What I love most about this Greek lemon chicken soup (we call it avgolemono in our house) is how simple pantry ingredients transform into something so special. The first time I made it, my husband thought I’d spent hours in the kitchen – but the truth is, it comes together in about 35 minutes flat. The magic happens when you whisk those eggs into the hot broth, creating that velvety texture without a drop of cream.
Over the years, I’ve made this soup for sick days, busy weeknights, and even fancy dinner parties – it’s that versatile. My daughter swears it’s the lemon that makes it so comforting, while my son inhales it for the tender chicken and rice. Whatever the reason, this pot always empties fast in our house.
Table of Contents
Table of Contents
Why You’ll Love This Greek Lemon Chicken Soup
This isn’t just another chicken soup – it’s a flavor-packed hug in a bowl that’ll have you going back for seconds. Here’s what makes it so special:
- Weeknight magic: From chopping to serving in 35 minutes flat (perfect when soccer practice runs late!)
- Creamy without cream: The egg technique creates this luxurious texture that’ll fool any dairy lover
- Bright & balanced: Fresh lemon and dill cut through the richness – it’s like sunshine in every spoonful
- Clever pantry meal: Uses simple ingredients you probably have right now (that sad celery in your fridge? It’s hero material here)
- Kids go crazy for it: My picky eater actually asks for seconds – the rice and chicken make it totally approachable
Trust me, once you try this Greek lemon chicken soup, it’ll become your secret weapon for everything from cold nights to “I forgot to meal prep” emergencies.
Ingredients for Greek Lemon Chicken Soup
Here’s what you’ll need to make this sunshine-in-a-bowl soup – I promise it’s all simple stuff! The magic happens when these basic ingredients come together. (Pro tip: Grab everything before you start cooking – this soup moves fast once you begin!)
The Veggie Base:
- 1 tablespoon olive oil (the good stuff – it matters here!)
- 1 cup diced yellow onion (about 1 medium onion)
- ½ cup diced carrots (2 large carrots – don’t skip these, they add natural sweetness)
- ½ cup diced celery (3-4 stalks – use those limp ones in your crisper!)
- 5 cloves minced garlic (yes, really – it mellows as it cooks)
- 2 strips lemon peel (just the yellow part – no white pith!)
The Broth & Flavor Boosters:
- 6 cups chicken broth (bone broth works great for extra richness)
- ½ tablespoon dried oregano (rub between your fingers to wake it up)
- 2 bay leaves (optional, but they add depth)
- ½ cup dry white rice (I use long-grain, but any kind works)
The Creamy Magic:
- 1 large egg + 1 egg yolk (room temp blends better)
- 2 cups shredded chicken breast (leftover rotisserie chicken is perfect)
- 3-4 oz baby spinach (about 3 big handfuls – it wilts way down)
- ¼ cup freshly squeezed lemon juice (please don’t use bottled – it makes all the difference)
- 1 tablespoon fresh chopped dill (dried works in a pinch, but fresh is best)
- Salt and pepper to taste (go easy at first – you can always add more)
How to Make Greek Lemon Chicken Soup
Don’t let the fancy name fool you – this Greek lemon chicken soup comes together like magic with just a few simple steps. I’ll walk you through each part so you get that perfect creamy texture and bright flavor every time.
Sauté the Vegetables
First, heat your olive oil in a big pot over medium heat. Toss in the onions, carrots, celery, and those precious lemon peel strips – they’ll infuse the oil with citrusy goodness. Cook until the veggies soften (about 5 minutes), stirring occasionally. When they start smelling amazing, add the garlic and cook just 1 more minute – you’ll know it’s ready when your kitchen smells like heaven.
Simmer the Broth and Rice
Now pour in the chicken broth and add oregano and bay leaves if using. Crank up the heat to bring it to a lively boil, then stir in the rice. Let it bubble away for about 10 minutes – you want the rice tender but not mushy. Fish out the bay leaves and lemon peels (their job is done!).
Temper the Eggs
Here’s where the magic happens! Whisk your egg and yolk in a bowl until smooth. Now slowly drizzle in about 1 cup of the hot broth while whisking constantly – this prevents scrambled eggs in your soup. Once combined, pour it all back into the pot while stirring. Watch as it transforms into silky perfection!
Finish the Soup
Turn the heat to low and add your shredded chicken, spinach, dill, and that glorious fresh lemon juice. Stir just until the spinach wilts and chicken heats through – about 2 minutes. Taste and adjust with salt and pepper (I always add an extra squeeze of lemon at this point!). Serve immediately while it’s piping hot.
Tips for Perfect Greek Lemon Chicken Soup
After making this Greek lemon chicken soup more times than I can count, I’ve picked up some tricks that take it from good to knock-your-socks-off amazing:
- Lemon is king: Always use freshly squeezed juice – bottled just doesn’t give that bright pop. Start with ¼ cup, then add more to taste at the end (my family loves it extra tangy!)
