Greek Lemon Chicken Soup: A Comforting Classic

When life gets a little hectic, few things bring comfort quite like a warm, hearty bowl of soup. Greek Lemon Chicken Soup, or “Avgolemono,” is a delightful blend of tender chicken, silky eggs, tangy lemon, and delicate orzo. It’s more than just a dish—it’s a hug in a bowl, perfect for chilly days, comforting a cold, or simply treating yourself to something special.

This simple yet sophisticated recipe combines bold flavors with wholesome ingredients to create a satisfying meal you’ll want to make again and again.

Why You’ll Love Greek Lemon Chicken Soup

There’s something magical about Greek Lemon Chicken Soup. It’s creamy yet light, savory yet tangy, and hearty without being heavy. Whether you’re a fan of Mediterranean cuisine or looking for a twist on classic chicken soup, this dish is sure to win you over. Here’s why:

• Healthy and wholesome: Packed with protein, vitamins, and minerals.
• Simple ingredients: No fancy items—just pantry staples and fresh produce.
• Customizable: Easily adaptable to your preferences or dietary needs.
• Rich in history: A traditional Greek recipe with a timeless appeal.

Ingredients for Greek Lemon Chicken Soup

Here’s everything you’ll need to create this traditional Greek soup:

For the Soup Base

Ingredient	Amount	Notes
Bone-in, skin-on chicken thighs	6	Adds rich flavor and tender texture.
Cold water	8 cups	For creating the broth.
Large yellow onion	1, unpeeled, quartered	Provides depth to the stock.
Whole black peppercorns	2 tbsp	A natural flavor enhancer.
Kosher salt	1 tbsp	Balances the soup’s flavors.

For the Soup Finish

Ingredient	Amount	Notes
Dried orzo	1/2 cup	Small pasta that absorbs the broth beautifully.
Large eggs	4	Essential for the velvety texture.
Freshly squeezed lemon juice	1/4 cup (from 1 lemon)	Adds the iconic tang.

For Serving

Ingredient	Notes
Lemon slices	Thinly sliced for a garnish.
Fresh dill or oregano	For a burst of color and freshness.
Freshly ground black pepper	To finish the dish with a touch of spice.

How to Make Greek Lemon Chicken Soup

Step 1: Prepare the Broth

1. In a large pot, combine chicken thighs, water, onion, black peppercorns, and kosher salt.
2. Bring the mixture to a gentle boil over medium heat. Skim off any foam that rises to the surface.
3. Reduce the heat to low and let it simmer for 40–50 minutes, or until the chicken is cooked through and tender.

Step 2: Strain the Broth

1. Remove the chicken from the pot and set it aside to cool slightly.
2. Strain the broth through a fine mesh sieve to remove solids, then return it to the pot.

Step 3: Add Orzo

1. Bring the strained broth to a boil and stir in the orzo.
2. Cook according to package instructions, about 8–10 minutes, until tender.

Step 4: Prepare the Egg-Lemon Mixture

1. In a medium bowl, whisk together the eggs and lemon juice until frothy.
2. Gradually add 1 cup of the hot broth to the egg mixture, whisking constantly to temper the eggs.

Step 5: Combine and Finish the Soup

1. Slowly pour the egg-lemon mixture back into the pot, stirring constantly.
2. Shred the cooked chicken and add it to the soup.
3. Season with additional salt and pepper to taste.

Step 6: Serve with Garnishes

1. Ladle the soup into bowls and garnish with lemon slices, fresh dill or oregano, and freshly ground black pepper.

Tips for the Best Greek Lemon Chicken Soup

1. Use high-quality chicken: Bone-in, skin-on chicken provides the richest flavor for the broth.
2. Temper the eggs carefully: Adding hot broth slowly prevents the eggs from curdling.
3. Adjust the lemon: Taste and add more lemon juice if you prefer a tangier soup.
4. Cook the orzo separately for leftovers: To avoid soggy pasta, cook orzo separately if you plan to store the soup.
5. Make it ahead: The flavors deepen and improve after sitting for a few hours.

Nutritional Information (Per Serving)

Nutrient	Amount	Notes
Calories	~250	Based on a 1-cup serving.
Protein	~22g	Primarily from chicken and eggs.
Carbohydrates	~15g	From the orzo pasta.
Fat	~10g	Includes healthy fats from the chicken.
Sodium	~400mg	Can be reduced by adjusting the salt.

Serving Suggestions

Greek Lemon Chicken Soup pairs well with:

• Fresh bread: Serve with a crusty baguette or pita bread for dipping.
• Light salads: A Greek salad with feta and olives complements the flavors beautifully.
• Roasted vegetables: Add a side of roasted zucchini or eggplant for extra texture.

FAQs about Greek Lemon Chicken Soup

1. Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs offer more flavor and richness to the broth.

2. What if I don’t have orzo?

You can replace orzo with rice, couscous, or another small pasta.

3. How do I store leftovers?

Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days.

4. Can I freeze this soup?

Yes, but freeze the broth and chicken separately from the orzo to maintain the best texture.

5. Is it safe to reheat the soup with eggs in it?

Absolutely! Reheat gently over low heat to avoid curdling the eggs.

6. Can I make this soup vegetarian?

Substitute the chicken with chickpeas or tofu and use vegetable broth instead of chicken stock.

Conclusion: A Bowl of Comfort and Tradition

Greek Lemon Chicken Soup is more than just a recipe; it’s a comforting connection to Mediterranean tradition and a reminder of the joys of simple, wholesome cooking. Whether you’re looking to impress guests, comfort a loved one, or savor a bowl of warmth on a chilly day, this dish delivers every time.

So, gather your ingredients, put on your favorite apron, and get ready to create a dish that’s sure to become a family favorite. Once you’ve tasted the vibrant flavors of this soup, you’ll understand why it’s a beloved staple of Greek cuisine.

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