Greek Lemon Chicken Soup

This Greek Lemon Chicken Soup, or Avgolemono, is a delightful blend of bright flavors and hearty ingredients. Perfect for cozy dinners or gatherings, this recipe showcases the best of Mediterranean cuisine. The zesty lemon and tender chicken create a comforting bowl that’s light yet satisfying—a wonderful choice for any occasion!

Why You’ll Love This Recipe

• Quick Preparation: This soup comes together in less than 35 minutes, making it perfect for busy weeknights.
• One-Pot Wonder: Minimal cleanup is required as everything cooks in just one pot—less hassle, more flavor!
• Versatile Ingredients: You can easily customize the soup by adding your favorite vegetables or herbs.
• Healthy Option: Packed with nutrients from spinach, chicken, and wholesome broth, it’s a nourishing meal.
• Comforting Flavor: The combination of lemon and chicken creates a refreshing yet hearty taste that warms the soul.

Tools and Preparation

Preparing Greek Lemon Chicken Soup requires a few essential tools to make the process smooth. Gather these items before you start cooking.

Essential Tools and Equipment

• Large pot or Dutch oven
• Whisk
• Measuring cups
• Cutting board
• Knife
• Ladle

Importance of Each Tool

• Large pot or Dutch oven: Essential for cooking the soup evenly and allowing ample space for all ingredients.
• Whisk: This tool helps achieve a creamy texture when tempering eggs without scrambling them.
• Measuring cups: Accurate measurements ensure that you get the right balance of flavors in your soup.

Ingredients

This Greek Lemon Chicken Soup features simple yet flavorful ingredients that elevate this dish to new heights. Here’s what you’ll need:

For the Base

• olive oil
• 1 cup diced yellow onion
• ½ cup diced carrots (about 2 large carrots)
• ½ cup diced celery (about 3-4 celery stalks)
• 5 cloves garlic (minced)
• 2 strips lemon peel
• ½ tbsp dried oregano
• 2 bay leaves (omit if you don’t have any)
• 6 cups chicken broth (or chicken bone broth)

For the Soup

• ½ cup dry white rice
• 1 egg
• 1 egg yolk
• 2 cups shredded chicken breast
• 3-4 oz baby spinach (about 3 large handfuls)
• ¼ cup lemon juice
• 1 tbsp fresh chopped dill
• salt + pepper (to taste)

How to Make Greek Lemon Chicken Soup

Step 1: Sauté Vegetables

Start by bringing a large pot or Dutch oven to medium heat. Once hot, add a bit of olive oil. Then, add the diced onion, celery, carrots, and strips of lemon peel. Season with salt and pepper. Sauté while stirring occasionally for about 5 minutes until onions become translucent and veggies are tender. Add minced garlic and cook for an additional minute.

Step 2: Add Broth and Rice

Next, add dried oregano, bay leaves, and chicken broth to the pot. Stir well. Increase heat to bring everything to a boil. Once boiling, add dry white rice. Reduce heat to medium-low and let it cook for about 10 minutes.

Step 3: Remove Unwanted Ingredients

After cooking the rice, remove bay leaves and lemon peels from the pot and discard them.

Step 4: Temper the Eggs

Reduce heat to low. In a separate medium-sized bowl, whisk together an egg and egg yolk. Slowly add a few ladlefuls of hot broth into the egg mixture while whisking constantly to temper the eggs—this prevents them from scrambling when added back into the soup.

Step 5: Combine Ingredients

Slowly pour the tempered eggs back into the soup pot while continuing to whisk vigorously. Then stir in shredded chicken, baby spinach, chopped dill, and lemon juice. Continue cooking for several more minutes until the chicken is warm and spinach has wilted. Taste your soup and adjust salt, pepper, or lemon juice as needed before serving.

Enjoy your delicious Greek Lemon Chicken Soup!

How to Serve Greek Lemon Chicken Soup

Serving Greek Lemon Chicken Soup is a delightful experience that can be enhanced with various accompaniments. Here are some suggestions to elevate your meal.

With Crusty Bread

• Freshly baked crusty bread pairs perfectly with the soup, making it easy to soak up the flavorful broth.

Over Rice or Quinoa

• For a heartier option, serve the soup over rice or quinoa. This adds texture and makes the dish even more filling.

Topped with Fresh Herbs

• Garnish each bowl with extra fresh dill or parsley for a burst of color and added flavor.

With a Side Salad

• A light salad, such as a Greek salad with cucumbers, tomatoes, and feta, complements the soup beautifully and adds freshness.

How to Perfect Greek Lemon Chicken Soup

To make your Greek Lemon Chicken Soup truly outstanding, consider these helpful tips.

• Use homemade broth: For deeper flavor, use homemade chicken broth instead of store-bought options.
• Balance the acidity: Adjust lemon juice to your taste; start with less and gradually add more for optimal flavor.
• Incorporate fresh vegetables: Adding seasonal vegetables like zucchini or bell peppers enhances nutrition and flavor.
• Properly temper eggs: When mixing eggs into the soup, temper them slowly to prevent scrambling for a smooth texture.
• Adjust seasoning: Taste your soup before serving and adjust salt, pepper, or dill as needed for perfect seasoning.

