Greek chicken lemon soup is bright, comforting, and wonderfully silky. Tender chicken and rice make it satisfying, while fresh lemon keeps every spoonful lively.
This avgolemono-inspired version uses a gently tempered egg-and-lemon mixture to thicken the broth without cream. It is ready in about 30 minutes and makes an easy lunch or light dinner.
Prep: 10 min · Cook: 20 min · Total: 30 min
Cuisine: Greek-inspired · Course: Soup
Greek Chicken Lemon Soup Recipe Card
Ingredients
Instructions
- Cook the rice according to the package directions. Set it aside and keep warm.
- Warm the olive oil in a large saucepan over medium heat. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until the outside is no longer pink.
- Pour in the chicken broth. Bring to a gentle simmer and cook for 5 to 7 minutes, until the chicken reaches 165°F in the center.
- In a medium bowl, whisk the egg yolks, cornstarch, lemon juice, and lemon zest until completely smooth.
- Slowly whisk about 1 cup of the hot broth into the lemon mixture, adding it a little at a time so the eggs warm gradually.
- Reduce the saucepan to low heat. Slowly pour the tempered lemon mixture back into the soup while whisking.
- Cook gently for 2 to 3 minutes, stirring constantly, until the broth is silky and lightly thickened. Do not let it boil.
- Stir in the cooked rice, salt, and black pepper. Taste, adjust the lemon and seasoning, then serve with fresh dill.
How to Keep the Soup Smooth
Tempering is the key step. Add hot broth to the egg-and-lemon mixture slowly while whisking, then keep the finished soup below a boil. High heat can make the egg yolks curdle instead of producing a smooth broth.
Tips and Substitutions
- Chicken thighs stay especially tender, but chicken breast works well too.
- Use cooked orzo instead of rice for a different texture.
- Add another tablespoon of lemon juice at the end for a sharper citrus flavor.
- Fresh dill is classic with lemon, but chopped parsley also works.
Storage and Reheating
Refrigerate cooled soup in a covered container for up to 3 days. Reheat it slowly over low heat and stir often. Avoid boiling, because the egg-thickened broth can separate.
Frequently Asked Questions
What is avgolemono?
Avgolemono is a Greek egg-and-lemon mixture used to enrich soups and sauces. In soup, it creates a bright flavor and a smooth, lightly thickened broth.
Can I use leftover cooked chicken?
Yes. Add about 3 cups of shredded cooked chicken after the broth begins simmering, then heat it through before tempering the egg mixture.
Can Greek chicken lemon soup be frozen?
The soup is best refrigerated because egg-thickened broth may separate after freezing. If frozen, thaw it overnight in the refrigerator and reheat very gently while whisking.
Prepared with AI assistance. Review ingredient amounts, cooking times, and food-safety guidance before cooking.
Featured image: AI-generated food photography.