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Greek Lemon Chicken Soup

A warm and bright Greek soup made with chicken, lemon, and a creamy egg-lemon mix, perfect for cold days.

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

Ingredients

Scale
  • 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

Instructions

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

Notes

For a thicker soup, add cooked rice or orzo. Use rotisserie chicken for convenience.

  • Author: mehdilmh
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Poultry

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 140mg

Keywords: soup, chicken, lemon, Greek, avgolemono