Best Side Dishes for Greek Lemon Chicken Soup

Pairing side dishes with Greek Lemon Chicken Soup can create a complete dining experience. Here are some excellent options.

1. Greek Salad: A refreshing mix of cucumbers, tomatoes, olives, and feta cheese dressed in olive oil.
2. Roasted Vegetables: Seasonal veggies roasted with olive oil enhance the meal’s healthiness and flavors.
3. Pita Bread: Soft pita bread can be used for dipping into the broth or served warm on the side.
4. Rice Pilaf: Fluffy rice pilaf flavored with herbs makes a great accompaniment to absorb the delicious soup.
5. Stuffed Grape Leaves: These savory bites filled with rice and herbs add an authentic Mediterranean touch.
6. Hummus and Veggies: A platter of hummus paired with fresh veggies serves as a tasty appetizer before the main course.

Common Mistakes to Avoid

Making Greek Lemon Chicken Soup can be simple, but there are a few common mistakes to watch for. Here are some tips to ensure your soup turns out perfectly.

• Skipping the tempering process: Failing to temper the eggs can lead to scrambled eggs in your soup. Always whisk in a bit of hot broth gradually before adding the eggs to the pot.
• Overcooking the vegetables: Cooking the vegetables too long can make them mushy. Sauté them until just tender and still vibrant, about 5 minutes.
• Neglecting seasoning adjustments: Not tasting your soup at the end can lead to bland flavors. Always taste and adjust salt, pepper, and lemon juice before serving.
• Using cold chicken: Adding cold chicken directly into the soup can cool it down. Make sure your chicken is warm before mixing it in.
• Forgetting about the bay leaves: Leaving bay leaves in the soup until serving can result in an unpleasant flavor. Always remove them before serving.

Storage & Reheating Instructions

Refrigerator Storage

• You can store Greek Lemon Chicken Soup in an airtight container for up to 3 days.
• Let the soup cool completely before placing it in the fridge.

Freezing Greek Lemon Chicken Soup

• Freeze in a freezer-safe container for up to 3 months.
• Leave some space at the top of the container, as liquid expands when frozen.

Reheating Greek Lemon Chicken Soup

• Oven: Preheat to 350°F (175°C) and heat in a covered oven-safe dish for about 20 minutes or until warmed through.
• Microwave: Heat in short bursts (1-2 minutes), stirring in between to ensure even heating.
• Stovetop: Gently reheat in a saucepan over low heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common questions regarding Greek Lemon Chicken Soup that might help clarify any queries you have.

What makes Greek Lemon Chicken Soup unique?

Greek Lemon Chicken Soup stands out due to its zesty lemon flavor combined with creamy texture from eggs and broth. It’s refreshing yet comforting.

Can I make Greek Lemon Chicken Soup ahead of time?

Yes! You can prepare this soup ahead of time and store it in the refrigerator or freezer for later enjoyment.

How do I customize my Greek Lemon Chicken Soup?

Feel free to add other vegetables like zucchini or bell peppers. You can also use different herbs such as parsley or thyme for varied flavors.

Is Greek Lemon Chicken Soup healthy?

Absolutely! This soup is packed with lean protein from chicken and nutrient-rich vegetables, making it a wholesome option for meals.

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but keep in mind that cooking times may vary.

Final Thoughts

Greek Lemon Chicken Soup is not only delicious but also versatile. With its bright flavors and comforting warmth, it’s perfect for any occasion. Experiment with different veggies or herbs to make it your own!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Greek Lemon Chicken Soup

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• Author: Amelia
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Indulge in the comforting warmth of Greek Lemon Chicken Soup, also known as Avgolemono. This delightful Mediterranean dish is a harmonious blend of zesty lemon, tender chicken, and wholesome vegetables, perfect for cozy dinners or gatherings. In just under 35 minutes, this one-pot wonder delivers a nourishing meal that’s both light and satisfying. The creamy texture from the tempered eggs combined with the bright flavors makes it an ideal choice for any occasion. Whether you’re seeking a quick weeknight dinner or a dish to impress guests, this soup is sure to become a favorite.

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Ingredients

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• olive oil
• 1 cup diced yellow onion
• ½ cup diced carrots
• ½ cup diced celery
• 5 cloves garlic (minced)
• 2 strips lemon peel
• ½ tbsp dried oregano
• 6 cups chicken broth
• ½ cup dry white rice
• 1 egg
• 1 egg yolk
• 2 cups shredded chicken breast
• 3–4 oz baby spinach
• ¼ cup lemon juice
• 1 tbsp fresh chopped dill
• salt + pepper (to taste)

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Instructions

1. Sauté the diced onion, carrots, celery, and lemon peel in olive oil until softened. Add minced garlic and cook for an additional minute.
2. Stir in dried oregano and chicken broth, bringing to a boil before adding rice. Reduce heat and simmer until rice is cooked.
3. Remove bay leaves and lemon peel from the pot.
4. In a bowl, whisk together an egg and egg yolk; gradually temper with hot broth before adding back to the soup.
5. Stir in shredded chicken, spinach, dill, and lemon juice. Allow to heat through before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Cooking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 220
• Sugar: 2g
• Sodium: 650mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 150mg