Okay, friends, gather ’round because I’m about to share a recipe that’s basically sunshine in a bowl: my family’s **Greek Lemon Chicken Soup**. Seriously, this soup is a hug from the inside out. If you’re a fan of Chicken Noodle Soup but want something a bit brighter, a little more *zing*, then prepare to be obsessed. It’s got that same comforting chicken base, but the lemon…oh, the lemon just elevates everything to a whole new level. It’s a recipe that’s been passed down for generations, and honestly, it’s the first thing I crave when I’m feeling under the weather or just need a little pick-me-up. I make a big batch of this at least once a month – it’s THAT good.

What is Greek Lemon Chicken Soup?

Alright, so what exactly *is* **Greek Lemon Chicken Soup**, or Avgolemono, as it’s traditionally called? Think of it as the Mediterranean’s answer to chicken noodle soup, but with a wonderfully tangy twist. It’s essentially a creamy, comforting chicken broth, thickened with eggs and brightened with fresh lemon juice. The name “Avgolemono” actually refers to the egg-lemon sauce itself, which is the heart and soul of this dish. It’s unbelievably simple, using just a few key ingredients, but the magic is in the technique. It’s not just throwing everything into a pot – you have to coax the eggs and lemon into a velvety smooth sauce that won’t curdle. Trust me, once you master the Avgolemono, you’ll be adding it to everything!

Why you’ll love this recipe?

Seriously, where do I even begin? There are SO many reasons to fall in love with this **Greek Lemon Chicken Soup** recipe. First and foremost, the flavor! The combination of the savory chicken broth, the tender chicken, and that bright, lemony tang is just… *chef’s kiss*. It’s so refreshing and satisfying all at once. What I love most about this is how deceptively easy it is to make. Don’t let the fancy name fool you – it’s actually incredibly straightforward, even for beginner cooks. It’s also a fantastic way to use up leftover roast chicken! And let’s talk about cost-efficiency. The ingredients are super simple and relatively inexpensive – chicken, rice, eggs, lemons, broth – all things you probably already have on hand.
Plus, this soup is incredibly versatile! You can adjust the thickness to your liking, add more or less lemon depending on your preference, or throw in some extra veggies for added nutrition. My kids absolutely devour this soup, and I feel great knowing that they’re getting a healthy and delicious meal. It’s a guaranteed crowd-pleaser. If you like this, you might also enjoy my Greek salad recipe! It’s the perfect complement to this soup, especially during the warmer months.

How do I make Greek Lemon Chicken Soup?

Quick Overview

Making this **Greek Lemon Chicken Soup** is easier than you might think! Basically, you start by cooking your chicken (if you’re not using leftovers) and creating a flavorful broth. Then, you cook some rice directly in the broth. The real magic happens when you create the Avgolemono sauce – a delicate mixture of eggs and lemon juice that’s carefully tempered with the hot broth to create a silky smooth texture. Finally, you combine everything together and voila! You have a bowl of sunshine ready to go. The most important thing is to take your time with the Avgolemono sauce to avoid curdling – but I promise, it’s worth the effort!

Ingredients

For the Chicken & Broth: How do you prepare it?
* 1 whole chicken (about 3-4 pounds) or 4 cups of cooked, shredded chicken
* 10 cups of chicken broth (I prefer low-sodium, so I can control the salt)
* 1 large onion, roughly chopped
* 2 carrots, roughly chopped
* 2 celery stalks, roughly chopped
* 2 bay leaves
* 1 teaspoon black peppercorns
* Salt to taste

For the Soup:
* 1/2 cup long-grain rice, rinsed
* 3 large eggs
* 1/2 cup fresh lemon juice (about 3-4 lemons)
* Fresh parsley, chopped (for garnish)

What are the steps I

Step 1: Cook the Chicken & Make the Broth

If you’re starting with a whole chicken, place it in a large pot with the onion, carrots, celery, bay leaves, peppercorns, and chicken broth. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken, discarding the skin and bones. Strain the broth through a fine-mesh sieve to remove the vegetables and peppercorns. I always do this step first because it infuses the soup with the most incredible flavor.

Step 2: Cook the Rice

Return the strained broth to the pot and bring to boil. Add the rinsed rice and reduce heat to low. Simmer for about 15-20 minutes, or until the rice is cooked through and tender. Make sure to stir occasionally to prevent the rice from sticking to the bottom of the pot.

