If ever a soup could taste like sunshine, it’s Greek Lemon Chicken Soup! Impossibly creamy yet dairy free, loaded with tender chicken, vibrant veggies, and that iconic tangy lemon finish—this Mediterranean classic is pure comfort (and brightness) in a bowl.
Why You’ll Love This Recipe
- Ultra Creamy, Totally Dairy-Free: The magic of tempered eggs delivers a luxurious texture without a drop of cream.
- Fresh, Bright Flavor: Real lemon juice and zest create that signature, mouthwatering tang that lifts your spirits.
- Ready in Just Over 30 Minutes: Fast enough for weeknights, yet special enough for cozy weekend suppers.
- Easily Customizable: Whether you need it gluten free, vegetarian, or with extra veggies, it’s surprisingly adaptable!
Ingredients You’ll Need
The beauty of Greek Lemon Chicken Soup comes from a handful of everyday ingredients that work in harmony—each one adding something special to the pot. Here’s what you’ll need, and how a pinch of this or a splash of that makes all the difference.
- Olive oil: For sautéing the veggies and giving the soup that signature Mediterranean depth.
- Yellow onion, carrots, and celery: This classic trio forms the savory backbone and brings both sweetness and color.
- Fresh garlic: Five cloves might sound bold, but it melts right in for irresistible aroma and flavor.
- Lemon peel: Adds subtle citrus fragrance that you’ll notice in every spoonful.
- Dried oregano & bay leaves: Essential Greek notes that round out everything—don’t skip the oregano!
- Chicken broth: Use bone broth for extra richness, or your favorite low-sodium store-bought option.
- Dry white rice: For a classic, tummy-filling texture. Long grain or short grain both work here!
- Egg + egg yolk: This is where the magic happens—the secret to that iconic creamy (but dairy-free!) finish.
- Shredded chicken breast: Rotisserie, poached, or leftovers all work beautifully—just keep it tender!
- Baby spinach: Pops of green that wilt down for a nourishing boost and gentle flavor.
- Lemon juice: The star—freshly squeezed brings a bright tang you simply can’t fake.
- Fresh dill: Herbaceous, clean, and a classic Greek finishing touch.
- Salt & pepper: To draw all those gorgeous flavors together.
Variations
The beauty of Greek Lemon Chicken Soup is how easy it is to make your own. Whether you’re working with what’s on hand or need to tweak for specific diets, you have plenty of delicious options to customize.
- Vegetarian twist: Swap the chicken for a can of chickpeas and use veggie broth—still hearty, still totally comforting!
- No rice? No problem: Try orzo, quinoa, or cauliflower rice for a little change in texture (and a fun spin on tradition).
- Extra-veg packed: Toss in diced zucchini, baby kale, or even peas along with the spinach—this soup welcomes any green friends.
- Lemon super-fans: Add extra zest, or serve each bowl with a wedge for those who want that extra pucker!
How to Make Greek Lemon Chicken Soup
Step 1: Sauté Your Aromatics
Start by heating a generous swirl of olive oil in a big soup pot or Dutch oven over medium heat. Toss in the diced onion, carrots, celery, and strips of lemon peel, along with a pinch of salt and pepper. Cook for about 5 minutes, stirring every so often, until the veggies begin to soften and the onions look nearly translucent. Add the minced garlic and let it sizzle for just a minute—your kitchen will smell amazing!
Step 2: Simmer with Herbs, Broth & Rice
Sprinkle in the dried oregano and bay leaves. Pour in your chicken broth or bone broth, give everything a good stir, and crank up the heat to bring it to a gentle boil. Add the rice, then turn the heat down to medium-low—you want a lively simmer, not a wild boil. Cook for around 10 minutes, just until the rice starts to tenderize and flavors meld.
Step 3: Temper and Add the Eggs
Once the rice is nearly done, remove the bay leaves and lemon peel from the soup—no one likes a surprise! In a bowl, whisk together the egg and egg yolk. Slowly (really slowly!) ladle in a bit of the hot broth while whisking constantly, to gently warm and thicken the eggs without scrambling them. Once it’s silky-smooth, pour this mixture back into your soup, whisking the whole time. The soup will become magically creamy right before your eyes!
Step 4: Finish with Chicken, Spinach & Lemon
Add in the shredded chicken, baby spinach, fresh dill and lemon juice. Gently stir and let everything cook together for a few more minutes—just until the chicken is warmed through and the spinach has wilted. Give it a taste and adjust the salt, pepper, dill, or lemon juice as needed. Serve it up and get ready for smiles around the table!
Pro Tips for Making Greek Lemon Chicken Soup
- Egg Tempering Triumph: Take it slow when adding hot broth to the eggs—rush this step and risk curdled eggs instead of rich, silky soup!
- Choose Your Chicken Wisely: Rotisserie chicken is the ultimate time-saver, but poaching fresh chicken breasts right in the broth adds incredible homemade flavor.
