I love a warm bowl of Greek Egg Lemon Chicken Soup, especially when it’s chilly outside. This delicious soup has a blend of zesty lemon and tender chicken that feels like a cozy hug.
Traditional Greek Lemon Chicken Soup helps repurpose leftovers, relieves cold season hunger, uses pantry staples, and provides citrus brightness for a comforting meal.
Sometimes, cooking can be a bit challenging for me, especially when I’m trying to avoid curdled eggs in soups. This recipe solves that problem with its easy tempering technique, so you don’t have to worry about your soup turning into scrambled eggs.
It’s also convenient because it only takes about 50 minutes from start to finish. With just 10 minutes of prep time and the right fresh ingredients, you’ll end up with a soup that’s full of flavor without the fuss. Plus, it’s gluten-free, making it a great option for my family who has gluten allergies.
If you’re looking for a comforting dish that’s friendly to various dietary needs, this soup is a great choice! If you need a tasty side to go with it, check out my Smoked Salmon Pasta Salad.
Table of contents
Why You Will Love This Recipe
- Silky Texture : The broth melts in your mouth with every spoonful, thanks to the silky avgolemono technique that yields an incredibly smooth soup.
- Bright Flavor : Fresh ingredients like lemon and dill create a zesty and aromatic taste that really shines, making each bite refreshing and light.
- Convenient Leftovers : This soup keeps well in the fridge for up to three days, allowing you to easily enjoy it again without losing its flavor or texture.
- Satisfying Orzo : The orzo adds a nice bite and heartiness to the dish, making it feel comforting while ensuring you get a lovely texture in every spoonful.
Traditional Greek Lemon Chicken Soup
- Prep Time: 10 minutes
- Cool Time: N/A
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Soup
- Cuisine: Greek
- Diet: Gluten Free
Description
Avgolemono is a comforting Greek lemon chicken soup that combines traditional flavors with a simple preparation method.
Ingredients
- 1 tablespoon (15 ml) olive oil, extra virgin
- 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 L) chicken stock
- 3/4 cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Heat & Sauté Aromatics: Start by heating up the olive oil in a large stock pot until it is shimmering. Add the diced onion and minced garlic, cooking until they are soft and fragrant, but do not let them brown.
- Add Chicken & Broth: Next, add the chicken breasts to the pot. Pour in the chicken stock and stir gently to combine. Allow everything to come to a simmer, being careful not to boil too vigorously to prevent drying out the chicken.
- Simmer to Cook Chicken: Allow the mixture to simmer until the chicken is cooked through and tender, about 20 minutes. Avoid overcooking to keep the chicken tender.
- Whisk Eggs & Lemon: In a separate bowl, whisk together the egg yolks and lemon juice until frothy. This mixture will provide a creamy texture to the soup.
- Temper Eggs Carefully: Slowly add a ladle of the hot soup into the egg mixture while whisking constantly to prevent the eggs from scrambling.
- Mix in Egg Mixture: Pour the tempered egg mixture back into the pot while stirring continuously. The soup will develop a smooth and creamy consistency.
- Adjust Flavors & Serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Serve warm and enjoy.
Notes
- Storage Tips: Leftovers will keep well in the fridge for up to 3 days in an airtight container. Reheat gently on the stovetop or in the microwave.
- Expert Tips: Make sure to temper the eggs to avoid scrambling. If you desire a creamier soup, you can add 1 tablespoon of butter. Check the orzo often while cooking, reducing time slightly to avoid mushiness.
- Reheating Instructions: When reheating, if the soup becomes thicker than desired, add a splash of chicken broth to restore its original consistency.
- Serving Suggestions: Serve with crusty bread for dipping, or top with fresh herbs for an extra flavor boost. Pair with a light salad for a well-rounded meal.
- Recipe Variations: You can add spinach or kale for extra greens, or substitute orzo with quinoa for a gluten-free option.
- Ingredient Notes: Use firm and fresh vegetables for the best flavor and texture. Look for vibrant, unblemished produce. When selecting chicken, choose tender, juicy breasts with a nice pink hue.
- Substitution Options: For orzo, you can use another small pasta or rice, just adjust the cooking time accordingly. If the flavor is too sour, consider adjusting with salt or pepper before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 377
- Sugar: 8g
- Sodium: 679mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 154mg
Ingredient Notes
- Olive oil: A good splash of olive oil adds some richness and is great for sautéing the veggies at the start. Go for extra virgin for better flavor.
- Onion: A medium onion brings a wonderful sweetness that balances everything out. Look for a firm one without any blemishes or sprouting.
- Carrot: The carrot adds a nice touch of color and a bit of natural sweetness. Pick one that’s firm and bright in color for the best taste.
- Celery: You’ll want 2-3 stalks of celery for that classic aroma and crunch. Choose crisp stalks with vibrant green leaves still attached when possible.
- Garlic: It’s all about the garlic for that aromatic kick! Fresh garlic works best, so avoid any with a green sprout, you want it pungent yet mellow.
- Bay leaves: A couple of bay leaves bring a lovely depth without overpowering. Don’t skip these, but remember to remove them before serving!
- Chicken breasts: Using tender, juicy chicken breasts makes the soup hearty. Look for ones that are plump and have a nice pink hue.
- Chicken stock: A solid base for the soup! Choose a good quality stock or broth for the best flavor. Homemade or store-bought works just fine.
- Orzo: Tiny pasta, orzo adds a comforting texture. You can swap it with another small pasta, but orzo is ideal for this dish.
- Juice of 1 lemon: Fresh lemon juice brightens everything up! Roll the lemon on the counter before cutting to get the most juice out of it.
- Egg yolks: They create that creamy richness in the soup. Be sure to whisk them well, so they blend in smoothly without scrambling!
- Fresh dill: A handful of fresh dill adds a fragrant touch that lifts the soup. Look for vibrant green, feathery leaves that smell amazing.
- Freshly ground black pepper: A bit of freshly ground black pepper gives some zing. Adjust according to your taste, start with a little and add more if needed.
Recipe Tips
- If eggs start to curdle, a quick fix is to whisk in some hot broth gradually before combining them with the soup.
- When reheating, if the soup becomes thicker than desired, consider adding a splash of chicken broth to restore its original consistency.
- If you find the flavor too sour, taste it before serving and adjust with salt or freshly cracked pepper as needed.
- For creaminess without excess fat, using 1 tablespoon of butter can add a silky texture without being overwhelming.
- When cooking the orzo, keep an eye on it, and reduce the time by a couple of minutes to avoid it getting mushy in the soup.
Serving Suggestions
Recipe variations
- You can use chicken thighs instead of breasts for a juicier texture in this Greek lemon chicken soup.
- Add 1 teaspoon of paprika and 1 teaspoon of dried oregano to give the soup a delightful flavor boost.
- Either spinach or kale can be thrown in for added nutrients, contributing to a warming bowl of soup.
- If you want a larger batch, simply double the amount of chicken stock to 12 cups and use 1½ cups of orzo.
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How to Store?
To keep your Greek egg lemon chicken soup fresh, follow these storage tips:
Refrigeration: Store soup in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
Freezing: Portion soup into a freezer bag or airtight container, sealing tightly. Freeze for up to 2 months. Thaw in the fridge overnight or reheat from frozen.
Thawing and Reheating: Once thawed, reheat soup gently on the stovetop or in the microwave, stirring occasionally.
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