If you’re craving a bowl of comfort that sings with bright, fresh flavors, this Greek Lemon Chicken Soup Recipe is one you absolutely need to try. It’s a warm, soothing soup with tender chicken, delicate orzo pasta, and the unmistakable zing of lemon, all rounded out by fragrant fresh dill. This soup isn’t just delicious; it’s a gentle hug in a bowl that’s perfect for any season. The balanced simplicity of the ingredients comes together in a way that feels both nourishing and special, making it a beloved classic on any dinner table.
Ingredients You’ll Need
The beauty of this Greek Lemon Chicken Soup Recipe lies in its simple, wholesome ingredients. Each one plays a vital role, whether it’s adding depth to the broth, a fresh pop of color, or a perfect texture that makes each spoonful a delight.
- 1 tablespoon olive oil: Adds a subtle fruity richness and helps sauté the veggies to perfection.
- 1 medium onion, diced: Brings natural sweetness and a foundational flavor to the soup.
- 1 medium carrot, diced: Offers a touch of earthiness and vibrant color.
- 2-3 celery stalks, diced: Adds a gentle crunch and aromatic base.
- 2-3 garlic cloves, finely chopped: Infuses the soup with savory warmth and depth.
- 2 bay leaves: Provide a subtle, herbal undertone that enhances the broth.
- 2 chicken breasts (about 12 oz / 350 g total): Delivers tender, lean protein that makes the soup hearty and satisfying.
- 6 cups (1.5 liter) chicken stock: Forms the flavorful liquid backbone of the soup.
- Salt and freshly ground black pepper, to taste: Essential for seasoning and bringing all the flavors together.
- ¾ cup (175 g) orzo: This small pasta adds lovely texture and soaks up the delicious broth.
- Juice of 1 lemon: The star ingredient for that bright, refreshing lemon punch.
- 2 egg yolks: Create a creamy, silky texture without the heaviness of cream.
- A handful fresh dill: Adds a fresh, herbaceous finish that’s signature to this Greek classic.
How to Make Greek Lemon Chicken Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large stock pot over medium heat. Toss in your diced onion, carrot, and celery, cooking them gently for about 8 to 10 minutes. The goal here is to soften these veggies until they’re fragrant and just starting to caramelize – this builds the flavorful base of your soup and makes every spoonful delightful.
Step 2: Add Garlic and Chicken
Next, stir in the finely chopped garlic and let it cook for a minute until your kitchen is filled with that lovely garlicky aroma. Then add the bay leaves, chicken breasts, and chicken stock. This combination will simmer down into a beautifully rich broth while the chicken cooks tenderly in the pot.
Step 3: Simmer the Soup
Bring your soup to a gentle boil, then lower the heat to medium-low and cover it. Let it simmer for 15 minutes so the chicken cooks through and the flavors can mingle and deepen. This step transforms simple ingredients into a comforting, fragrant broth full of love.
Step 4: Cook the Orzo
Remove the cooked chicken and bay leaves from the pot. Add your orzo pasta to the broth and cook it for about 10 minutes until it’s tender but still has a little bite. The orzo will soak up the lovely lemony broth, making each spoonful extra satisfying.
Step 5: Shred and Return Chicken
While the orzo cooks, shred the chicken using two forks – this shredded chicken is going to add a tender, hearty element to your soup. Stir it back into the pot and mix everything together for that perfect harmony of textures and flavors.
Step 6: Temper the Egg-Lemon Mixture
In a separate bowl, whisk the egg yolks and the fresh lemon juice until smooth. To avoid curdling, slowly ladle one or two scoops of hot broth into the egg mixture while whisking constantly. This tempering step is crucial for creating that luscious, creamy texture that makes this Greek Lemon Chicken Soup Recipe truly unforgettable.
Step 7: Finish the Soup
Gently pour your tempered egg-lemon mixture back into the pot while stirring slowly. Let the soup cook for an additional 5 minutes until it thickens slightly and becomes creamy. Stir in fresh dill, and adjust salt and pepper to your taste. Serve it steaming hot, garnished with a little extra dill if you like, and savor the magic of this classic recipe.
How to Serve Greek Lemon Chicken Soup Recipe
Garnishes
Fresh dill is an absolute must for garnish, adding a burst of color and fresh herbaceous aroma. You can also sprinkle a little cracked black pepper or add a thin slice of lemon on top for an extra visual and flavor boost. A drizzle of good-quality olive oil just before serving elevates the richness beautifully.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or soft pita for dipping. A simple Greek salad with cucumber, tomatoes, and olives can also complement the bright, zesty notes of the soup perfectly, making your meal feel well-rounded and festive.
