Name: Greek Lemon Chicken Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 8 cups chicken broth; ½ cup fresh lemon juice; ½ cup shredded carrots; ½ cup finely chopped onion; ½ cup finely chopped celery; 6 tablespoons chicken soup base; ¼ teaspoon ground white pepper; ¼ cup margarine; ¼ cup all-purpose flour; 8 egg yolks; 1 cup cooked white rice; 1 cup diced cooked chicken; 16 lemon slices (for garnish)

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I absolutely adore this Greek Lemon Chicken Soup Recipe because it brings comfort, brightness, and a touch of Mediterranean sunshine straight to my table. The combination of tangy lemon, tender chicken, and a creamy egg-lemon sauce creates a soup that’s both nourishing and bursting with fresh flavors. It’s one of those dishes I reach for when I want something cozy yet vibrant, and it never fails to impress family and friends alike.

Why You’ll Love This Greek Lemon Chicken Soup Recipe

What really gets me every time about this Greek Lemon Chicken Soup Recipe is the balance of flavors. The lemon adds this wonderful zest that brightens the rich, savory broth, while the creamy egg mixture gives it a luxurious texture. I love how the fresh vegetables add a little bit of sweetness and texture, making every spoonful exciting yet comforting. It’s like a warm hug in a bowl but with a delightful twist that keeps you coming back for more.

Beyond its amazing flavor, I appreciate how straightforward the preparation is. This recipe doesn’t demand complicated steps or fancy ingredients, which means I can whip it up even on a busy weeknight or when I want to impress guests without spending hours in the kitchen. Plus, it’s perfect for so many occasions—whether it’s a casual family dinner or a special holiday gathering, this soup never feels out of place. To me, what sets this recipe apart is its unique mix of simple ingredients that create something truly memorable and soul-satisfying.

Ingredients You’ll Need

A close-up view of a white pot filled with creamy chicken soup showing shredded chicken pieces and small chunks of orange carrots, all covered in a thick light beige broth speckled with black pepper and fresh chopped green parsley. Several thin slices of bright yellow lemon float on the surface, adding a fresh contrast. A silver ladle with a wooden handle, held by a woman's hand, scoops the soup out, highlighting the chunky texture and rich creaminess. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The genius of this Greek Lemon Chicken Soup Recipe lies in its simple but essential ingredients. Each one plays a crucial role in building layers of flavor, adding texture, or brightening the overall dish. From the rich chicken broth to the fresh lemon juice and tender vegetables, these ingredients come together to create a harmonious and colorful bowl of soup.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Chicken broth: The flavorful base that gives body and warmth to the soup.
Fresh lemon juice: Adds bright, tangy notes essential to the soup’s signature taste.
Shredded carrots: Offer sweetness and a touch of color for visual appeal.
Chopped onion: Provides aromatic depth and gentle sharpness.
Chopped celery: Brings a mild earthiness and crunch when cooked just right.
Chicken soup base: Boosts the savory flavor automatically, making the broth more robust.
Ground white pepper: Delivers subtle warmth without overpowering the overall delicacy of the soup.
Margarine: Helps create a silky roux for thickening the broth beautifully.
All-purpose flour: Works with margarine to gently thicken the soup without lumps.
Egg yolks: The star of the finish, giving a silky, creamy texture and rich flavor.
Cooked white rice: Adds comforting heartiness and makes the soup more filling.
Diced cooked chicken: The protein-packed element that makes this soup satisfying.
Lemon slices: For garnish, amplifying the fresh citrus aroma and presentation.

Directions

Step 1: In a large pot, combine the chicken broth, fresh lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and ground white pepper. Bring this mixture to a boil over high heat. Once boiling, reduce the heat to low and let the soup simmer gently for 15 to 20 minutes until the vegetables are tender and the flavors meld beautifully.

Step 2: While the soup is simmering, prepare the thickening roux by mixing the margarine and flour in a small bowl until smooth. Gradually stir this blend into the simmering soup. Continue cooking, stirring frequently, for 8 to 10 minutes until the soup becomes slightly thickened and velvety.

Step 3: In a separate bowl, beat the egg yolks until they turn pale and creamy. To prevent the yolks from curdling, slowly add a ladle of the hot soup to the yolks while whisking constantly. Then, gradually pour this tempered egg mixture back into the pot, stirring continuously. Cook gently at low heat just until the soup is heated through—you want to avoid boiling at this stage to keep the texture silky and smooth.

Step 4: Add the cooked white rice and diced cooked chicken to the pot. Stir well and cook for a few more minutes until everything is warmed through and perfectly combined.

Step 5: Serve the soup hot by ladling it into bowls and garnishing each with a fresh slice of lemon. This final touch not only looks stunning but enhances that fresh lemon fragrance with every spoonful. Enjoy your delicious bowl of Greek Lemon Chicken Soup!

