![- 1 pound boneless, skinless chicken thighs - 1 medium onion, finely chopped - 2 carrots, diced - 2 celery stalks, diced - 4 cloves garlic, minced - 6 cups chicken broth - 1 cup long-grain rice (preferably Basmati) - 2 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - Zest of 1 lemon - 1 tablespoon olive oil - Salt and pepper, to taste - Fresh dill or parsley, for garnish For the soup, I choose chicken thighs. They stay juicy and add great flavor. Next, I use onion, carrots, and celery for a solid base. Don't skip the garlic; it gives a nice kick. I like to use chicken broth for depth. Basmati rice makes the soup hearty. The eggs and lemon juice create that creamy texture. Lemon zest adds a bright note. Finally, fresh herbs like dill or parsley make the soup pop. - Lemon and herbs - Additional spices Lemon is key for that tangy flavor. I use fresh lemon juice and zest to get the best taste. Fresh herbs like dill or parsley give a nice finish. They also add bright color. I often add salt and pepper to taste. This step is important to balance the flavors. You can also try other spices if you want to change things up. - Dietary modifications - Alternative proteins If you want a lighter soup, you can use chicken breast instead of thighs. For a vegetarian version, swap the chicken for chickpeas and use vegetable broth. If you need to avoid eggs, try adding a splash of cream instead. This will keep that rich texture. You can also add more veggies like spinach or zucchini for extra nutrients. For the full recipe, check out the detailed steps to make this delightful soup! To start, gather your ingredients. You will need fresh vegetables and chicken. Chop the onion, carrots, and celery into small pieces. This helps them cook evenly. Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes. You want them soft but not brown. Next, stir in the minced garlic. Cook this for one more minute. The garlic should be fragrant. Now, take your chicken thighs and place them in the pot. Pour in the chicken broth, and bring this mixture to a boil. Once boiling, lower the heat to a simmer. Let it cook for about 15 minutes. The chicken should be fully cooked. After that, remove the chicken from the pot and let it cool. While it cools, it's time to add the rice. Pour the rice into the broth and simmer for another 15 minutes. This will make the rice tender. When the chicken has cooled, shred it using two forks. This makes it easier to mix into the soup later. Now, check the rice. It should be cooked through. If it’s too thick, you can add a bit more chicken broth. Timing is key. Make sure the rice cooks for a full 15 minutes. This way, it will soak up all the flavors from the broth. Stir gently in between to prevent it from sticking to the bottom of the pot. Now, let’s make the egg and lemon mixture. In a separate bowl, whisk together the eggs, lemon juice, and lemon zest. This will add a bright flavor to the soup. Use a whisk to combine them well. To temper the eggs, gradually add a ladle of hot broth to the egg mixture. This helps avoid curdling. Whisk continuously as you add the broth. Once combined, slowly pour this tempered mixture back into the soup while stirring gently. This adds creaminess without cooking the eggs directly. Finally, add the shredded chicken back to the pot. Season with salt and pepper to taste. Heat the soup gently for a few more minutes, but do not let it boil. You want a warm, comforting bowl of soup to enjoy. For the full recipe, refer to the main article. To get the right consistency for Greek Lemon Chicken Soup, start with the broth. Use fresh chicken broth for a rich base. When you add the rice, let it simmer until tender, but don’t overcook. This keeps the soup smooth and creamy. Curdling can ruin your soup. To avoid this, temper the egg mixture. Slowly add hot broth to the eggs while whisking. This helps mix the temperatures and prevents curdling. Then, pour this back into the pot gently. You can add extra herbs like thyme or oregano for more flavor. Fresh dill or parsley also works well as a garnish. If you want a kick, try adding a pinch of red pepper flakes. These small changes can elevate your soup’s taste. Balancing acidity is key. The lemon juice gives great flavor, but too much can be sharp. Taste as you go. If it’s too tangy, add a little more broth or a pinch of sugar to balance it. Pair your soup with crusty bread or a fresh salad