Greek Lemon Chicken Soup Recipe (Easy, Comforting & Ready in 30 Minutes!)

You know those days when you need something that feels like a warm hug but don’t have hours to spend in the kitchen? Yeah, this Greek lemon chicken soup is exactly what you’re looking for.

I stumbled onto this recipe during one of those experimental weekends where I had leftover chicken and a random craving for something bright and comforting. The result? A creamy, tangy bowl of pure comfort that’s become my go-to whenever I need quick comfort food. It’s got that perfect balance of rich and refreshing—kinda like sunshine in a bowl, if that makes sense.

The best part? You probably have most of these ingredients hanging out in your pantry right now. No fancy trips to specialty stores, no ingredients you can’t pronounce. Just straightforward cooking that actually tastes like you put in way more effort than you did. 🙂

Why You’ll Love This Greek Lemon Chicken Soup

It’s ridiculously quick. Seriously, 30 minutes from start to finish. That’s faster than ordering takeout and waiting for delivery. Perfect for those nights when you’re starving but refuse to eat cereal for dinner again.

The flavor is chef’s kiss. That bright lemon paired with tender chicken and creamy broth? It’s like your taste buds are getting a Mediterranean vacation. The tanginess cuts through the richness in a way that keeps you coming back for another spoonful.

One pot = minimal cleanup. Because who actually enjoys doing dishes? Not me. This entire soup happens in one pot, which means you can spend less time scrubbing and more time enjoying your meal.

It’s surprisingly healthy. High protein from the chicken, wholesome ingredients, and none of that heavy cream guilt. You’re basically taking care of yourself while eating something that tastes indulgent.

Leftovers get better. Unlike some soups that turn weird the next day, this one actually deepens in flavor. Just add a splash of broth when reheating and you’re golden.

Kids actually eat it. The mild, creamy flavor appeals to even picky eaters. Plus, the fun orzo pasta makes it feel less “soup-y” and more like a pasta dish in disguise.

Ingredients You’ll Need

Here’s everything you need to make this magic happen. I’m betting you’ve got at least half of these in your kitchen right now.

For the Soup Base:

• 2 tablespoons olive oil – Use a good quality one if you have it. It makes a difference, trust me.
• 1 medium onion, diced – Yellow or white works perfectly
• 3 cloves garlic, minced – Because garlic makes everything better. Non-negotiable.
• 3 medium carrots, sliced – Adds sweetness and color
• 2 celery stalks, diced – Classic soup veggie for a reason
• 6 cups chicken broth – Homemade is great, but boxed works just fine. Low-sodium gives you better control.
• 1 lb boneless, skinless chicken breasts or thighs – Thighs stay juicier, but breasts work if that’s your preference
• 1 cup orzo pasta – This is what makes it hearty. You can sub rice if needed (see FAQ)
• 2 bay leaves – Don’t skip these. They add depth you didn’t know you needed.

For the Lemon-Egg Mixture (Avgolemono):

• 3 large eggs – Room temperature works best to prevent curdling
• 1/3 cup fresh lemon juice – About 2-3 lemons. Fresh is KEY here. Bottled just isn’t the same.
• Zest of 1 lemon – Extra brightness that elevates everything

For Finishing:

• Fresh dill, chopped – The herbaceous note that makes this distinctly Greek
• Salt and black pepper to taste – Season generously
• Extra lemon wedges – For serving, because some people (like me) want ALL the lemon

Key Notes:

• Don’t use pre-cooked chicken. Cooking it in the broth adds SO much flavor.
• Fresh lemon juice is non-negotiable. The bottled stuff tastes bitter and artificial.
• Room temperature eggs help prevent scrambling when you add them to the hot broth.

Step-by-Step Instructions

Let me walk you through this. It’s way easier than it sounds.

Step 1: Sauté Your Aromatics

Heat the olive oil in a large pot over medium heat. Toss in your diced onion and cook for about 3-4 minutes until it’s soft and fragrant. Add the garlic and cook for another minute. Your kitchen should smell amazing right about now.

Step 2: Build the Base

Add your carrots and celery to the pot. Stir everything together and let it cook for about 3 minutes. You want the veggies to start softening but not browning.

Step 3: Add Broth and Chicken

Pour in the chicken broth and add the bay leaves. Season with a good pinch of salt and pepper (remember, you can always add more later). Drop in your whole chicken breasts or thighs. Bring everything to a boil, then reduce the heat and let it simmer for about 15-20 minutes until the chicken is cooked through.

Pro tip: Don’t let it boil aggressively or your chicken will get tough. A gentle simmer is what you’re after.

Step 4: Shred the Chicken

Remove the chicken from the pot and shred it with two forks. Set it aside. This is also a good time to fish out those bay leaves—you don’t want anyone biting into those later!

Step 5: Cook the Orzo

Add the orzo to the simmering broth and cook according to package directions (usually about 8-9 minutes). Stir occasionally so it doesn’t stick to the bottom.

Step 6: Temper the Eggs (Don’t Skip This!)

