If you’re in the mood for something fresh, comforting, and oh-so-delicious, Greek Lemon Chicken Soup is the answer. This soup is a perfect combination of tender chicken, tangy lemon, and creamy broth that will warm you from the inside out. It’s the perfect dish to make when you want something nourishing yet light, and the lemon gives it that refreshing zing that makes each bite feel like a burst of sunshine. Whether you’re serving it for a cozy dinner or a quick lunch, this soup is a crowd-pleaser every time.
What sets this Greek Lemon Chicken Soup apart is its creamy texture without the heaviness. The eggs used in the broth create a silky smoothness, while the fresh lemon adds a tangy brightness that cuts through the richness. The chicken adds heartiness, and the rice provides a comforting base to complete this bowl of goodness. Plus, it’s easy to make and can be enjoyed all year long, whether it’s a chilly day or a warm evening.
This soup has become a go-to recipe in our household. I first made it during a particularly busy week when I was craving something both light and filling. As soon as my husband tried it, he was hooked, and the kids loved it too! It’s now our staple on those nights when we want something easy to prepare but still full of flavor. Greek Lemon Chicken Soup has earned its place as one of our all-time favorite comfort foods.
Why This Greek Lemon Chicken Soup Will Be Your New Favorite Comfort Food
- Fresh and zesty: The lemon adds the perfect balance of brightness to the hearty chicken and creamy broth.
- Silky and creamy: The eggs create a rich, velvety texture without being too heavy.
- Quick and easy: This soup comes together quickly, even on a busy weeknight!
- Light yet filling: The combination of rice and chicken makes this soup satisfying without weighing you down.
How to Make Greek Lemon Chicken Soup
- Cook the Chicken: Heat the olive oil in a large pot over medium heat. Add the chicken breasts (or thighs) and season with salt, pepper, and oregano. Cook for about 6-7 minutes per side until golden brown and cooked through. Remove the chicken and set it aside. Once cool enough to handle, shred the chicken into bite-sized pieces.
- Sauté the Onion and Garlic: In the same pot, add the diced onion and garlic. Sauté for 3 minutes until the onion is soft and fragrant.
- Add the Broth and Chicken: Pour the chicken broth into the pot and bring it to a gentle simmer. Add the shredded chicken and cooked rice.
- Make the Egg-Lemon Mixture: In a separate bowl, whisk together the eggs and lemon juice. Slowly ladle a bit of hot broth into the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling.
- Finish the Soup: Slowly pour the egg-lemon mixture into the simmering soup, stirring constantly. Cook for 5-7 minutes, allowing the soup to thicken slightly. Adjust seasoning with more salt, pepper, or lemon juice to taste.
- Serve and Enjoy: Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy the zesty, creamy comfort of Greek Lemon Chicken Soup!
Tips
- For a richer flavor, add a splash of heavy cream to the soup right before serving.
- For chunkier chicken, leave the chicken breasts in larger pieces instead of shredding them.
- Make sure to temper the eggs with hot broth before adding them to the soup to avoid scrambling.
Substitutions and Variations
- Vegetarian Version: Swap the chicken for tofu or chickpeas for a plant-based option.
- Add Extra Veggies: Try adding spinach or kale for extra nutrition.
- Rice Alternatives: Swap rice for quinoa or orzo if you prefer a different texture.
Make a Healthier Version
- Low-Carb: Use cauliflower rice instead of regular rice to keep it low-carb.
- Gluten-Free: This soup is naturally gluten-free as long as you use certified gluten-free chicken broth.
- Lower Fat: Use chicken breasts and skip the heavy cream to lower the fat content.
And there you have it! Greek Lemon Chicken Soup is a deliciously comforting and wholesome meal that’s perfect for any occasion. It’s easy to make, light yet satisfying, and packed with flavor. Don’t forget to let us know how your dish turns out, and check out some of our other recipes for more comforting meals!
Frequently Asked Questions:
- Can I use rotisserie chicken for this recipe?
Yes! Rotisserie chicken works perfectly in this recipe for a quicker option. - Can I make this soup ahead of time?
Yes, you can make it a day ahead. Just reheat gently, as the eggs may thicken the soup. - Is this soup gluten-free?
Yes, it is! Just make sure your chicken broth is gluten-free. - Can I freeze this soup?
It’s best to freeze the soup without rice, as rice may become mushy when reheated. - How can I make this soup creamier?
Add a bit of heavy cream or coconut milk for a richer texture. - Can I make this soup dairy-free?
Yes, just skip the heavy cream and use a dairy-free option for the broth. - How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. - Can I add other vegetables?
Yes, spinach, kale, and carrots are great additions. - What kind of rice is best for this soup?
Long-grain white rice works best, but you can use basmati or jasmine rice for a different texture. - Can I make this soup spicier?
Yes, try adding a pinch of red pepper flakes for a little heat. - How do I know when the eggs are fully incorporated?
Stir constantly when adding the egg mixture to prevent curdling. Cook for 5-7 minutes until thickened. - What can I serve with Greek Lemon Chicken Soup?
Serve with crusty bread or a Greek salad for a complete meal.
Greek Lemon Chicken Soup
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1 lb 1 boneless, skinless chicken breasts or thighs
6 cups 6 chicken broth
1 medium 1 onion, diced
2 2 garlic cloves, minced
1 cup 1 cooked rice (preferably long-grain white rice)
2 large 2 eggs
1/4 cup 1/4 fresh lemon juice (about 2 lemons)
1 tbsp 1 olive oil
1 tsp 1 dried oregano
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions
- Cook the Chicken: Heat the olive oil in a large pot over medium heat. Add the chicken breasts (or thighs) and season with salt, pepper, and oregano. Cook for about 6-7 minutes per side until golden brown and cooked through. Remove the chicken and set it aside. Once cool enough to handle, shred the chicken into bite-sized pieces.
- Sauté the Onion and Garlic: In the same pot, add the diced onion and garlic. Sauté for 3 minutes until the onion is soft and fragrant.
- Add the Broth and Chicken: Pour the chicken broth into the pot and bring it to a gentle simmer. Add the shredded chicken and cooked rice.
- Make the Egg-Lemon Mixture: In a separate bowl, whisk together the eggs and lemon juice. Slowly ladle a bit of hot broth into the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling.
- Finish the Soup: Slowly pour the egg-lemon mixture into the simmering soup, stirring constantly. Cook for 5-7 minutes, allowing the soup to thicken slightly. Adjust seasoning with more salt, pepper, or lemon juice to taste.
- Serve and Enjoy: Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy the zesty, creamy comfort of Greek Lemon Chicken Soup!
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