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Greek Lemon Chicken Soup

Greek Lemon Chicken Soup
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Greek Lemon Chicken Soup is a comforting and nourishing dish featuring tender chicken, tangy fresh lemons, and aromatic herbs in a rich broth thickened with a silky egg-lemon custard called avgolemono. This traditional recipe balances bright citrus with hearty protein and subtle grains, making it perfect for cozy meals or light, wholesome dining.

Ingredients

Chicken and Broth

  • Bone-in chicken thighs or breasts – 4 pieces
  • Water – 8 cups
  • Diced onion – 1 medium
  • Minced garlic – 2 cloves
  • Chicken broth (optional for more richness) – 2 cups

Grains

  • White rice or orzo – 1/2 cup

Avgolemono Sauce

  • Eggs – 2 large
  • Fresh lemon juice – 1/4 cup (about 2 lemons)

Seasonings and Garnish

  • Olive oil – 2 tablespoons
  • Salt – to taste
  • Black pepper – to taste
  • Fresh dill or parsley, chopped – 2 tablespoons

Instructions

  1. Prepare the Chicken Stock: In a large pot, combine chicken pieces with water, diced onion, and minced garlic. Bring to a simmer and cook until the chicken is tender and fully cooked, about 40-50 minutes. Remove the chicken, strain the broth to remove solids, and return the clear broth to the pot.
  2. Cook the Rice or Orzo: Add rice or orzo to the strained broth and simmer until the grains are tender but still slightly firm, approximately 15-20 minutes, making sure they do not become mushy.
  3. Make the Avgolemono Sauce: In a bowl, whisk together the eggs and fresh lemon juice until smooth. Slowly temper the egg-lemon mixture by gradually adding about 1 cup of the warm broth while whisking continuously to prevent curdling.
  4. Combine and Heat Gently: Stir the tempered avgolemono sauce back into the soup pot over low heat. Mix carefully until the soup thickens slightly, but avoid boiling to prevent breaking the sauce. Shred the cooked chicken meat from bones and return it to the pot for added heartiness.
  5. Season and Garnish: Adjust the soup with salt and black pepper to taste. Finish by drizzling olive oil on top and sprinkling freshly chopped dill or parsley for vibrant flavor and color.

Notes

  • Use bone-in chicken for richer, more flavorful broth.
  • Temper eggs slowly with warm broth to avoid curdling.
  • Do not boil soup after adding the avgolemono sauce to preserve texture.
  • Freshly squeezed lemon juice offers the best bright, authentic flavor.
  • Optionally, cook rice separately for better texture control and add before serving.

Nutrition

Keywords: Greek lemon chicken soup, avgolemono, lemon chicken soup, Greek soup, comforting soup, lemon broth chicken soup, traditional Greek soup

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