This traditional Greek Lemon Chicken Soup delivers the soul-warming comfort of authentic avgolemono with its signature creamy, tangy broth. Our foolproof Greek Lemon Chicken Soup recipe transforms simple ingredients into a restaurant-quality dish that brings Mediterranean sunshine to your dinner table in just 45 minutes.
Recipe Info Bar
SERVES: 4 | PREP: 20 MIN | COOK: 25 MIN | TOTAL: 45 MIN
Ingredients
Protein & Base
| Ingredient | Amount |
|---|---|
| Boneless chicken thighs | 1½ lbs, cut into bite-sized pieces |
| Chicken broth | 6 cups |
| Large eggs | 3 whole |
| Fresh lemon juice | ⅓ cup (about 2 large lemons) |
Vegetables & Aromatics
| Ingredient | Amount |
|---|---|
| Yellow onion | 1 medium, diced |
| Carrots | 2 medium, sliced into rounds |
| Celery stalks | 2, chopped |
| Fresh garlic | 3 cloves, minced |
Rice & Seasonings
| Ingredient | Amount |
|---|---|
| Long-grain white rice | ¾ cup |
| Extra virgin olive oil | 3 tablespoons |
| Dried oregano | 1 teaspoon |
| Salt | 1 teaspoon (or to taste) |
| Black pepper | ½ teaspoon |
| Fresh dill | ¼ cup, chopped |
Detailed Step-by-Step Instructions for Greek Lemon Chicken Soup
Phase 1: Preparing Your Ingredients (5 minutes)
1. Before you begin cooking, gather all ingredients on your counter. Cut the chicken thighs into uniform 1-inch pieces using a sharp knife on a clean cutting board. Uniform pieces ensure even cooking throughout your Greek Lemon Chicken Soup. Pat the chicken pieces dry with paper towels to remove excess moisture, which helps them brown better and prevents oil splatter.
2. Dice the onion by cutting it in half from root to tip, removing the papery skin, then making horizontal cuts followed by vertical cuts to create ¼-inch pieces. Consistent sizing helps everything cook evenly. Slice the carrots into ¼-inch rounds – they should be thin enough to cook through but thick enough to maintain some texture.
3. Chop the celery into ¼-inch pieces, including some of the leafy tops for extra flavor. Mince the garlic by crushing each clove with the flat side of your knife, removing the skin, then chopping finely. Fresh garlic makes a significant difference in the final flavor of your Greek Lemon Chicken Soup.
Phase 2: Building the Aromatic Foundation (8 minutes)
4. Place a large, heavy-bottomed pot (at least 4-quart capacity) over medium heat. Add 3 tablespoons olive oil and let it heat for 30 seconds until it shimmers but doesn’t smoke. The right temperature prevents vegetables from burning while allowing proper browning.
5. Add the diced onion to the hot oil. You should hear a gentle sizzling sound – if it’s violent sizzling, reduce the heat slightly. Stir the onion with a wooden spoon every 30 seconds for 3-4 minutes. The onion is ready when the pieces become translucent and soft, losing their sharp white color. This process releases natural sugars that add depth to your soup.
6. Add the minced garlic to the softened onions and stir constantly for 30 seconds until fragrant. Watch carefully – garlic can go from golden to burnt in seconds, and burnt garlic will make your entire Greek Lemon Chicken Soup taste bitter. You’ll smell the garlic’s aroma when it’s perfectly cooked.
7. Add the sliced carrots and chopped celery to the pot. Stir everything together and cook for 3-4 minutes, stirring occasionally. The vegetables should begin to soften slightly around the edges but still maintain their shape. This pre-cooking develops deeper flavors and ensures your vegetables won’t be crunchy in the finished soup.
Phase 3: Creating the Soup Base (12 minutes)
8. Slowly pour in 6 cups chicken broth, scraping the bottom of the pot with your wooden spoon to release any browned bits. These browned bits add incredible flavor to your Greek Lemon Chicken Soup. Increase heat to medium-high and bring the mixture to a rolling boil – you’ll see large bubbles breaking the surface consistently.
9. Once boiling, add ¾ cup long-grain white rice. Stir immediately to prevent the rice from sticking to the bottom of the pot. Long-grain rice works best because it holds its shape better than short-grain varieties and won’t make your soup gummy.
10. Add 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Stir well to distribute the seasonings evenly. The oregano provides that distinctive Greek flavor profile that makes this soup authentic.
11. Reduce heat to medium-low to maintain a gentle simmer. You should see small bubbles occasionally breaking the surface, not a vigorous boil. Cook for 8-10 minutes, stirring every 2-3 minutes to prevent sticking. Test the rice by fishing out a grain with your spoon – it should be almost tender but still have a tiny bit of firmness in the center.
