Go Back
–+ servings
Greek Lemon Chicken Soup

Delicious Greek Lemon Chicken Soup for Cozy Nights

A comforting Greek Lemon Chicken Soup (Avgolemono) that is nourishing and dairy-free, packed with flavors for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Greek
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil
  • 1 medium Onion No substitutions needed
  • 1 medium Carrot Can use parsnip for different flavor
  • 2-3 stalks Celery Can be omitted if unavailable
  • 2-3 cloves Garlic Adjust quantity to taste
  • 2 Bay Leaves Can replace with thyme for different flavor
  • 12 oz Chicken Breasts Can substitute with cooked rotisserie chicken
  • 6 cups Chicken Stock Use low-sodium or homemade for healthier option
For the Soup Thickeners
  • ¾ cup Orzo Can substitute with rice for gluten-free
  • 1 Lemon Juice Can use lime juice for alternative flavor
For the Creamy Touch
  • 2 Egg Yolks Can use silken tofu blended for vegan alternative
For the Finishing Touch
  • a handful Fresh Dill Can substitute with parsley or omit
  • Salt and Pepper Use to taste

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onion, diced carrot, and sliced celery. Sauté for 8–10 minutes until softened.
  2. Add minced garlic and stir for an additional minute, ensuring it doesn’t brown.
  3. Add the bay leaves, chicken breasts, and chicken stock. Increase heat to bring to a boil, then reduce to low and simmer for 15 minutes.
  4. Remove chicken breasts and bay leaves, then stir in ¾ cup of orzo and cook for about 10 minutes until tender.
  5. Shred the chicken and return it to the pot, stir and let meld on low heat.
  6. In a bowl, whisk together 2 egg yolks and juice from 1 lemon. Gradually add hot broth while whisking continuously.
  7. Stir the tempering mixture back into the soup over low heat and cook for an additional 5 minutes without boiling.
  8. Stir in fresh dill and season with salt and pepper to taste before serving warm.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 34gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 2gVitamin A: 2500IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Always temper the egg-lemon mixture to prevent curdling. Avoid boiling after adding the tempered mixture.

Tried this recipe?

Let us know how it was!