Greek Lemon Chicken Soup

Why You’ll Love This Recipe

Greek Lemon Chicken Soup is a fresh, vibrant soup that’s both creamy and tangy, making it an irresistible dish. The combination of lemon, chicken, and delicate egg-based broth makes this soup unique and delicious. Not only is it packed with flavor, but it’s also light and refreshing—perfect for any time of year. The egg and lemon mixture creates a velvety texture, while the chicken and vegetables provide a hearty feel. This is a great option for a cozy meal, meal prepping, or serving to guests. Plus, it’s easy to make, naturally gluten-free, and adaptable to suit your tastes.

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 4 cups chicken broth

• 1 cup water

• 1 large carrot, diced

• 1 cup uncooked rice (or cauliflower rice for a low-carb version)

• 3 large eggs

• 1/4 cup fresh lemon juice (about 2 lemons)

• 1 tsp dried oregano

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot, add the chicken breasts or thighs, chopped onion, garlic, chicken broth, water, and diced carrot. Bring the mixture to a boil over medium-high heat.

2. Once boiling, reduce the heat and simmer for about 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender.

3. Remove the chicken from the pot and shred it using two forks. Set aside.

4. Stir in the rice (or cauliflower rice) into the soup and simmer for another 10-12 minutes, or until the rice is cooked through.

5. In a small bowl, whisk together the eggs and lemon juice until smooth.

6. Gradually ladle some of the hot broth from the soup into the egg and lemon mixture while whisking constantly to temper the eggs.

7. Slowly pour the egg mixture back into the pot, stirring constantly to prevent the eggs from curdling. Continue stirring until the soup thickens slightly.

8. Return the shredded chicken to the soup, add oregano, and season with salt and pepper to taste.

9. Serve the soup hot, garnished with fresh parsley.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 35-40 minutes

• Total Time: 50-55 minutes

Variations

• Low-Carb Version: Use cauliflower rice instead of regular rice for a low-carb alternative.

• Add Spinach: Stir in fresh spinach or kale for added greens and nutrients.

• Extra Lemon: Add more lemon juice or lemon zest if you love a stronger citrus flavor.

• Creamy Version: Stir in a splash of heavy cream to make the soup even creamier and richer.

• Herb Variations: You can also add other herbs like dill or thyme to customize the flavor to your liking.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the soup on the stovetop over medium heat for 5-10 minutes, or in the microwave until hot. Be mindful that the egg-based broth can separate if reheated too quickly, so stir gently as you reheat.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used in place of chicken breasts. They’ll provide a slightly richer flavor and are more forgiving if slightly overcooked.

2. Is this soup gluten-free?

Yes, this soup is naturally gluten-free, as it doesn’t contain any wheat or gluten-based ingredients. Just ensure you use gluten-free rice or cauliflower rice for a fully gluten-free option.

3. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the fridge for up to 3 days. However, it’s best to add the rice just before serving to prevent it from becoming too soft.

4. Can I freeze this soup?

Yes, you can freeze this soup, but it may change in texture once thawed due to the egg mixture. If you plan to freeze it, store the soup without the egg mixture and add it when reheating.

5. Can I use cooked chicken instead of cooking it from raw?

Yes, you can use cooked chicken (such as rotisserie chicken) to save time. Add the cooked chicken when you add the rice and simmer until everything is hot.

6. Can I use brown rice instead of white rice?

Yes, you can use brown rice instead of white rice, but it will require a longer cooking time. Adjust the cooking time accordingly.

7. How do I prevent the egg mixture from curdling?

To prevent the eggs from curdling, you must gradually mix a bit of hot broth into the egg and lemon mixture to temper it before adding it to the soup. Stir constantly while adding it back to the pot.

8. Can I make this soup in a slow cooker?

Yes, you can! Add all ingredients (except the eggs and lemon) to the slow cooker, and cook on low for 4-6 hours. Once the chicken is cooked, follow the steps to add the egg mixture to thicken the soup.

9. Can I use a different kind of rice?

Yes, you can use any type of rice that you prefer, such as jasmine or basmati rice. Just keep in mind that different types of rice may affect the cooking time.

10. Can I make this soup dairy-free?

Yes, this soup is naturally dairy-free. If you want to make it creamier, consider using coconut milk or a dairy-free alternative instead of heavy cream.

Conclusion

Greek Lemon Chicken Soup is a light yet hearty meal full of flavor. Its combination of tender chicken, vibrant lemon, and creamy broth makes it a comforting dish that’s perfect for any time of year. Whether you’re enjoying it on a chilly day or serving it for a family meal, this soup offers the perfect balance of nutrition and taste. Quick to make and versatile enough to suit various dietary needs, it’s a recipe you’ll return to time and time again.