for a complete meal. A simple Greek salad with cucumbers and tomatoes complements the soup nicely. For presentation, ladle the soup into bowls and sprinkle with fresh herbs. A slice of lemon on the side adds a nice touch and color. For the full recipe, check out [Full Recipe]. {{image_2}} If you want a gluten-free version of Greek lemon chicken soup, you have choices. Instead of regular rice, try gluten-free rice options like jasmine or brown rice. These grains cook well and add a nice texture. You can also use quinoa or millet for a different flavor. Boost the nutrition of your soup with fresh vegetables. Consider adding spinach, kale, or peas. These veggies add color and vitamins. For protein alternatives, chickpeas or lentils work great. They make the soup hearty and filling. To make a vegetarian version, substitute the chicken with tofu or tempeh. Both offer protein and absorb flavor well. For broth swaps, use vegetable broth instead of chicken broth. It adds depth without the meat. You can still enjoy the bright lemon flavor. To store Greek lemon chicken soup, let it cool first. Pour it into airtight containers. Glass or plastic containers work well. Make sure to seal them tight. This helps keep the soup fresh. Store it in the fridge for up to three days. You can also freeze the soup for later. Use freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. It keeps well for about three months. When ready to eat, thaw the soup in the fridge overnight. Reheat it on the stove over low heat. Stir often to warm it evenly. The soup stays tasty for a few days in the fridge. After three days, the quality drops. Signs of spoilage include off smells, discoloration, or mold. If you see any of these, throw the soup away. Always trust your senses to keep meals safe and delicious. To make this soup, you start with fresh ingredients. Here’s what you need: - 1 pound boneless, skinless chicken thighs - 1 medium onion, finely chopped - 2 carrots, diced - 2 celery stalks, diced - 4 cloves garlic, minced - 6 cups chicken broth - 1 cup long-grain rice (preferably Basmati) - 2 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - Zest of 1 lemon - 1 tablespoon olive oil - Salt and pepper, to taste - Fresh dill or parsley, for garnish You sauté onions, carrots, and celery in olive oil. After a few minutes, add garlic. Then, add chicken and broth. Bring it to a boil, then simmer. Cook for about 15 minutes. Remove the chicken, add rice, and cook until tender. Shred the chicken, whisk eggs with lemon, and temper this mixture with hot broth. Stir it back into the soup. Finally, add chicken and season. Yes, you can prep this soup ahead of time. The best way is to store the soup without the rice and eggs. Cook the soup base first and chill it. When ready to eat, reheat and add rice. This keeps the rice from getting mushy. You can also whisk in the egg and lemon mix just before serving. If your soup is too acidic, add a pinch of sugar. This helps balance the flavors. You can also add more broth or water. If you have extra rice, stir it in. It absorbs some acidity and makes the soup creamier. Taste as you go to find the right balance. Absolutely! Using leftover chicken is a great time-saver. Just shred the chicken and add it to the soup before serving. Make sure to adjust the cooking time for the rice, so it finishes cooking perfectly. This makes your Greek Lemon Chicken Soup even easier to prepare. For the full recipe, check out the details above. Greek Lemon Chicken Soup is a comforting dish that’s easy to make. We covered the key ingredients, like chicken and vegetables, and shared how to season it perfectly. You learned how to prepare and cook the soup, with tips to ensure the right texture and flavor. We explored variations for different diets and provided storage advice for leftovers. Make this soup your own by adding your favorite twists. Enjoy the warmth it brings on chilly days!](https://mycookingcast.com/wp-content/uploads/2025/06/5f0f7316-49a7-4e59-9a17-7ff46ad252a7-768x768.webp)
If you crave comfort food, look no further than Greek Lemon Chicken Soup. This simple and flavorful dish warms your soul with every spoonful. Using fresh ingredients and bright flavors, it’s a go-to for any meal. Whether you’re new to cooking or a seasoned chef, my step-by-step guide will make it easy to whip up this classic. Let’s dive in and discover how to create your own bowl of goodness!