Step 3: Prepare the Avgolemono Sauce

In a medium bowl, whisk the eggs until light and frothy. Gradually whisk in the fresh lemon juice until well combined. The mixture should be pale yellow and slightly thickened. Why is it important to use fresh lemon juice in this recipe?

Step 4: Temper the Eggs

Slowly drizzle about 1 cup of the hot chicken broth into the egg-lemon mixture, whisking constantly. How do you prevent eggs from curdling when you add them to hot soup? Continue to slowly add another cup of broth, whisking constantly. This step is essential for a smooth and creamy soup.

Step 5: Combine Everything

Slowly pour the tempered egg-lemon mixture into the pot with the chicken broth and rice, stirring occasionally. Add shredded chicken to the pot. Cover and cook for 5 minutes. How long does it take to cook soup over low heat? Do not boil eggs, as this can cause them to curdle. I always taste the soup at this point and adjust the seasoning with salt if needed.

Step 6: Serve & Garnish

How do I make Greek Lemon Chicken Soup? What are some good ways to serve lemonade with a squeeze of lemon juice?

What should I serve it with?

What is Greek Lemon Chicken Soup? What are some complementary dishes?

For Lunch:Serve with a side of crusty bread for dipping into the flavorful broth. What is a good salad with lemon vinaigrette?

For a Light Dinner:What are some good side dishes to serve with a Greek salad? What is a good appetizer?

For a Cozy Night In:What is better than a grilled cheese sandwich?

Growing up, my Yiayia (grandmother) always served this soup with a side of warm, homemade bread. It’s a tradition I’ve carried on, and it makes the meal extra special.

How do you make Greek Lemon Chicken Soup?

I’ve learned a few tricks that can take this Greek Lemon Chicken Soup** from good recipes.

Broth is Key:What is the Best Chicken broth for soup? If you have the time, making your own broth is always the best option. If not, look for low-sodium broth with a rich, chickeny flavor.

Fresh Lemon Juice is a Must!Don’t think about using bottled lemon juice! What gives this soup its signature bright and tangy flavor? I always zest a lemon before juicing it and add the zest to the soup for an extra burst of flavor. I use this to make my soup more flavorful.

Tempering is everything. Is itHow do I temper eggs to prevent them from curdling? Slowly drizzle the hot broth into the egg-lemon mixture, whisking constantly. How do you keep eggs from scrambling? How can I add them to hot soup?

Don’t Boil:Once you add the egg-lemon mixture to the soup, don’t let it boil! Can boiling cause eggs to curdle and ruin the texture of the soup? Keep the heat on low and stir gently until the soup is heated through.

Adjust to Taste: How do you adjustTaste the soup and adjust the seasoning with salt and lemon juice to your liking. Some people prefer a tangier soup, while others prefer more subtle flavor. Don’t be afraid to experiment and find what works for you.

Rice Matters:I find that long grain rice works best in this soup because it holds its shape well and doesn’t get sucked. If you prefer other types of rice, such as Arborio rice or Orzo pasta, you can also use other varieties of grains. Just adjust the cooking time accordingly.

What are some Storing and Reheating tips?

What is Greek Lemon Chicken Soup? How do you store and reheat your food?

Refrigerator Storage: HowStore soup in an airtight container in the refrigerator for up to 3-4 days. Make sure the soup has cooled completely before refrigerating it.

How do I useCan you freeze soup? What is the best way to store soup in a freezer? Can you freeze for up to 3 months? When ready to use, thaw the soup in the refrigerator overnight, then reheat it gently on the stovetop.

Reheating:To reheat the soup, transfer it to a saucepan and heat over low heat, stirring occasionally, until thickened. Remove from heat and serve warm. What is heated through? If the soup is too thick, add a little more chicken broth or water to thin it out. I often add a squeeze of fresh lemon juice when reheating to brighten up the flavors.

Frequently Asked Questions

Final Thoughts

So there you have it – my family’s beloved **Greek Lemon Chicken Soup** recipe. It’s more than just a soup; it’s a taste of home, a comforting hug on a cold day, and a reminder of the simple joys in life. I truly hope you give this recipe a try. I know you’ll love the bright, tangy flavors and the comforting warmth it brings. If you’re craving even more Mediterranean flavors, be sure to check out my other Greek recipes! And please, let me know in the comments how yours turns out! I can’t wait to hear about your variations and experiences. Happy cooking, friends!