Can I make Greek Lemon Chicken Soup ahead of time?

Yes! This soup is perfect for meal prep. Store it in the refrigerator in an airtight container for up to 4 days. When reheating, do so gently over low heat or in the microwave until just warm — avoid boiling it to prevent curdling the eggs.

What’s the best way to make this soup vegetarian?

To make a vegetarian version of Greek Lemon Chicken Soup, substitute the shredded chicken with a can of drained and rinsed chickpeas. Also, swap the chicken broth for vegetable broth. You’ll still get a protein-rich, hearty soup with all the bright lemony flavor.

Can I freeze Greek Lemon Chicken Soup?

It’s not recommended. Because this soup contains tempered eggs, freezing and thawing can affect the texture and may cause separation or curdling. For best results, store in the refrigerator and consume within a few days.

Greek Lemon Chicken Soup Recipe – Bright, Creamy & Comforting

Name: Greek Lemon Chicken Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Greek
Ingredients: 1 tbsp olive oil: for sautéing vegetables; 1 cup diced yellow onion: adds sweetness and aroma; 1/2 cup diced carrots (about 2 large): provides texture and color; 1/2 cup diced celery (about 3-4 stalks): adds aromatic depth; 5 cloves garlic, minced: builds bold savory flavor; 2 strips lemon peel: infuses bright citrus oil; 1/2 tbsp dried oregano: brings classic Mediterranean taste; 2 bay leaves: adds subtle herbal note; 6 cups chicken broth: base of the soup, rich and savory; 1/2 cup dry white rice: thickens the soup and adds texture; 1 whole egg: tempered to add creaminess; 1 egg yolk: adds richness to the texture; 2 cups shredded chicken breast: lean protein for a filling meal; 3–4 oz baby spinach (about 3 handfuls): adds color and nutrients; 1/4 cup fresh lemon juice: delivers tangy, refreshing flavor; 1 tbsp fresh chopped dill: enhances brightness and aroma; Salt and pepper to taste: essential for balance

Description

This Greek Lemon Chicken Soup, also known as Avgolemono, is a creamy yet dairy-free, gluten-free comfort meal made with shredded chicken, fresh lemon, rice, and dill. It’s a quick, Mediterranean-inspired soup that comes together in one pot in just 35 minutes.

Ingredients

Scale

1 tbsp olive oil: for sautéing vegetables
1 cup diced yellow onion: adds sweetness and aroma
1/2 cup diced carrots (about 2 large): provides texture and color
1/2 cup diced celery (about 3-4 stalks): adds aromatic depth
5 cloves garlic, minced: builds bold savory flavor
2 strips lemon peel: infuses bright citrus oil
1/2 tbsp dried oregano: brings classic Mediterranean taste
2 bay leaves: adds subtle herbal note
6 cups chicken broth: base of the soup, rich and savory
1/2 cup dry white rice: thickens the soup and adds texture
1 whole egg: tempered to add creaminess
1 egg yolk: adds richness to the texture
2 cups shredded chicken breast: lean protein for a filling meal
3–4 oz baby spinach (about 3 handfuls): adds color and nutrients
1/4 cup fresh lemon juice: delivers tangy, refreshing flavor
1 tbsp fresh chopped dill: enhances brightness and aroma
Salt and pepper to taste: essential for balance

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and lemon peel. Season with salt and pepper, then sauté for 5 minutes until vegetables are softened. Add garlic and cook for 1 more minute.
Stir in oregano, bay leaves, and chicken broth. Bring to a boil. Add rice, reduce heat to medium-low, and simmer for 10 minutes.
Remove and discard bay leaves and lemon peels.
In a separate bowl, whisk the egg and egg yolk. Slowly ladle in some hot soup broth while whisking constantly to temper the eggs.
Slowly pour the tempered egg mixture back into the pot, whisking constantly over low heat (do not boil).
Stir in shredded chicken, spinach, lemon juice, and dill. Let simmer until chicken is heated through and spinach is wilted. Adjust salt, pepper, and lemon juice to taste. Serve warm.

Notes

Tempering eggs is crucial — add hot broth slowly while whisking to avoid curdling.
Use rotisserie chicken for convenience and quicker prep.
Do not boil the soup after adding the eggs — it may scramble.
Use fresh lemon juice, not bottled, for optimal flavor.
Store leftovers in an airtight container in the fridge for up to 4 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Greek

Nutrition

Serving Size: 1 bowl
Calories: 202
Sugar: 3g
Sodium: 947mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0.003g
Carbohydrates: 20g
Fiber: 2g
Protein: 17g
Cholesterol: 99mg