When life feels a little too hectic (hello, school drop-offs and endless to-do lists), a bowl of creamy Greek lemon chicken soup is like a hug in a bowl. This recipe comes together in about 35 minutes, which makes it the perfect comfort meal for busy weeknights—or those evenings when you just need something soothing after a long day.
As a Texas girl and mom of three, I’ve made this soup countless times during chilly evenings when everyone is craving something warm, tangy, and filling. The best part? It’s quick, nourishing, and picky-eater approved.
Table of Contents
Why You’ll Love This Creamy Greek Lemon Chicken Soup
- Ready in 35 minutes—weeknight friendly!
- Creamy and tangy without heavy cream.
- Cozy and hearty, yet still light enough for lunch.
- Packed with protein and comforting carbs.
This soup doesn’t just feed your body—it feeds your spirit.
What Does Creamy Greek Lemon Chicken Soup Taste Like?
Imagine chicken noodle soup took a sunny vacation in Greece. It’s creamy, citrusy, slightly herby from dill, and perfectly balanced between cozy and refreshing. One spoonful feels like springtime and comfort food rolled into one.
Ingredients You’ll Need for Creamy Greek Lemon Chicken Soup
The beauty of creamy Greek lemon chicken soup is that it uses everyday, wholesome ingredients you probably already have in your kitchen. Each one plays a role in making this soup tangy, creamy, and deeply comforting. Let’s break it down:
- Olive Oil (2 tablespoons): The base of flavor. A good quality olive oil not only helps sauté the onion and garlic but also adds a subtle richness.
- Onion (1 medium, finely chopped): This brings a natural sweetness and depth to the soup once softened in the pot.
- Garlic (2 cloves, minced): Garlic is that tiny but mighty ingredient that infuses the broth with irresistible aroma and flavor.
- Chicken Broth (4 cups, preferably low sodium): The heart of the soup. Using low-sodium broth gives you control over the saltiness while still creating a nourishing base.
- Cooked Chicken (2 cups, shredded or diced): A great way to use up leftovers from roast chicken. If you’re in a pinch, rotisserie chicken works beautifully here too.
- Long-Grain White Rice or Orzo Pasta (1 cup): Rice makes the soup heartier, while orzo keeps it light but still satisfying. Both absorb the lemony broth in the best way.
- Eggs (3 large): Whisked together with lemon juice and yogurt, the eggs give this soup its signature creaminess without needing heavy cream.
- Fresh Lemon Juice (½ cup, about 2 lemons): The soul of the recipe! Freshly squeezed lemon juice brings brightness and tang. Bottled lemon juice just doesn’t compare.
- Plain Greek Yogurt (1 cup): This is what makes the soup so silky and luscious, while also adding a little protein boost.
- Dill (2 teaspoons dried or 2 tablespoons fresh, chopped): Dill adds a fresh, slightly grassy flavor that balances the tang of lemon.
- Salt and Black Pepper (to taste): Simple, but essential for bringing out all the flavors.
- Lemon Zest (optional, for garnish): A sprinkle on top makes every spoonful pop with fresh citrus flavor.
- Fresh Parsley or Dill (optional, for garnish): For a little extra color and freshness.
💡 Tip from my kitchen: When I make this soup, I always zest the lemons before juicing them—nothing goes to waste! Plus, that zest is a garnish my kids now call “sunshine sprinkles.” 🌞
If you enjoy cozy soups like this one, you might also love my Cheddar Garlic Herb Potato Soup—another creamy bowl that’s perfect when you want comfort food made simple.
How to Make Creamy Greek Lemon Chicken Soup
One of the things I love most about this creamy Greek lemon chicken soup is how simple it is to prepare. Even on a busy weeknight, you can bring together fresh ingredients to create a bowl that feels like it’s been simmering all day. Here’s exactly how to do it, step by step:
Step 1: Sauté the Onion and Garlic
Start by heating 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat. Once the oil shimmers, add the finely chopped onion. Cook for about 5 minutes, stirring occasionally, until the onion turns soft and translucent. Sprinkle a pinch of salt while cooking—this helps the onion release its natural sweetness.
Now, stir in the minced garlic and cook for just 30–60 seconds. Be careful not to let it brown, or it can turn bitter. At this point, your kitchen will smell heavenly—my kids always come wandering in asking, “What’s cooking, Mom?”
Step 2: Build the Broth
Pour in 4 cups of chicken broth (I recommend low sodium so you can adjust seasoning later). Increase the heat and bring the mixture to a gentle boil. The broth is the foundation of your soup, so choose one with good flavor. If you’ve made your own homemade broth, even better!
Step 3: Add Rice or Orzo
Once the broth is boiling, stir in 1 cup of long-grain white rice or orzo pasta. Both work beautifully—rice makes the soup extra filling, while orzo keeps it light and almost silky.
- Rice cooking time: About 15 minutes
- Orzo cooking time: 8–10 minutes
Keep the soup simmering until your grain of choice is tender. Stir occasionally to prevent sticking.
Step 4: Add the Chicken
Next, add 2 cups of cooked chicken (shredded or diced). Stir gently, then reduce the heat to low. The goal here is just to warm the chicken through—it’s already cooked, so no need to boil it again. If you’ve got leftover rotisserie chicken, this is the perfect place to use it.
