If you’ve ever longed for a soup that feels like a warm hug and a bright sunshine-filled afternoon all in one bowl, this Greek Lemon Chicken Soup Recipe is absolutely going to sweep you off your feet. It’s a stunning harmony of tender chicken, fragrant herbs, zesty lemon, and delicate rice, all coming together to create something soul-satisfyingly fresh and vibrant. Whether you’re nursing a cold, seeking comfort, or just craving that perfect balance of tangy and savory, this recipe never fails to deliver a cozy yet refreshing experience.
Ingredients You’ll Need
Getting the ingredients right is the secret to making this soup shine, and the beauty here is in how simple yet thoughtfully selected they all are. Each element contributes not just flavor but texture, aroma, or a pop of color that makes every spoonful a delight.
- Olive oil: Adds richness and helps soften the vegetables while imparting a subtle fruity note.
- Diced yellow onion (1 cup): Builds the savory base with a hint of sweetness when sautéed.
- Diced carrots (½ cup): Bring natural sweetness and vibrant color to the broth.
- Diced celery (½ cup): Adds gentle earthiness and a satisfying crunch during cooking.
- Minced garlic (5 cloves): Infuses the broth with aromatic depth and warmth.
- Lemon peel strips (2 strips): Deliver bright citrus notes that awaken the entire soup.
- Dried oregano (½ tbsp): Evokes classic Greek flavors and pairs beautifully with the lemon.
- Bay leaves (2): Provide subtle herbal undertones simmered to perfection.
- Chicken broth (6 cups): The comforting, savory liquid that ties all the ingredients together.
- Dry white rice (½ cup): Adds heartiness and soaks up the bright flavors of the broth.
- Egg and egg yolk (1 each): Whisked in to create a silky, luscious texture called avgolemono.
- Shredded chicken breast (2 cups): Tender, protein-packed star of the dish that absorbs all the lovely flavors.
- Baby spinach (3-4 oz): Adds freshness, color, and a mild leafy flavor.
- Lemon juice (¼ cup): Provides zesty brightness that balances the savory broth.
- Fresh chopped dill (1 tbsp): Offers a fragrant herbal lift that complements the lemon beautifully.
- Salt and pepper: Season to taste to bring out every flavor nuance.
- Fresh parsley (2 tbsp, finely chopped): Sprinkled at the end for a fresh, verdant finish.
How to Make Greek Lemon Chicken Soup Recipe
Step 1: Sauté the Vegetables and Lemon Peel
Begin by warming olive oil in a large pot over medium heat until shimmering. Toss in diced onion, carrots, celery, and those lovely strips of lemon peel, letting them soften and mingle for about five minutes. This combination starts building that inviting flavor base essential for the soup. When the veggies look tender and fragrant, add minced garlic and stir through for another minute, just until you can smell that intoxicating garlic aroma filling your kitchen.
Step 2: Add Herbs, Broth, and Rice
Now it’s time to bring in the dried oregano and aromatic bay leaves — classic Greek seasonings that feel like a comforting embrace. Pour in the chicken broth and raise the heat until it boils gently. Once bubbling, sprinkle in the dry white rice, then reduce the heat and let the soup simmer for about 10 minutes. This simmer softens the rice perfectly and infuses the broth with all those lovely flavors melding together.
Step 3: Remove Lemon Peel and Bay Leaves
Before moving on, fish out those lemon peels and bay leaves you added earlier. They’ve done their job imparting their flavors and are ready to make way for the next step. Removing them helps keep every bite smooth and pleasant, without any unwanted chewy bits.
Step 4: Temper and Add the Egg Mixture
This is where the Greek magic kicks in. In a small bowl, whisk together one whole egg and an extra yolk until well combined. Then, very slowly, drizzle in some hot broth from your pot while whisking vigorously — this process is called tempering and it’s crucial so the eggs don’t scramble when reintroduced to the soup. Once tempered, pour this silky egg-lemon mixture gradually back into the pot, stirring constantly to create that signature creamy texture known as avgolemono.
Step 5: Finish with Chicken, Spinach, Herbs, and Lemon Juice
Now add your shredded chicken breast, handfuls of fresh baby spinach, those bright sprigs of dill, and the fresh lemon juice. Stir gently as the spinach wilts and everything heats through. Finally, season with salt and pepper to taste, and sprinkle over freshly chopped parsley for that gorgeous final flourish.
How to Serve Greek Lemon Chicken Soup Recipe
Garnishes
To make your soup picture-perfect and add extra bursts of flavor, top each bowl with a few fresh parsley leaves, a light drizzle of olive oil, or a thin lemon wedge on the side. A sprinkle of cracked black pepper right before serving adds a gentle heat that balances the lemon’s brightness beautifully.
Side Dishes
Pair this soup with crusty bread to soak up every last drop or a fresh Greek salad with tomatoes, cucumbers, and feta for a light and zesty companion. The soup’s vibrant flavors work wonderfully alongside simple sides, making it an easy, crowd-pleasing meal.