Phase 4: Adding the Chicken (10 minutes)
12. Add all the bite-sized chicken pieces to the simmering soup base. Distribute them evenly throughout the pot so they cook uniformly. The chicken will initially lower the temperature of the soup, which is normal.
13. Increase heat slightly to bring the soup back to a gentle simmer. This should take 1-2 minutes. Once simmering, cook the chicken for 6-8 minutes, stirring gently every 2 minutes to ensure even cooking. Avoid vigorous stirring, which can break up the tender chicken pieces.
14. Test the chicken for doneness by cutting into the largest piece with a knife. The interior should be completely white with no pink areas, and the juices should run clear. If you see any pink, continue cooking for 2-3 more minutes and test again. Properly cooked chicken is crucial for food safety.
15. Once the chicken is fully cooked, reduce heat to low to maintain the gentlest possible simmer. The soup should barely bubble. This low temperature is essential for the next phase where you’ll add the egg mixture to create the signature creamy texture of Greek Lemon Chicken Soup.
Phase 5: Preparing the Avgolemono (Egg-Lemon) Mixture (5 minutes)
16. In a medium mixing bowl, crack 3 large eggs and inspect each one before adding to ensure no shell pieces fall in. Using a wire whisk, beat the eggs vigorously for 1-2 minutes until they’re completely smooth, frothy, and pale yellow. Proper whisking is crucial – lumpy eggs will create an uneven texture in your finished soup.
17. Squeeze fresh lemons to get ⅓ cup of juice. Strain the lemon juice through a fine-mesh strainer to remove pulp and seeds, which can create unpleasant texture in the soup. While still whisking the eggs continuously, slowly drizzle in the lemon juice. The mixture should be smooth and well-combined with no streaks of unmixed egg.
18. Here comes the most critical step in making Greek Lemon Chicken Soup: tempering the eggs. Using a ladle, carefully scoop up about ½ cup of the hot broth from your soup pot. While whisking the egg-lemon mixture constantly and vigorously, pour the hot broth in a very slow, thin stream. This gradual process raises the temperature of the eggs without cooking them into scrambled bits.
19. Repeat this tempering process two more times, adding ½ cup of hot broth each time while whisking continuously. After adding 1½ cups total, the egg mixture should be warm to the touch and significantly lighter in color. This tempering process is what creates the signature creamy texture of authentic avgolemono.
Phase 6: Final Assembly of Greek Lemon Chicken Soup (5 minutes)
20. Ensure your soup pot is at the lowest possible heat setting – you should see almost no bubbling. Remove the pot from the heat entirely if your stovetop runs hot. While stirring the soup very gently with a wooden spoon in a slow, circular motion, gradually pour in the tempered egg mixture in a thin, steady stream.
21. Never stop stirring during this process. The stirring motion should be gentle but constant, creating a slow whirlpool in the soup. Pour the entire egg mixture over the course of 30-45 seconds. If you pour too quickly or stop stirring, the eggs may curdle and create an unpleasant texture.
22. Return the pot to the lowest heat setting and continue stirring gently for 2-3 minutes. The soup will gradually thicken and develop a silky, creamy consistency. You’ll know it’s ready when the soup lightly coats the back of your wooden spoon. The transformation from clear broth to creamy Greek Lemon Chicken Soup happens quickly, so watch carefully.
23. Remove the pot from heat immediately once the soup reaches the right consistency. Taste the soup and adjust seasoning as needed – you may want to add more salt, pepper, or lemon juice depending on your preference. The flavor should be bright and tangy but balanced, not overwhelmingly sour.
Phase 7: Final Touches and Serving (2 minutes)
24. Stir in the fresh chopped dill just before serving. The herbs should be bright green and aromatic, providing the final authentic Greek touch to your soup. Fresh dill is essential – dried dill won’t provide the same vibrant flavor that makes this Greek Lemon Chicken Soup restaurant-quality.
25. Ladle the soup into warmed bowls and serve immediately while hot. The creamy texture and bright lemon flavor are at their peak when freshly made. Garnish with additional fresh dill if desired, and serve with crusty bread or pita for a complete Greek meal experience.
Chef’s Notes for Perfect Greek Lemon Chicken Soup
• Temperature Control is Everything: The biggest mistake beginners make with Greek Lemon Chicken Soup is letting the temperature get too high when adding the egg mixture. Keep the heat as low as possible to prevent curdling.
• Fresh Ingredients Make the Difference: Always use fresh lemon juice and fresh dill for this Greek Lemon Chicken Soup recipe. The brightness and authentic flavor cannot be replicated with bottled or dried alternatives.
• Rice Texture Timing: Don’t overcook the rice initially – it continues cooking in the hot broth and can become mushy if started too soft. Slightly undercooked rice at the beginning ensures perfect texture in the final soup.
• Chicken Thigh Advantage: Dark meat stays more tender and flavorful than breast meat in soup applications, making your Greek Lemon Chicken Soup more satisfying and less likely to become dry or stringy.
