Name: Greek Lemon Chicken Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Greek
Ingredients: 8 cups chicken broth; 1/2 cup fresh lemon juice; 1/2 cup shredded carrots; 1/2 cup finely chopped onion; 1/2 cup finely chopped celery; 6 tablespoons chicken soup base; 1/4 teaspoon ground white pepper; 1/4 cup margarine; 1/4 cup all-purpose flour; 8 egg yolks; 1 cup cooked white rice; 1 cup diced cooked chicken; 16 lemon slices

Jump to Recipe

Greek Lemon Chicken Soup brings warmth, brightness, and comfort together in one satisfying bowl. This classic Mediterranean recipe balances tender chicken, soft rice, and a silky egg-lemon finish that tastes rich without feeling heavy. Whether you crave a soothing meal on a chilly evening or a light yet filling soup for meal prep, Greek Lemon Chicken Soup fits every occasion. The fresh citrus aroma, creamy texture, and savory broth create a dish that feels both homey and special. With simple ingredients and a straightforward method, this recipe delivers authentic flavor while staying approachable for home cooks of all skill levels.

Story

Greek Lemon Chicken Soup has always been a recipe I turn to when I want something comforting but not dull. I first learned to make this soup after tasting an avgolemono style version at a small family-owned restaurant, where the balance of lemon and egg felt smooth and clean rather than heavy. At home, Greek Lemon Chicken Soup became my go-to when I needed a nourishing meal that still felt fresh. The broth simmers gently, the rice adds body, and the egg-lemon mixture gives that signature creamy finish without cream. Every spoonful of Greek Lemon Chicken Soup tastes bright, savory, and deeply satisfying, making it a reliable favorite in my kitchen year-round.

Ingredients

This hearty chicken soup relies on pantry staples and a few fresh elements to build its signature flavor.

8 cups chicken broth
½ cup fresh lemon juice
½ cup shredded carrots
½ cup finely chopped onion
½ cup finely chopped celery
6 tablespoons chicken soup base
¼ teaspoon ground white pepper
¼ cup margarine
¼ cup all-purpose flour
8 egg yolks
1 cup cooked white rice
1 cup diced cooked chicken
16 lemon slices

Step-by-Step Instructions

Preparing the Ingredients

Before cooking, gather and prepare everything so the process flows smoothly. Finely chop the onion and celery so they soften evenly in the broth. Shred the carrots for quick cooking and even texture. Measure the lemon juice fresh to keep the soup vibrant. Cook the rice and dice the chicken ahead of time, then set both aside. Separate the egg yolks carefully and keep them at room temperature, which helps them blend smoothly later. This preparation stage sets you up for a stress-free cooking experience.

Cooking Instructions

In a large pot, combine chicken broth, lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and white pepper. Bring the mixture to a boil, then lower the heat and let it simmer until the vegetables turn tender. In a small bowl, blend margarine and flour until smooth, then stir it gradually into the soup to thicken the base. Beat the egg yolks until pale, then slowly whisk in hot soup to temper them. Pour the mixture back into the pot while stirring gently. Add the cooked rice and chicken, heat through, and serve immediately for the best texture.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid boiling the soup after adding the egg yolks, as high heat can cause curdling. Always temper the eggs slowly to maintain a smooth texture. Do not rush the simmering step, since gentle heat helps the vegetables soften properly. Measure the lemon juice carefully, because too much can overpower the broth. Stir often after thickening to prevent lumps from forming in the base.

Pro Tips for Better Flavor

For deeper flavor, use homemade chicken broth if available. Warm the egg yolks slightly before tempering to help them blend evenly. Add the lemon juice early for infusion, then finish with lemon slices for aroma. If you prefer extra richness, increase the egg yolks by one or two. This creamy egg lemon soup tastes best when served fresh, but it also reheats well with gentle heat.

Serving and Storage

How to Serve

Serve Greek Lemon Chicken Soup hot with a slice of lemon floating on top for visual appeal and added citrus aroma. Pair it with crusty bread, warm pita, or a simple green salad for a complete meal. This mediterranean soup works equally well as a light lunch or a comforting dinner. Garnish with fresh herbs if desired, but keep it simple to let the lemon shine.

How to Store Leftovers

Allow the soup to cool fully before transferring it to an airtight container. Store it in the refrigerator for up to three days. Reheat gently over low heat, stirring frequently to keep the texture smooth. Avoid microwaving on high power, which can affect the egg-based broth. Add a splash of broth when reheating if the soup thickens too much.

Conclusion

Greek Lemon Chicken Soup offers everything you want in a comforting meal: warmth, freshness, and satisfying texture. The balance of chicken, rice, and lemon creates a bowl that feels nourishing without heaviness. With simple steps and reliable ingredients, this recipe earns a permanent spot in any home cook’s rotation. Once you try it, this citrus rice soup will become a staple you return to again and again.

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Frequently Asked Questions

Can I make Greek Lemon Chicken Soup ahead of time?

Yes, you can prepare the soup a day in advance and store it in the refrigerator. Reheat it slowly over low heat while stirring to preserve the smooth texture. Add extra broth if needed to loosen the consistency.

Is this soup gluten-free?

The soup contains flour for thickening, so it is not gluten-free as written. You can substitute a gluten-free flour blend or cornstarch slurry to make it suitable for gluten-free diets without changing the flavor.

Can I freeze Greek Lemon Chicken Soup?

Freezing is not recommended because the egg-lemon base may separate when thawed. For best results, enjoy the soup fresh or refrigerated within a few days for optimal texture and flavor.