Ingredients
Main Ingredients for Greek Lemon Chicken Soup
– 1 pound boneless, skinless chicken thighs
– 1 medium onion, finely chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cloves garlic, minced
– 6 cups chicken broth
– 1 cup long-grain rice (preferably Basmati)
– 2 large eggs
– 1/4 cup fresh lemon juice (about 2 lemons)
– Zest of 1 lemon
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh dill or parsley, for garnish
For the soup, I choose chicken thighs. They stay juicy and add great flavor. Next, I use onion, carrots, and celery for a solid base. Don’t skip the garlic; it gives a nice kick.
I like to use chicken broth for depth. Basmati rice makes the soup hearty. The eggs and lemon juice create that creamy texture. Lemon zest adds a bright note. Finally, fresh herbs like dill or parsley make the soup pop.
Seasoning and Garnish
– Lemon and herbs
– Additional spices
Lemon is key for that tangy flavor. I use fresh lemon juice and zest to get the best taste. Fresh herbs like dill or parsley give a nice finish. They also add bright color.
I often add salt and pepper to taste. This step is important to balance the flavors. You can also try other spices if you want to change things up.
Substitutions and Additions
– Dietary modifications
– Alternative proteins
If you want a lighter soup, you can use chicken breast instead of thighs. For a vegetarian version, swap the chicken for chickpeas and use vegetable broth.
If you need to avoid eggs, try adding a splash of cream instead. This will keep that rich texture. You can also add more veggies like spinach or zucchini for extra nutrients.
For the full recipe, check out the detailed steps to make this delightful soup!
Step-by-Step Instructions
Preparation and Sautéing
To start, gather your ingredients. You will need fresh vegetables and chicken. Chop the onion, carrots, and celery into small pieces. This helps them cook evenly. Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes. You want them soft but not brown.
Next, stir in the minced garlic. Cook this for one more minute. The garlic should be fragrant. Now, take your chicken thighs and place them in the pot. Pour in the chicken broth, and bring this mixture to a boil. Once boiling, lower the heat to a simmer. Let it cook for about 15 minutes. The chicken should be fully cooked.
After that, remove the chicken from the pot and let it cool. While it cools, it’s time to add the rice. Pour the rice into the broth and simmer for another 15 minutes. This will make the rice tender.
Cooking the Rice
When the chicken has cooled, shred it using two forks. This makes it easier to mix into the soup later. Now, check the rice. It should be cooked through. If it’s too thick, you can add a bit more chicken broth.
Timing is key. Make sure the rice cooks for a full 15 minutes. This way, it will soak up all the flavors from the broth. Stir gently in between to prevent it from sticking to the bottom of the pot.
Combining Egg and Lemon Mixture
Now, let’s make the egg and lemon mixture. In a separate bowl, whisk together the eggs, lemon juice, and lemon zest. This will add a bright flavor to the soup. Use a whisk to combine them well.
To temper the eggs, gradually add a ladle of hot broth to the egg mixture. This helps avoid curdling. Whisk continuously as you add the broth. Once combined, slowly pour this tempered mixture back into the soup while stirring gently. This adds creaminess without cooking the eggs directly.
Finally, add the shredded chicken back to the pot. Season with salt and pepper to taste. Heat the soup gently for a few more minutes, but do not let it boil. You want a warm, comforting bowl of soup to enjoy. For the full recipe, refer to the main article.
Tips & Tricks
Perfecting the Soup Texture
To get the right consistency for Greek Lemon Chicken Soup, start with the broth. Use fresh chicken broth for a rich base. When you add the rice, let it simmer until tender, but don’t overcook. This keeps the soup smooth and creamy.
Curdling can ruin your soup. To avoid this, temper the egg mixture. Slowly add hot broth to the eggs while whisking. This helps mix the temperatures and prevents curdling. Then, pour this back into the pot gently.
