Zesty Greek Lemon Chicken Soup Recipe is comfort food with a Mediterranean twist—bright, tangy, and oh-so-satisfying. Picture yourself cozying up with a bowl of this silky, lemony chicken soup after a long day—it’s basically a hug in a bowl (minus the calories).
This recipe balances rich chicken broth with the brightness of fresh lemon juice and the creamy silkiness of egg yolks, making it the perfect dish for chilly evenings or when you just need something that feels “homey.” And the best part? It comes together in under an hour—because, let’s be honest, no one has time to simmer soup all day. If you love cozy soups like my Mediterranean Lemon Chicken Soup or crave the creaminess of my Creamy Chicken Tortellini Soup, this one’s going straight to the top of your comfort-food list.
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What is Zesty Greek Lemon Chicken Soup?
Zesty Greek Lemon Chicken Soup—also known as Avgolemono—is a traditional Greek dish that blends eggs, lemon juice, and broth into one luxuriously creamy and citrusy soup.
Unlike typical creamy soups that use cream or milk, this one relies on whisked egg yolks for a smooth, rich texture. The result? A soup that’s hearty but light, soothing yet refreshing.
It’s the kind of dish that makes you feel like you’re dining on a sun-soaked patio in Santorini, even if you’re curled up under a blanket at home. This soup strikes a beautiful balance between tang and warmth, making it an easy go-to meal for weeknights or a showstopper starter for weekend dinners. And yes, it’s a total lifesaver when you’re fighting off a cold.
Reasons to Try Zesty Greek Lemon Chicken Soup Recipe
Here’s why this Zesty Greek Lemon Chicken Soup Recipe deserves a spot in your meal rotation. First, it’s fast—ready in under an hour with ingredients you probably already have on hand. Second, it’s nourishing without being heavy, making it perfect for when you want something healthy but comforting. Third, the lemony tang and dill bring your taste buds to life. Plus, it’s versatile: swap orzo for rice or add spinach for a veggie boost. And if you’ve got picky eaters at home (I see you, fellow moms), this one’s mild enough for the whole family to enjoy.
It’s also a refreshing change from cream-based soups like Slow Cooker Chicken Pot Pie Soup while still feeling indulgent. One spoonful, and you’ll understand why it’s been a Greek favorite for centuries.
Ingredients Needed to Make Zesty Greek Lemon Chicken Soup Recipe
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 garlic cloves, finely chopped
- 2 bay leaves
- 2 chicken breasts (about 12 oz total)
- 6 cups chicken stock
- ¾ cup orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful of fresh dill
- Salt and freshly ground black pepper to taste
Instructions to Make Zesty Greek Lemon Chicken Soup Recipe
Making this Zesty Greek Lemon Chicken Soup Recipe is easier than it looks, and once you try it step by step, you’ll see how beautifully the flavors come together. Think of it as a little Mediterranean magic simmering right in your kitchen. Follow this detailed step-by-step guide for a smooth cooking experience from start to finish.
Step 1: Sauté the Aromatic Base
Start your soup by heating one tablespoon of olive oil in a large Dutch oven or stockpot over medium heat. Once it’s shimmering, toss in your diced onion, carrot, and celery. This trio, often called a mirepoix, is the flavor foundation of countless comforting soups—from my Crock Pot Vegetable Soup to this Greek-inspired gem.
Cook the veggies step by step, stirring occasionally for about 8–10 minutes until they soften and become lightly golden. You’ll know you’re on the right track when the kitchen fills with that sweet, savory aroma that says, “something delicious is happening.”
Step 2: Add Garlic, Chicken, and Broth
Next, stir in the finely chopped garlic and cook for another minute. Don’t rush this step—the garlic adds depth, but it can burn easily, so keep the heat moderate.
Now, add your bay leaves, chicken breasts, and 6 cups of chicken stock. If you’ve made your own homemade stock (check out my Golden Chicken Lentil Soup for another way to use it), this is the perfect place to showcase it.
Bring everything to a gentle boil, then reduce the heat to medium-low. Cover with a lid and let it simmer for about 15 minutes. During this step-by-step process, the chicken absorbs all that aromatic flavor while staying tender and juicy.
Step 3: Remove Chicken and Add Orzo
Once the chicken has cooked through, remove the breasts and the bay leaves from the pot. Don’t discard the broth—it’s pure gold at this point!
Add the orzo directly to the simmering broth. This pasta will cook and release just enough starch to help thicken the soup naturally. Let it simmer for about 10 minutes, stirring occasionally to prevent sticking.
While the orzo cooks, shred the chicken using two forks. It should pull apart easily into tender pieces. This step-by-step shredding technique gives the soup that hearty, rustic texture that makes it so satisfying.
Step 4: Prepare the Lemon-Egg Mixture (The Avgolemono Magic)
Now comes the soul of this dish—the lemon-egg mixture, also known as avgolemono. In a medium bowl, whisk together the egg yolks and freshly squeezed lemon juice until smooth.
Here’s the crucial step-by-step trick: you’ll need to “temper” the eggs so they don’t scramble when added to the hot soup. To do this, slowly ladle 1–2 scoops of the hot broth into the lemon-egg bowl, whisking continuously. This warms the eggs gradually, turning them silky and thick rather than curdled.
