Greek Lemon Chicken Soup is a bright and comforting dish that combines tender chicken, fragrant lemon, and fluffy rice in a warm, soothing broth. It has a lovely balance of tangy and savory flavors that make every spoonful feel like a little hug on a chilly day. The fresh lemon juice and egg mixture give the soup a creamy texture without any cream, which is pretty neat.
I love making this soup when I want something that feels both healthy and filling. It’s so simple to whip up, but the taste is anything but basic. I like to add plenty of fresh herbs like dill or parsley on top to give it a fresh pop, and sometimes I sneak in extra garlic because I just can’t resist. One tip I learned is to add the egg and lemon mixture slowly while stirring so the soup stays silky and smooth, not scrambled.
For me, Greek Lemon Chicken Soup is perfect served with crusty bread for dipping or a side of roasted veggies to keep things cozy and well-rounded. It’s the kind of recipe that feels like it’s been passed down for generations in Greek families, and now I get to share it too. Every time I make it, it reminds me how simple ingredients can come together to make something really special and satisfying.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless breasts for tenderness, but thighs work great too if you want richer flavor. Leftover cooked chicken is an easy shortcut.
Lemon Juice: Fresh lemon juice is essential for that bright, tangy flavor. Bottled lemon juice can work in a pinch but tastes less vibrant.
Rice: Long grain white rice is classic here. You can swap with orzo pasta or even quinoa for a different texture and some extra protein.
Eggs: Eggs make the soup creamy without cream. Make sure to temper them slowly to avoid scrambling—this keeps the soup silky.
Herbs: Fresh parsley adds a fresh pop. Dill or mint also pair nicely with lemon if you want to try something different.
How Do You Keep the Egg and Lemon Mixture from Scrambling?
This is a common challenge with Greek Lemon Chicken Soup. The trick is tempering the eggs with hot broth before mixing it all together.
- Whisk eggs and lemon juice in a bowl until smooth.
- Slowly ladle warm soup broth into the egg mixture while whisking continuously. This warms the eggs gradually.
- Pour the tempered egg mixture back into the soup pot slowly while stirring the soup gently.
- Heat the soup gently for a few minutes—do not boil it or the eggs might scramble.
Taking your time with this step keeps the soup creamy and silky, not curdled. I always find this small patience really pays off!
Equipment You’ll Need
- Large pot – perfect for cooking the soup evenly and simmering all ingredients together.
- Whisk – essential for mixing the egg and lemon juice smoothly without lumps.
- Ladle – makes it easy to transfer hot broth for tempering the egg mixture.
- Cutting board and sharp knife – to chop veggies and shred chicken neatly.
- Measuring cups and spoons – for accurate lemon juice and rice measurements.
Flavor Variations & Add-Ins
- Swap rice for orzo or quinoa to change texture and add protein or gluten-free options.
- Add some fresh dill or mint instead of parsley for a different herbal twist.
- Stir in sautéed mushrooms or spinach for extra veggies and nutrients.
- Try using shredded rotisserie chicken for quicker prep and extra flavor.
How to Make Greek Lemon Chicken Soup
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts or thighs
- 8 cups chicken broth (preferably low sodium)
- 1 cup long grain white rice
- 2 large carrots, peeled and diced
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Lemon slices for garnish (optional)
How Much Time Will You Need?
This lovely soup takes around 45 minutes from start to finish. Most of the time is spent simmering the chicken and rice, with about 10 minutes for prep.
Step-by-Step Instructions:
1. Cook the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and diced carrots. Sauté for about 5-7 minutes until they soften. Add the minced garlic and cook for another minute until fragrant.
2. Simmer the Chicken:
Pour in the chicken broth and bring it to a gentle boil. Add the chicken breasts, reduce heat to low, and simmer for 15-20 minutes until the chicken is cooked through.
3. Cook the Rice:
Remove the chicken from the pot and set it aside to cool slightly. Add the rice into the broth and cook for about 15 minutes until tender.
4. Prepare the Chicken and Egg-Lemon Mixture:
While the rice cooks, shred the chicken into bite-sized pieces using two forks. In a bowl, whisk together the eggs and lemon juice until smooth.
5. Temper the Egg Mixture:
Slowly ladle about 1 cup of the hot soup broth into the egg and lemon mixture, whisking constantly. This helps warm the eggs gently to avoid curdling.
6. Combine and Finish the Soup:
Gradually pour the tempered egg mixture back into the pot, stirring the soup gently. Add the shredded chicken and chopped parsley. Warm the soup for 2-3 minutes without boiling.
7. Season and Serve:
Season the soup with salt and freshly ground black pepper to your taste. Ladle into bowls, garnish with extra parsley and lemon slices if desired, and serve hot.
Can I Use Frozen Chicken in This Soup?
Yes, but be sure to fully thaw the chicken first. Thaw it overnight in the fridge or submerge in cold water in a sealed bag for quicker thawing. This helps the chicken cook evenly in the soup.
Can I Make Greek Lemon Chicken Soup Ahead of Time?
Absolutely! Make the soup completely, then cool it before storing in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to keep the texture smooth.
How Do I Prevent the Egg and Lemon Mixture from Scrambling?
Temper the eggs by slowly whisking hot broth into the egg and lemon mixture before adding it back to the pot. Heat the soup gently without boiling after adding the mixture to keep it creamy and smooth.
What Can I Substitute for Rice?
Orzo pasta or quinoa make great substitutes if you want a different texture or gluten-free option. Just adjust cooking times accordingly—quinoa usually takes a bit longer to cook than rice.