- Dial Up the Lemon: Add lemon juice a bit at a time, and taste as you go—you want zing, not a pucker-fest!
- Let the Soup Stand: If you allow the soup to rest for 5 minutes before serving, the flavors fully meld and the texture becomes even more luscious.
How to Serve Greek Lemon Chicken Soup
Garnishes
This soup practically begs for a shower of fresh dill and a good grind of black pepper to finish. Thin lemon slices, a sprinkle of extra dill, or even a handful of chopped parsley make each bowl absolutely beautiful and extra aromatic.
Side Dishes
Greek Lemon Chicken Soup is wonderfully satisfying solo, but a soulful hunk of warm crusty bread—or even soft pita—takes it to the next level. For a bigger meal, try a crisp Greek salad, roasted veggies, or simple olives and feta on the side.
Creative Ways to Present
Serve in wide shallow bowls for the cozy, bistro feel, or try teacups for a chic appetizer. I love adding a swirl of extra virgin olive oil on top, or nestling in a lemon wedge for everyone to squeeze and stir in as they wish. It’s all about letting the color and aroma shine.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Lemon Chicken Soup will last up to 4 days in an airtight container in the fridge. The flavors blend even more as it sits, making day-two soup even more craveable than day one!
Freezing
I won’t lie: this soup is best when freshly made, but it can be frozen. Cool completely, then portion into freezer-safe containers. The eggs may separate a little during thawing—just give it a vigorous stir when reheating for the creamiest texture.
Reheating
Gently reheat Greek Lemon Chicken Soup over low heat on the stove, stirring often. Avoid boiling—it can cause the eggs to curdle. If it’s thickened up in the fridge, just add a splash of broth or water to loosen it as it warms.
FAQs
-
Can I skip the eggs in Greek Lemon Chicken Soup?
You can leave them out, but the soup won’t be as creamy. The eggs act as a natural thickener and create that classic velvety texture—if you skip them, your soup will still be delicious, just a bit lighter and more brothy.
-
Is it safe to eat the tempered eggs in this soup?
Yes! Tempering gently cooks the eggs as hot broth is whisked in, so by the time they’re returned to the soup, they’re fully cooked. Just be sure to follow the instructions slowly and whisk well for a perfectly smooth, safe result.
-
What’s the best way to shred chicken for this recipe?
You can use two forks, your hands, or even a handheld mixer for super-fast shredding. Rotisserie chicken makes it extra easy—just remove the skin and bones, then pull the meat apart before stirring it into your Greek Lemon Chicken Soup.
-
Can I make Greek Lemon Chicken Soup ahead of time?
Absolutely! It reheats beautifully, just remember to warm it gently to keep that creamy texture. If making well in advance, add extra lemon juice or fresh dill just before serving for a brighter, fresher taste.
Final Thoughts
This Greek Lemon Chicken Soup is pure sunshine to share—a cozy classic I turn to anytime I need comfort, brightness, or just a taste of the Mediterranean at home. Give it a try, and let every spoonful win you over with creamy, zesty goodness!
Print
Greek Lemon Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Cooking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
A comforting and creamy Greek Lemon Chicken Soup with a touch of Mediterranean flavors. This soup is hearty and nutritious, perfect for a cozy dinner.
Ingredients
Olive oil
- 1 cup diced yellow onion
- 1/2 cup diced carrots (about 2 large carrots)
- 1/2 cup diced celery (about 3-4 celery stalks)
- 5 cloves garlic, minced
- 2 strips lemon peel
- 1/2 tbsp dried oregano
- 2 bay leaves (omit if you don’t have any)
- 6 cups chicken broth (or chicken bone broth)
- 1/2 cup dry white rice
- 1 egg *
- 1 egg yolk *
- 2 cups shredded chicken breast **
- 3–4 oz baby spinach (about 3 large handfuls)
- 1/4 cup lemon juice
- 1 tbsp fresh chopped dill
- Salt + pepper to taste
Instructions
- Sauté Vegetables: In a large pot, sauté onion, celery, carrots, garlic, and lemon peel in olive oil. Season with salt and pepper.
- Add Broth and Rice: Stir in oregano, bay leaves, and broth. Bring to a boil, add rice, and simmer for 10 minutes.
- Temper Eggs: Whisk eggs and slowly add hot broth to temper. Return mixture to the pot.
- Finalize Soup: Add chicken, spinach, dill, and lemon juice. Cook until warm. Adjust seasoning to taste.
Notes
- The eggs make the soup creamy without dairy. Omit if desired.
- For chicken, you can use boiled, rotisserie, or cook in the soup directly. Instructions provided.
- Vegetarian option: Use chickpeas and vegetable broth instead of chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 202 kcal
- Sugar: 3g
- Sodium: 947mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0.003g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 99mg