Flavor Enhancements
You can add extra herbs like thyme or oregano for more flavor. Fresh dill or parsley also works well as a garnish. If you want a kick, try adding a pinch of red pepper flakes. These small changes can elevate your soup’s taste.
Balancing acidity is key. The lemon juice gives great flavor, but too much can be sharp. Taste as you go. If it’s too tangy, add a little more broth or a pinch of sugar to balance it.
Serving Suggestions
Pair your soup with crusty bread or a fresh salad for a complete meal. A simple Greek salad with cucumbers and tomatoes complements the soup nicely.
For presentation, ladle the soup into bowls and sprinkle with fresh herbs. A slice of lemon on the side adds a nice touch and color.
For the full recipe, check out [Full Recipe].
Variations
Gluten-Free Options
If you want a gluten-free version of Greek lemon chicken soup, you have choices. Instead of regular rice, try gluten-free rice options like jasmine or brown rice. These grains cook well and add a nice texture. You can also use quinoa or millet for a different flavor.
Add-Ins for Extra Nutrition
Boost the nutrition of your soup with fresh vegetables. Consider adding spinach, kale, or peas. These veggies add color and vitamins. For protein alternatives, chickpeas or lentils work great. They make the soup hearty and filling.
Vegetarian Version
To make a vegetarian version, substitute the chicken with tofu or tempeh. Both offer protein and absorb flavor well. For broth swaps, use vegetable broth instead of chicken broth. It adds depth without the meat. You can still enjoy the bright lemon flavor.
Storage Info
Refrigeration Guidelines
To store Greek lemon chicken soup, let it cool first. Pour it into airtight containers. Glass or plastic containers work well. Make sure to seal them tight. This helps keep the soup fresh. Store it in the fridge for up to three days.
Freezing Tips
You can also freeze the soup for later. Use freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. It keeps well for about three months. When ready to eat, thaw the soup in the fridge overnight. Reheat it on the stove over low heat. Stir often to warm it evenly.
Shelf Life
The soup stays tasty for a few days in the fridge. After three days, the quality drops. Signs of spoilage include off smells, discoloration, or mold. If you see any of these, throw the soup away. Always trust your senses to keep meals safe and delicious.
FAQs
What is the traditional way to make Greek Lemon Chicken Soup?
To make this soup, you start with fresh ingredients. Here’s what you need:
– 1 pound boneless, skinless chicken thighs
– 1 medium onion, finely chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cloves garlic, minced
– 6 cups chicken broth
– 1 cup long-grain rice (preferably Basmati)
– 2 large eggs
– 1/4 cup fresh lemon juice (about 2 lemons)
– Zest of 1 lemon
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh dill or parsley, for garnish
You sauté onions, carrots, and celery in olive oil. After a few minutes, add garlic. Then, add chicken and broth. Bring it to a boil, then simmer. Cook for about 15 minutes. Remove the chicken, add rice, and cook until tender. Shred the chicken, whisk eggs with lemon, and temper this mixture with hot broth. Stir it back into the soup. Finally, add chicken and season.
Can I make Greek Lemon Chicken Soup in advance?
Yes, you can prep this soup ahead of time. The best way is to store the soup without the rice and eggs. Cook the soup base first and chill it. When ready to eat, reheat and add rice. This keeps the rice from getting mushy. You can also whisk in the egg and lemon mix just before serving.
How do I fix soup that is too acidic?
If your soup is too acidic, add a pinch of sugar. This helps balance the flavors. You can also add more broth or water. If you have extra rice, stir it in. It absorbs some acidity and makes the soup creamier. Taste as you go to find the right balance.
Is it okay to use leftover chicken in the recipe?
Absolutely! Using leftover chicken is a great time-saver. Just shred the chicken and add it to the soup before serving. Make sure to adjust the cooking time for the rice, so it finishes cooking perfectly. This makes your Greek Lemon Chicken Soup even easier to prepare. For the full recipe, check out the details above.
