Greek-Style Lemon Chicken Soup – Quick, Cozy & Comforting

Greek-Style Lemon Chicken Soup is that comforting bowl of sunshine you didn’t know you needed—until now. Tangy lemons, tender chicken, and a whisper of dill come together to create something that feels like a hug from the inside out. It’s the perfect cure for a long day, chilly weather, or when you just need a little something to brighten up your dinner table.

The best part? It comes together in about 30 minutes, which is ideal for those nights when time feels like a luxury (we’ve all been there). This Greek-Style Lemon Chicken Soup is fresh, cozy, and packed with clean flavors that make you feel good with every spoonful. Whether you’re chasing comfort or craving something light and refreshing, this one hits all the right notes—like the Mediterranean in a bowl.

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What is Greek-Style Lemon Chicken Soup?

This soup is inspired by the classic Greek dish Avgolemono, which translates to “egg-lemon.” It’s a silky, lemony chicken soup traditionally thickened with eggs instead of cream, giving it a luxuriously smooth texture without the heaviness. Our Greek-Style Lemon Chicken Soup version adds a few modern twists—like cauliflower rice for a low-carb option or orzo for those who love that tender pasta bite.

The balance between tangy lemon juice and savory chicken broth is what makes this dish unforgettable. It’s light but hearty, healthy but indulgent, and the kind of meal that tastes even better the next day. The flavor is zesty, herby, and comforting all at once—a true testament to how simple ingredients can create something deeply satisfying.

Reasons to Try Greek-Style Lemon Chicken Soup

If you need a reason to fall in love with this Greek-Style Lemon Chicken Soup, I’ll give you three. First, it’s a quick fix for busy weeknights—ready in just 30 minutes but tastes like it simmered all afternoon. Second, it’s wholesome without feeling like “diet food.” The olive oil, eggs, and lemon juice make it rich yet nourishing, and the herbs bring a fresh pop of flavor that just feels good.

Third, it’s versatile! Whether you’re gluten-free, dairy-free, or just craving something comforting without the heaviness, this recipe adapts beautifully. It’s also great for meal prep since it reheats like a dream (just keep an extra splash of broth handy). And honestly? It’s just plain delicious. Pair it with some crusty bread or a salad, and you’ve got a restaurant-quality meal that’s family-friendly and weeknight approved.

Ingredients Needed to Make Greek-Style Lemon Chicken Soup

• 2 boneless, skinless chicken breasts (about 8 ounces each)
• 1 ½ teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper, plus more to taste
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 carrots, peeled and diced
• 1 yellow onion, diced
• 3 garlic cloves, finely chopped
• 1 cup cauliflower rice or ½ cup uncooked orzo
• 2 tablespoons finely chopped fresh dill, plus more for garnish
• 2 tablespoons finely chopped fresh parsley, plus more for garnish
• 1 teaspoon dried oregano or 1 tablespoon finely chopped fresh oregano
• 8 cups chicken broth
• 3 large egg yolks
• Juice of 2 lemons

Instructions to Make Greek-Style Lemon Chicken Soup

If you’ve ever wished for a cozy, flavorful dinner that comes together with ease, this Step by Step guide to making Greek-Style Lemon Chicken Soup will walk you through every detail—no guessing, no stress. From searing your chicken to whisking that silky lemon-egg finish, you’ll feel like you’re cooking in a warm Greek kitchen (minus the plane ticket). Let’s dive right into it.

Step 1: Season and Sear the Chicken

Start your Greek-Style Lemon Chicken Soup by seasoning the chicken breasts with ½ teaspoon of salt and ¼ teaspoon of black pepper. This quick step adds flavor right from the start. In a large Dutch oven or sturdy pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Gently place the chicken in the pot and sear each side for about 2 minutes. You’re not cooking it through yet—just giving it a lovely golden crust that builds depth and savoriness. Think of this as your flavor foundation. Once both sides have that light brown sear, transfer the chicken to a plate.

(Cooking tip: If you love recipes that start with golden, pan-seared goodness, you’ll also enjoy my Seared Garlic Chicken Penne in Mozzarella Cajun Sauce. It’s another quick weeknight winner.)

Step 2: Sauté the Veggies for Flavor

In the same pot—don’t wash it, because all that caramelized flavor stuck to the bottom is pure gold—add another tablespoon of olive oil. Toss in the diced carrots, onion, and garlic. Sprinkle with 1 teaspoon of salt and a few cracks of pepper. Cook for 5 to 7 minutes, stirring occasionally, until the onions start to turn golden and fragrant. The mix of sautéed onion and garlic creates that irresistible aroma that says “something delicious is happening.”

If your family loves hearty veggie-packed dishes, you might also like trying Easy Sautéed Mushrooms with Spinach—it’s another one-pan wonder that brings out natural, rich flavors with minimal effort.

Step 3: Build the Broth Base

Now that your veggies are softened and aromatic, stir in the cauliflower rice (if using) along with the fresh dill, parsley, and oregano. The herbs will instantly brighten the pot and give off that fresh Mediterranean scent. Pour in 8 cups of chicken broth, scraping up any browned bits stuck to the bottom of the pot—they’re flavor gold! Return the seared chicken to the pot and bring everything to a gentle boil. Once it starts bubbling, lower the heat, cover, and simmer for about 15 minutes. This allows the flavors to mingle beautifully and the chicken to cook through until tender.