If you’re curious about other ways to use eggs for natural creaminess, check out my Creamy Chicken Tortellini Soup, which uses a similar technique with a richer twist.
Step 5: Combine Everything and Finish the Soup
Once your lemon-egg mixture is tempered, gently pour it back into the soup while stirring. This is where the real transformation happens—the broth turns velvety and creamy without a drop of dairy.
Add the shredded chicken back into the pot and let everything simmer for another 5 minutes. Keep the heat low here; boiling can separate the eggs and ruin that luscious texture.
Season with salt and freshly ground black pepper, then stir in a generous handful of chopped dill. The dill adds a burst of freshness that ties all the flavors together.
Taste and adjust as needed—add more lemon juice for extra zing or a splash of broth if you prefer it thinner. And just like that, step by step, you’ve created your own Greek-inspired masterpiece.
Step 6: Serve and Enjoy
Ladle the soup into bowls and garnish with a bit more fresh dill or a lemon slice on the side. Pair it with a slice of crusty bread or a crisp salad for a complete meal.
If you love soups that are both light and comforting, you might also enjoy my Slow Cooker Lemon Chicken Rice Soup—a cozy cousin to this recipe that’s perfect for busy weeknights.
Enjoy your warm, creamy bowl of Zesty Greek Lemon Chicken Soup, made entirely step by step with love, patience, and bright Mediterranean flavor.
Pro Tip: This soup thickens slightly as it cools, so if you’re reheating leftovers, stir in a splash of broth or water to bring it back to that perfect creamy consistency. For more soup storage and reheating ideas, see my section on Storage and Reheating Tips below or explore other comforting options like Keto Chicken Pot Pie Soup Recipe.
What to Serve with Zesty Greek Lemon Chicken Soup Recipe
This soup pairs beautifully with a crusty loaf of bread or warm pita for dipping. You can also serve it alongside a simple Greek salad with olives, cucumbers, and feta. If you’re craving something heartier, pair it with Cheesy Chicken Orzo or roasted vegetables. For a lighter dinner, it’s perfect solo with a drizzle of olive oil and a side of lemon wedges. And if you’re having guests over, serve it as a starter before a Mediterranean entrée—because nothing impresses like homemade Avgolemono.
Key Tips for Making Zesty Greek Lemon Chicken Soup Recipe
- Temper the eggs slowly. Add hot broth little by little to avoid scrambling.
- Use fresh lemon juice. Bottled lemon juice just can’t replicate that vibrant flavor.
- Don’t skip the dill. It adds freshness that complements the citrus perfectly.
- Adjust the consistency. If it’s too thick, add more broth; if too thin, simmer longer.
- Make it your own. Swap orzo for rice, add spinach, or top with crumbled feta.
- For more cozy soup inspiration, try my Golden Chicken Lentil Soup.
Storage and Reheating Tips for Zesty Greek Lemon Chicken Soup Recipe
This soup stores beautifully for up to 4 days in the fridge. Let it cool completely before transferring to an airtight container. When reheating, warm it gently over low heat—avoid boiling, or the eggs might separate. If it thickens too much, just stir in a bit of water or broth. You can also freeze it for up to 2 months, but skip adding the lemon-egg mixture until you reheat it; add it fresh before serving for the best texture and flavor.
FAQs
Can I use rotisserie chicken?
Absolutely! Just skip the simmering step and stir it in at the end.
Can I make this gluten-free?
Yes, just swap the orzo for rice or gluten-free pasta.
Can I double the recipe?
Totally—it reheats wonderfully for meal prep or lunch leftovers.
What if I don’t have dill?
Use parsley or even a touch of basil for a fresh twist.
Final Thoughts
This Zesty Greek Lemon Chicken Soup Recipe is everything you want in a bowl—creamy, tangy, nourishing, and soul-soothing. It’s the kind of meal that brings a little sunshine to your kitchen even on the gloomiest days. Whether you’re fighting a cold, feeding your family, or just craving something light yet cozy, this recipe is sure to hit the spot. So grab your lemons, your favorite pot, and let’s make dinner feel like a trip to Greece—no passport required.
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Zesty Greek Lemon Chicken Soup Recipe: Bright, Comforting & Easy
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Lunch
- Method: Stovetop
- Cuisine: Greek
Description
Avgolemono is a traditional Greek lemon chicken soup that’s simply comfort in a bowl! It’s a gorgeous, delicious soup made with egg yolks and loads of lemon juice for a warming and satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 garlic cloves, finely chopped
- 2 bay leaves
- 2 chicken breasts (about 12 oz / 350 g total)
- 6 cups (1.5 liter) chicken stock
- ¾ cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
- Salt and freshly ground black pepper to taste
Instructions
1. Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.
2. Add the garlic and cook for another minute, then add the bay leaves, chicken and chicken stock.
3. Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
4. Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
5. Shred the chicken with two forks and add it back to the pot.
6. While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.
7. Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.
Notes
For a silkier texture, be sure to temper the egg-lemon mixture slowly with hot soup. Avgolemono is best served immediately to preserve its creaminess. Pairs beautifully with crusty bread or a Greek salad.