Greek Lemon Chicken Soup is a comforting dish that’s easy to make. We covered the key ingredients, like chicken and vegetables, and shared how to season it perfectly. You learned how to prepare and cook the soup, with tips to ensure the right texture and flavor. We explored variations for different diets and provided storage advice for leftovers.
Make this soup your own by adding your favorite twists. Enjoy the warmth it brings on chilly days!
![- 1 pound boneless, skinless chicken thighs - 1 medium onion, finely chopped - 2 carrots, diced - 2 celery stalks, diced - 4 cloves garlic, minced - 6 cups chicken broth - 1 cup long-grain rice (preferably Basmati) - 2 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - Zest of 1 lemon - 1 tablespoon olive oil - Salt and pepper, to taste - Fresh dill or parsley, for garnish For the soup, I choose chicken thighs. They stay juicy and add great flavor. Next, I use onion, carrots, and celery for a solid base. Don't skip the garlic; it gives a nice kick. I like to use chicken broth for depth. Basmati rice makes the soup hearty. The eggs and lemon juice create that creamy texture. Lemon zest adds a bright note. Finally, fresh herbs like dill or parsley make the soup pop. - Lemon and herbs - Additional spices Lemon is key for that tangy flavor. I use fresh lemon juice and zest to get the best taste. Fresh herbs like dill or parsley give a nice finish. They also add bright color. I often add salt and pepper to taste. This step is important to balance the flavors. You can also try other spices if you want to change things up. - Dietary modifications - Alternative proteins If you want a lighter soup, you can use chicken breast instead of thighs. For a vegetarian version, swap the chicken for chickpeas and use vegetable broth. If you need to avoid eggs, try adding a splash of cream instead. This will keep that rich texture. You can also add more veggies like spinach or zucchini for extra nutrients. For the full recipe, check out the detailed steps to make this delightful soup! To start, gather your ingredients. You will need fresh vegetables and chicken. Chop the onion, carrots, and celery into small pieces. This helps them cook evenly. Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes. You want them soft but not brown. Next, stir in the minced garlic. Cook this for one more minute. The garlic should be fragrant. Now, take your chicken thighs and place them in the pot. Pour in the chicken broth, and bring this mixture to a boil. Once boiling, lower the heat to a simmer. Let it cook for about 15 minutes. The chicken should be fully cooked. After that, remove the chicken from the pot and let it cool. While it cools, it's time to add the rice. Pour the rice into the broth and simmer for another 15 minutes. This will make the rice tender. When the chicken has cooled, shred it using two forks. This makes it easier to mix into the soup later. Now, check the rice. It should be cooked through. If it’s too thick, you can add a bit more chicken broth. Timing is key. Make sure the rice cooks for a full 15 minutes. This way, it will soak up all the flavors from the broth. Stir gently in between to prevent it from sticking to the bottom of the pot. Now, let’s make the egg and lemon mixture. In a separate bowl, whisk together the eggs, lemon juice, and lemon zest. This will add a bright flavor to the soup. Use a whisk to combine them well. To temper the eggs, gradually add a ladle of hot broth to the egg mixture. This helps avoid curdling. Whisk continuously as you add the broth. Once combined, slowly pour this tempered mixture back into the soup while stirring gently. This adds creaminess without cooking the eggs directly. Finally, add the shredded chicken back to the pot. Season with salt and pepper to taste. Heat the soup gently for a few more minutes, but do not let it boil. You want a warm, comforting bowl of soup to enjoy. For the full recipe, refer to the main article. To get the right consistency for Greek Lemon Chicken Soup, start with the broth. Use fresh chicken broth for a rich base. When you add the rice, let it simmer until tender, but don’t overcook. This keeps the soup smooth and creamy. Curdling can ruin your soup. To avoid this, temper the egg mixture. Slowly add hot broth to the eggs while whisking. This helps mix the temperatures and prevents curdling. Then, pour this back into the pot gently. You can add extra herbs like thyme or