Greek Lemon Soup Recipe

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There’s something magical about the first spoonful of Greek Lemon Soup, also known as Avgolemono. It’s bright yet comforting, silky yet hearty, and somehow tastes like a hug in a bowl. I first learned to make this from my grandmother, who insisted the secret wasn’t just the lemon or the chicken, but the patience. She always said you could taste the love in every bowl.

We’d gather around the table on cool fall nights or after someone had a cold, and this soup would be the cure for everything. Over time, I’ve made a few tweaks, adding orzo for texture, extra lemon for brightness, but it still brings me right back to her kitchen. If you’re looking for a cozy, nourishing dish to add to your fall soup recipes but is also perfect during summer, this Greek Lemon Soup might just become your new go-to.

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Ingredients Needed For Greek Lemon Soup

Here’s what you’ll need to make an Avgolemono Soup authentic to its roots, but with a bit of a modern, hearty twist:

• 1 tablespoon olive oil
  For sautéing your base vegetables. You can use butter if you prefer a richer flavor, but olive oil keeps it lighter and heart-healthy.
• 1 medium onion, diced
  Adds sweetness and depth. A yellow onion works best here.
• 1 medium carrot, diced
  Not always traditional, but I love the color and subtle sweetness it brings.
• 2-3 celery stalks, diced
  Aromatic and slightly peppery, celery rounds out the mirepoix for a flavorful base.
• 2-3 garlic cloves, finely chopped
  For warmth and a little kick. Garlic is also known for its anti-inflammatory properties.
• 2 bay leaves
  Adds a deep, herbal note while the soup simmers.
• 2 chicken breasts (about 12 oz / 350 g total)
  Boneless and skinless is easiest, but you can also use thighs for a juicier result. The chicken cooks directly in the broth, infusing it with rich flavor.
• 6 cups (1.5 liter) chicken stock
  Use homemade if you have it, or a high-quality store-bought version. This is the backbone of your soup.
• ¾ cup (175 g) orzo
  This tiny pasta adds substance and makes it feel like a true lemon chicken noodle soup, with a Greek twist. You can sub with rice for a more traditional Greek lemon rice soup version.
• Juice of 1 lemon
  The star of the show. Adds brightness and cuts through the richness. Feel free to add more to taste.
• 2 egg yolks
  For the signature creamy texture of Greek soup avgolemono—without any cream. It’s an ancient thickening method that gives this soup its silky mouthfeel.
• A handful fresh dill
  Totally optional, but adds a fragrant, slightly grassy finish. If you don’t have dill, fresh parsley works too.
• Salt and freshly ground black pepper to taste
  Adjust at the end, once your soup is fully assembled.

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Step-by-Step Instructions For Greek Lemon Soup Recipe

1. Sauté the vegetables

Heat the olive oil in a large soup pot over medium heat. Add the onion, carrot, and celery. Cook for 5-7 minutes, until everything is soft and fragrant. Stir often to avoid browning.

Tip: Don’t rush this part. A slow sauté helps develop flavor.

2. Add garlic and bay leaves

Stir in the chopped garlic and bay leaves. Cook for another minute until the garlic smells sweet and aromatic.

3. Add chicken and stock

Nestle the chicken breasts into the pot and pour in the stock. Bring everything to a gentle boil, then reduce to a simmer. Cover and cook for about 20 minutes, or until the chicken is cooked through.

Tip: Skim off any foam that rises to the top for a clearer broth.

4. Shred the chicken

Remove the chicken and shred it with two forks. Set it aside while the orzo cooks.

5. Cook the orzo

Return the soup to a gentle simmer and stir in the orzo. Let it cook uncovered for 8-10 minutes until tender. Stir occasionally so it doesn’t stick to the bottom.

6. Make the avgolemono

In a medium bowl, whisk together the egg yolks and lemon juice. Slowly ladle in a bit of the hot broth (about ½ cup), whisking constantly to temper the eggs. This step keeps them from scrambling when added to the soup.

Tip: Tempering is key—go slow and steady.

7. Add egg-lemon mix to soup

Reduce the heat to low. Slowly stir the lemon-egg mixture into the pot. Keep stirring for a couple of minutes until the soup thickens slightly.

8. Finish and serve

Return the shredded chicken to the pot. Add salt and pepper to taste. Toss in the fresh dill and serve hot.

Why You’ll Love This Soup

This isn’t just another chicken soup. It’s nourishing, but not heavy. Tangy, but not overwhelming. And thanks to the eggs, it’s naturally creamy without needing dairy, which makes it a great option for anyone seeking a clean eating or anti-inflammatory soup. Plus, the fresh lemon and dill give it that sunny Mediterranean feel even in the dead of winter.

If you’re craving a wholesome version of lemon chicken and rice soup or looking for a cozy lemon chicken orzo soup, this dish hits the mark.

Variations & Add-Ons

This soup is endlessly flexible. Here are a few ways to change it up:

• Make it vegetarian: Swap chicken stock for veggie stock and add canned chickpeas for protein. It becomes a bright and zesty Greek chickpea soup.
• Use rotisserie chicken: A great shortcut if you’re short on time.
• Try different grains: Arborio rice gives a creamier texture, while brown rice adds a nutty note.
• Add spinach or kale: Stir in a handful right at the end for a boost of greens.
• Extra lemon punch: Serve with lemon wedges on the side for those who like a bit more zing.

Make-Ahead & Storage Tips

Make-ahead: This soup is excellent for meal prep. Just hold off on adding the egg-lemon mixture until you’re ready to eat—add it fresh so it doesn’t split during reheating.

Storage:

• Store in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stovetop—don’t boil, or the eggs may curdle.
• Freeze without the avgolemono component. Add it fresh after reheating.

Frequently Asked Questions

Can I use whole eggs instead of yolks?
You can, but the soup may not be as silky. Yolks alone give a richer texture.

Is this soup gluten-free?
Not with orzo—but you can sub with rice or gluten-free pasta.

What if my soup curdles after adding the egg?
It’s likely the soup was too hot. Next time, make sure the broth is no hotter than a gentle simmer when adding the egg-lemon mix.

Can I double the recipe?
Absolutely. Just use a large enough pot and adjust seasoning at the end.

Is this a traditional Greek recipe?
Yes, Avgolemono Soup is a staple in Greek cuisine, though every household has its twist. This version leans into a bit more veggie-forward, modern comfort while staying true to its roots.

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There’s a reason I keep coming back to this Greek Lemon Soup recipe. It’s the kind of dish that tastes like someone’s been taking care of you, even if you’re the one doing the cooking. Whether you need something comforting on a rainy day, a light reset meal, or a little piece of the Mediterranean in your kitchen, this soup delivers every time.

Serve it with crusty bread or a simple side salad, and you’ve got a full, satisfying meal that feels like it came from your grandmother’s hands.

If you make this, I’d love to hear how it went for you. Everyone has their own spin on avgolemono soup authentic to their memories—this just happens to be mine.

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