Greek Lemon Chicken Soup
Greek Lemon chicken soup is an easy and comforting meal for weeknights that the whole family will love.
When the weather turns cold and you’re craving something warm, comforting, and satisfying, this Greek Lemon Chicken Soup checks all the boxes. It’s the perfect blend of flavor that foodie parents will love and the comforting, familiar tastes that kids can embrace. Plus, it’s so simple to make that it’s practically begging to be part of your weeknight dinner rotation.
This soup—known as Avgolemono in Greece—is a cozy combination of tender chicken, rice, and a silky lemon-egg broth. It’s light yet hearty, bursting with a bright citrusy flavor that will have everyone coming back for seconds. For parents, it feels like a gourmet experience, but for kids, it’s familiar and soothing—think chicken noodle soup, but with the extra twist of lemon.
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: With pantry staples like chicken broth, rice, and eggs, this soup comes together quickly and doesn’t require a grocery list a mile long.
- Weeknight Friendly: Ready in under 30 minutes, it’s a lifesaver for those nights when everyone’s hungry, and time feels tight. Using rotisserie chicken from the store makes it easy and quick!
- Kid-Approved: The gentle, creamy texture and comforting flavors are perfect for even picky eaters.
This January, I’m excited to kick off my Dinners for a Difference campaign, where 100% of ad revenue from this post will be donated to No Kid Hungry. This organization works tirelessly to ensure kids have access to healthy meals, combating food insecurity and giving families the tools they need to thrive.
As a parent and someone who believes food is more than just fuel, this campaign is my way of helping to make the world a better place for everyone through food. Food connects us, opens up opportunities for exploration, and fosters curiosity in our kids. But for too many children, that opportunity isn’t accessible. Together, we can help change that, one meal at a time.
How can you help?
Every visit to this recipe post this month helps support that mission, making your family dinner a part of something bigger. The more you visit this post, share this post with your family and friends, or leave a rating will help spread this soup as far as possible. The more views we get, the more impact we can make together!
How to make this soup
Here is a brief overview of how to make this recipe. For the full set of directions and ingredient amounts, please scroll down to the recipe card below.
- Sauté the veggies until soft.
- Add in the broth and seasoning and bring to a simmer.
- Add the orzo and allow it to cook until done, about 7 minutes.
- Stir in the cooked chicken.
- Create the avgolemono sauce by whisking together the eggs and lemon juice. While whisking constantly, slowly pour in two ladle fulls of the hot broth into the egg mixture to temper the eggs.
- Pour the avgolemono sauce into the rest of the soup, turn off the heat, and serve immediately with fresh parsley.
Storage information
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
This soup is tricky to reheat because of the egg. It tends to separate while sitting in the fridge and needs to be slowly reheated so that the egg doesn’t cook. Because of this, I recommend not microwaving this soup to reheat it, but instead slowly warming it on the stovetop while stirring until it is the temperature you want.
Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below!
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Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below!
Love and links are always appreciated! If you’d like to share this post, please link to this post directly for the recipe, please do not copy and paste or screenshot. Thanks so much for supporting me! xoxo
Greek Lemon Chicken Soup Recipe
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 cup diced celery
- 1 cup diced carrot
- 1 cup diced onion
- 2 garlic cloves
- 2 bay leaves (affiliate link)
- ½ teaspoon dried dill
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 8 cups broth
- 1 cup orzo
- 8 ounces rotisserie chicken meat shredded
- ½ cup freshly squeezed lemon juice
- 1 Tablespoon lemon zest
- 2 eggs
- ¼ cup fresh parsley chopped
Instructions
- Heat the olive oil over medium-low heat in a large soup pot.2 Tablespoons extra virgin olive oil
- Add the diced celery, onion and carrots, and sautéed until softened, about 5-10 minutes, stirring frequently.1 cup diced celery, 1 cup diced carrot, 1 cup diced onion
- Add in the garlic, bay leaves, dill and oregano, salt and pepper and stir to combine.2 garlic cloves, 2 bay leaves, 1/2 teaspoon dried dill, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper
- Pour in the broth and allow to come to a simmer.8 cups broth
- Add the orzo and cook at a simmer until done, about 7-9 minutes, stirring occasionally.1 cup orzo
- Stir in the shredded cooked chicken.8 ounces rotisserie chicken meat
- In a medium bowl, whisk together the lemon juice, lemon zest, and eggs until well combined.1/2 cup freshly squeezed lemon juice, 1 Tablespoon lemon zest, 2 eggs
- Slowly, while whisking continuously, pour two ladlefuls of the hot broth into the egg mixture to temper the eggs.
- Add the tempered egg and lemon juice mixture back into the pot and stir to combine.
- Turn off the heat immediately and serve with freshly chopped parsley.1/4 cup fresh parsley
