Greek Lemon Soup Recipe
If you’re in the mood for something comforting yet bright, this Greek Lemon Soup Recipe is pure magic. It’s one of those dishes that feels like a warm hug in a bowl, thanks to the rich, savory broth paired with the fresh zing of lemon. Whenever I want something soothing but with a little punch of freshness, this soup never fails to hit the spot.
What I especially love about this Greek Lemon Soup Recipe is how simple ingredients come together harmoniously to create something so vibrant and satisfying. It’s perfect for cozy dinners, when you want to impress without fuss, or even as a gentle dish when you’re feeling under the weather. Plus, it comes together pretty quickly—just enough time to make you feel like a kitchen pro without too much sweat!
Ingredients You’ll Need
The beauty of this Greek Lemon Soup Recipe lies in its balance of simple, fresh ingredients that complement each other perfectly. I recommend sourcing fresh, aromatic veggies and good-quality chicken to get the most flavor out of this dish.
- Water or Unsalted Veggie Broth: Using homemade or low-sodium broth gives you control over the soup’s saltiness and depth of flavor.
- Yellow Onion: Adds a subtle sweetness when cooked whole in the broth.
- Garlic Cloves: Whole and peeled to soften and infuse the soup gently.
- Celery Ribs: They add a nice earthy brightness; cut in half so they don’t overpower the broth.
- Carrot: Adds natural sweetness and color to the broth.
- Salt: Essential for seasoning—but remember to add gradually to keep control.
- Chicken Breast or Thighs: I prefer thighs for juiciness, but breasts work well if you want leaner meat.
- Rice or Orzo: Rice keeps it classic, but orzo offers a lovely texture twist.
- Egg Yolks: This is the magic that makes the soup creamy and silky without cream.
- Lemon Zest and Juice: The star of the show—freshly squeezed for maximum brightness.
- Freshly Chopped Parsley: A simple garnish that livens up the bowl and adds an herbaceous note.
Variations
I always encourage making this Greek Lemon Soup Recipe your own—play with the ingredients based on what you have or prefer. Here are some tweaks I’ve tried that you might like.
- Vegetarian Version: Skip the chicken, double up on the veggies, and use vegetable broth. It’s surprisingly hearty and comforting.
- Orzo Swap: I love using orzo when I want a more pasta-textured soup—kids find it fun to eat!
- Herb Twists: Adding dill instead of parsley offers a fresher, more traditional Greek flavor.
- Spicy Kick: A pinch of red pepper flakes stirred in during cooking gives the soup a nice warming bite.
- Lightened Up: Use chicken breast, less salt, and skip the yolks for a lighter, brothier feel.
How to Make Greek Lemon Soup Recipe
Step 1: Infuse the Broth
Start by bringing your water or unsalted vegetable broth to a simmer in a large pot. Toss in the whole yellow onion, garlic cloves, celery ribs, and the whole carrot. Adding these ingredients whole lets the flavors infuse gently without muddying the soup’s clarity. Simmer the broth for about 30 minutes, uncovered, allowing it to develop a deep vegetable and aromatics flavor.
Step 2: Cook the Chicken and Rice
Next, add the chicken breast or thighs directly into the simmering broth. Let the chicken cook through, about 15-20 minutes, depending on thickness. Remove the cooked chicken and set aside to cool slightly. While the chicken is resting, add the rice (or orzo) to the broth and cook until tender—typically about 15 minutes for rice. Remember to stir occasionally to prevent sticking!
Step 3: Prepare the Avgolemono Sauce
This is the fun and crucial part: whisk the egg yolks in a separate bowl. Slowly drizzle in the lemon juice and zest while whisking vigorously—this prevents the eggs from scrambling when added to the hot soup later. The avgolemono sauce is what makes this Greek Lemon Soup Recipe silky and tangy, so take your time and enjoy the process.
Step 4: Combine and Finish
Shred or cut your cooked chicken into bite-sized pieces and return it to the pot. Gradually ladle some hot broth into the egg-lemon mixture, whisking continuously to temper it. Then pour the tempered sauce back into the soup pot, stirring gently to combine. Heat the soup gently over low heat—do not boil, to prevent curdling—for 5 minutes until it thickens slightly and is warmed through.
How to Serve Greek Lemon Soup Recipe
Garnishes
I love finishing my Greek Lemon Soup Recipe with a sprinkle of freshly chopped parsley for color and a pop of fresh flavor. Sometimes, I add a little extra lemon zest on top for brightness and a drizzle of good olive oil for richness. It’s those simple touches that make each bowl feel special.
Side Dishes
For a truly authentic experience, I serve this soup alongside warm pita bread or crusty baguette to soak up every last drop. A simple Greek salad with olives and feta is an easy, fresh counterpoint that balances the warmth of the soup beautifully.
Creative Ways to Present
For dinner parties, I like serving this soup in rustic bowls, topped with a sprig of fresh dill and a lemon wedge on the side. Little bowls of olive oil and crushed red pepper flakes let guests customize their bowls, making it feel fun and interactive. It’s a lovely dish that looks as good as it tastes!
