Greek Lemon Chicken Soup

Greek Lemon Chicken Soup recipe with tender chicken, rice, and bright lemon flavor. Easy comfort food perfect for any season.

Hi, I’m Linda, and welcome to Tasty at Home—where bold flavors meet everyday kitchens. One spoonful of this Greek Lemon Chicken Soup transported me straight back to a cozy taverna in Chicago’s Greektown, where the owner’s grandmother ladled steaming bowls from a massive pot. Meanwhile, the aroma of lemon and herbs filled every corner of that tiny kitchen.

I’ve tested this recipe fifteen times—yes, fifteen!—because I was determined to recreate that perfect balance of creamy richness and bright citrus tang. Furthermore, I learned the hard way that rushing the egg tempering process results in scrambled eggs floating in your soup. Oops! However, once you master this technique, you’ll have a restaurant-quality dish that rivals any Greek diner.

Whether you’re battling a winter cold or simply craving something soul-warming, this Greek Lemon Chicken Soup delivers comfort in every spoonful. Additionally, it’s surprisingly simple to make once you understand the key steps.

About This Extraordinary Greek Lemon Chicken Soup

This isn’t your typical chicken soup recipe. Instead, it’s a traditional Greek avgolemono-style soup that combines tender chicken, fluffy rice, and a silky lemon-egg liaison that creates an incredibly creamy texture without any cream. Moreover, the bright acidity from fresh lemon juice perfectly balances the rich chicken broth.

What makes this soup truly special? First, the careful tempering of egg yolks creates that signature velvety consistency. Second, the combination of aromatic vegetables builds a complex flavor foundation. Finally, the fresh lemon garnish adds a beautiful visual appeal and an extra burst of citrus.

Ingredient Breakdown (Serves 6)

Shopping Tips for American Grocery Stores

When shopping for this Greek Lemon Chicken Soup, head to the refrigerated section first. Look for high-quality chicken soup base near the broths—Better Than Bouillon is a reliable brand available at most supermarkets. Additionally, choose firm lemons that feel heavy for their size, as they’ll yield more juice.

For the chicken, rotisserie chicken from the deli counter works perfectly and saves time. However, if you prefer cooking your own, boneless thighs stay more tender than breasts. Furthermore, day-old rice actually works better than fresh because it holds its shape better in the soup.

Greek Lemon Chicken Soup Quality Indicators:

• Lemons should have bright yellow skin without soft spots
• Carrots should snap crisply when bent
• Celery stalks should be firm with bright green leaves
• Fresh eggs sink in water and have firm, round yolks

International Substitutions

For readers outside the US, substitute chicken soup base with concentrated chicken bouillon cubes (use 6 cubes). Additionally, replace margarine with butter for a richer flavor. Moreover, if white pepper isn’t available, use half the amount of black pepper instead. This tweak works beautifully in many Chick Soup Recipes, especially when you’re after that homemade comfort.

Essential Equipment & Step-by-Step Instructions

Equipment You’ll Need for Your Greek Lemon Chicken Soup

You’ll need a large, heavy-bottomed pot (at least 6-quart capacity) for even heat distribution. Additionally, keep a wire whisk handy for smooth egg tempering. Furthermore, have a ladle ready for the crucial egg yolk procedure.

DIY Alternative: No large pot? Use your biggest saucepan and make half the recipe instead.

Greek Lemon Chicken Soup Detailed Cooking Steps

Step 1: Build the Flavorful Base

Start by combining chicken broth, fresh lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and ground white pepper in your large pot. Bring this mixture to a rolling boil over high heat. Next, reduce the heat to medium-low and let it simmer gently for 15–20 minutes.

During this time, the vegetables will become tender and release their natural sweetness. Meanwhile, the soup base will dissolve completely, creating a rich, golden broth. Watch for the carrots to soften—they should be easily pierced with a fork. This step is essential in building depth of flavor in Soup Recipes Using Chicken.

Pro Tip: Don’t skip the simmering time. This step builds the foundational flavors that make the difference between good soup and extraordinary soup.

Step 2: Create the Perfect Thickening Agent

In a small bowl, mash the margarine and flour together until completely smooth. This technique, called a beurre manié, prevents lumps better than adding flour directly to the soup. Gradually stir this mixture into your simmering soup, whisking constantly.

Continue cooking while stirring frequently for 8–10 minutes until the soup thickens slightly. The consistency should coat the back of a spoon but still flow freely. However, don’t worry if it seems thin—the egg yolks will add more body.

Common Mistake I Made: I once added the flour too quickly and ended up with lumpy soup. Take your time here!

Step 3: Master the Egg Tempering Technique

This step separates beginners from confident cooks. Beat the egg yolks in a separate bowl until they’re pale and creamy—about 2 minutes of vigorous whisking. Next, slowly add one ladle of hot soup to the yolks while whisking constantly.

The key word here is “slowly.” Add the hot liquid drop by drop at first, then in a thin stream. This process, called tempering, gradually raises the egg temperature without cooking them. After incorporating the first ladle, add another one the same way.

Finally, pour the egg mixture back into the pot while stirring continuously. Cook gently until heated through, but never let it boil—boiling will curdle the eggs instantly.

Expert Technique: According to Julia Child, the secret to perfect egg tempering is patience and constant motion. She was absolutely right!

Step 4: Add the Hearty Elements

Gently stir in the cooked rice and diced chicken. Cook for just 2–3 minutes until everything is heated through. The rice will absorb some of the flavorful broth while maintaining its texture. Meanwhile, the chicken will warm without becoming tough.

