Avgolemono, a cherished Greek classic, delights with its zesty lemon and velvety texture, blending tradition with flavor. Combining lemon, tender chicken, Arborio rice, and fresh herbs, this soup is a balanced, nutrient-rich meal perfect for any season. Greek cuisine often emphasizes fresh, simple ingredients, and this soup is no exception. With olive oil, vegetables, chicken, and a unique lemon-egg mixture, the result is a light yet creamy soup that’s comforting, refreshing, and naturally gluten-free.
Why You’ll Love This Greek Lemon Chicken Soup Recipe
- Rich in Protein and Nutrients
Packed with protein from chicken and eggs, plus vitamins from vegetables and lemon juice, this soup is a nutrient-dense meal ideal for fueling your body. - Bright, Fresh Flavors
Lemon and dill add a refreshing twist, making this creamy soup both cozy and vibrant—a versatile recipe for various dietary preferences. - Easy to Customize
Adjust the amount of lemon, swap rice for another grain, or use leftover chicken. This recipe is flexible and adapts well to ingredients on hand. - Perfect for Meal Prep and Reheating
The soup keeps well in the fridge, ideal for make-ahead meals, allowing flavors to meld for a delicious next-day treat.
Greek Lemon Chicken Soup Recipe
Enjoy this comforting Greek Lemon Chicken Soup, bursting with citrusy flavors and creamy warmth. With lemon, tender chicken, Arborio rice, and fresh herbs, every bite is cozy and bright.
Ingredients
For the Veggies & Seasoning
- 2 tbsp extra-virgin olive oil
- 1 small sweet onion, finely diced
- 2 celery stalks, diced small
- 2 medium carrots, diced small
- 2 cloves garlic, minced
- ½ tsp kosher salt
- ⅛ tsp black pepper
For the Soup
- ½ cup Arborio rice
- 6 cups low-sodium chicken stock
- 1 large bay leaf
- 2 cooked chicken breasts, shredded
- ⅓ cup fresh lemon juice (about 2 large lemons)
- 2 large eggs
- 2 ½ tbsp fresh dill, chopped
Instructions
Sauté the Vegetables
- Heat olive oil in a large saucepan over medium heat. Add onion, celery, and carrots; cook until tender and onions are translucent (3 minutes). Add garlic and cook for 20 seconds until fragrant. Season with salt and pepper.
Cook the Rice and Simmer the Soup
- Stir in Arborio rice to coat in oil and vegetables. Add chicken stock and bay leaf, then bring to a gentle simmer. Let simmer for about 10 minutes, until rice is tender.
Add the Shredded Chicken
- Stir in shredded chicken, keeping a gentle simmer to heat through.
Prepare the Lemon-Egg Mixture
- Whisk lemon juice and eggs in a bowl until frothy.
Temper the Eggs
- Remove the saucepan from heat. Gradually whisk 2 cups of hot broth into the lemon-egg mixture, ensuring smooth tempering. Gradually pour back into the soup, stirring continuously for a creamy texture.
Final Touches
- Stir in fresh dill, adjust seasoning if needed, and serve immediately. Enjoy this warm, creamy Greek Lemon Chicken Soup.
Cooking Tip: Tempering the eggs by slowly adding hot broth avoids curdling, resulting in a smooth, creamy texture.
Serving and Storage Tips
Serving Suggestions
Serve with crusty bread or a Greek salad for a Mediterranean-inspired meal. Garnish with extra dill or lemon zest for enhanced flavors.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat, stirring gently to maintain texture. Avoid boiling, as it may curdle the eggs. The soup can be frozen, but due to the egg mixture, it’s best enjoyed fresh or within a few days.
Variations of Greek Lemon Chicken Soup Recipe
- Vegetarian Lemon Rice Soup
Replace chicken stock with vegetable stock, omit chicken, and add vegetables like zucchini or spinach. - Low-Carb Greek Lemon Chicken Soup
Substitute Arborio rice with cauliflower rice, adding it at the end of cooking. - Spicy Greek Lemon Chicken Soup
Add red pepper flakes or diced jalapeño to the vegetable mix for a spicier flavor. - Orzo in Place of Rice
Use orzo instead of Arborio rice for a unique texture popular in some Greek lemon soups.
FAQs
- Can I use pre-cooked or leftover chicken?
Yes, add it during the last 10 minutes to avoid overcooking. - Is Arborio rice necessary?
Arborio rice adds creaminess, but other short-grain rice or orzo works well too. Adjust cooking time if needed. - How do I keep the eggs from curdling?
Temper eggs by whisking in hot broth slowly, which gradually raises the temperature. - Can I make this soup dairy-free?
This recipe is naturally dairy-free; the creamy texture comes from the lemon-egg mixture. - How can I make the soup even thicker?
Use slightly less broth or blend part of the soup, stirring it back in for a thicker consistency. - What if I want more lemon flavor?
Add extra lemon juice or zest for an extra burst of citrus. - Can I use another herb instead of dill?
Yes! Parsley or fresh thyme also complement the lemony flavor. - Can I freeze this soup?
Freezing may cause the egg mixture to separate; it’s best enjoyed fresh or stored in the fridge for a few days.
Greek Lemon Chicken Soup is a nourishing, flavorful dish that captures the essence of Mediterranean cuisine. Its creamy texture, fresh lemon, and aromatic herbs make it a cozy meal that feels both light and indulgent, perfect for any time of year. Whether as a main course or a starter, this soup is sure to delight with its unique flavors and comforting warmth.