Greek Lemon Chicken Soup

Greek Lemon Chicken Soup delivers zesty bright flavor with every spoonful and is the kind of meal I make whenever anyone in my house needs comfort or a pick-me-up. Drawing from Mediterranean roots, this soup’s egg lemon sauce creates a velvety texture without any cream, which feels both cozy and refreshing. My family requests this every time citrus is in season and it is on heavy rotation for weeknight dinners.

I first made this while trying to use up leftover chicken and since then we have never looked back. My kids especially love the creamy texture from the egg lemon sauce paired with the fresh burst of citrus.

Ingredients

• Chicken broth: brings body and deep savory base try to use a good quality low sodium broth for best flavor
• Fresh lemon juice: adds tang and balances the richness pick juicy heavy lemons for maximum flavor
• Shredded carrots: offer slight sweetness and extra color
• Finely chopped onion and celery: build the foundational flavor use fresh crisp vegetables for brightness
• Chicken soup base: intensifies savory depth find a low sodium version to avoid too much salt
• Ground white pepper: gives a mild gentle heat
• Margarine blended with flour: thickens the soup and gives it a smooth finish you can substitute butter for extra richness
• Egg yolks: bring creaminess without dairy make sure they are at room temperature for easier tempering
• Cooked white rice: supplies gentle body and makes the soup extra satisfying use a long grain rice for best texture
• Diced cooked chicken: offers hearty protein
• Lemon slices: for finishing touch and added brightness

Step-by-Step Instructions

Prepare the Base:

Combine chicken broth lemon juice carrots onion celery chicken soup base and ground white pepper in a large pot Bring the mixture just to a boil over high heat then turn down the heat and let it gently simmer uncovered for fifteen to twenty minutes Stir occasionally and let the vegetables soften fully to release flavor

Thicken the Soup:

In a small bowl mash together the margarine and flour until perfectly smooth You want no lumps Slowly stir this mixture into the pot with the simmering soup Keep the heat low and stir frequently for up to ten minutes You should see the broth becoming silkier and just slightly thick not thick like chowder

Temper the Egg Yolks:

In another bowl use a whisk to beat the egg yolks until they are pale yellow and creamy Slowly add a small ladle of hot soup to the yolks whisking at the same time This step is key to prevent the eggs from scrambling Keep whisking as you add another ladle to slowly warm the yolks Gradually pour the warmed yolks back into the soup pot always stirring so the broth stays creamy never curdled Heat gently but do not let it boil

Finish the Soup:

Add the cooked rice and diced chicken to the soup Gently warm everything together letting the flavors blend well Do not over stir or the rice might break down

Serve:

Ladle the soup into bowls and top each serving with a thin lemon slice This little detail brings extra fragrance to each spoonful Enjoy while hot and creamy

Save

My favorite part will always be the way the soup transforms when the egg and lemon sauce is whisked in It is a magic moment where everything turns creamy and silky without adding a drop of cream My grandmother made this for me when I was sick and now it is my special family recipe for all sorts of cozy nights

Storage Tips

Let your soup cool to room temperature before storing Store in an airtight container in the refrigerator for up to three days The soup can also be frozen but keep in mind the creamy texture may separate a bit on thawing Give it a good stir as you reheat and warm gently on the stove rather than the microwave for best results

Ingredient Substitutions

If you do not have cooked chicken on hand rotisserie chicken works just as well Use fresh lemon not bottled juice as the flavor truly shines in this soup If you want a dairy free option choose plant based margarine and make sure your chicken broth does not contain hidden dairy

Serving Suggestions

Serve this soup with crusty bread or toasted pita to dip and soak up every bit of the broth A fresh crisp Greek salad alongside rounds out the meal beautifully For a festive touch garnish the soup with extra chopped fresh dill or parsley and a twist of black pepper

Cultural Notes

Greek Lemon Chicken Soup often called Avgolemono is a staple in Greek households It is especially popular in colder months and is known for a unique silky texture created by blending eggs and lemon juice with hot broth Unlike many Western cream soups this stays light and bright while still satisfying and comforting

Recipe FAQs

→ What gives this soup its signature creamy texture?

The velvety texture comes from slowly tempering egg yolks into the hot broth, which thickens the soup and creates a smooth consistency.

→ How do I avoid curdling the eggs?

Gradually whisk a ladle of hot soup into the beaten egg yolks, then slowly stir the tempered eggs back into the pot over gentle heat. Avoid boiling after adding eggs.

→ Can I substitute brown rice or another grain?

Yes, cooked brown rice or small pasta shapes like orzo can be used for a different texture while still absorbing the flavorful broth.

→ Is this soup gluten-free?

The traditional version uses a bit of flour as a thickener. You can substitute with a gluten-free flour blend to keep the soup gluten-free.

→ What should I serve with this dish?

Fresh crusty bread or a simple Greek salad are ideal accompaniments, enhancing the soup’s Mediterranean character.