Creamy Greek Lemon Chicken Soup

Here is my favorite Greek lemon chicken soup recipe, with tender chicken, rice, fresh lemon juice, and a creamy egg-lemon sauce that makes this soup so comforting and satisfying.

This soup is what I make whenever someone in my family is feeling under the weather or when we just want something warm and cozy. The bright lemon flavor really hits the spot, and it’s hearty enough to be a complete meal on its own.

What Kind of Chicken Should I Use?

For this Greek lemon chicken soup, you can use any leftover cooked chicken you have on hand – rotisserie chicken from the store works great and saves you time. If you’re cooking chicken specifically for this recipe, chicken thighs tend to stay more tender and flavorful than breasts, but either will work perfectly fine. You can also use a mix of dark and white meat for the best of both worlds. Just make sure your chicken is fully cooked and diced into bite-sized pieces so it heats through evenly in the soup.

Options for Substitutions

This Greek comfort soup is pretty forgiving when it comes to swaps – here are some options that work well:

• Egg yolks: The egg yolks are what make this soup creamy and rich, so they’re pretty important to keep. If you’re worried about using raw yolks, make sure to temper them slowly with hot broth to avoid scrambling.
• Fresh lemon juice: Fresh is best here since lemon is the star flavor, but bottled lemon juice can work in a pinch. You might need to add a bit more to get that bright, tangy taste.
• White rice: Brown rice works fine, but it will give a nuttier flavor and chewier texture. You could also use orzo pasta for a more traditional Greek approach – just cook it separately first.
• Margarine: Butter works just as well and actually tastes better. Olive oil can also work for the roux, though it will change the flavor slightly.
• Chicken soup base: If you don’t have soup base, use bouillon cubes or powder – about 2-3 cubes should do it. You can also skip it if your broth is already well-seasoned.
• White pepper: Regular black pepper works fine, though it will add little black specks to your soup. Start with less since black pepper can be stronger.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Greek lemon chicken soup is adding the lemon juice and egg yolks too quickly or at too high heat, which will cause the eggs to scramble and ruin the smooth, creamy texture you’re after.

To avoid this disaster, always temper the egg yolks by slowly whisking a few spoonfuls of the hot broth into them first, then gradually add this mixture back to the pot while stirring constantly over low heat.

Another common error is overcooking the soup once you’ve added the egg mixture – keep the heat low and never let it boil, as high temperatures will break the delicate sauce and leave you with curdled lumps instead of silky soup.

For the best results, make sure your roux (the butter and flour mixture) is completely smooth before adding liquids, and always taste and adjust the lemon juice at the end since its brightness can fade during cooking.

What to Serve With Greek Lemon Chicken Soup?

This bright and comforting soup pairs beautifully with warm pita bread or crusty Greek bread for dipping and soaking up all that lemony goodness. I love serving it alongside a simple Greek salad with cucumbers, tomatoes, and feta cheese to keep the Mediterranean theme going. The soup is pretty hearty on its own with the chicken and rice, but you could also add some warm dinner rolls or focaccia bread on the side. For a lighter option, try serving it with some olives and a small plate of hummus with fresh vegetables for a complete Greek-inspired meal.

Storage Instructions

Refrigerate: This Greek lemon chicken soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after a day or two, so it’s perfect for meal prep. Just keep in mind that the rice might absorb some of the broth, so you may want to add a splash more broth when reheating.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend leaving out the rice and adding it fresh when you reheat. The egg base can sometimes get a little grainy after freezing, but it still tastes great. Let it thaw completely in the fridge before reheating.

Warm Up: Gently reheat your soup on the stovetop over medium-low heat, stirring frequently to prevent the eggs from scrambling. If it seems too thick, just whisk in a little extra chicken broth. You can also microwave individual portions on medium power, but stir every 30 seconds to keep it smooth.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1750
• Protein: 70-80 g
• Fat: 65-75 g
• Carbohydrates: 150-170 g

Ingredients

For the soup base:

• 8 cups chicken broth
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup shredded carrot
• 1/2 cup finely diced onion
• 1/2 cup minced celery
• 6 tbsp chicken soup base
• 1/4 tsp ground white pepper

For thickening:

• 1/4 cup margarine
• 1/4 cup all-purpose flour

For finishing:

• 8 egg yolks
• 1 cup cooked white rice
• 1 cup diced cooked chicken

For garnish:

• 16 lemon slices

Step 1: Prepare the Soup Base

• 8 cups chicken broth
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup shredded carrot
• 1/2 cup finely diced onion
• 1/2 cup minced celery
• 6 tbsp chicken soup base
• 1/4 tsp ground white pepper

In a large pot, combine the chicken broth, freshly squeezed lemon juice, shredded carrot, finely diced onion, minced celery, chicken soup base, and ground white pepper.

