day. Just be sure to stir well before reheating.
Freezing
This soup freezes well, but note that the texture of the orzo may soften a bit upon thawing. For best results, freeze the soup without any garnishes in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Warm the soup slowly over low heat, stirring frequently. Avoid boiling to keep the eggs from curdling and preserve that silky texture. If the soup thickens too much after refrigeration, simply stir in a splash of chicken broth or water to get it back to your preferred consistency.
FAQs
Can I use rice instead of orzo in the Greek Lemon Chicken Soup Recipe?
Absolutely! Rice is a common substitute and works wonderfully, giving a slightly different texture but maintaining the soup’s comforting heartiness. Choose a short-grain rice for the best absorption and cook accordingly.
What is avgolemono?
Avgolemono is a classic Greek technique of combining eggs and lemon juice to create a creamy, tangy broth without dairy. It’s the signature component that gives Greek Lemon Chicken Soup its unique flavor and texture.
Can I make this soup vegetarian?
While traditionally made with chicken broth and chicken, you can make a vegetarian version by using vegetable broth and omitting the chicken. Adding some cooked chickpeas or mushrooms can add protein and texture to keep it satisfying.
How do I prevent the eggs from curdling?
Tempering the egg-lemon mixture by slowly whisking in hot broth before adding it back to the pot is key. Also, always heat gently after adding the mixture and avoid boiling to keep the soup smooth and creamy.
Is this soup served hot or cold?
Greek Lemon Chicken Soup is traditionally served hot, making it wonderfully comforting. While some lemon soups can be enjoyed chilled, this recipe really shines warm, especially during cooler weather or when you need something soothing.
Final Thoughts
This Greek Lemon Chicken Soup Recipe has a way of turning simple ingredients into an unforgettable comfort classic. Its bright, tangy flavors paired with tender chicken and silky broth make it a year-round favorite in my kitchen. I can’t recommend it enough — give it a try and enjoy the cozy, wholesome goodness in every spoonful!
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Greek Lemon Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
This Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and aromatic soup made with chicken broth, fresh lemon juice, tender shredded chicken, and orzo pasta. It features a creamy, silky texture achieved by tempering eggs into the hot broth, making it a perfect balance of tangy and savory flavors. Ideal for a light yet satisfying meal, this soup offers a delightful taste of Mediterranean cuisine in just 45 minutes.
Ingredients
Soup Base
- 8 cups chicken broth
- ½ cup fresh lemon juice
- 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 Mixture
- 3 large eggs
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 Vegetables and Simmer: Add shredded carrots, chopped onion, and chopped celery. Reduce heat to medium and simmer for 10 minutes until the vegetables are tender.
- Add Orzo and Chicken: Stir in orzo pasta (or rice) and shredded chicken.
- Cook Orzo: Continue to simmer for 8–10 minutes, or 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.
- Temper the Egg Mixture: Slowly ladle about 1 cup of hot broth into the egg-lemon mixture, whisking continuously to prevent curdling.
- Incorporate Egg Mixture: Gradually pour the tempered egg mixture back into the pot, stirring constantly.
- Heat Gently: Heat the soup gently over low heat for a few minutes, but do not let it boil, to avoid curdling the eggs.
- Season the Soup: Season the soup with salt and freshly ground black pepper to taste.
- Garnish and Serve: Garnish with fresh dill or parsley, if desired, and serve the soup warm.
Notes
- To prevent curdling, always temper the eggs with hot broth before adding them to the soup.
- Orzo can be substituted with rice for a gluten-free option.
- Use fresh lemon juice for the best flavor.
- This soup is best served fresh but can be refrigerated for up to 2 days.
- Garnish with fresh herbs like dill or parsley to enhance the flavor.