(Time-saving hint: if you’re using an Instant Pot, set it to “Pressure Cook” for 10 minutes, then do a quick release. You’ll get the same results in less time—perfect for busy weeknights.)

Step 4: Shred the Chicken and Add Orzo (Optional)

When the chicken is cooked through, remove it carefully and let it cool slightly. If you’re using orzo instead of cauliflower rice, now’s the time to add it to the broth. Simmer for about 7 to 9 minutes, just until it’s tender and al dente. While the orzo cooks, shred the chicken with two forks into bite-sized pieces. Return the shredded chicken to the pot and give everything a good stir so the flavors blend harmoniously.

For another comforting chicken-based dish that uses similar prep methods, try my Creamy White Chicken Lasagna Soup—it’s creamy, hearty, and just as satisfying.

Step 5: Temper the Eggs – The Greek Secret Step

This is the Step by Step moment that truly transforms your Greek-Style Lemon Chicken Soup into something special. In a medium bowl, whisk the egg yolks until smooth. Carefully ladle out 1 cup of the hot broth and, while whisking continuously, add it to the yolks very slowly—just a tablespoon at a time. This process, called tempering, keeps the eggs from scrambling and creates that luxuriously creamy texture that defines this dish. Once you’ve whisked in all the hot broth and the mixture is warm and silky, slowly pour it back into the soup while stirring gently.

(Cooking tip: If you’d like to learn more about balancing temperatures while cooking, check out this helpful article from The Kitchn for a quick visual guide.)

Step 6: Add Lemon and Taste for Balance

Now comes the heart of the dish—lemon juice. Squeeze in the juice of two lemons and stir well. The lemon gives the soup its signature tang, cutting through the richness of the eggs and broth for a bright, refreshing finish. Taste your soup and adjust with extra salt, pepper, or even a touch more lemon if you like it zingier. Remember, every batch of lemons is a little different, so let your taste buds be the judge.

(Flavor pairing tip: The brightness of this soup pairs beautifully with my Parmesan Garlic Roasted Carrots—the sweet, roasted flavor complements the tangy broth perfectly.)

Step 7: Garnish and Serve

Ladle your Greek-Style Lemon Chicken Soup into bowls and top each serving with a drizzle of olive oil, a sprinkle of fresh dill and parsley, and maybe even a few thin lemon slices for presentation. Serve it hot with crusty bread or pita on the side. It’s a complete meal that feels fancy but couldn’t be simpler to make.

(For another vibrant and healthy Mediterranean-inspired option, take a peek at Greek Turkey Meatballs with Tzatziki—it’s the perfect companion dish for this soup.)

What to Serve with Greek-Style Lemon Chicken Soup

This soup shines on its own but pairs beautifully with simple sides. Try it with warm pita bread or a slice of sourdough for dipping into that rich, lemony broth. For something fresh, a crisp Fall Harvest Salad or Creamed Potatoes and Peas balances the tangy flavor perfectly. If you want to stick to the Greek theme, a side of roasted veggies or even Greek Turkey Meatballs with Tzatziki makes it a complete meal. You can also serve it with a light white wine, like Sauvignon Blanc, for a restaurant-worthy dinner right at home.

Key Tips for Making Greek-Style Lemon Chicken Soup

• Temper the eggs slowly! Adding hot broth too fast will scramble them—patience is key.
• Fresh herbs make all the difference. Don’t skip the dill—it gives that signature Greek flavor.
• Use good quality broth; it’s the backbone of this soup.
• If you’re short on time, use shredded rotisserie chicken and skip the searing step.
• Cauliflower rice keeps it light, but orzo gives a cozy, traditional texture—either works beautifully.
• Add lemon juice gradually and taste as you go; too much can overpower the broth.
• Don’t forget the olive oil drizzle before serving—it adds richness and depth.

Storage and Reheating Tips for Greek-Style Lemon Chicken Soup

This soup stores wonderfully in the fridge for up to 3 days. Just keep it in an airtight container. If you used orzo, you might need to add extra broth before reheating since it soaks up liquid over time. Reheat it gently over medium heat—don’t boil, or the eggs might separate. For longer storage, freeze the soup without the egg-lemon mixture. When reheating, whisk in fresh lemon juice and tempered eggs for that creamy finish. It’s a perfect make-ahead meal for busy weeks or cold nights when you want something comforting without the fuss.

FAQs

Can I make this dairy-free?
Yes! The soup is naturally dairy-free, thanks to the egg yolks that give it creaminess.
Can I use leftover chicken?
Absolutely. Just add it near the end so it doesn’t dry out.
Can I freeze it?
Yes, but freeze before adding the egg mixture for best texture.
What if I don’t have dill?
Parsley or a little basil can step in, but dill truly gives it that authentic Greek taste.
Can I make it in an Instant Pot?
Definitely. Follow the same steps and use the sauté and pressure cook settings.

Final Thoughts

This Greek-Style Lemon Chicken Soup is proof that comfort food doesn’t have to be heavy. It’s nourishing, flavorful, and incredibly satisfying—like a cozy blanket in a bowl. Whether you’re making it for your family, meal prep, or just because you’re craving something bright and hearty, it’s a dish that never disappoints. For another comforting soup, check out my Creamy Dill Pierogi Soup—another fan favorite that pairs beautifully with this one. Remember, good food doesn’t just fill your stomach—it fills your soul.

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