Name: Greek Lemon Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Greek
Ingredients: 10 cups water or unsalted vegetable broth; 1 yellow onion, whole and peeled; 4 garlic cloves, whole and peeled; 2 celery ribs, washed and cut in half; 1 carrot, peeled and whole; 1 tablespoon salt, to taste; 2 chicken breasts or thighs; ½ cup rice or orzo; 2 egg yolks; Zest and juice of one lemon; Freshly chopped parsley, for garnish

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If you’re like me and love a soup that’s both comforting and bright, this Greek Lemon Soup Recipe is going to be your new kitchen favorite. It strikes the perfect balance between hearty and refreshing with that famous tangy lemon flavor that wakes up your taste buds without overpowering the gentle broth and tender chicken. I often reach for this recipe when I want something simple but special – ideal for those chilly evenings when you want to cozy up but still crave something light.

What makes this Greek Lemon Soup Recipe extra worth trying is how versatile and forgiving it is. Whether you’re new to cooking or just looking for a go-to soup that doesn’t require a million fancy ingredients, this recipe fits the bill. Plus, the avgolemono sauce, made with eggs and lemon juice, gives it this lovely creamy texture that’s totally unique and feels like a warm hug in a bowl.

Ingredients You’ll Need

Every ingredient here plays a role, from building a solid, flavorful base to adding that classic lemony brightness and satisfying creaminess. I like to pick fresh veggies and good-quality chicken, which really make a difference in flavor.

Yellow onion: Adds a subtle sweetness and depth to the broth—whole and peeled keeps things simple.
Garlic cloves: Whole cloves infuse gentle garlic notes without being overpowering.
Celery ribs: Give that classic aromatic crunch; washed and halved to release flavor.
Carrot: Adds natural sweetness and color to the soup.
Salt: Enhances all the flavors; add to your taste but start conservatively.
Chicken breast or thighs: Thighs bring more flavor and juiciness, but breasts work well too.
Rice or orzo: I usually use rice for that classic comforting feel, but orzo is fun and cooks faster.
Egg yolks: Key for the avgolemono sauce that creates the creamy texture.
Lemon zest and juice: Fresh lemon juice brightens the soup and zest adds extra aroma and flavor.
Fresh parsley: Chopped and stirred in last for a fresh herb touch that lifts the dish.

Variations

I love to tweak this Greek Lemon Soup Recipe depending on the season or what I have in the fridge, and honestly, you should feel free to make it your own too. A few small changes can really personalize this classic soup.

Vegetarian version: Replace the chicken with mushrooms or simply rely on vegetable broth; I tried this when we had veggie eaters, and it still came out deliciously bright.
Rice alternatives: Use quinoa or small pasta shapes instead of rice or orzo for a different texture.
Herb adjustments: Try dill or mint instead of parsley for a fresh twist I’ve enjoyed on sunny days.
Spicy kick: Add a pinch of chili flakes if you like a subtle heat — I do this occasionally when I want to warm up from the inside out.

How to Make Greek Lemon Soup Recipe

Step 1: Build Your Flavorful Broth

Start by placing the whole peeled onion, garlic cloves, celery ribs, and carrot into a big pot with your water or veggie broth. Don’t forget the salt early on to let flavors develop. Bring everything to a gentle boil and then lower the heat to a simmer—this slow simmering is crucial to pulling out that rich base flavor without turning your broth cloudy. I like to keep it uncovered so it reduces slightly, concentrating the taste while the veggies and chicken cook through.

Step 2: Add Chicken and Rice (or Orzo)

Next, add your chicken breasts or thighs whole to the simmering broth—this way, they stay tender and juicy. After about 20 minutes, when the chicken is cooked, toss in the rice or orzo. This step is about timing; you want the rice to be perfectly tender but not mushy, usually around 15 minutes, depending on what you choose. If you find cooked rice sticking to the bottom, just stir gently, no scraping needed.

