Greek Lemon Chicken Soup is a bright and comforting dish that features tender chicken, fluffy rice, and a zesty lemony broth that feels like a warm hug on a chilly day. The pop of fresh lemon juice combined with the subtle herbs really brings the flavors together in a light but satisfying way. It’s a simple soup that tastes like homemade love in every spoonful.
I love making this soup when I want something easy but still a little special. What’s great is how the lemon cuts through the richness of the chicken, giving it that fresh, lively taste I look forward to. Plus, using rice makes it extra filling without being heavy, perfect for when you want comfort food that doesn’t weigh you down. It’s also one of those recipes where leftovers taste just as good, if not better, the next day.
My favorite way to serve this soup is with a crusty piece of bread on the side to dip into the broth. It’s simple, satisfying, and pretty quick to make on a weeknight when you want something wholesome. Whenever I make it, it always brings back cozy family dinners and warm smiles, making it a go-to recipe that never fails to brighten up our table.
Key Ingredients & Substitutions
Chicken Breast: Using boneless, skinless chicken breast keeps this soup light and lean. You can swap with chicken thighs for a richer flavor and more tender meat.
Rice or Orzo: Both add body to the soup. I often choose orzo for a pasta twist, but any small pasta or even quinoa works well if you want a gluten-free option.
Eggs & Lemon Juice: These give the soup its creamy texture and bright flavor. Make sure your lemons are fresh for the best zing! If fresh lemons are hard to find, bottled lemon juice can work, but use less to avoid bitterness.
Herbs: Parsley and dill both add freshness. Dill gives a more traditional Greek touch, but parsley is easier to find and just as good.
How Do You Keep the Eggs From Curdling When Mixing Lemon into the Soup?
The key is to temper the eggs slowly so they don’t scramble when added to hot broth. Here’s how:
- Beat the eggs and lemon juice together until smooth.
- Slowly pour about 1 cup of the hot soup broth into the egg mixture while whisking constantly. This warms the eggs gently.
- Once tempered, pour the egg-lemon mix back into the pot slowly, stirring gently.
- Heat the soup over low heat only; do NOT boil it, as this makes the eggs curdle.
I find that whisking steadily and heating gently really help keep the soup creamy and smooth every time.
Equipment You’ll Need
- Large pot – perfect for simmering the chicken, cooking the rice, and making the soup all in one place.
- Medium mixing bowl – to whisk together the eggs and lemon juice safely before adding to the soup.
- Whisk – it helps mix the eggs and lemon juice smoothly and prevents lumps.
- Slotted spoon or tongs – handy for removing the chicken breast from the broth without losing any liquid.
- Cutting board and chef’s knife – for chopping vegetables and herbs neatly and safely.
Flavor Variations & Add-Ins
- Swap chicken breast for shredded rotisserie chicken to save time without losing flavor.
- Add spinach or kale for a boost of color and nutrients in the last few minutes of cooking.
- Stir in cooked orzo instead of rice for a pasta twist that’s tender and tasty.
- Mix in a pinch of oregano or thyme to add an herbal kick that complements the lemon nicely.
Equipment You’ll Need
- Large pot or Dutch oven – to cook the chicken, broth, and rice all in one pot.
- Medium mixing bowl – for whisking the eggs and lemon juice together.
- Whisk – to smooth out the egg and lemon mixture and prevent lumps.
- Slotted spoon or tongs – to lift out the cooked chicken breast easily.
- Cutting board and sharp knife – for chopping the vegetables and herbs.
Variations You Can Try
- Use leftover or rotisserie chicken: Shred it and add to the broth to save cooking time.
- Add greens: Stir in fresh spinach, kale, or Swiss chard at the end for extra color and nutrition.
- Swap the rice for orzo or small pasta: Gives the soup a lovely texture and variety.
- Herb choices: Use dill, oregano, or fresh thyme for different aromatic flavors.
- Make it heartier: Add diced potatoes or cooked white beans to bulk up the soup.
Can I Use Frozen Chicken Breast?
Yes! Just be sure to thaw it completely in the fridge before cooking. This helps the chicken cook evenly and prevents extra water from diluting the soup.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually develop more after resting. Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, stirring occasionally.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for 3-4 days. When reheating, warm slowly on low heat to keep the eggs from curdling.
What Can I Substitute for Rice?
Orzo pasta is a great substitute and cooks quickly. You can also try quinoa or small pasta shapes depending on your preference.
