Greek Lemon Chicken Soup Recipe
If you’ve been searching for a comforting, vibrant, and soul-warming dish, you’ve just hit the jackpot with this Greek Lemon Chicken Soup Recipe. This soup is a perfect balance of tangy lemon, tender chicken, and fresh dill that wakes up your senses while wrapping you in cozy goodness. It is quick to make, packed with fresh ingredients, and offers a brightness and richness that makes it one of my go-to meals whenever I crave something nourishing and vibrant. Trust me, every spoonful is like a warm hug with a zesty kick!
Ingredients You’ll Need
The beauty of this Greek Lemon Chicken Soup Recipe lies in its simple yet thoughtful ingredients. Each one plays a crucial role; from the fragrant olive oil to the fresh dill, they come together to create layers of flavor, texture, and color that make this soup truly special.
- Extra-virgin olive oil: Adds a fruity, rich base that brings all the ingredients together with a silky finish.
- Sweet onion: Offers a subtle sweetness and a tender bite that softens beautifully during cooking.
- Celery: Adds a refreshing crunch and aromatic depth to the broth.
- Carrots: Gives a hint of natural sweetness and vibrant orange color.
- Garlic: Infuses the soup with a warm, pungent aroma that elevates the flavor profile.
- Kosher salt and pepper: Essential for enhancing all the natural flavors.
- Arborio rice: Creates a creamy, slightly chewy texture that thickens the soup just right.
- Low-sodium chicken stock: This forms the soul of the soup, ensuring a savory and rich liquid base while keeping control over salt levels.
- Bay leaf: Adds subtle earthiness and complexity with its herbal notes.
- Chicken breasts: Cooked and shredded for tender protein that soaks up all those wonderful flavors.
- Fresh lemon juice: The star ingredient providing brightness and a deliciously tangy zing.
- Large eggs: Whisked into the broth to create a silky, luscious texture.
- Fresh dill: Offers a beautifully fragrant herbal finish that ties everything together perfectly.
How to Make Greek Lemon Chicken Soup Recipe
Step 1: Sauté the Vegetables
Begin by warming the olive oil in a large saucepan over medium heat. Toss in the diced onion, celery, and carrots, and sauté until the vegetables become tender and the onion turns translucent, which usually takes about 3 minutes. This step is key as it starts building the foundational flavors of your soup with a gentle sweetness and aromatic base.
Step 2: Add Garlic and Seasoning
Next, stir in the minced garlic and cook it just until it’s slightly browned and fragrant—about 20 seconds. Be careful not to burn it! Season everything with kosher salt and pepper to season the base, enhancing all the natural flavors of the veggies.
Step 3: Coat the Rice
Add the Arborio rice to the pan, stirring well so that each grain is coated with the savory oil and vegetable mixture. This helps the rice toast slightly and adds a subtle nuttiness while it cooks.
Step 4: Simmer with Stock and Bay Leaf
Pour in the low-sodium chicken stock and toss in the bay leaf. Bring everything to a gentle simmer and cook until the rice becomes tender, which should take about 10 minutes. This step allows the rice to release its creamy starches, thickening the soup beautifully while infusing it with the herbal note of bay leaf.
Step 5: Add the Chicken
Stir in the shredded chicken breasts into the simmering soup to warm through. Using cooked chicken breast ensures the meat stays tender and juicy while absorbing the savory broth flavors.
Step 6: Whisk Lemon and Eggs
In a separate bowl, whisk together the fresh lemon juice and eggs until you have a light and frothy mixture. This mixture will bring a vibrant tang and creamy texture to the soup, giving it that signature brightness and silkiness.
Step 7: Temper the Egg Mixture
Remove the soup from heat and slowly whisk in about 2 cups of hot broth into the lemon-egg mixture. This tempers the eggs, preventing them from curdling. Then, gradually pour this mixture back into the saucepan, stirring gently to blend everything seamlessly.
Step 8: Finish with Fresh Dill and Adjust Seasoning
Stir in the freshly chopped dill, which adds a fragrant herbal lift. Taste your soup and adjust salt or pepper if needed. At this point, your Greek Lemon Chicken Soup Recipe is ready to be ladled up and enjoyed!
How to Serve Greek Lemon Chicken Soup Recipe
Garnishes
A little fresh dill or a thin lemon wedge placed on top can enhance the presentation and add an extra pop of flavor. Sometimes I like to sprinkle a touch of cracked black pepper or a drizzle of high-quality olive oil to finish it off with sophistication.
Side Dishes
This soup pairs wonderfully with crusty bread for dipping or a crisp Greek salad that brings in refreshing crunch. For a more substantial meal, serve alongside warm pita bread and tzatziki to keep the Mediterranean vibes flowing.