Creative Ways to Present
Serve this soup in individual rustic bowls or large mugs for a cozy vibe. For something fun, you can serve it in mini bread bowls or decorate the top with playful patterns of fresh dill or a dusting of paprika. It’s a soup that invites sharing and makes any table feel special.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover Greek Lemon Chicken Soup Recipe into airtight containers and refrigerate. It will stay fresh for up to 3 days without losing its beautiful flavors or delicate texture.
Freezing
While you can freeze the soup, it’s best to leave out the orzo if you plan to freeze. Cook the orzo separately to maintain perfect texture, and add it when reheating. Freeze the broth and chicken mixture in suitable containers for up to 3 months.
Reheating
Reheat gently over low heat on the stove, stirring occasionally. Add cooked orzo just before serving to avoid mushiness. If needed, adjust seasonings and freshen up with a splash of lemon juice or a sprinkle of dill to revive that fresh flavor.
FAQs
Can I use different pasta instead of orzo in the Greek Lemon Chicken Soup Recipe?
Absolutely! While orzo is traditional and adds a lovely texture, you can substitute with small pasta shapes like acini di pepe or even small elbow macaroni. Just keep an eye on cooking time to avoid overcooking.
Is this soup suitable for a gluten-free diet?
You can easily make this gluten-free by using gluten-free orzo or substituting with rice or quinoa. The soup’s flavors will remain just as wonderful without wheat pasta.
Can I make this soup vegetarian?
For a vegetarian twist, use vegetable stock and omit the chicken. Consider adding mushrooms or chickpeas for body, and follow the same technique with the egg-lemon mixture for that classic texture.
What if I don’t have fresh dill?
Fresh dill really brightens the soup, but if you don’t have it, dried dill can be used in a pinch—just add it earlier during cooking so it has time to release flavor. Alternatively, fresh parsley can provide a nice herbal note.
How do I prevent the egg from curdling when tempering?
Tempering is all about slowly bringing the eggs to temperature. Whisk the eggs with lemon juice and then add hot broth in small amounts while whisking constantly. This gradual heating prevents the eggs from scrambling when added to the soup.
Final Thoughts
This Greek Lemon Chicken Soup Recipe is one of those dishes that feels like a warm embrace on a chilly day or a bright, light meal on a sunny afternoon. Its simplicity paired with the perfect balance of flavors makes it a timeless favorite. I hope you give this recipe a try and find it as comforting and delightful as I do. Don’t forget to share it with friends and family – it’s soup that brings people together.
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Greek Lemon Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
Description
This Greek Lemon Chicken Soup, known as Avgolemono, is a comforting and creamy soup made with tender chicken, orzo pasta, fresh vegetables, and a tangy lemon-egg sauce. Perfect for warming up on chilly days, this traditional recipe balances bright citrus flavors with soothing broth and fresh dill, delivering a wholesome, satisfying meal in just under an hour.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 garlic cloves, finely chopped
- 2 bay leaves
- 2 chicken breasts (about 12 oz / 350 g total)
- 6 cups (1.5 liters) chicken stock
- Salt and freshly ground black pepper, to taste
Pasta
- ¾ cup (175 g) orzo
Finishing Ingredients
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
Instructions
- Sauté the Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic and Chicken: Stir in the finely chopped garlic and sauté for 1 minute until aromatic. Add the bay leaves, chicken breasts, and chicken stock to the pot.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover with a lid and let it simmer for 15 minutes to allow the chicken to cook through and the flavors to meld.
- Cook the Orzo: Remove the chicken breasts and bay leaves from the pot. Add orzo to the simmering broth. Cook for 10 minutes, until the orzo is tender.
- Shred and Return Chicken: While the orzo is cooking, use two forks to shred the chicken. Return the shredded chicken to the pot, stirring well to combine.
- Temper the Egg-Lemon Mixture: In a medium bowl, whisk together the egg yolks and lemon juice. Carefully ladle 1-2 scoops of hot soup broth into this mixture, whisking constantly to temper the eggs (this prevents curdling).
- Finish the Soup: Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently. Continue cooking for 5 minutes until the soup becomes creamy and slightly thickened. Stir in fresh dill, adjust salt and pepper to taste, and serve immediately garnished with additional dill if desired.
Notes
- Tempering the egg yolks prevents them from scrambling when added to the hot broth.
- You can substitute orzo with other small pasta shapes if desired.
- Fresh dill is traditional, but you can use parsley as an alternative garnish.
- For a richer soup, use homemade chicken stock if possible.
- Adjust the amount of lemon juice to taste for more or less tanginess.