Bring the mixture to a boil over high heat, then reduce the heat and let it simmer for 15–20 minutes, or until the vegetables are tender.

This helps develop the aromatics and bright flavor of the soup base.

Step 2: Thicken the Soup

• 1/4 cup margarine
• 1/4 cup all-purpose flour
• simmered soup base from Step 1

In a small bowl, mix the margarine and all-purpose flour together until a smooth paste forms.

Gradually stir this mixture into the simmering soup base from Step 1.

Continue cooking and stirring frequently for 8–10 minutes, until the soup thickens slightly.

I like to make sure the roux is well blended to avoid any lumps in the soup.

Step 3: Temper and Add Egg Yolks

• 8 egg yolks
• hot thickened soup from Step 2

Beat the egg yolks in a separate bowl until they are pale and creamy.

Slowly ladle a small amount of the hot soup into the yolks, whisking constantly to prevent curdling.

Gradually pour the tempered egg mixture back into the pot with the soup, stirring continuously.

Gently heat the soup through without allowing it to boil, to create a silky texture.

Step 4: Finish the Soup with Rice and Chicken

• 1 cup cooked white rice
• 1 cup diced cooked chicken

Add the cooked white rice and diced cooked chicken to the soup.

Cook for a few minutes more, just until everything is heated through.

For an extra fresh burst of flavor, I sometimes add an extra squeeze of lemon juice at this stage, but that’s optional.

Step 5: Serve and Garnish

• 16 lemon slices

Ladle the finished soup into serving bowls.

Garnish each portion with a slice of lemon and serve immediately.

Enjoy the tangy, comforting flavors of this lemon chicken soup.

Creamy Greek Lemon Chicken Soup

Delicious Creamy Greek Lemon Chicken Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4

Calories 1650 kcal

Ingredients

  

For the soup base:

• 8 cups chicken broth
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup shredded carrot
• 1/2 cup finely diced onion
• 1/2 cup minced celery
• 6 tbsp chicken soup base
• 1/4 tsp ground white pepper

For thickening:

• 1/4 cup margarine
• 1/4 cup all-purpose flour

For finishing:

• 8 egg yolks
• 1 cup cooked white rice
• 1 cup diced cooked chicken

For garnish:

• 16 lemon slices

Instructions

 

• In a large pot, combine the chicken broth, freshly squeezed lemon juice, shredded carrot, finely diced onion, minced celery, chicken soup base, and ground white pepper. Bring the mixture to a boil over high heat, then reduce the heat and let it simmer for 15–20 minutes, or until the vegetables are tender. This helps develop the aromatics and bright flavor of the soup base.
• In a small bowl, mix the margarine and all-purpose flour together until a smooth paste forms. Gradually stir this mixture into the simmering soup base from Step 1. Continue cooking and stirring frequently for 8–10 minutes, until the soup thickens slightly. I like to make sure the roux is well blended to avoid any lumps in the soup.
• Beat the egg yolks in a separate bowl until they are pale and creamy. Slowly ladle a small amount of the hot soup into the yolks, whisking constantly to prevent curdling. Gradually pour the tempered egg mixture back into the pot with the soup, stirring continuously. Gently heat the soup through without allowing it to boil, to create a silky texture.
• Add the cooked white rice and diced cooked chicken to the soup. Cook for a few minutes more, just until everything is heated through. For an extra fresh burst of flavor, I sometimes add an extra squeeze of lemon juice at this stage, but that’s optional.
• Ladle the finished soup into serving bowls. Garnish each portion with a slice of lemon and serve immediately. Enjoy the tangy, comforting flavors of this lemon chicken soup.