This is the secret to that creamy, velvety texture. In a medium bowl, whisk together the eggs, lemon juice, and lemon zest. Here’s the critical part: slowly ladle about 1 cup of the hot broth into the egg mixture while whisking constantly. This gradually brings up the temperature of the eggs without scrambling them.

Once you’ve added about 2 cups of broth to the egg mixture, slowly pour the whole thing back into the pot while stirring. The soup will transform into this gorgeous, creamy consistency.

Step 7: Finish It Up

Add the shredded chicken back to the pot. Stir in the fresh dill. Taste and adjust seasoning—this is where you add more salt, pepper, or even a squeeze of extra lemon if you’re into that tangy life (guilty!).

Let it sit for a couple minutes off the heat to let the flavors meld. Then serve it up hot.

Serving Suggestions

This soup is pretty perfect on its own, but here are some ways to take it to the next level:

With crusty bread. A warm, crusty baguette or some homemade focaccia for dipping is basically mandatory. You need something to soak up every last drop of that lemony broth.

Over rice. Some people love serving this over a scoop of white rice for extra heartiness. It’s like a Greek version of chicken and rice soup.

With a Greek salad on the side. Keep the Mediterranean vibe going with a simple salad of cucumbers, tomatoes, red onion, feta, and olives. The freshness complements the soup perfectly.

Topped with extra herbs. A sprinkle of fresh parsley or more dill never hurt anybody. Sometimes I even add a bit of fresh mint for an unexpected twist.

With pita chips. These add a nice crunch and you can use them as edible spoons. Win-win.

Storage Tips

Got leftovers? Lucky you.

Refrigerator: Store the soup in an airtight container in the fridge for up to 3-4 days. The orzo will continue to absorb liquid, so you might need to add a splash of broth or water when reheating. Just warm it gently on the stove over medium-low heat.

Freezer: Here’s the thing—this soup technically freezes okay, but the texture changes because of the eggs and orzo. If you’re planning to freeze it, I’d recommend cooking it without the orzo and egg-lemon mixture. Freeze the base, then add fresh orzo and make the avgolemono when you’re ready to serve. It’ll taste way better this way.

Reheating tips: Never boil this soup when reheating or the eggs can curdle. Low and slow is the way to go. Stir occasionally and add liquid as needed to get back to your desired consistency.

Make-ahead hack: You can prep all your veggies and even cook the chicken base a day ahead. Just don’t add the orzo and egg mixture until you’re ready to serve. This makes weeknight cooking even easier.

My Final Thoughts

This Greek lemon chicken soup has honestly saved me on more weeknights than I can count. It’s one of those recipes that looks impressive but is secretly super easy—the kind of dish that makes people think you’re a way better cook than you actually are. 🙂

The lemony brightness combined with that creamy richness just hits different, you know? It’s comfort food without the food coma. And the fact that it comes together in about 30 minutes means you can have it on the table faster than scrolling through takeout menus trying to decide what you want.

If you make this, I’d love to hear what you think! Did you add extra lemon? Did your kids actually eat it? Let me know in the comments.

Now go grab a pot and get cooking. Your future self will thank you when you’re slurping down this deliciousness later tonight.

Happy cooking!
Kip

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Greek Lemon Chicken Soup Recipe (Easy, Comforting & Ready in 30 Minutes!)

Author: recipesbykip Cooking Method: Simmering Cuisine: Greek Courses: Dinner, Lunch Recipe Keys: Dairy Free High Protein Kids Nut Free Quick Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 6 Estimated Cost: $ 15

Best Season: Fall, Winter, Spring

Dietary:

D Dairy free H High protein

Description

This creamy Greek lemon chicken soup (Avgolemono) is a comforting, tangy bowl of goodness ready in just 30 minutes. Made with tender chicken, orzo pasta, fresh lemon juice, and a silky egg-lemon sauce, it's the perfect quick dinner that's surprisingly healthy and absolutely delicious.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, diced
• 6 cups chicken broth
• 1 lb boneless, skinless chicken breasts or thighs
• 1 cup orzo pasta
• 2 bay leaves
• 3 large eggs (room temperature)
• ¹⁄₃ cup fresh lemon juice (2-3 lemons)
• Zest of 1 lemon
• Fresh dill, chopped
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion for 3-4 minutes until soft. Add garlic and cook 1 minute more.
2. Add carrots and celery. Cook for 3 minutes, stirring occasionally.
3. Pour in chicken broth and add bay leaves. Season with salt and pepper. Add whole chicken breasts or thighs. Bring to a boil, then reduce heat and simmer for 15-20 minutes until chicken is cooked through.
4. Remove chicken and shred with two forks. Remove and discard bay leaves.
5. Add orzo to the simmering broth. Cook according to package directions (about 8-9 minutes).
6. In a medium bowl, whisk together eggs, lemon juice, and lemon zest. Slowly ladle 1 cup of hot broth into the egg mixture while whisking constantly. Gradually add another cup of broth.
7. Slowly pour the egg-broth mixture back into the pot while stirring continuously.
8. Return shredded chicken to the pot. Stir in fresh dill. Taste and adjust seasoning.
9. Remove from heat and let sit for 2 minutes before serving.

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