Greek Lemon Soup Recipe
If you’ve ever craved something comforting yet refreshing, this Greek Lemon Soup Recipe is an absolute must-try. It’s one of those dishes that feels like a warm hug on a chilly day but light enough to enjoy any time you want something soothing. The bright lemony flavor combined with tender chicken and a gentle rice addition really hits the spot, and it’s surprisingly simple to make.
What makes this Greek Lemon Soup Recipe so special, in my experience, is its balance of tang and warmth. I often turn to it when I want a homemade meal that’s nurturing but not heavy—perfect when you need something easy but still full of flavor. Plus, it’s like a little kitchen celebration of Mediterranean goodness right at home.
Ingredients You’ll Need
The ingredients here come together to build a rich, flavorful broth that’s brightened beautifully by lemon. Using simple, fresh produce and basic pantry staples means you can usually whip this up without a special grocery run.
- Water or Unsalted Veggie Broth: I usually opt for veggie broth when I want extra depth, but water works perfectly too if you’re short on broth.
- Yellow Onion: Adds sweetness and body to the broth, and peeling it whole means easier straining later.
- Garlic Cloves: These infuse a lovely aroma without overpowering the lemony notes.
- Celery Ribs: Gives a subtle earthiness and fresh crunch to balance the soup.
- Carrot: Adds natural sweetness and a pop of color even after simmering.
- Salt: Crucial for rounding out the flavors, but start low—you can always adjust later.
- Chicken Breast or Thighs: I prefer thighs for juiciness, but breasts are great if you want it leaner.
- Rice or Orzo: Rice makes it feel heartier, but orzo adds a lovely little pasta twist if you want to mix things up.
- Egg Yolks: This is the magic that makes the avgolemono sauce creamy without cream.
- Lemon Zest and Juice: Fresh lemon is key for brightness and that classic Greek flavor punch.
- Freshly Chopped Parsley: Just a sprinkle at the end adds color and a fresh herbaceous note.
Variations
I love to personalize this Greek Lemon Soup Recipe depending on the season or what I have on hand. It’s flexible and forgiving, so feel free to tweak the ingredients or the texture to suit your palate.
- Vegetarian Version: I’ve made this soup without chicken, using more veggies and vegetable broth. I add mushrooms or white beans for extra protein.
- Gluten-Free: Just stick to rice instead of orzo, and you’re good to go!
- Herb Boost: Sometimes I add dill or oregano for an extra layer of Mediterranean flavor.
- Spicy Kick: If you like a little heat, a pinch of red pepper flakes works surprisingly well here.
How to Make Greek Lemon Soup Recipe
Step 1: Build a Flavorful Broth
Start by placing water or unsalted veggie broth into a large pot along with the whole peeled onion, garlic cloves, celery ribs, carrot, and salt. Bring this to a gentle boil and then let it simmer for about 30 minutes. This slow cooking extracts a beautiful depth of flavor from the veggies and onion. A tip: don’t rush this step—you want to create a well-rounded base before adding chicken.
Step 2: Add Chicken and Rice
Once the broth’s ready, add your chicken breasts or thighs right into the pot. If you like rice, stir in about half a cup at this point too. Cover and let everything cook together until the chicken is tender and the rice is soft—usually 20-25 minutes. I find cooking rice in the broth adds great texture and flavor that you just can’t replicate by cooking rice separately.
Step 3: Prepare the Avgolemono Sauce Carefully
While the soup cooks, whisk the egg yolks in a bowl and then mix in freshly squeezed lemon juice and zest. Here’s an important tip I’ve learned: to avoid curdling, temper this sauce by slowly whisking in a ladle or two of the hot soup broth before you add it back into the pot. This step keeps the eggs silky and creates the signature creamy texture of the Greek Lemon Soup Recipe.
Step 4: Combine and Finish
Turn off the heat and slowly stir the avgolemono sauce into the soup pot. This finish gives the soup a gorgeous golden color and a luscious tang that makes it unforgettable. If you want, remove the whole onion and veggies before serving for a smooth broth, or leave them in for more rustic charm.
How to Serve Greek Lemon Soup Recipe
Garnishes
I always sprinkle freshly chopped parsley right on top—that fresh, herbal pop brightens every spoonful. Sometimes I add a little cracked black pepper or even a dash of smoked paprika for a bit of excitement.
Side Dishes
This soup pairs beautifully with warm crusty bread or pita, which you can dunk right into the broth. A light Greek salad on the side with cucumbers, tomatoes, olives, and feta rounds out the meal perfectly if you want something more substantial.
Creative Ways to Present
For a special occasion, I like serving the soup in rustic bowls with lemon slices perched on the rim and a sprig of fresh parsley for a charming touch. If I’m entertaining, I make mini versions with orzo and garnish with edible flowers—it’s always a hit!