Step 3: Prepare the Avgolemono Sauce

While the rice and chicken cook, whisk together the egg yolks with the fresh lemon juice and zest until frothy. This part gives the soup its signature silky texture and fresh pop. A little trick? Temper the egg mixture by slowly ladling some hot broth into it while whisking constantly—this stops the eggs from scrambling when you pour it back into the pot.

Step 4: Combine and Finish the Soup

Remove the cooked chicken from the pot and shred it with two forks. Then, slowly pour your tempered egg and lemon mixture back into the broth, stirring gently but steadily to integrate without curdling. Return the shredded chicken to the pot, stir in the chopped parsley, and you’re done! The soup should feel silky and bright—not thick or heavy.

How to Serve Greek Lemon Soup Recipe

Garnishes

I usually top this soup with a sprinkle of fresh parsley simply because it adds such a lovely burst of green and freshness. Sometimes, I like to add a little drizzle of extra virgin olive oil or a few cracked black pepper flakes to give it a touch of richness and spice. If I have it on hand, a little crumbled feta on top is divine too.

Side Dishes

This soup is lovely on its own, but I often serve it alongside warm pita bread or a Greek salad with cucumbers and olives. It’s also great with some crusty bread for dipping, especially if you’re serving it as part of a larger meal where you want a lighter starter.

Creative Ways to Present

For special occasions, I sometimes serve this Greek Lemon Soup Recipe in pretty soup bowls with a lemon wedge on the side for guests to add extra zing as they like. Adding a small ramekin of chopped fresh dill or mint on the side is a fun way to let people personalize their bowls. It’s also delightful when served in rustic mugs at a casual gathering, making it feel cozy and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftover Greek Lemon Soup Recipe in airtight containers in the fridge and find it keeps well for up to three days. Because of the egg in the sauce, I try to consume it sooner rather than later to maintain that perfect texture and freshness. Just remember to stir the soup gently before reheating, as the lemon and egg can settle over time.

Freezing

Freezing this soup is a bit tricky due to the egg-lemon sauce which can separate or curdle when thawed and reheated. If you’re set on freezing, I recommend freezing the broth and rice separately from the avgolemono sauce, then gently mixing them back together after thawing. I haven’t personally frozen the fully combined version because I feel the texture changes, but others have had success with the separate components.

Reheating

When I reheat the soup, I do it gently on low heat on the stove, stirring often to keep the sauce silky and prevent scrambling the eggs. Avoid boiling after adding the egg mixture—just warm it through slowly so that lovely creamy texture stays intact. Microwave reheating works too but watch the temperature carefully and stir every 30 seconds.

FAQs

Can I make this Greek Lemon Soup Recipe without chicken?

Absolutely! You can skip the chicken and make a vegetarian version using vegetable broth and extra veggies like mushrooms or zucchini for added substance. The avgolemono sauce still adds a creamy, tangy element that stands beautifully on its own.
What’s the best rice to use in Greek Lemon Soup Recipe?

I prefer short-grain or medium-grain white rice because it cooks up tender and slightly creamy, which complements the soup’s texture perfectly. Brown rice can work but requires longer cooking and changes the mouthfeel a bit.
How do I prevent the eggs in the avgolemono sauce from curdling?

Tempering the eggs is key! Slowly whisk hot broth into your egg and lemon mixture while stirring constantly before adding it back to the pot. Always keep the heat low afterward and stir gently during reheating.
Can I prepare Greek Lemon Soup Recipe ahead of time?

You can prepare the broth and cook the chicken and rice ahead, but I recommend adding the avgolemono sauce just before serving to maintain the soup’s creamy texture and freshness.
Is this soup good for meal prep?

Yes! It stores well in the fridge for a few days, making it an excellent option for meal prep. Just remember not to overheat and to stir gently when reheating.

Final Thoughts

This Greek Lemon Soup Recipe is one of those recipes I always keep close to heart because it feels like a warm, comforting ritual every time I make it. It’s honest, soulful food that’s surprisingly easy to pull off, even on busy days. I hope you give it a try—you might find it becomes your own kitchen go-to for a little dose of comfort and sunshine all year round.