Greek Lemon Chicken Soup Comforting and Flavorful Dish

October 29, 2025July 14, 2025 by Chef Evan

Ingredients

Main Ingredients

– 1 lb boneless, skinless chicken thighs

– 6 cups chicken broth

– 1 medium onion, diced

– 2 cloves garlic, minced

– 2 medium carrots, diced

– 2 stalks celery, diced

– 1 cup orzo or rice

– 3 large eggs

– 1/4 cup fresh lemon juice (about 2 lemons)

– Zest of 1 lemon

– Salt and pepper to taste

The heart of Greek lemon chicken soup lies in its main ingredients. The chicken thighs are tender and juicy, making them perfect for this dish. Chicken broth adds a rich flavor and warmth. Fresh vegetables like onion, garlic, carrots, and celery bring color and texture. Orzo or rice makes the soup hearty, while the eggs and lemon juice create a creamy, tangy finish.

Key Seasonings and Garnishes

– 1 teaspoon dried oregano

– Fresh lemon juice and zest

– Fresh dill or parsley

Seasonings are key to this soup’s bright flavor. Dried oregano adds an earthy taste that pairs well with lemon. Fresh lemon juice and zest give it that zesty kick. Finally, fresh dill or parsley adds a pop of color and freshness when you serve the soup. These garnishes make each bowl look appealing.

Optional Add-ins

– Orzo or rice

– Additional herbs or spices

You can customize the soup with optional add-ins. If you want a more filling meal, use orzo or rice. You could also try adding herbs like thyme or basil for extra flavor. This soup is flexible, so feel free to experiment! The best part is that you can make it your own.

Step-by-Step Instructions

Preparing the Chicken

To start, I take 1 pound of boneless, skinless chicken thighs. I place them in a large pot with 6 cups of chicken broth. I bring the broth to a boil over medium-high heat. Once boiling, I reduce the heat to medium-low. I let the chicken simmer for about 20 to 25 minutes. It’s ready when the chicken is fully cooked. I remove the chicken thighs and let them cool. After cooling, I shred the chicken into bite-sized pieces. This adds great texture to the soup.

Cooking the Vegetables

Next, I turn my attention to the vegetables. In the same pot with the broth, I add 1 diced medium onion, 2 minced cloves of garlic, 2 diced carrots, and 2 diced stalks of celery. I sauté these for about 5 to 7 minutes. I want the vegetables to soften and release their natural flavors. This step builds the base of the soup, making it rich and hearty.

Completing the Soup

Now, it’s time to cook the orzo or rice. I stir in 1 cup of orzo, which cooks in about 8 to 10 minutes. I watch it closely until it’s tender. While the pasta is cooking, I whisk together 3 large eggs, 1/4 cup of fresh lemon juice, and the zest of 1 lemon in a medium bowl. This mixture adds creaminess and tang.

Once the orzo is cooked, I ladle a small amount of hot broth into the egg-lemon mixture while whisking constantly. This step is called tempering. It prevents the eggs from curdling. Gradually, I add more broth while whisking. Finally, I pour this mixture back into the pot. I stir gently and heat the soup for a few more minutes without boiling. This lets it thicken slightly.

I then add the shredded chicken back into the pot. I season with 1 teaspoon of dried oregano, salt, and pepper to taste. Once it’s all combined, I remove the pot from the heat. I like to garnish each bowl with fresh dill or parsley. This adds a nice touch to the presentation.

Tips & Tricks

Perfecting the Flavor

To make your Greek Lemon Chicken Soup shine, start by adjusting the seasoning. Taste the soup as you go. Add salt and pepper little by little. This helps you find the perfect balance.

Choosing the right chicken broth is key. A homemade broth adds depth. If you use store-bought, pick a low-sodium option. This way, you control the salt content better.

Achieving the Right Texture

For a creamy and smooth soup, ensure the right consistency. You want it thick but not too heavy. If the soup seems too thin, simmer it longer. This lets it reduce naturally.

Preventing curdled eggs is crucial. Always temper the egg-lemon mixture. Slowly whisk in hot broth before adding it to the pot. This helps the eggs mix without scrambling.

Serving Suggestions

To elevate your Greek Lemon Chicken Soup, think about the best accompaniments. Serve it with crusty bread or a fresh salad. These sides complement the soup’s bright flavors.

For an appealing dish, garnish with fresh dill or parsley. A sprinkle of zest on top adds color. Serve in a nice bowl to make it look inviting.

Variations

Different Protein Options

You can mix things up in this soup by changing the protein. Instead of chicken, try turkey. Turkey thighs work well and still keep it tender. You can also use tofu for a plant-based option. Just make sure to press the tofu first to remove excess water. This way, the tofu soaks up the flavors of the broth.

Vegetarian/Vegan Adaptations

Want to make this soup meatless? It’s easy! Skip the chicken and use a mix of hearty vegetables. Think about using mushrooms, zucchini, or bell peppers. They add great taste and texture. You can also swap the chicken broth for vegetable broth. This keeps it rich and full of flavor.

Flavor Enhancements

To give your soup a flavor boost, you can add spices or extra veggies. Try adding cumin or smoked paprika for a warm note. Fresh herbs, like thyme or basil, can brighten up the dish too. For more texture, toss in some spinach or kale. They cook down nicely and add vitamins. Experiment with what you have on hand. Each variation can make this classic soup a new adventure!

Storage Info

Refrigeration Guidelines

After enjoying your Greek Lemon Chicken Soup, you may have leftovers. To store them, let the soup cool to room temperature. Then, pour it into an airtight container. Make sure to seal it tightly. Store it in the fridge for up to 3 days. This keeps the soup fresh and safe to eat. If you see any signs of spoilage, like an off smell, throw it away.

Freezing Instructions

If you want to keep your soup longer, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze the soup for up to 3 months. When you’re ready to eat it, take it out and place it in the fridge overnight. This helps it thaw slowly and safely.

Reheating Methods

When it’s time to enjoy your soup again, reheat it properly for best taste. Pour the soup into a pot over medium heat. Stir it often to avoid sticking. It should heat through in about 10-15 minutes. If the soup seems too thick, add a splash of chicken broth or water. You can also use the microwave. Heat it in a microwave-safe bowl. Stir every minute until it’s hot. This way, you keep the flavors fresh and delicious.

FAQs

How long does Greek Lemon Chicken Soup keep in the fridge?

Greek Lemon Chicken Soup stays fresh in the fridge for 3 to 4 days. Make sure to store it in an airtight container. The soup may thicken as it cools. If this happens, simply add a little broth or water when reheating.

Can I make Greek Lemon Chicken Soup in advance?

Yes, you can make Greek Lemon Chicken Soup in advance. It tastes even better the next day! Just cool it completely before storing it in the fridge. You can also freeze it for up to 3 months. Just remember to leave out the eggs if you plan to freeze it.

What can I use instead of orzo or rice in this recipe?

If you don’t have orzo or rice, try using quinoa or small pasta shapes. You can also use lentils for a different texture. Both options add unique flavors to the soup. Just adjust the cooking time as needed.

This blog post covered how to make Greek Lemon Chicken Soup using simple steps. We discussed the essential ingredients like chicken, broth, and fresh veggies. You learned how to cook and season, plus tips for storing and reheating.

In the end, this soup is a tasty and versatile dish. Try adding your favorite proteins or veggies. Enjoy making this comforting soup with the tips provide