Step 5: Make the Creamy Lemon Mixture
In a medium mixing bowl, whisk together 3 large eggs, ½ cup fresh lemon juice, and 1 cup plain Greek yogurt until smooth. This mixture is the secret to the soup’s dreamy, creamy texture and bright flavor. Think of it as the magic step that transforms chicken soup into Greek-inspired comfort food.
Step 6: Temper the Eggs (So They Don’t Scramble!)
Now comes the important part—tempering. Slowly ladle about 1 cup of the hot broth from the pot into your egg-yogurt mixture while whisking constantly. This gently warms the eggs without cooking them too quickly.
Once combined, pour the tempered mixture back into the pot, stirring the soup continuously. This step keeps the soup creamy instead of curdled—so don’t rush it!
Step 7: Season and Finish
With the heat still on low, stir in 2 teaspoons dried dill or 2 tablespoons fresh dill. Add salt and freshly cracked black pepper to taste. Let the soup warm gently for 2–3 more minutes, but avoid boiling—it can cause the yogurt to separate.
At this stage, your creamy Greek lemon chicken soup should be thickened slightly, with a velvety texture and the most delicious lemony aroma.
Step 8: Serve with Garnishes
Ladle the soup into bowls and garnish with lemon zest, fresh parsley, or extra dill. The zest adds a bright, citrusy kick that ties everything together.
I like serving it with crusty bread on the side, perfect for dipping into that creamy broth. For another hearty pairing idea, you might enjoy my Garlic Bread Rolls—they’re soft, golden, and the ideal companion for this tangy soup.
✨ And that’s it—you’ve just made a pot of creamy Greek lemon chicken soup that’s warm, cozy, and ready in about 35 minutes. It’s a recipe you’ll come back to again and again, especially on nights when you need something both comforting and uplifting.
Tips and Tricks for Perfect Creamy Greek Lemon Chicken Soup
- Temper, don’t scramble: Add hot broth slowly to the egg mix so it stays creamy.
- Orzo vs. rice: Orzo cooks faster if you’re short on time.
- Make it ahead: Cook the rice separately and add it when reheating to avoid mushy leftovers.
- Lighten it up: Use low-fat Greek yogurt for a lighter version.
Personal note: My kids love it with extra lemon zest on top—they call it “sunshine sprinkles.” 🌞
Storage Tips
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Best without rice or orzo—add fresh when reheating.
- Reheat: Warm gently on the stovetop; avoid boiling.
FAQs
Can I make this soup dairy-free?
Yes! Swap Greek yogurt with a dairy-free yogurt (unsweetened coconut yogurt works best).
What if I don’t have dill?
Use parsley, thyme, or skip it entirely—it’ll still taste delicious.
Can I make this in the Instant Pot?
Absolutely. Sauté onion and garlic on Sauté mode, add broth and rice, cook on Manual 8 minutes, quick release, then follow the tempering steps.
Conclusion
This creamy Greek lemon chicken soup is the kind of recipe that turns a regular weeknight into something special. With just 35 minutes and simple ingredients, you can bring a little Greek sunshine straight into your kitchen. Try it once, and I promise it’ll become a family favorite.
And hey, if you love cozy soups, you might also enjoy my Chicken Enchilada Soup or Cheddar Garlic Herb Potato Soup—they’re just as comforting.
So grab your pot, squeeze those lemons, and let’s make dinner magical. 💛
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Creamy Greek Lemon Chicken Soup – Simple, Cozy, Delicious
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek-Inspired
Description
A creamy and comforting Greek Lemon Chicken Soup made with shredded chicken, rice or orzo, tangy lemon juice, eggs, and Greek yogurt for a velvety finish. Ready in just 35 minutes, it’s a flavorful and satisfying bowl perfect for cozy nights or nourishing meals.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
4 cups chicken broth (preferably low sodium)
2 cups cooked chicken, shredded or diced
1 cup long-grain white rice or orzo pasta
3 large eggs
1/2 cup fresh lemon juice (about 2 lemons)
1 cup plain Greek yogurt
2 teaspoons dried dill or 2 tablespoons fresh dill, chopped
Salt and freshly ground black pepper, to taste
Lemon zest (optional, for garnish)
Fresh parsley or dill (optional, for garnish)
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth and bring it to a gentle boil.
3. Stir in the rice or orzo. Simmer according to package directions—about 15 minutes for rice or 8-10 minutes for orzo—until tender.
4. Add the cooked chicken to the pot and reduce heat to low to warm it through.
5. In a medium bowl, whisk together the eggs, lemon juice, and Greek yogurt until smooth.
6. Temper the egg mixture by slowly whisking in 1 cup of hot broth from the soup. Then pour the mixture back into the pot, stirring constantly.
7. Heat the soup gently without bringing it to a boil. Stir in dill and season with salt and pepper to taste. Simmer for 2-3 more minutes.
8. Serve hot, garnished with lemon zest and fresh parsley or dill, if desired.
Notes
To prevent curdling, do not boil the soup after adding the yogurt and egg mixture.
Use orzo for a more traditional texture or rice for a heartier version.
Tempering the egg mixture is essential for a creamy consistency without scrambling the eggs.
Adjust the lemon juice to your preferred tanginess level.