Make Ahead and Storage
Storing Leftovers
I keep leftover Greek Lemon Soup Recipe in airtight containers in the fridge for up to 3 days. Because of the eggs, I find it best to cool it quickly and refrigerate right away. The flavors actually improve a bit after a day, so leftovers can be a treat.
Freezing
Freezing is possible but a little tricky due to the egg sauce. I usually freeze the broth and cooked chicken/rice separately, then mix the avgolemono sauce fresh when reheating. This way, you avoid curdled eggs and keep the soup tasting fresh.
Reheating
Reheat gently on low heat, stirring often to prevent the eggs from scrambling. If it looks like it might separate, adding a splash of warm broth or water and whisking can restore creaminess. It’s worth taking your time here to keep that signature smooth texture.
FAQs
-
Can I make Greek Lemon Soup Recipe without chicken?
Absolutely! You can skip the chicken and use vegetable broth instead to keep it vegetarian. Adding beans or mushrooms will help boost protein and richness so the soup doesn’t feel too light.
-
How do I prevent the eggs from curdling in the soup?
The key is to temper the egg and lemon mixture by slowly whisking in hot broth before combining everything back in the pot. Also, avoid boiling the soup after adding the sauce—just warm gently.
-
Can I use orzo instead of rice in this Greek Lemon Soup Recipe?
Yes, orzo is a fantastic alternative that cooks quickly and adds a lovely pasta texture. It’s a nice twist if you want something a bit different but still authentic.
-
Is this soup suitable for freezing?
Freezing the whole soup can affect the texture due to the eggs, so it’s best to freeze components separately or make the avgolemono sauce fresh when reheating.
-
What’s the best way to serve Greek Lemon Soup Recipe?
Serve it hot with fresh parsley and warm bread on the side. It’s also great alongside a crisp Greek salad or roasted veggies for a complete meal.
Final Thoughts
Greek Lemon Soup Recipe has become one of my absolute favorites whenever I want something both comforting and bright. It’s humble yet sophisticated in flavor, and actually pretty easy to pull together even on a busy day. I really hope you give it a go—it feels like sharing a little bit of Greece from my kitchen to yours. Trust me, once you try it, you’ll be making it often!
Print
Greek Lemon Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
This Greek Lemon Soup, also known as Avgolemono, is a comforting traditional dish made with chicken, vegetables, rice, and a tangy lemon-egg sauce that adds a creamy texture without cream. Perfect for a light yet flavorful meal, this soup combines wholesome ingredients simmered together and finished with a classic egg-lemon mixture for a bright, smooth finish.
Ingredients
Soup Ingredients
- 10 cups water or unsalted vegetable broth
- 1 yellow onion, whole and peeled
- 4 garlic cloves, whole and peeled
- 2 celery ribs, washed and cut in half
- 1 carrot, peeled and whole
- 1 tablespoon salt, to taste
- 2 chicken breasts or thighs
- ½ cup rice or orzo
Avgolemono Sauce
- 2 egg yolks
- Zest and juice of one lemon
- Freshly chopped parsley, for garnish
Instructions
- Prepare the broth: In a large pot, combine the water or vegetable broth with the yellow onion, garlic cloves, celery ribs, carrot, and salt. Bring to a boil over medium-high heat and then reduce to a simmer to let the flavors develop for about 15 minutes.
- Add the chicken: Add the chicken breasts or thighs to the simmering broth. Continue cooking until the chicken is tender and cooked through, approximately 20-25 minutes. Remove the chicken and vegetables from the pot, discard the vegetables, and shred the chicken into bite-sized pieces.
- Cook the rice: Return the shredded chicken to the broth and add the rice or orzo. Simmer until the rice is fully cooked, about 15 minutes, stirring occasionally to prevent sticking.
- Prepare the avgolemono sauce: In a medium bowl, whisk together the egg yolks, lemon zest, and lemon juice until smooth. To temper the eggs and prevent curdling, slowly ladle about 1 cup of hot soup broth into the egg mixture while continuously whisking.
- Combine and finish the soup: Slowly pour the tempered egg-lemon mixture back into the soup pot while stirring gently. Heat the soup on low for a few minutes without boiling, until it thickens slightly and becomes creamy.
- Serve: Ladle the soup into bowls, garnish with freshly chopped parsley, and adjust salt to taste. Serve hot for a traditional comforting meal.
Notes
- Use vegetable broth to keep the dish lighter or for a vegetarian twist (omit chicken in that case).
- The soup should not be boiled after adding the egg-lemon mixture to prevent the eggs from curdling.
- Orzo can be used instead of rice for a more Mediterranean texture.
- Chicken thighs provide richer flavor while breasts keep the soup lighter.
- Fresh lemon zest elevates the lemon flavor without additional juice acidity.
Keywords: Greek lemon soup, Avgolemono, chicken soup, lemon egg soup, Mediterranean soup, traditional Greek recipe
