Greek Lemon Chicken Soup
Greek Lemon Chicken Soup is a bright and comforting bowl that brings together tender chicken, fragrant lemon, and fluffy rice in a light broth. The lemon gives it a fresh,…
Tip: save now, cook later.Greek Lemon Chicken Soup is a bright and comforting bowl that brings together tender chicken, fragrant lemon, and fluffy rice in a light broth. The lemon gives it a fresh, tangy flavor that lifts the whole dish, making it feel both hearty and refreshing at the same time. It’s simple but packed with homestyle goodness.
I love how easy this soup is to make, and it always feels like a warm hug on chilly days or when I’m feeling under the weather. The lemon really shines through, giving the soup that little zing that makes you want to keep eating spoonful after spoonful. Adding a bit of fresh dill or parsley on top is my favorite finishing touch—it adds a lovely pop of color and freshness.
This soup works perfectly as a light lunch or a cozy dinner along with some crusty bread for dipping. I often make a big pot so there’s enough for leftovers, and trust me, it tastes even better the next day. If you want to keep things easy but still want a dish with bright flavors and plenty of comfort, this Greek Lemon Chicken Soup is definitely the way to go.
Key Ingredients & Substitutions
Chicken: Using rotisserie chicken saves time and adds great flavor. You can also use leftover roasted chicken or poach breasts for a lighter option.
Rice: Medium or short grain rice works best as it becomes tender and slightly creamy. If gluten-free, use quinoa or cauliflower rice for a low-carb twist.
Lemon: Fresh lemon juice and zest give the soup its signature brightness. Bottled lemon juice is okay in a pinch but fresh really lifts the flavor.
Eggs: Eggs create a silky texture in the soup. If avoiding eggs, you can skip this step and just add lemon at the end for flavor.
Dill: This herb adds a fresh, slightly sweet aroma. If you don’t have dill, parsley or thyme are nice alternatives.
How Do I Temper the Eggs to Avoid Curdling in the Soup?
Tempering the eggs with hot broth is key so they don’t scramble when added to the soup.
- Whisk eggs with lemon juice and zest fully in a bowl.
- Slowly add about 1 cup of hot soup broth to the egg mixture, whisking constantly. This gradually warms the eggs.
- Pour the warm egg mixture back into the pot slowly, stirring gently.
- Keep the soup on low heat and stir for a couple of minutes; avoid boiling as that will curdle the eggs.
Taking it slow is the secret — it keeps the soup smooth and creamy without lumps!
Equipment You’ll Need
- Large pot – perfect for cooking the soup evenly and giving you enough space to stir without spilling.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Whisk – essential for mixing the eggs and lemon juice smoothly and tempering them into the soup.
- Measuring cups and spoons – helps you get the right balance of rice, lemon, and seasoning each time.
- Sharp knife and cutting board – for chopping veggies and herbs cleanly and safely.
Flavor Variations & Add-Ins
- Swap chicken for turkey leftovers to use what’s on hand, keeping the soup hearty and delicious.
- Add spinach or kale near the end for extra greens and a fresh bite that complements the lemon.
- Use quinoa instead of rice for a nutty flavor and higher protein content.
- Sprinkle feta cheese on top before serving for a creamy, salty contrast that enhances the soup’s brightness.
How to Make Greek Lemon Chicken Soup?
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- ½ cup white rice (short or medium grain)
- 2 large eggs
- 3 lemons (juice and zest from 2, slices from 1 for garnish)
- ¼ cup fresh dill, chopped, plus extra for garnish
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional, to taste)
- Fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 25-30 minutes to cook. It’s a quick and heartwarming recipe that you can have ready in under 40 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, celery, and carrots and cook until they soften and smell delicious, about 5 to 7 minutes. Then stir in the minced garlic and cook for just 1 more minute to bring out the flavor without burning it.
2. Add Broth and Rice:
Pour in the chicken broth and bring it all to a boil. Once boiling, add the rice, reduce the heat to low, and let it simmer uncovered for about 15 minutes, or until the rice is tender.
3. Combine Chicken and Prep Lemon-Egg Mixture:
Stir the shredded cooked chicken into the soup and let everything warm through for about 5 minutes. Meanwhile, in a bowl, whisk the eggs with lemon juice and lemon zest until smooth.
4. Temper the Eggs and Finish the Soup:
Slowly ladle about a cup of hot broth from the pot into the egg-lemon mixture, whisking constantly. This helps warm the eggs gently so they don’t scramble. Pour this tempered mixture back into the soup pot, stirring gently. Keep the soup on low heat and stir for 2 to 3 minutes. Do not let it boil, or the eggs might curdle. Stir in the chopped dill and season the soup with salt, pepper, and optional red pepper flakes for a little kick.
5. Serve with Garnishes:
Ladle the soup into bowls and add lemon slices, extra fresh dill, and parsley on top if you like. It’s lovely served with crusty bread to soak up every drop.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to fully thaw the chicken before shredding and adding it to the soup. Thaw in the fridge overnight or use the defrost setting on your microwave for quicker results.
Can I Make Greek Lemon Chicken Soup Ahead of Time?
Absolutely. Prepare and cool the soup, then refrigerate it in an airtight container for up to 3 days. Reheat gently on the stove, stirring often, to avoid curdling the eggs.
Can I Substitute Rice with Other Grains?
Sure! Quinoa or orzo are great alternatives that work well in this soup. Just adjust cooking time accordingly since some grains cook faster or slower than rice.
How Do I Store Leftovers Properly?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low to medium heat, stirring occasionally to evenly warm without curdling the egg mixture.