Greek Lemon Chicken Soup

Greek Lemon Chicken Soup – When the days get shorter and the chill of autumn settles in, my kitchen becomes a haven of warmth and comfort. The crackle of a simmering pot on the stove, the scent of fresh herbs, and the tangy brightness of lemon zest fill the air. It’s in these moments I turn to one of my all-time favorite recipes: Greek Lemon Chicken Soup.

This soup is a culinary hug—a delicate balance of creamy and tangy, hearty yet light. Every time I make it, I’m transported back to a cozy seaside taverna in Greece, where the waves crashed softly in the background, and the owner, a cheerful grandmotherly figure, served up bowls of this golden goodness with a knowing smile.

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The beauty of Greek Lemon Chicken Soup lies in its simplicity. With just a handful of humble ingredients—tender chicken, velvety eggs, bright lemon, and a bit of rice—it transforms into something magical. But don’t let its simplicity fool you; the secret is in the technique. Whisking the eggs just right and tempering them with the hot broth creates that luscious, creamy texture without a drop of cream. It’s like alchemy in a pot.

I love how versatile this soup is. Feeling under the weather? A steamy bowl works wonders. Hosting a dinner party? This soup makes an elegant starter. And the best part? It’s a one-pot wonder, making cleanup a breeze—perfect for those busy weeknights.

As I ladle the soup into bowls, I always add a sprinkle of fresh dill or parsley and a crack of black pepper. The bright yellow broth gleams under the garnish, inviting everyone to dig in. With each spoonful, you get the rich warmth of chicken, the tangy zing of lemon, and the comforting creaminess of the broth. It’s the kind of dish that nourishes both body and soul.

So, whether you’re dreaming of the Greek Isles or simply in need of a comforting bowl of soup, this Greek Lemon Chicken Soup is here to wrap you in its cozy embrace. One taste, and you’ll be hooked—I promise!

Why You’ll Love This Greek Lemon Chicken Soup

This Greek Lemon Chicken Soup is a cozy bowl of comfort with a zesty twist! It’s creamy without being heavy, thanks to the magic of eggs and lemon, and it’s packed with tender chicken and hearty rice. Perfect for chilly days or when you’re feeling under the weather, this soup is like a warm hug with a Mediterranean flair. Plus, it’s quick to whip up and even better as leftovers!

• Bright and Zesty Flavor: The fresh lemon juice adds a tangy kick that wakes up your taste buds.
• Creamy Without Cream: The traditional avgolemono technique uses eggs for a silky texture, keeping it light yet satisfying.
• Wholesome and Hearty: Packed with protein-rich chicken and filling rice, it’s a complete meal in one bowl.
• Comforting and Nourishing: Perfect for when you’re feeling under the weather or just want something soothing.
• Quick and Easy: Ready in under 30 minutes, making it an ideal weeknight dinner.

Ingredients for Greek Lemon Chicken Soup

• Chicken Broth: Use a rich, flavorful broth as the base for the soup.
• Fresh Lemon Juice: Adds brightness and a tangy kick to balance the savory flavors.
• Shredded Carrots: Provides a subtle sweetness and vibrant color.
• Finely Chopped Onion: Adds depth and a mild, savory taste.
• Finely Chopped Celery: Contributes a slight crunch and earthy flavor.
• Chicken Soup Base: Enhances the broth with concentrated chicken flavor.
• Ground White Pepper: Lends a gentle heat without overpowering the soup.
• Margarine: Helps create a smooth, creamy consistency.
• All-Purpose Flour: Used to thicken the soup.
• Egg Yolks: Enriches the soup, adding creaminess and body.
• Cooked White Rice: Provides texture and makes the soup hearty.
• Diced, Cooked Chicken Meat: Adds protein and substance.
• Lemon Slices: Used as a garnish to enhance presentation and add a fresh citrus aroma.

How To Make This Greek Lemon Chicken Soup

Step 1: In a large pot, combine chicken broth, fresh lemon juice, shredded carrots, finely chopped onions, finely chopped celery, chicken soup base, and ground white pepper. Bring the mixture to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.

Step 2: In a small bowl, blend margarine and all-purpose flour into a smooth paste. Gradually stir this mixture into the simmering soup. Continue simmering, stirring frequently, for 8 to 10 minutes until the soup thickens.

Step 3: In a separate bowl, beat egg yolks until they are light in color. Gradually whisk in some hot soup, ladling it in a thin stream while whisking vigorously to prevent curdling. Slowly pour the egg mixture back into the pot while continuing to stir. Heat through, but do not boil.

Step 4: Stir in the cooked white rice and diced chicken. Cook gently until the soup is warmed through and all ingredients are well combined.

Step 5: Ladle the hot soup into serving bowls and garnish each bowl with a fresh lemon slice for a burst of citrus flavor. Enjoy!

Storage Options

Greek Lemon Chicken Soup stores beautifully! In the refrigerator, it stays fresh for up to 4 days. For longer storage, freeze it in airtight containers for up to 3 months. Just thaw and reheat for a comforting, zesty meal anytime!

Variations and Substitutions