Servings and Timing

This recipe makes about 6 generous servings, perfect for sharing with family or saving some for lunch the next day. The prep time is approximately 15 minutes, which includes chopping vegetables and gathering ingredients. Cooking time is about 40 minutes, allowing the flavors to develop fully and the soup to thicken just right. Altogether, you’re looking at around 55 minutes from start to finish, with no additional resting time needed—making it a wonderfully accessible meal.

How to Serve This Greek Lemon Chicken Soup Recipe

When it comes to serving this Greek Lemon Chicken Soup Recipe, I like to keep things simple yet elegant. A crusty loaf of bread or warm pita on the side works beautifully to soak up every last drop of that luscious broth. For a heartier meal, I sometimes serve it alongside a fresh Greek salad filled with olives, cucumbers, and feta, which complements the soup’s bright flavors perfectly.

I love garnishing the soup with a slice of lemon placed right on top—it adds a lovely visual pop and invites each person to squeeze extra brightness into their bowl if they desire. For extra flair, a sprinkle of fresh chopped dill or parsley adds a pop of color and enhances the Mediterranean vibe. This soup is best enjoyed hot or warm, making it ideal for cozy family dinners, chilly evenings, or even festive occasions where you want to impress with something both comforting and unique.

For beverages, I find this soup pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light, herbaceous rosé. If you prefer non-alcoholic options, sparkling water with a lemon wedge or a chilled herbal tea works perfectly to refresh the palate between spoonfuls. This soup also shines when served in generous bowls with moderate portions, ensuring everyone leaves satisfied but still ready for a light dessert.

Variations

I’ve experimented with a few fun twists on this Greek Lemon Chicken Soup Recipe to keep things interesting. For a gluten-free version, I simply swap the all-purpose flour with cornstarch or a gluten-free flour blend to thicken the soup without compromising the texture. If you want to make it vegan, replacing the chicken broth with vegetable broth and omitting the chicken while adding mushrooms or chickpeas creates a surprisingly rich and satisfying alternative.

Flavor-wise, I sometimes like adding a pinch of smoked paprika or fresh thyme for a subtle herbal note that complements the tangy lemon beautifully. You could also swap out the white rice for orzo or quinoa to change up the texture and add protein or nuttiness. Cooking the chicken directly in the broth instead of using pre-cooked pieces is a great way to intensify the chicken flavor, but it does require slightly more time.

Another variation I love is turning this soup into a cold summer dish by chilling it and serving it as a refreshing light meal on hot days—just omit the rice and chicken for a lighter starter with extra lemon zest and fresh cucumber.

Storage and Reheating

Storing Leftovers

After enjoying a delicious meal, I always store any leftovers in airtight containers to keep the flavors fresh and prevent the soup from absorbing fridge odors. Greek Lemon Chicken Soup stays great in the refrigerator for up to 3 days. I recommend using glass containers if possible, as they don’t retain odors and are easy to reheat from.

Freezing

This soup freezes quite well, though I suggest freezing it without the rice to avoid texture changes upon thawing. Portion the soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It will keep well for about 2 to 3 months. When ready to enjoy, thaw overnight in the fridge and then reheat gently on the stovetop.

Reheating

The best way to reheat this soup is slowly over low to medium heat, stirring often to prevent the eggs from curdling and to restore its creamy texture. Avoid using the microwave if possible, as it can heat unevenly and change the soup’s consistency. Adding a little extra broth or water during reheating can help loosen it if it has thickened too much. Taste and adjust the lemon and seasoning after reheating to refresh the flavors.

FAQs

Can I use store-bought rotisserie chicken for this soup?

Absolutely! Using rotisserie chicken is a convenient shortcut that adds delicious flavor with minimal effort. Just shred or dice the meat and add it in during the final steps as the recipe directs.

Is there a way to make this soup more filling?

Yes! You can increase the amount of cooked rice or add more chicken for extra protein. Alternatively, stirring in some cooked white beans or lentils will boost the heartiness without changing the flavor too much.

How do I prevent the egg yolks from curdling?

The key is tempering. Slowly whisking a small amount of hot soup into the beaten egg yolks before adding them back into the pot helps to raise their temperature gradually, preventing curdling when combined with the hot soup. Also, avoid boiling the soup after adding the yolks.

Can I make this soup ahead of time?

Definitely. This soup actually benefits from resting since the flavors meld beautifully the next day. Just store it in the fridge and reheat gently when ready to serve.

What can I use instead of margarine in the roux?

Butter is a perfect substitute if you have it on hand, offering a slightly richer flavor. Olive oil is also an option for a dairy-free version, though the taste and texture might be a bit different.

Conclusion

I can’t recommend this Greek Lemon Chicken Soup Recipe enough if you’re looking for a dish that’s comforting, flavorful, and surprisingly easy to make. It’s one of those meals that feels like a warm embrace, full of bright lemon zing and tender chicken goodness. Give it a try, and I promise it’ll become a treasured favorite in your kitchen just like it is in mine.