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Greek Lemon Chicken Soup

Greek Lemon Chicken Soup

Greek Lemon Chicken Soup is a comforting and hearty Greek classic combining tender chicken, bright lemon, and aromatic herbs in a soothing, tangy broth. This wholesome recipe balances fresh lemon juice and zest with creamy egg yolks, tender rice, and savory chicken to create a nourishing meal that warms the soul and is perfect for any day of the year.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Broth and Protein

  • 4 cups chicken broth or stock
  • 1 lb chicken breast or thighs, diced

Grains

  • 1/2 cup short-grain or medium-grain rice

Flavors & Aromatics

  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice (about 1–2 lemons)
  • 2 large egg yolks
  • 2 tablespoons fresh dill or parsley, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the broth and chicken: Heat the chicken broth in a large pot and bring it to a gentle simmer. Add the diced chicken breast or thighs to the pot, cooking until the chicken is tender and fully cooked through.
  2. Sauté aromatics: In a separate pan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until translucent and fragrant to build a deep flavor base for the soup.
  3. Add rice and combine: Stir the rice into the simmering broth with the cooked chicken, then add the sautéed onion and garlic. Simmer gently until the rice is tender but still holds its shape, about 15-20 minutes.
  4. Make the lemon-egg sauce: In a small bowl, vigorously whisk together fresh lemon juice, lemon zest, and egg yolks until smooth. This mixture will create the creamy texture characteristic of the soup.
  5. Temper the sauce and finish: Slowly ladle hot broth from the soup into the lemon-egg mixture while whisking rapidly to warm it without cooking the eggs too quickly. Pour the tempered mixture back into the soup pot off the heat, stirring to combine and thicken the soup gently. Season with salt, pepper, and add fresh herbs to taste. Optionally, drizzle with extra virgin olive oil before serving.

Notes

  • Simmer gently to avoid overcooking chicken and rice, ensuring perfect texture.
  • Temper the egg-lemon mixture slowly with hot broth to prevent curdling or scrambling.
  • Use fresh lemon juice and zest for the brightest, most vibrant flavor.
  • Extra virgin olive oil drizzled on top adds authentic Mediterranean richness.
  • Fresh dill or parsley enhances flavor and adds a traditional Greek flair.
  • Short-grain or medium-grain rice works best as it holds shape while becoming tender.
  • Soup can be stored in the refrigerator up to 3 days or frozen for 2 months (freeze before adding lemon-egg sauce).
  • Reheat gently on low heat, adding broth if needed to loosen texture.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Simmering
  • Cuisine: Greek
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 220
  • Sugar: 1 g
  • Sodium: 700 mg
  • Fat: 8 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 1 g
  • Protein: 20 g
  • Cholesterol: 120 mg

Keywords: Greek Lemon Chicken Soup, Avgolemono, lemon chicken soup, comforting soup, Greek soup, gluten free soup, chicken soup with lemon, classic Greek recipe