Make Ahead and Storage
Storing Leftovers
I store leftover Greek Lemon Soup Recipe in airtight containers in the fridge for up to 3 days. Because of the eggs, I avoid letting the soup sit too long to keep it fresh and safe. Before storing, I usually remove the chicken pieces separately to keep them from becoming too soft.
Freezing
Freezing works okay, but I’ve found the texture of the avgolemono can change slightly. If you want to freeze, freeze the soup broth and cooked rice separately from the avgolemono sauce and chicken. Thaw and combine gently when ready to eat for best results.
Reheating
Reheat your leftover Greek Lemon Soup Recipe slowly on the stove over low heat. Stir constantly to keep the sauce from scrambling and add a splash of broth or water if it thickens too much. I never recommend reheating in the microwave for this soup because it can curdle quickly.
FAQs
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Can I make Greek Lemon Soup Recipe vegetarian?
Absolutely! Just omit the chicken and use a rich vegetable broth instead of chicken broth. Double up on the aromatics and vegetables for a hearty base, and the avgolemono sauce still provides that signature creamy, lemony finish.
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What’s the best way to prevent the egg yolks from curdling?
Tempering is key: slowly whisk some hot broth into the lemon-egg mixture bit by bit, instead of adding the entire mixture directly into the hot soup. Also, keep the heat low when adding back to the soup and avoid boiling after adding the sauce.
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Can I use whole eggs instead of yolks?
Traditionally, avgolemono sauce uses just yolks for thickness and smoothness. Using whole eggs can make the soup a bit more custardy but increases the risk of curdling. If you want to try, temper gently and watch the heat carefully.
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Is there a substitute for lemon juice?
Fresh lemon juice is crucial for the bright, tangy flavor characteristic of this soup. While a small amount of white wine vinegar might work in a pinch, it won’t replicate the same freshness and aroma.
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How do I thicken Greek Lemon Soup Recipe?
The avgolemono sauce itself thickens the soup from the egg yolks whisked with lemon juice. Slow, gentle cooking after adding the sauce helps it thicken without curdling. Adding rice or orzo also contributes to a naturally thicker body.
Final Thoughts
This Greek Lemon Soup Recipe holds a special place in my heart—not just for its comforting taste but for the memories it brings from my kitchen to yours. It’s a dish that’s easy enough for a weeknight but elegant enough to share with guests. Trust me, once you make it, you’ll find yourself reaching for it whenever you want something warm, bright, and genuinely satisfying. Go ahead, give it a try—I’m sure you’ll love it just as much as I do!
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Greek Lemon Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
This traditional Greek Lemon Soup, or Avgolemono, is a comforting and flavorful dish made with tender chicken, rice, fresh vegetables, and a tangy lemon-egg sauce. It is a hearty yet light soup perfect for a nourishing meal any day of the year.
Ingredients
Base Soup Ingredients
- 10 cups water or unsalted vegetable broth
- 1 yellow onion, whole and peeled
- 4 garlic cloves, whole and peeled
- 2 celery ribs, washed and cut in half
- 1 carrot, peeled and whole
- 1 tablespoon salt, to taste
- 2 chicken breasts or thighs
- ½ cup rice or orzo
Avgolemono Sauce
- 2 egg yolks
- Zest and juice of one lemon
- Freshly chopped parsley, for garnish
Instructions
- Prepare the broth: In a large pot, combine the water or unsalted vegetable broth with the whole peeled onion, garlic cloves, celery ribs, carrot, and salt. Bring to a boil, then reduce the heat and let it simmer to infuse the flavors for about 30 minutes.
- Add the chicken: Add the chicken breasts or thighs to the pot and continue simmering for 20-25 minutes until the chicken is cooked through and tender.
- Cook the rice: Remove the chicken from the broth and add the rice or orzo to the simmering broth. Cook until the grains are tender, about 15 minutes. Then shred the chicken into bite-sized pieces and set aside.
- Prepare the Avgolemono sauce: In a separate bowl, whisk together the egg yolks, lemon zest, and lemon juice until smooth and slightly frothy.
- Temper the eggs: Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture while whisking vigorously to prevent the eggs from curdling. Gradually pour this mixture back into the pot with the rest of the soup, stirring constantly to combine.
- Combine and heat through: Add the shredded chicken back into the pot and gently warm the soup over low heat for a few minutes. Do not boil, as it may cause the eggs to curdle.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- You can substitute orzo for rice for a different texture.
- Use unsalted broth to control the saltiness of the soup.
- If you prefer a thicker soup, increase the rice to ¾ cup.
- Be careful when adding the egg mixture back to avoid scrambling the eggs by tempering properly.
- This soup can be stored in the refrigerator for up to 3 days but is best enjoyed fresh.
Keywords: Greek lemon soup, avgolemono, chicken soup, Greek cuisine, lemon egg soup, healthy soup