Nutrition Box (Per Serving)
- Calories: 385
- Protein: 28g
- Carbohydrates: 32g
- Fat: 16g
- Fiber: 2g
- Sodium: 890mg
Creative Greek Lemon Chicken Soup Variations
Mediterranean Vegetable Version
Transform your Greek Lemon Chicken Soup by adding 1 cup diced zucchini and ½ cup chopped tomatoes in step 7 for extra vegetables. This creates a heartier soup similar to our popular chicken vegetable soup but with that distinctive Greek avgolemono twist.
Traditional Orzo Greek Lemon Soup
Replace rice with ¾ cup orzo pasta for the classic Greek approach. Cook the orzo separately according to package directions and add it in step 24 to prevent overcooking and maintain perfect texture.
Quick Rotisserie Shortcut Version
Use 3 cups shredded rotisserie chicken instead of raw chicken to cut cooking time. Add it in step 24 with the dill, just to heat through. This method works great when you want the convenience of our rotisserie chicken noodle soup with authentic Greek flavors.
Herb-Enhanced Greek Lemon Chicken Soup
Season chicken pieces with 1 teaspoon dried thyme and ½ teaspoon garlic powder before adding to create additional Mediterranean flavor layers that complement the traditional avgolemono base.
Storage & Reheating Your Greek Lemon Chicken Soup
Refrigerator Storage: Store leftover Greek Lemon Chicken Soup in airtight containers for up to 3 days. The rice will continue to absorb liquid as it sits, which is normal.
Proper Reheating: Warm gently over low heat, stirring frequently to prevent the egg mixture from curdling. Add ¼ cup additional chicken broth if the soup has thickened too much during storage.
Freezing Considerations: This Greek Lemon Chicken Soup doesn’t freeze well due to the egg and rice content, which can separate and become grainy when thawed. Make only what you’ll consume within 3 days.
Make-Ahead Strategy: Prepare through step 15, then cool and refrigerate the base. Complete the avgolemono egg-lemon process when ready to serve for optimal texture and flavor.
Troubleshooting Guide for Greek Lemon Chicken Soup
Problem: Soup tastes bland or flat
Solution: Gradually add more salt, then brighten with additional fresh lemon juice. The balance of salt and acid is crucial for authentic Greek flavors in this soup.
Problem: Eggs curdled and created scrambled bits
Solution: The soup temperature was too high during tempering. Strain out visible egg pieces through a fine-mesh strainer – the flavor will still be delicious.
Problem: Greek Lemon Chicken Soup is too thin
Solution: Mix 2 tablespoons cornstarch with 3 tablespoons cold water until smooth, then stir into the gently simmering soup until thickened.
Problem: Rice became mushy and overcooked
Solution: For next time, reduce cooking time in step 11. This batch is still edible and comforting, just with a softer texture.
Problem: Soup is too lemony or overwhelmingly sour
Solution: Balance the acidity with a pinch of sugar or additional chicken broth to mellow the tartness and restore harmony to your Greek Lemon Chicken Soup.
Essential Equipment for Greek Lemon Chicken Soup
- Large heavy-bottomed pot (minimum 4-quart capacity) for even heat distribution
- Medium mixing bowl for preparing the egg-lemon mixture
- Wire whisk for smooth egg incorporation without lumps
- Wooden spoon for gentle stirring that won’t scratch your pot
- Sharp chef’s knife and cutting board for ingredient prep
- Measuring cups and spoons for accurate proportions
- Ladle for the crucial tempering process
Organized Shopping List
Meat Counter
- 1½ lbs boneless chicken thighs
Produce Section
- 2 large fresh lemons
- 1 medium yellow onion
- 2 medium carrots
- 2 celery stalks
- 1 head fresh garlic
- Fresh dill bunch
Pantry Aisle
- Long-grain white rice
- Chicken broth (48 oz container)
- Extra virgin olive oil
- Dried oregano
- Salt and black pepper
Dairy Section
- Large eggs (need 3)
Expert Success Secrets for Greek Lemon Chicken Soup
1. Master the tempering technique – always add hot broth to the egg mixture slowly while whisking constantly. This single skill determines whether your Greek Lemon Chicken Soup turns out creamy or curdled.
2. Invest in a heavy-bottomed pot to prevent hot spots that could cause the delicate egg mixture to scramble when you’re creating the signature avgolemono texture.
3. Add fresh dill only at the very end to preserve its bright color and authentic Greek flavor that makes this Greek Lemon Chicken Soup taste restaurant-quality.
4. Keep the soup at the gentlest possible simmer throughout the egg-addition process – vigorous boiling will ruin the silky consistency that defines perfect avgolemono.
5. Always taste and adjust the lemon-to-salt ratio at the end, as every lemon has different acidity levels. Trust your palate to achieve the perfect balance that makes Greek Lemon Chicken Soup irresistible.