Creative Ways to Present
For a fun twist, try serving this soup in hollowed-out citrus bowls or rustic crockery to bring out its fresh, homemade charm. Adding a few edible flowers or micro herbs on top can make this humble soup look totally Instagram-worthy while keeping the focus on its vibrant, fresh ingredients.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Greek Lemon Chicken Soup Recipe in the refrigerator for up to 3 days in an airtight container. The flavors tend to meld and deepen even more overnight, making the leftovers just as delightful as the first serving.
Freezing
While this soup freezes well, the lemon and egg mixture might slightly change texture upon thawing. If freezing, store the soup without the lemon-egg mix, then stir it in fresh when reheating to keep the texture silky and fresh.
Reheating
Reheat the soup gently over low heat on the stove, stirring occasionally until warmed through. If you’ve frozen the mixture separately, whisk the lemon-egg mix again and slowly temper it in just before serving to revive the soup’s signature creaminess.
FAQs
Can I use other types of rice?
Arborio rice is preferred for its creamy texture, but you can substitute with short-grain rice or even long-grain rice, though the consistency will be less creamy. Keep an eye on cooking times as well, as they vary by rice type.
Is this soup dairy-free?
Yes! Despite its creamy texture, this Greek Lemon Chicken Soup Recipe uses eggs for richness and does not contain any dairy, making it suitable for those avoiding dairy.
Can I make this soup vegetarian?
You can easily adapt the recipe by using vegetable stock instead of chicken stock and omitting the chicken. Adding mushrooms or white beans can boost the protein and flavor.
How tangy is the lemon flavor?
The lemon flavor is lively but balanced—bright enough to wake up your palate without overpowering the soup’s delicate herbs and vegetables. You can always add more or less lemon juice according to your taste preferences.
What is the purpose of whisking eggs into the soup?
Whisking eggs and lemon juice into the soup creates a velvety texture that is unique to this recipe. It thickens the broth naturally, adding richness without cream, making the soup silky and satisfying.
Final Thoughts
I hope you’re as excited as I am to try this Greek Lemon Chicken Soup Recipe because it truly is a game-changer in the world of comforting soups. It’s simple, flavorful, and fresh with that wonderful lemony brightness that makes every spoonful deliciously uplifting. Whether you’re cooking for a family dinner or a cozy night in, this soup promises to bring warmth and happiness to your table. Give it a go and enjoy every flavorful bite!
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Greek Lemon Chicken Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and bright soup featuring shredded chicken, tender vegetables, Arborio rice, and a luscious lemon-egg sauce. It’s a traditional Greek favorite that combines creamy texture with fresh citrus notes, perfect for a light yet satisfying meal.
Ingredients
Soup Base
- 2 tablespoons extra-virgin olive oil
- 1 small sweet onion, diced small
- 2 stalks celery, diced small
- 2 medium carrots, diced small
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon pepper
Main Ingredients
- 1/2 cup Arborio rice
- 6 cups low-sodium chicken stock
- 1 large bay leaf
- 2 (6 ounces each) chicken breasts, seasoned, cooked, and shredded
Finishing Ingredients
- 1/3 cup fresh lemon juice
- 2 large eggs
- 2 1/2 tablespoons chopped fresh dill
Instructions
- Sauté vegetables: Warm the olive oil in a large saucepan over medium heat. Add the diced onion, celery, and carrots. Sauté until the vegetables are tender and the onion turns translucent, about 3 minutes.
- Add garlic and seasonings: Stir in the minced garlic and sauté until it is slightly browned and fragrant, approximately 20 seconds. Season the mixture with kosher salt and pepper.
- Coat rice: Add the Arborio rice to the pan and stir it around to coat the rice grains in the oil and vegetable mixture.
- Simmer broth and rice: Pour in the low-sodium chicken stock and add the bay leaf. Bring the mixture to a simmer, then let it cook until the rice is tender, about 10 minutes.
- Add chicken and continue simmering: Stir in the shredded cooked chicken to the soup and maintain a gentle simmer to heat through.
- Prepare lemon-egg mixture: In a medium bowl, whisk together the lemon juice and eggs until the mixture is light and frothy.
- Temper the eggs: Remove the saucepan from heat. Slowly ladle about 2 cups of the hot broth into the lemon-egg mixture while whisking continuously to temper the eggs and prevent curdling. Then gradually pour the egg mixture back into the soup, stirring well to incorporate evenly.
- Finish and serve: Stir in the chopped fresh dill. Taste the soup and adjust seasoning as necessary. Ladle the soup into bowls and serve immediately while warm.
Notes
- Use low-sodium chicken stock to better control the salt content.
- Tempering the egg and lemon mixture is essential to prevent the eggs from scrambling in the hot soup.
- You can substitute Arborio rice with orzo or other short-grain rice if preferred.
- For added flavor, you can use homemade chicken broth.
- This soup can be refrigerated for up to 3 days and gently reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
