Cozy Greek Lemon Chicken Soup
I still remember the first cool evening I made Cozy Greek Lemon Chicken Soup: the windows steamed, a wool blanket on the sofa, and the house smelled like bright lemon and rosemary. That first bowl warmed more than my hands — it became my go-to for blustery fall nights and a reader favorite for its gentle tang and comforting textures.
Introduction
Warm, inviting, and perfect for bakers who love seasonal treats, this Cozy Greek Lemon Chicken Soup balances silky broth, tender chicken, and lemony brightness. It’s a simple recipe that feels special — the kind you’ll make when you want a restorative meal after a day of baking pies or pulling a tray of autumn scones from the oven. If you enjoy hearty family soups, you might also like this chicken and broccoli cheese soup recipe that pairs well with crusty bread.
Ingredients
Makes about 6 servings. Gather these friendly, pantry-first ingredients before you begin.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken stock
- 2 cups cooked, shredded chicken (rotisserie or poached)
- 1 cup short pasta (or rice) — small shapes like orzo or ditalini
- 3 large eggs
- 3 tablespoons fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh dill or parsley, chopped
- Optional: extra lemon wedges for serving
If you want a heartier twist with more vegetables and potatoes, check out variations in this collection of chicken and potato soup recipes for inspiration.
Step-by-step instructions
This recipe is approachable for beginners. Read through once, then follow the steps — you’ll be surprised how quickly it comes together.
Prepare the base
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté until softened, about 6–8 minutes. Add garlic and cook 1 more minute until fragrant.
Build the broth
- Pour in the chicken stock and add the bay leaf. Increase heat to bring the soup to a gentle simmer. If using dried pasta, add it now and cook according to package instructions until al dente.
Add the chicken
- Stir in the shredded chicken and simmer 3–5 minutes to heat through. Remove and discard the bay leaf.
Make the lemon-egg liaison (classic technique)
- In a medium bowl, whisk the eggs until smooth. Slowly whisk in the lemon juice and lemon zest. To temper, ladle 1/2 cup of hot broth into the egg-lemon mixture while whisking constantly to avoid curdling. Then slowly whisk the tempered mixture back into the pot.
Finish and serve
- Lower the heat to prevent boiling. Stir in fresh dill or parsley, and season with salt and pepper. Serve warm with extra lemon wedges and fresh bread.
Tips for success
These friendly tips will help you master Cozy Greek Lemon Chicken Soup every time.
- Temper carefully: The most important step is adding hot broth slowly into the egg-lemon mixture to keep the texture silky instead of scrambled.
- Use good chicken stock: A flavorful stock makes a big difference. Homemade or a high-quality store-bought stock will yield deeper flavor.
- Pasta vs. rice: If you plan to store leftovers, consider using rice or cooking pasta separately and adding it to bowls when serving to prevent mushy leftovers.
- Shred the chicken finely: Small pieces distribute more evenly and make each spoonful satisfying.
- Adjust lemon: Start with 3 tablespoons, then add more to taste — some like a brighter lemon profile, others prefer subtler acidity.
For creative takes on comforting chicken soups with similar warming appeal, explore these chicken tortellini soup variations to borrow ideas for texture and add-ins.
Possible variations
Cozy Greek Lemon Chicken Soup is wonderfully adaptable — try one of these tweaks.
- Gluten-free: Swap the pasta for gluten-free pasta or use rice or quinoa. Ensure stock and any packaged add-ins are labeled gluten-free.
- More vegetables: Add zucchini or baby spinach (stir in during the last minute) for extra color and nutrition.
- Streusel topping (savory twist): For a fall-forward crunch, serve bowls with a small spoonful of a savory herb streusel on top — mix panko (or gluten-free crumbs), olive oil, chopped herbs, and a pinch of salt; toast lightly.
- Slow-cooker adaptation: Sear aromatics in a pan, transfer to the slow cooker with stock and chicken, cook on low 4–6 hours, then temper the egg-lemon mixture at the end.
If you love soup recipes that feel like a cozy dinner hug, you may also enjoy this easy lasagna soup crockpot recipe for a different take on comfort food.
Storage recommendations
Store leftovers in airtight containers in the refrigerator for up to 3–4 days. If you used pasta, keep the pasta separate when possible and combine before serving. To freeze, omit pasta, cool soup completely, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove; if needed, add a splash of stock or water and re-temper the egg-lemon mixture for fresh brightness.
Frequently Asked Questions (FAQs)
- How long does Cozy Greek Lemon Chicken Soup last in the refrigerator?
- Stored in an airtight container, the soup will keep for 3–4 days. If you included cooked pasta, consider eating within 2 days for best texture or store pasta separately.
- Can I freeze Cozy Greek Lemon Chicken Soup?
- Yes. Freeze without pasta, in airtight containers for up to 3 months. Thaw overnight and reheat gently, adding cooked pasta or rice when serving.
- How do I prevent the egg and lemon mixture from curdling?
- Temper the mixture by slowly whisking in a small amount of hot broth until warm, then whisk the tempered mixture back into the soup off the heat or over very low heat. Avoid boiling after adding the eggs.
- Can I make this soup vegetarian?
- Yes. Substitute vegetable stock and skip the chicken, adding hearty vegetables like mushrooms, beans, or roasted cauliflower for texture. Keep the lemon-egg mixture the same for classic flavor.
Enjoy making this Cozy Greek Lemon Chicken Soup — it’s warming, bright, and simple enough for weeknights yet special for a slow autumn evening after baking your favorite seasonal treats.
Print
Cozy Greek Lemon Chicken Soup
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Paleo
Description
A warm and comforting chicken soup featuring a silky broth, tender chicken, and bright lemon flavor – perfect for fall evenings.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken stock
- 2 cups cooked, shredded chicken (rotisserie or poached)
- 1 cup short pasta (or rice) — small shapes like orzo or ditalini
- 3 large eggs
- 3 tablespoons fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh dill or parsley, chopped
- Optional: extra lemon wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté until softened, about 6–8 minutes. Add garlic and cook for 1 more minute until fragrant.
- Pour in the chicken stock and add the bay leaf. Increase heat to bring the soup to a gentle simmer. If using dried pasta, add it now and cook according to package instructions until al dente.
- Stir in the shredded chicken and simmer for 3–5 minutes to heat through. Remove and discard the bay leaf.
- In a medium bowl, whisk the eggs until smooth. Slowly whisk in the lemon juice and lemon zest. To temper, ladle 1/2 cup of hot broth into the egg-lemon mixture while whisking constantly. Then slowly whisk the tempered mixture back into the pot.
- Lower the heat to prevent boiling. Stir in fresh dill or parsley, and season with salt and pepper. Serve warm with extra lemon wedges and fresh bread.
Notes
Temper carefully to avoid curdling the egg mixture. Use a good quality chicken stock for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek