Greek Lemon Chicken Soup

I like making Greek Lemon Chicken Soup when I want something warm, comforting, and refreshing at the same time. The combination of tender chicken, bright lemon, and a silky broth creates a dish that feels both cozy and light.

Why You’ll Love This Recipe

I love how this soup balances richness and freshness so perfectly. The lemon adds a vibrant flavor, while the chicken and broth make it satisfying. I also enjoy how simple ingredients come together to create a classic, elegant dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• chicken breast or thighs
• chicken broth
• onion, chopped
• garlic, minced
• carrots, sliced
• celery, chopped
• olive oil
• rice or orzo pasta
• eggs
• fresh lemon juice
• lemon zest
• salt
• black pepper
• fresh dill or parsley

Directions

I start by heating olive oil in a pot and sautéing the onion, garlic, carrots, and celery until softened.

I add the chicken and pour in the broth, then bring everything to a gentle boil. I reduce the heat and let it simmer until the chicken is fully cooked.

I remove the chicken, shred it, and return it to the pot. I add the rice or orzo and cook until tender.

In a bowl, I whisk the eggs with fresh lemon juice. I slowly add a ladle of hot broth to temper the mixture, then gradually stir it back into the soup to create a creamy texture without curdling.

I finish with lemon zest, salt, pepper, and fresh herbs, then serve warm.

Servings and timing

I usually get about 4–6 servings from this recipe.
Preparation time: 15 minutes
Cooking time: 30–35 minutes
Total time: about 45–50 minutes

Variations

I sometimes use rotisserie chicken to save time. When I want a thicker soup, I add a bit more rice or orzo. I also like adding spinach or kale for extra greens.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove over low heat to prevent the eggs from curdling.

FAQs

Why do I need to temper the eggs?

I temper them to prevent scrambling when adding them to the hot soup.

Can I use pasta instead of rice?

Yes, I often use orzo or small pasta shapes.

Is this soup very lemony?

I adjust the lemon juice to match my taste preference.

Can I freeze this soup?

I can, but the texture may change slightly due to the egg mixture.

What herbs work best?

I like using dill or parsley for a fresh finish.

Conclusion

I find Greek Lemon Chicken Soup to be a comforting yet refreshing dish that’s perfect for any time of year. It’s simple, nourishing, and full of bright flavors that I always enjoy.

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