oregano for more flavor. Fresh dill or parsley also works well as a garnish. If you want a kick, try adding a pinch of red pepper flakes. These small changes can elevate your soup’s taste. Balancing acidity is key. The lemon juice gives great flavor, but too much can be sharp. Taste as you go. If it’s too tangy, add a little more broth or a pinch of sugar to balance it. Pair your soup with crusty bread or a fresh salad for a complete meal. A simple Greek salad with cucumbers and tomatoes complements the soup nicely. For presentation, ladle the soup into bowls and sprinkle with fresh herbs. A slice of lemon on the side adds a nice touch and color. For the full recipe, check out [Full Recipe]. {{image_2}} If you want a gluten-free version of Greek lemon chicken soup, you have choices. Instead of regular rice, try gluten-free rice options like jasmine or brown rice. These grains cook well and add a nice texture. You can also use quinoa or millet for a different flavor. Boost the nutrition of your soup with fresh vegetables. Consider adding spinach, kale, or peas. These veggies add color and vitamins. For protein alternatives, chickpeas or lentils work great. They make the soup hearty and filling. To make a vegetarian version, substitute the chicken with tofu or tempeh. Both offer protein and absorb flavor well. For broth swaps, use vegetable broth instead of chicken broth. It adds depth without the meat. You can still enjoy the bright lemon flavor. To store Greek lemon chicken soup, let it cool first. Pour it into airtight containers. Glass or plastic containers work well. Make sure to seal them tight. This helps keep the soup fresh. Store it in the fridge for up to three days. You can also freeze the soup for later. Use freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. It keeps well for about three months. When ready to eat, thaw the soup in the fridge overnight. Reheat it on the stove over low heat. Stir often to warm it evenly. The soup stays tasty for a few days in the fridge. After three days, the quality drops. Signs of spoilage include off smells, discoloration, or mold. If you see any of these, throw the soup away. Always trust your senses to keep meals safe and delicious. To make this soup, you start with fresh ingredients. Here’s what you need: - 1 pound boneless, skinless chicken thighs - 1 medium onion, finely chopped - 2 carrots, diced - 2 celery stalks, diced - 4 cloves garlic, minced - 6 cups chicken broth - 1 cup long-grain rice (preferably Basmati) - 2 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - Zest of 1 lemon - 1 tablespoon olive oil - Salt and pepper, to taste - Fresh dill or parsley, for garnish You sauté onions, carrots, and celery in olive oil. After a few minutes, add garlic. Then, add chicken and broth. Bring it to a boil, then simmer. Cook for about 15 minutes. Remove the chicken, add rice, and cook until tender. Shred the chicken, whisk eggs with lemon, and temper this mixture with hot broth. Stir it back into the soup. Finally, add chicken and season. Yes, you can prep this soup ahead of time. The best way is to store the soup without the rice and eggs. Cook the soup base first and chill it. When ready to eat, reheat and add rice. This keeps the rice from getting mushy. You can also whisk in the egg and lemon mix just before serving. If your soup is too acidic, add a pinch of sugar. This helps balance the flavors. You can also add more broth or water. If you have extra rice, stir it in. It absorbs some acidity and makes the soup creamier. Taste as you go to find the right balance. Absolutely! Using leftover chicken is a great time-saver. Just shred the chicken and add it to the soup before serving. Make sure to adjust the cooking time for the rice, so it finishes cooking perfectly. This makes your Greek Lemon Chicken Soup even easier to prepare. For the full recipe, check out the details above. Greek Lemon Chicken Soup is a comforting dish that’s easy to make. We covered the key ingredients, like chicken and vegetables, and shared how to season it perfectly. You learned how to prepare and cook the soup, with tips to ensure the right texture and flavor. We explored variations for different diets and provided storage advice for leftovers. Make this soup your own by adding your favorite twists. Enjoy the warmth it brings on chilly days!](https://mycookingcast.com/wp-content/uploads/2025/06/5f0f7316-49a7-4e59-9a17-7ff46ad252a7-250x250.webp)