- Egg safety net: If you’re nervous about tempering, take the pot off heat when adding the egg mixture – residual heat will thicken it without scrambling
- Greens swap: No spinach? Kale or Swiss chard work great – just chop them finer and add a minute earlier
- Rice rescue: If your soup thickens too much in the fridge, just stir in a splash of broth when reheating
- Herb hack: No fresh dill? A teaspoon of dried works, or try parsley for a different twist
Remember – this soup is forgiving! Play with the flavors until it makes your taste buds dance.
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35-Minute Greek Lemon Chicken Soup That Comforts Instantly
A creamy, dairy-free Greek lemon chicken soup made with rice and eggs, ready in under 35 minutes.
- Total Time: 35 mins
- Yield: 4 servings 1x
Ingredients
- Olive oil
- 1 cup diced yellow onion
- ½ cup diced carrots (about 2 large carrots)
- ½ cup diced celery (about 3–4 celery stalks)
- 5 cloves minced garlic
- 2 strips lemon peel
- ½ tbsp dried oregano
- 2 bay leaves (can be omitted)
- 6 cups chicken broth (or chicken bone broth)
- ½ cup dry white rice
- 1 large egg and 1 egg yolk
- 2 cups shredded chicken breast
- 3–4 oz baby spinach (about 3 large handfuls)
- ¼ cup lemon juice (freshly squeezed is recommended)
- 1 tbsp fresh chopped dill
- Salt and pepper (to taste)
Instructions
- Heat olive oil in a large pot. Sauté onion, celery, carrots, and lemon peel for 5 minutes. Add garlic and cook for 1 more minute.
- Add oregano, bay leaves, and broth. Bring to a boil, then add rice. Cook for 10 minutes. Remove bay leaves and lemon peel.
- Whisk egg and yolk in a bowl. Slowly add hot broth while whisking, then pour tempered eggs back into the soup.
- Stir in shredded chicken, spinach, dill, and lemon juice. Cook until chicken is warm and spinach wilts. Adjust seasoning and serve.
Notes
- Use fresh lemon juice for the best flavor.
- Omit bay leaves if preferred.
- Adjust spinach and dill to taste.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg
Serving Suggestions for Greek Lemon Chicken Soup
Oh, how I love serving this Greek lemon chicken soup – it practically begs for some simple sides to make it a meal! My go-to? Warm crusty bread for dipping (that broth is too good to waste) or a crisp Greek salad for contrast. Don’t skip the garnishes – extra fresh dill, lemon wedges, and a drizzle of good olive oil take each bowl from comforting to spectacular.
Storing and Reheating Greek Lemon Chicken Soup
This soup keeps like a dream! Store leftovers in an airtight container in the fridge for 3-4 days – though mine never lasts that long. When reheating, go low and slow on the stovetop (microwaving can make the eggs grainy). Add a splash of broth if it thickens up too much. Pro tip: The flavors actually deepen overnight, making it even more delicious the next day!
Greek Lemon Chicken Soup FAQs
I get asked these questions ALL the time about this Greek lemon chicken soup – here are the answers straight from my kitchen to yours:
Can I use brown rice instead of white?
Absolutely! Just know it’ll take about 10-15 minutes longer to cook. I like to parcook brown rice halfway before adding it to the soup so everything finishes at the same time.
How do I make this soup vegan?
Swap chicken broth for veggie broth and skip the eggs (they’re just for creaminess). Try stirring in a tablespoon of tahini at the end for richness. For “chicken,” I’ve had great results with shredded king oyster mushrooms or chickpeas.
Why did my eggs scramble?
You probably added them too fast! The key is slow streaming while whisking constantly. If it happens, don’t panic – strain the soup and whisk in 1 more tempered egg mixture to save it.
Can I freeze Greek lemon chicken soup?
Honestly, I don’t recommend it – the texture changes when thawed. It’s so quick to make fresh, and leftovers keep beautifully in the fridge for days!
What if I don’t have lemon peel?
No stress! Just add an extra squeeze of juice at the end. The peel adds depth, but the soup will still be delicious without it.
Nutritional Information
Here’s the scoop on what’s in each comforting bowl of this Greek lemon chicken soup – but remember, these are estimates (your exact ingredients might vary slightly). Per generous serving, you’re looking at:
- 280 calories – perfect for a light yet satisfying meal
- 25g protein – thanks to that chicken and eggs!
- 25g carbs – mostly from the rice and veggies
- 8g fat – the good kind from olive oil and eggs
And here’s my favorite part – you’re getting 2g fiber from the veggies and spinach, plus 120mg cholesterol (mostly from those nutrient-packed eggs). The sodium will depend on your broth, so I always recommend low-sodium if you’re watching that.
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