Name: Greek Lemon Chicken Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1 lb Chicken breast, boneless and skinless; 1 medium Onion, chopped; 3 cloves Garlic, minced; 2 medium Carrots, sliced; 2 stalks Celery, diced; 4 cups Chicken broth; 1/2 cup Fresh lemon juice; 1/4 cup Fresh dill or parsley, chopped; to taste Salt and pepper; 2 tbsp Olive oil

Jump to Recipe·Print Recipe

Spread the love

Table of Contents

why make this recipe

This Greek Lemon Chicken Soup is warm, bright, and easy to make. It uses simple ingredients and cooks fast. It is a good meal when you want something light but tasty. You can also try a similar light soup like Clean chicken mushroom soup if you want a different flavor.

introduction

This soup is also called avgolemono. It has chicken, lemon, and a creamy egg-lemon mix that makes the broth smooth. The flavor is fresh and comforting. It is great for cold days, when you feel tired, or when you want a simple family meal.

why make this recipe

Make this soup because it is:

Fast to make with simple steps.
Fresh tasting from lemon and herbs.
Light but filling with chicken and vegetables.
Easy to change to your taste.

how to make Greek Lemon Chicken Soup

Here are the basic steps to make the soup:

Cook the onion, garlic, carrots, and celery in olive oil until soft.
Add the chicken and broth, then simmer until the chicken is cooked.
Remove a cup of hot broth and whisk it into beaten eggs and lemon juice to warm the eggs.
Slowly pour the egg-lemon mix back into the pot while stirring to thicken the soup a little.
Add herbs, salt, and pepper. Serve hot.

If you enjoy lemon chicken in other dishes, you may like our Lemon Chicken Romano for another quick lemon chicken idea.

Ingredients :

1 lb Chicken breast, boneless and skinless (Use rotisserie chicken for a quicker option; just shred it into the soup.)
1 medium Onion, chopped
3 cloves Garlic, minced
2 medium Carrots, sliced
2 stalks Celery, diced
4 cups Chicken broth (Vegetable broth can be used as a substitute.)
1/2 cup Fresh lemon juice (For enhanced flavor, consider adding lemon zest.)
1/4 cup Fresh dill or parsley, chopped (Dried herbs can be used in a pinch.)
to taste Salt and pepper (Adjust according to preference.)
2 tbsp Olive oil (For sautéing the vegetables.)

Directions : Preparation

Heat 2 tbsp olive oil in a pot over medium heat.
Add chopped onion, carrots, and celery. Cook 5–7 minutes until soft.
Add minced garlic and cook 1 minute more.
Add chicken breasts and 4 cups chicken broth. Bring to a boil, then lower heat and simmer 15–20 minutes until chicken is done.
Remove chicken. Shred or chop it and return to the pot.
In a bowl, beat 2 eggs (optional) and mix with 1/2 cup lemon juice. Slowly add 1 cup hot broth to the egg-lemon mix, whisking to temper the eggs.
Slowly stir the tempered egg-lemon mixture into the soup. Heat gently for 2–3 minutes without boiling, until the soup slightly thickens.
Stir in chopped dill or parsley. Season with salt and pepper to taste.

how to serve Greek Lemon Chicken Soup

Serve the soup hot in bowls. Garnish with extra chopped dill or parsley and lemon slices if you like. It goes well with crusty bread or a light salad. Try a lemony side like Lemon Garlic Chicken Bake for a fuller meal.

how to store Greek Lemon Chicken Soup

Cool the soup to room temperature within two hours.
Store in airtight containers in the fridge for up to 3 days.
Freeze in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.
Reheat gently on the stove. Do not boil after adding the egg-lemon mix, or it may curdle.

tips to make Greek Lemon Chicken Soup

Use warm broth when tempering the eggs to avoid curdling.
Taste and adjust lemon and salt at the end.
Use rotisserie chicken to save time.
If you like a thicker soup, add a little cooked rice or orzo.
If you want more lemon flavor, add a touch of lemon zest.

variation (if any)

Vegetarian: Use vegetable broth and skip the chicken. Add beans or extra vegetables for protein.
With rice or orzo: Add cooked rice or orzo to make the soup heartier.
Creamy: Stir in a small splash of cream at the end for extra smoothness (note: this changes the classic avgolemono style).

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw it first or add it to the pot and cook until fully done.

Q: Can I skip the eggs?
A: Yes. The eggs give the soup its classic texture, but the soup still tastes good without them.

Q: Can I make this ahead?
A: Yes. Make the soup without tempering the eggs. Heat and temper the eggs right before serving.

Q: How much lemon should I use?
A: Start with 1/2 cup fresh lemon juice. Add more to taste, a little at a time.

Q: Can I use dried herbs?
A: Yes. Use about 1 teaspoon dried dill or parsley instead of fresh.

Conclusion

This simple Greek Lemon Chicken Soup brings bright lemon flavor and warm comfort in one bowl. For a deeper look at traditional avgolemono and another clear recipe guide, see the detailed avgolemono version at Skinny Spatula’s avgolemono recipe. For an authentic step-by-step avgolemono method and tips, check the guide from The Mediterranean Dish avgolemono soup recipe.