Healthy Lemon Chicken Greek Soup

This super flavorful dairy-free lemon chicken Greek soup is my take on traditional Greek avgolemono soup. This comforting soup is super quick and easy to prepare, making it the perfect weeknight dinner.

Creamy Lemon Chicken Greek Soup with Rice (or Orzo)

If you’re not already a fan of Greek avgolemono soup, you’re going to be! This delicious dairy-free soup has a rich and creamy broth that comes from tempering eggs and fresh lemon juice and adding them into chicken broth. And while I know it sounds weird, you have to trust me. It’s so good!

Also, don’t be put off by the lemon. It adds a wonderful, bright flavor to the soup base. And it doesn’t compete with the yummy chicken soup goodness.

Avgolemono Recipe Ingredients

Ready to cook? Here’s what you’ll need.

• CARROTS
• ONION
• GARLIC
• CHICKEN BROTH: I recommend high-quality store-bought broth
• RICE: I used cooked, frozen rice
• COOKED CHICKEN: I used shredded rotisserie chicken
• EGGS
• LEMON JUICE
• FRESH SPINACH
• SALT & PEPPER
• FRESH DILL (for garnish)

Recipe Instructions

This lemon chicken Greek soup is fast and simple to whip up — especially if you use leftover or store-bought rotisserie chicken. Here’s what you need to do (see the full recipe below).

• MAKE THE SOUP BASE: Sauté carrots, onion, and garlic until fragrant and tender.
• TEMPER THE EGGS: Whisk the eggs and lemon juice together in a small bowl. Then slowly add a scoop of the soup base into the egg mixture with stirring constantly. Next, slowly add the warmed egg mixture back to the soup pot stirring constantly, until smooth and creamy.
• ADD THE CHICKEN, SPINACH, AND RICE: Once the egg mixture is incorporated, add the shredded chicken, spinach, and rice.
• GARNISH AND SERVE: Finish the soup by seasoning with salt and pepper to taste. Spoon into individual bowls and garnish with fresh dill (optional).

A FEW MORE RECIPE TIPS:

Here are a few more things to keep in mind when making this Greek lemon chicken soup recipe.

• USE PRE-COOKED CHICKEN: Make things easier by using pre-cooked chicken (leftovers or shredded rotisserie).
• ADDING EGG MIXTURE: Let your broth cool slightly before adding the egg mixture. The goal is to keep your eggs smooth and creamy and prevent them from scrambling.
• WANT TO USE ORZO INSTEAD OF RICE? Just add then orzo to the warm broth before adding the egg mixture and let it simmer until the orzo is tender, about 6 minutes.
• STORAGE: Store leftovers in an airtight container in the refrigerator for up to two days. The rice might soak up much of the liquid. To thin it out, just add some additional stock when you heat it up.

Love this Greek lemon chicken and rice soup recipe? You might also like:

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Healthy Greek Lemon Chicken Soup with Rice

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• Author: Laura | Growing Up Cali
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This super flavorful, healthy greek lemon chicken soup is my take on traditional Greek avgolemono soup. It’s super comforting, quick and easy to prepare, and both dairy and gluten-free. 

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon olive oil
• 1 cup peeled and cubed carrots (about 2 large carrots)
• 1/2 cup chopped yellow onion (about 1/2 of an onion)
• 2 minced fresh garlic cloves
• 6 cups chicken stock
• 1/2 cup cooked rice (or 1/2 cup uncooked orzo)
• 3 large fresh eggs
• 1/4 cup fresh lemon juice (appoximately 1 lemon)
• 3 cups shredded cooked chicken
• 3 cups chopped fresh baby spinach
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons chopped fresh dill (optional)

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Instructions

1. MAKE THE SOUP BASE: Heat the olive oil in a large soup pot over medium-high heat. Add the carrots and onion and sauté, stirring often, until the vegetables are softened, 3 to 4 minutes. Add the garlic and cook, stirring constantly, for about 1 minute. Be careful not to burn.
2. ADD THE STOCK, CHICKEN, AND RICE: Add the broth to the pot and bring to a simmer. Add the rice (or orzo) and cook for a few minutes until softened. Stir in the chicken and remove from heat and let cool slightly.
3. TEMPER THE EGGS: Whisk together eggs and lemon juice in a medium bowl. Slowly add a cup of hot stock to the egg and lemon juice mixture, whisking constantly to temper the eggs, about 1 minute. Next, slowly add the warmed egg mixture back to the soup pot stirring constantly, until smooth and creamy. 
4. ADD THE SPINACH: Add the spinach and stir until wilted, about 1 minute.
5. SEASON AND SERVE: Add salt and pepper to taste. Divide soup among 6 bowls and garnish with fresh dill if using.

Notes

• STORAGE: Store leftovers in an airtight container in the refrigerator for up to two days. The rice might soak up much of the liquid. To thin it out, just add some additional stock when you heat it up.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 188
• Sugar: 5.8 g
• Sodium: 667.6 mg
• Fat: 7.8 g
• Carbohydrates: 18.9 g
• Fiber: 1.5 g
• Protein: 10.7 g
• Cholesterol: 100.2 mg