Authentic Avgolemono Chicken Soup Recipe with Classic Greek Lemon Flavor

Benefits and Advantages of Greek Chicken Soup

Greek chicken soup is favored for its simplicity and nutritional richness, offering a comforting and wholesome meal option that appeals to cooks of all skill levels. The recipe uses straightforward ingredients and a clear process, making it easy to prepare without sacrificing authentic flavor. Nutritionally, this soup provides a substantial amount of lean protein from chicken, important vitamins and antioxidants from fresh vegetables and lemon, and heart-healthy fats from olive oil.

The distinctive lemon and herb combination gives the soup a bright, refreshing taste that sets it apart from conventional chicken soups. Its light texture, achieved without cream, makes it suitable for those looking for a low-calorie yet satisfying meal. Added flexibility in accommodating various dietary needs such as gluten-free or dairy-free options further enhances its appeal. By combining nourishment and flavor, Greek chicken soup stands as a versatile, healthful dish perfect for family meals or a cozy night in.

Essential Ingredients for Greek Chicken Soup

This authentic Greek chicken soup calls for the following important ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2–3 celery stalks, diced
• 2–3 garlic cloves, finely chopped
• 6 cups (1.5 liters) chicken stock or broth (preferably low-sodium)
• 2 chicken breasts (about 12 oz / 350 g), cooked and shredded (bone-in chicken thighs optional for richer broth)
• ¾ cup (175 g) orzo pasta (or substitute with rice, quinoa, or gluten-free pasta)
• Juice of 1 lemon (freshly squeezed, about 2–3 tablespoons)
• 2 egg yolks (room temperature) or 2 large eggs
• Salt and freshly ground black pepper, to taste
• Fresh dill or parsley for garnish
• Optional: 1–2 bay leaves, ½ tablespoon dried oregano, fresh spinach (3–4 oz)

These ingredients work together to create the classic Avgolemono soup’s signature silky texture and zesty flavor.

Dietary Substitutions to Customize Your Greek Chicken Soup

To tailor Greek chicken soup to different dietary needs or ingredient availability, consider these substitutions:

• Vegetarian/Vegan: Replace chicken with chickpeas or firm tofu, and swap chicken stock for vegetable broth. Omit eggs or use plant-based alternatives to maintain creamy consistency.
• Gluten-Free: Substitute orzo pasta with gluten-free options like rice, quinoa, or cauliflower rice. Ensure broth and seasonings are certified gluten-free.
• Low-Calorie: Use skinless chicken breasts instead of thigh meat and reduce olive oil quantity. Increase vegetable content for fiber and fullness.
• Dairy-Free: Omit butter or other dairy additives often used for richness. Fresh herbs will provide natural flavor.

These adaptations keep the soup’s authentic taste while making it accessible for diverse diets.

How to Prepare the Perfect Greek Chicken Soup: Step-by-Step Guide

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrot, celery, and cook for 8–10 minutes until softened. Add garlic and cook for 1 more minute.
2. Add Chicken and Broth: Place chicken breasts in the pot and pour in chicken stock. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes or longer (up to 45–60 minutes if using bone-in chicken thighs for richer broth).
3. Cook Orzo or Rice: Remove the chicken breasts and set aside to cool. Add orzo pasta (or rice) to the broth and cook until tender, about 7–10 minutes for orzo; if using rice, soak beforehand and cook about 20 minutes.
4. Shred Chicken: Shred the cooled chicken using two forks. Return shredded chicken to the pot.
5. Prepare Egg-Lemon Mixture: In a separate bowl, whisk together egg yolks and freshly squeezed lemon juice.
6. Temper Eggs: Slowly ladle 1–2 scoops of hot broth into the egg-lemon mixture while whisking constantly to avoid curdling.
7. Combine Mixture with Soup: Gradually stir the tempered egg mixture into the pot. Cook gently for 5 minutes on low heat, stirring often, but avoid boiling to maintain smooth consistency.
8. Garnish and Serve: Add fresh herbs like dill or parsley, season with salt and pepper to taste, and serve immediately. Optionally, add a drizzle of olive oil or fresh spinach leaves to your serving bowls.

Following these steps ensures a creamy, bright, and flavorful Greek chicken soup that honors the traditional Avgolemono style while allowing easy modifications for dietary needs.

Mastering greek chicken soup: Advanced Tips and Variations

Enhance the flavor of your Greek chicken soup by preparing homemade chicken broth with bones and aromatics like onions, carrots, celery, and herbs, simmered for several hours. This creates a richer, more complex base than store-bought options. Incorporate spices such as bay leaves, saffron, or turmeric to add depth and a subtle color boost.