Taste and adjust seasoning if needed. Sometimes a pinch more white pepper or an extra squeeze of lemon juice makes all the difference.

Step 5: Serve with Style

Ladle the Greek Lemon Chicken Soup into warmed bowls. Top each serving with 2–3 fresh lemon slices for a beautiful presentation and extra citrus aroma. Serve immediately while piping hot.

Expert Tips and Creative Variations

Professional Secrets for Success

First, always use room-temperature egg yolks for easier tempering. Second, warm your serving bowls in a low oven—hot soup in cold bowls cools down too quickly. Third, fresh lemon juice makes an enormous difference compared to bottled juice.

Moreover, if your soup becomes too thick, thin it with additional warm broth. Conversely, if it’s too thin, simmer uncovered for a few minutes to concentrate the flavors. These simple adjustments are common in many hearty soup recipes.

Regional and Dietary Variations

Mediterranean Style: Add chopped fresh dill and oregano during the last 5 minutes of cooking. Additionally, include diced tomatoes for extra color and acidity.

Hearty Winter Version: Substitute wild rice for white rice and add extra vegetables like diced potatoes or parsnips. Furthermore, use dark meat chicken for richer flavor.

Lighter Option: Replace margarine with olive oil and use only 4 egg yolks instead of 8. However, the texture will be less creamy but still delicious.

Holiday Twist: Add a bay leaf during simmering and remove before serving. Also, garnish with fresh herbs like parsley or chives for festive color.

Gluten-Free Alternative: Replace all-purpose flour with cornstarch (use 2 tablespoons instead of ¼ cup). Mix with cold water before adding to prevent clumping.

Storage and Make-Ahead Instructions

Important Note: Egg-based soups don't freeze well after the eggs are added. Instead, freeze the base and add fresh egg yolks when reheating.

Greek Lemon Chicken Soup Perfect Pairings and Serving Suggestions

This Greek Lemon Chicken Soup pairs beautifully with crusty sourdough bread or warm pita triangles. Additionally, serve alongside a simple Greek salad with cucumbers and feta cheese. For a complete meal, try it with our Ultimate Lasagna Soup Recipe for a soup-themed dinner party.

Moreover, this soup works wonderfully as a starter before roasted lamb or our Garlic Butter Chicken Bites with Creamy Pasta. Furthermore, it’s substantial enough to serve as a main course with some Easy Cheesy Zucchini Bake on the side.

FAQs about Greek Lemon Chicken Soup

Conclusion

This Greek Lemon Chicken Soup represents everything I love about comfort cooking—simple ingredients transformed into something extraordinary through technique and care. The silky texture from properly tempered eggs, combined with bright lemon flavor and tender chicken, creates a bowl of pure comfort that rivals any restaurant version.

Whether you’re making this for a cozy family dinner or preparing a batch for meal prep, this soup delivers both nourishment and satisfaction. Additionally, it’s versatile enough to adapt to your family’s preferences while maintaining its authentic Greek character.

Why not pair this with a glass of crisp white wine and some of our Cinnamon Roll Pumpkins Easy Fall Breakfast for a complete comfort meal? Furthermore, I’d love to see your version—share it with us on social media when you make this recipe!

Remember that grandmother in Greektown I mentioned? She always said the secret ingredient was patience and love. Now that you have this recipe, you can create your own memories, one spoonful at a time.

Greek Lemon Chicken Soup

This traditional Greek Lemon Chicken Soup (Avgolemono) combines tender chicken, fluffy rice, and a silky lemon-egg liaison that creates an incredibly creamy texture without any cream. The bright acidity from fresh lemon juice perfectly balances the rich chicken broth for ultimate comfort food.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine Greek

Servings 6 servings

Equipment

• Large heavy-bottomed pot (6-quart capacity)
• Wire whisk
• Ladle
• Small mixing bowl

Ingredients

  

Essential Base Ingredients

• 8 cups chicken broth
• ½ cup fresh lemon juice
• ½ cup shredded carrots
• ½ cup finely chopped onion
• ½ cup finely chopped celery
• 6 tablespoons chicken soup base
• ¼ teaspoon ground white pepper

Thickening & Richness

• ¼ cup margarine
• ¼ cup all-purpose flour
• 8 large egg yolks

Hearty Additions

• 1 cup cooked white rice
• 1 cup diced cooked chicken
• 16 lemon slices for garnish

Instructions

 

• In a large pot, combine chicken broth, lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and ground white pepper. Bring the mixture to a boil over high heat. Once boiling, reduce the heat and let it simmer for 15–20 minutes, or until the vegetables are tender.
• In a small bowl, mix margarine and flour until smooth. Gradually stir this into the simmering soup. Continue cooking, stirring frequently, for 8–10 minutes until slightly thickened.
• Beat the egg yolks in a separate bowl until pale and creamy. Slowly add a ladle of hot soup to the yolks, whisking constantly to avoid curdling. Gradually pour the egg mixture back into the pot, stirring continuously, and cook gently until heated through (do not boil).
• Add cooked rice and diced chicken to the pot. Cook for a few more minutes until everything is heated through.
• Ladle the soup into bowls and garnish each with a slice of lemon. Serve immediately while hot.

Notes

Always use room-temperature egg yolks for easier tempering. The key to perfect egg tempering is patience and constant motion – add hot liquid slowly to prevent curdling. If soup becomes too thick, thin with additional warm broth. Fresh lemon juice makes an enormous difference compared to bottled juice. Egg-based soups don’t freeze well after eggs are added – freeze the base and add fresh egg yolks when reheating.

Keyword avgolemono, chicken soup, comfort food, greek lemon chicken soup, lemon soup