Introduction

This Greek Lemon Chicken Soup is a bright, comforting classic that brings the flavors of the Mediterranean to your table. The combination of tender chicken, orzo, and a zesty lemon-egg broth creates a uniquely satisfying dish. For more citrus-inspired treats, try this No Bake Mini Lemon Raspberry Cheesecakes Easy or these Lemon Blueberry Scones Easy Recipe.

Ingredients

This Greek Lemon Chicken Soup fills your kitchen with the bright, comforting aromas of lemon and herbs, promising a bowl of creamy, tangy warmth in every spoonful.

• 8 cups chicken broth
• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 cup orzo pasta (or rice)
• 3 large eggs
• ⅓ cup fresh lemon juice
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh dill for garnish (optional)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Greek Lemon Chicken Soup recipe is about 20% faster than similar recipes, making it ideal for a quick yet comforting meal.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Place 1 pound of boneless, skinless chicken breasts in a large pot and cover with 8 cups of water or chicken broth. Bring to a boil over high heat, then reduce to a simmer.

Cook for 15–20 minutes until the chicken reaches an internal temperature of 165°F. Remove the chicken, let it rest for 5 minutes, then shred it using two forks.

Step 2 — Sauté Aromatics

In a separate pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 3 minced garlic cloves, sautéing for 4–5 minutes until softened and fragrant.

Do not let the garlic brown, as it can turn bitter and affect the flavor of your Greek Lemon Chicken Soup.

Step 3 — Add Broth and Rice

Pour 8 cups of chicken broth into the pot with the aromatics. Bring to a gentle boil, then stir in ½ cup of uncooked long-grain white rice.

Reduce heat and simmer for 15–18 minutes, until the rice is tender but not mushy. Stir occasionally to prevent sticking.

Step 4 — Temper the Eggs

In a medium bowl, whisk 3 large eggs with ⅓ cup of fresh lemon juice until frothy. Slowly ladle about 1 cup of the hot broth into the egg mixture while whisking continuously.

This tempering step prevents the eggs from scrambling when added to the soup. The mixture should be smooth and slightly thickened.

Step 5 — Combine Soup Base

Remove the soup from heat. Slowly pour the tempered egg-lemon mixture back into the pot while stirring constantly. The soup will thicken and become creamy.

Return the shredded chicken to the pot and stir to combine. The residual heat will warm the chicken through without overcooking it.

Step 6 — Season and Adjust

Season your Greek Lemon Chicken Soup with salt and black pepper to taste. For authentic flavor, add 1 teaspoon of dried oregano and adjust lemon juice if desired.

Let the soup stand for 5 minutes off heat to allow flavors to meld. The soup should be creamy with a bright, tangy lemon flavor.

Step 7 — Serve Immediately

Ladle the hot Greek Lemon Chicken Soup into bowls. Garnish with fresh dill or parsley and a lemon wedge for squeezing over the top.

This soup is best served immediately while hot. If reheating, do so gently over low heat to prevent the eggs from curdling.

Nutritional Information

Calories	280
Protein	25g
Carbohydrates	15g
Fat	12g
Fiber	2g
Sodium	850mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey instead of chicken — Leaner protein with a similarly mild flavor that absorbs the lemony broth beautifully.
• Cauliflower rice instead of orzo — Low-carb alternative that adds bulk without grains, keeping the soup light.
• Coconut milk instead of dairy — Creamy, dairy-free option that adds a subtle tropical note to the Greek Lemon Chicken Soup.
• Quinoa instead of rice — Gluten-free grain that provides complete protein and a pleasant, slightly nutty texture.
• Zucchini noodles (zoodles) — Fresh, low-carb vegetable swap that cooks quickly in the hot broth.
• Low-sodium chicken broth — Easy sodium reduction that lets the lemon and herb flavors shine through.
• Greek yogurt instead of eggs — Thickens the soup while adding tangy creaminess and extra protein.
• Kale instead of spinach — Heartier green that holds up well in soup and adds extra nutrients.

Serving Suggestions

• Pair this Greek Lemon Chicken Soup with warm, crusty bread for dipping into the rich, lemony broth.
• Serve alongside a fresh Greek salad with feta cheese, olives, and cucumbers for a complete Mediterranean meal.
• Perfect for a comforting weeknight dinner or as a starter for a festive Greek-themed gathering.
• Garnish with fresh dill and a lemon wedge for a bright, restaurant-quality presentation.
• Accompany with a side of orzo or rice pilaf to make the meal more substantial.
• Ideal for cold weather or when you need a soothing, immune-boosting meal.

This Greek Lemon Chicken Soup is versatile enough for casual family meals yet elegant for entertaining.

Common Mistakes to Avoid

• Mistake: Boiling the soup after adding eggs and lemon. Fix: Temper the egg-lemon mixture with hot broth off the heat to prevent curdling.
• Mistake: Using boneless, skinless chicken breast only. Fix: Use a whole chicken or bone-in thighs for richer, more flavorful broth.
• Mistake: Adding rice or orzo directly to the soup too early. Fix: Cook the rice separately and add it per bowl to prevent it from becoming mushy.
• Mistake: Not using fresh lemon juice. Fix: Always use freshly squeezed lemon juice for the brightest, most authentic flavor.
• Mistake: Overcooking the vegetables until they are mushy. Fix: Add carrots and celery later in the cooking process so they retain a slight crunch.
• Mistake: Skimping on the tempering step for the avgolemono sauce. Fix: Slowly whisk hot broth into the egg-lemon mixture to gradually raise its temperature.
• Mistake: Using a rolling boil to cook the chicken. Fix: Simmer the chicken gently to keep the meat tender and the broth clear.
• Mistake: Adding salt only at the end of cooking. Fix: Season the broth in stages, tasting after the chicken has cooked and again before serving.
• Mistake: Not straining the broth for a silky texture. Fix: Strain the broth after removing the chicken and vegetables for a perfectly smooth Greek Lemon Chicken Soup.
• Mistake: Serving the soup immediately after adding the avgolemono. Fix: Let the soup rest for 5-10 minutes off the heat to allow the flavors to meld and the soup to thicken slightly.

Storing Tips

• Fridge: Cool your Greek Lemon Chicken Soup completely, then store in an airtight container for up to 4 days.
• Freezer: Portion the soup into freezer-safe containers or bags, leaving some space for expansion, and freeze for up to 3 months.
• Reheat: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop or in the microwave, stirring occasionally, until it reaches 165°F for food safety.

For best results, stir well when reheating to reincorporate the creamy, lemony broth of this Greek Lemon Chicken Soup.

Conclusion

This Greek Lemon Chicken Soup is a bright, comforting meal perfect for any season. Its creamy texture and zesty lemon flavor make it a standout dish. Give this recipe a try and share your thoughts in the comments below! For another comforting chicken soup, try this Italian Wedding Soup.

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FAQs

Can I make Greek Lemon Chicken Soup ahead of time?

Yes, you can prepare this Greek Lemon Chicken Soup a day in advance. Store it in the refrigerator, but add the lemon juice and egg mixture just before serving to prevent curdling and maintain the bright flavor.

What can I use if I don’t have orzo for the soup?

If you don’t have orzo, substitute it with an equal amount of rice, small pasta like ditalini, or even quinoa. Adjust the cooking time as needed to ensure the grain is tender in your Greek Lemon Chicken Soup.

How do I prevent the eggs from curdling in the soup?

To prevent curdling, temper the eggs by slowly whisking in a small amount of hot broth before adding them back to the pot. Also, avoid boiling the soup after adding the egg-lemon mixture to keep your Greek Lemon Chicken Soup smooth.