For added nutrition and texture, stir in leafy greens like baby spinach or kale near the end of cooking. To achieve a creamier consistency without dairy, blend some cooked potatoes or cauliflower and mix it back into the soup.

Marinate chicken in a mix of lemon juice, garlic, and oregano before cooking to infuse it with bright flavor. Consider slow cooker preparation for a hands-off approach that melds flavors over time. Experimenting with orzo, rice, quinoa, or gluten-free noodles as the soup’s grain component allows adaptation for different dietary needs while preserving the classic taste.

How to Store greek chicken soup: Best Practices

Greek chicken soup should be cooled to room temperature (within two hours after cooking) and stored in airtight containers in the refrigerator for up to 3–4 days. When reheating, warm gently over medium-low heat, stirring frequently to prevent the delicate egg-lemon mixture from curdling. Do not boil the soup after adding the egg mixture to keep its creamy texture intact.

For longer storage, freeze the soup before adding cooked orzo or rice and the egg-lemon sauce, as these can change texture when frozen. Freeze portioned soup in airtight freezer-safe containers or heavy-duty bags for up to three months. Thaw in the refrigerator overnight before reheating gently and adding fresh lemon juice, eggs, and grains to preserve the authentic flavor and silky texture.

Proper reheating and freezing methods maintain the soup’s rich flavor and classic creamy texture.

Nutritional Value of greek chicken soup

Greek chicken soup provides a balanced nutritional profile. A typical serving contains approximately 202 to 377 calories, depending on the addition of grains like orzo or rice. It is a rich source of lean protein, offering about 17 to 32 grams per serving, primarily from tender chicken, supporting muscle maintenance and immune health.

The soup delivers heart-healthy monounsaturated fats through olive oil and is naturally low in saturated fat. Carbohydrates range between 20 and 32 grams from pasta or rice, supplying energy and dietary fiber. Fresh lemon juice and herbs contribute vitamins C and antioxidants, enhancing immune support and adding brightness.

FAQs: Frequently Asked Questions About greek chicken soup

Authentic Avgolemono Chicken Soup Recipe with Classic Greek Lemon Flavor

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🍋 Discover the rich flavors of Greece with this Authentic Avgolemono Chicken Soup, perfect for warming your soul on a chilly day.
🥣 A balance of zesty lemon and creamy texture without cream makes this soup both healthy and indulgent.

• Total Time: 50 to 75 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

1 tablespoon olive oil
1 medium onion, diced
1 medium carrot, diced
2–3 celery stalks, diced
2–3 garlic cloves, finely chopped
6 cups (1.5 liters) chicken stock or broth (low-sodium preferred)
2 chicken breasts (about 12 oz / 350 g total) or 2 cooked boneless chicken breasts
¾ cup (175 g) orzo pasta (can substitute rice or gluten-free pasta)
Juice of 1 lemon (about 2–3 tablespoons), freshly squeezed
2 egg yolks (room temperature) or 2 large eggs
Salt and freshly ground black pepper to taste
A handful of fresh herbs such as dill, parsley, or oregano for garnish

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Instructions

1. Heat olive oil in a large stock pot over medium heat. Add diced onion, carrot, and celery, cooking for 8-10 minutes until softened. Add garlic and cook for another minute.

2. Add chicken breasts and chicken stock to the pot. Bring to a boil, reduce heat to medium-low, cover, and simmer for 15 minutes (or 45 minutes to 1 hour if using bone-in chicken thighs).

3. Remove chicken breasts, set aside to cool, and add orzo to the pot. Cook until tender, about 7-10 minutes.

4. Shred cooled chicken with two forks and return it to the pot.

5. In a bowl, whisk together egg yolks (or whole eggs) and lemon juice. Temper eggs by slowly adding 1-2 scoops of hot broth while whisking; gradually stir back into the pot.

6. Cook gently for 5 minutes, stirring frequently but avoid boiling.

7. Add fresh herbs, season with salt and pepper, and serve immediately, with optional herbs or olive oil drizzle.

Last Step:

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Notes

🍋 Tip: Temper the egg-lemon mixture carefully to prevent scrambling and achieve a smooth broth.
🧂 Tip: Add butter while sautéing vegetables for a richer flavor.
🌿 Tip: Freshly squeezed lemon juice enhances the soup’s authentic taste.

• Author: Brandi Oshea
• Prep Time: 10 minutes
• Total Cooking Time: 30-65 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Greek
• Diet: Gluten-Free option available

Nutrition

• Serving Size: 1 bowl
• Calories: 377
• Sugar: 8g
• Sodium: 679mg
• Fat: 13g
• Saturated Fat: 3g
• Unsaturated Fat: N/A
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 154mg