Description: Picture this: a rich, warm bowl of Greek Lemon Chicken Soup that’s just bursting with flavor! This creamy, zesty soup is a hug in a bowl, delivering tender chicken, bright lemons, and soft grains that dance on your taste buds. It’s perfect for chilly days or whenever you crave something comforting. What makes it even better? It’s rich and satisfying without any cream. Trust me, once you try this soup, you’ll keep coming back for more!
Why You’ll Love Greek Lemon Chicken Soup (Creamy, Easy, and Cozy)
This Greek Lemon Chicken Soup is not just delicious; it’s also incredibly easy to make! You get a perfect balance of flavors and textures with minimal effort. Picture tender chicken mingling with zesty lemon and creamy egg, all swirled together to create a heavenly soup experience. It comes together in just about 30 minutes, making it a fantastic weeknight meal.
- Quick to Prepare: Gets ready in just 30 minutes—perfect for busy nights!
- Comfort Food Classic: The warm, cozy flavors are like a warm hug.
- Pantry-Friendly: Usually made with staples you might already have on hand.
- Meal Prep Friendly: Great for making in advance and reheating!
- Customizable: Easily tweak it to fit your family’s taste.
- Dietary Versatility: Can be made gluten-free or dairy-free with easy swaps.
Ingredients for Greek Lemon Chicken Soup
- 2 cups cooked chicken, shredded – Adds protein and heartiness.
- 4 cups chicken broth – Rich base that brings all the flavors together.
- 1 cup cooked rice or orzo – Gives that comforting, filling texture.
- 2 large lemons, juiced – Infuses the soup with bright, tangy flavor.
- 3 large eggs – Creates a creamy texture without the cream.
- 2 tablespoons olive oil – Adds depth and richness.
- 1 onion, diced – Provides sweetness and aromatics.
- 2 cloves garlic, minced – Enhances flavor with its fragrant aroma.
- Salt and pepper to taste – Essential for perfect seasoning.
- Fresh dill or parsley for garnish – Adds a fresh touch and color.
Ready to cook? See the recipe card for exact measurements below.
How to Make Greek Lemon Chicken Soup
Phase 1 – Prep
- Shred the Chicken: Use leftover cooked chicken or a rotisserie chicken for ease. Shred and set aside.
- Squeeze Lemons: Juice the lemons and reserve the juice for later.
- Dice Vegetables: Chop the onion and mince the garlic—this will boost the soup’s flavors.
Phase 2 – Cook/Assemble
- Heat the Oil: In a large pot, heat olive oil over medium heat.
- Sauté the Onion & Garlic: Add chopped onion and garlic; cook until softened and fragrant (about 3-4 minutes).
- Add Broth & Chicken: Pour in the chicken broth and add the shredded chicken. Bring to a simmer.
- Stir in Grains: Add cooked rice or orzo, stirring until everything is heated through.
- Combine Eggs & Lemon: In a bowl, whisk eggs and lemon juice together. Gradually add a cup of hot broth to temper the eggs, then mix back into the pot.
Phase 3 – Serve
- Check Seasoning: Season with salt and pepper to taste.
- Garnish: Stir in fresh herbs for a final touch.
- Dish Out: Serve warm in bowls and enjoy every spoonful!
Pro Tips for the Best Results
- Swap Grains: If you want a low-carb version, swap rice with cauliflower rice.
- Technique Boost: Use rotisserie chicken for an easy shortcut and extra flavor.
- Storage Solution: Store leftovers in airtight containers, ensuring they last longer and taste as fresh.
Common Mistakes to Avoid
One common mistake is overcooking the eggs after they are added. If you let it boil too hard, the eggs can scramble instead of create a creamy texture. The trick is to keep the soup at a gentle simmer.
Another mistake is not seasoning adequately. Remember, a good amount of salt and pepper can bring out the flavors wonderfully. Taste your soup before serving, and don’t be shy with the seasoning!
Lastly, using too much lemon can overpower the soup. Start with a little lemon juice and adjust to your preference for a balanced flavor.
Recipe Variations
- Gluten-Free: Use gluten-free orzo or rice.
- Dairy-Free: Skip the egg and replace with cream of coconut if desired.
- Spicy: Add a pinch of red pepper flakes for a kick.
- Herbal: Swap out dill for fresh thyme or oregano for a different flavor.
- Cooking Method: This soup can easily be made in an Instant Pot or slow cooker!
How to Serve Greek Lemon Chicken Soup
Best Pairings:
- Serve with fresh, crusty bread to soak up the delicious broth!
Toppings & Garnishes:
- Top with extra lemon slices, a sprinkle of fresh herbs, or a drizzle of olive oil.
Drink Pairing:
- A crisp white wine or a refreshing mocktail will complement the flavors beautifully.
Make Ahead & Storage
Can I Meal Prep This?
Yes! This soup is perfect for meal prep and will keep well for a few days in the fridge.
Storing Leftovers
Store leftovers in airtight containers in the fridge for up to 4 days.
Freezing
You can freeze this soup for up to 3 months, but the texture might change slightly once thawed.
Reheating
To reheat, warm in a pot over low heat for about 10 minutes, stirring occasionally. You can also microwave in short intervals, stirring in between.
FAQs
Can I use frozen cauliflower?
Yes, frozen cauliflower can be used as a substitute for rice in this recipe. Just add it when you add the broth.
How to make it extra creamy without cream?
Using eggs whisked with lemon juice gives it a creamy texture without any cream!
Can I double it?
Absolutely! Just double all ingredients and use a larger pot to accommodate.
How to fix a too-thick soup?
If your soup is too thick, simply add a bit more broth or water until it reaches your desired consistency.
Enjoy this Greek Lemon Chicken Soup recipe that’s creamy, delightful, and totally comforting! Perfect for any day of the week, this soup is sure to impress family and friends. After you try it, don’t forget to rate, comment, or check out some of our other delightful soup recipes for more delicious options!
Greek Lemon Chicken Soup
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Adds protein and heartiness.
- 4 cups chicken broth Rich base that brings all the flavors together.
- 1 cup cooked rice or orzo Gives that comforting, filling texture.
- 2 large lemons, juiced Infuses the soup with bright, tangy flavor.
- 3 large eggs Creates a creamy texture without the cream.
- 2 tablespoons olive oil Adds depth and richness.
- 1 large onion, diced Provides sweetness and aromatics.
- 2 cloves garlic, minced Enhances flavor with its fragrant aroma.
- to taste salt and pepper Essential for perfect seasoning.
- for garnish fresh dill or parsley Adds a fresh touch and color.
Instructions
Preparation
- Shred the chicken using leftover cooked chicken or a rotisserie chicken for ease, and set aside.
- Juice the lemons and reserve the juice for later.
- Chop the onion and mince the garlic to boost the soup's flavors.
Cooking
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and garlic; cook until softened and fragrant (about 3-4 minutes).
- Pour in the chicken broth and add the shredded chicken. Bring to a simmer.
- Stir in the cooked rice or orzo, stirring until everything is heated through.
- In a bowl, whisk the eggs and lemon juice together. Gradually add a cup of hot broth to temper the eggs, then mix back into the pot.
Serving
- Season with salt and pepper to taste.
- Stir in fresh herbs for a final touch.
- Serve warm in bowls and enjoy every spoonful!