Creative Ways to Present
Serve the Greek Lemon Chicken Soup Recipe in rustic bowls for that comforting homey vibe or opt for elegant white porcelain for a dinner party. A sprinkle of finely chopped dill or parsley on top enhances its visual appeal. You might also serve with a lemon wedge on the side, inviting guests to add extra tang as they please.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Transfer leftovers into an airtight container and cool to room temperature before covering and refrigerating. The flavors even deepen overnight, making it a fantastic next-day comfort meal.
Freezing
You can freeze Greek Lemon Chicken Soup Recipe, but because it contains fresh spinach and rice, the texture might change slightly upon thawing. If freezing, leave out the spinach and add fresh spinach when reheating. Store in freezer-safe containers for up to 2 months.
Reheating
Gently reheat the soup on the stove over medium-low heat, stirring occasionally until warmed through. If the soup thickens too much, add a splash of chicken broth or water to loosen it up. Avoid microwaving if possible to keep the egg mixture from overcooking.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Just keep in mind that brown rice will take longer to cook, so you’ll need to simmer the soup longer or cook the rice separately before adding it in. The nuttier flavor of brown rice can add a nice twist to the recipe.
Is this soup suitable for freezing?
Yes, but spinach and egg may alter in texture after freezing. For best results, freeze the soup without spinach and add fresh spinach when reheating. The lemon and chicken flavors freeze well alongside.
Can I use pre-cooked or rotisserie chicken to save time?
Definitely! Using pre-cooked or rotisserie chicken is a fantastic shortcut that still yields delicious results. Just shred it and stir it in during the final step to heat through without additional cooking time.
What’s the best lemon to use in this soup?
Fresh, juicy lemons are always best for their bright, clean flavor. If you have access to organic lemons, even better, as you’ll be using the peel too. Avoid bottled lemon juice for the freshest taste.
Can I make this soup vegetarian?
While this Greek Lemon Chicken Soup Recipe is traditionally made with chicken broth and chicken, you can swap in vegetable broth and leave out the chicken for a vegetarian version. Consider adding extra veggies or beans for heartiness and adjust seasoning to taste.
Final Thoughts
If you’re craving a dish that feels like a timeless Greek tradition wrapped in every spoonful, the Greek Lemon Chicken Soup Recipe is a must-try. It’s simple, bright, and utterly soul-warming all at once — the kind of recipe you’ll want to keep on hand for chilly nights, busy weekdays, or any time you need a comforting boost. Grab those fresh ingredients, and let this soup fill your kitchen with irresistible aromas and your heart with a little extra joy.
Print
Greek Lemon Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
A vibrant and comforting Greek Lemon Chicken Soup featuring tender shredded chicken, fresh spinach, and a bright lemony broth enriched with egg for a creamy texture. This traditional soup combines aromatic vegetables, herbs, and rice, perfect for a wholesome and flavorful meal.
Ingredients
Vegetables and Aromatics
- 1 cup diced yellow onion
- ½ cup diced carrots
- ½ cup diced celery
- 5 cloves garlic, minced
- 2 strips lemon peel
Herbs and Seasonings
- ½ tbsp dried oregano
- 2 bay leaves
- 1 tbsp fresh chopped dill
- 2 tablespoons fresh parsley, finely chopped
- Salt and pepper, to taste
Liquids and Broth
- Olive oil (quantity unspecified, approx. 2 tbsp for sautéing)
- 6 cups chicken broth
- ¼ cup lemon juice
Grains and Proteins
- ½ cup dry white rice
- 1 egg
- 1 egg yolk
- 2 cups shredded chicken breast
- 3–4 oz baby spinach
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, celery, and lemon peel and sauté for about 5 minutes until the vegetables soften. Add minced garlic and cook for an additional minute to release its aroma.
- Simmer Broth and Rice: Stir in dried oregano, bay leaves, and chicken broth. Bring the mixture to a boil, then add dry white rice. Reduce heat to a simmer and cook for 10 minutes until the rice is tender.
- Remove Aromatics: Carefully remove the bay leaves and lemon peels from the pot to prevent bitterness in the soup.
- Temper Eggs: In a separate bowl, whisk the egg and egg yolk together. Gradually add hot broth from the pot to the eggs while whisking continuously to temper them and prevent curdling. Slowly pour the tempered egg mixture back into the soup pot while stirring constantly to create a creamy texture.
- Add Final Ingredients and Season: Stir in shredded chicken breast, baby spinach, chopped dill, and lemon juice. Gently heat through without boiling to keep the spinach fresh and vibrant. Season the soup with salt and pepper to taste. Garnish with finely chopped fresh parsley before serving.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- Adjust the amount of lemon juice according to your preferred level of tartness.
- To make the soup gluten-free, ensure the chicken broth used is gluten-free certified.
- The egg tempering step is essential to achieve the classic creamy texture without scrambling the eggs.
- For a richer flavor, substitute vegetable broth with homemade chicken stock.
