There’s something magical about a warm bowl of soup on a chilly day, and if you’re looking for a new favorite, this Creamy Greek Lemon Chicken Soup might be the one. It combines tangy lemon, tender chicken, and a rich broth to create a comforting dish with bright Mediterranean flavors. Whether you’re a soup enthusiast or just need a hearty meal to warm you up, this recipe is simple yet full of depth, making it a family favorite you’ll want to make again and again.
Why You’ll Love This Greek Lemon Chicken Soup
This soup is inspired by the classic Greek Avgolemono soup but brings a creamy twist. It’s tangy from the fresh lemon, creamy from the egg mixture, and hearty with tender chicken and fluffy rice. Plus, the bright dill at the end adds a fresh flavor that takes it to the next level.
Ingredients You’ll Need
To make this comforting dish, you’ll need:
- Chicken tenderloin for the protein, diced small for tender bites.
- Olive oil to sauté the chicken and veggies.
- Fresh vegetables including onion, carrots, celery, and garlic to create a rich flavor base.
- Chicken broth to make the base of the soup rich and nourishing.
- Eggs and lemon juice to create the creamy, tangy finish.
- Cooked rice for a bit of heartiness.
- Fresh dill to add a pop of herbaceous flavor at the end.
How to Make Creamy Greek Lemon Chicken Soup
Follow these easy steps to create your new favorite cozy meal:
- Sauté the Chicken: Begin by heating the olive oil in a large pot over medium heat. Add the diced chicken and cook until it’s lightly browned. This creates a base of flavor that infuses the soup.
- Cook the Vegetables: After setting the chicken aside, sauté the onion, garlic, carrots, and celery in the same pot. Cook them for about 5-7 minutes until softened; this step enhances the overall flavor and makes the soup base richer.
- Simmer in Broth: Pour in the chicken broth and bring it to a gentle boil. Return the chicken to the pot, and season with salt and pepper for a balanced, flavorful broth.
- Add the Creamy Lemon Mixture: In a separate bowl, whisk the eggs until frothy, then slowly add the lemon juice. Temper this mixture by gradually adding a bit of the hot broth to it while whisking continuously. This prevents the eggs from curdling when you add them to the pot.
- Combine Everything: Pour the egg-lemon mixture into the pot slowly, stirring continuously to keep the broth smooth and creamy. Add the cooked rice and simmer for a few more minutes until everything is heated through.
- Garnish and Serve: Just before serving, stir in the fresh dill for a burst of flavor that brightens up the soup.
Tips for the Best Greek Lemon Chicken Soup
- Temper the eggs slowly with hot broth to avoid curdling, which keeps the soup creamy.
- Use fresh lemon juice for the best flavor. It gives the soup a lively, refreshing kick.
- Add fresh dill just before serving to maintain its vibrant color and flavor.
Why This Soup is Great for Any Occasion
This creamy Greek lemon chicken soup is versatile enough for a quick weeknight meal but special enough to serve when hosting guests. It pairs wonderfully with crusty bread or a side salad. And if you have leftovers, it reheats beautifully, making it a convenient meal prep option.
Try It Yourself
Ready to add some Greek-inspired comfort to your kitchen? This creamy, tangy soup is bound to become a staple for cozy nights and family gatherings alike. Give it a try, and don’t be surprised if you find yourself making it again soon!
Stay tuned for more recipes and tips to keep your cooking fresh and flavorful!
Creamy Greek Lemon Chicken Soup
Description
Creamy Greek Lemon Chicken Soup is the perfect blend of tangy lemon, rich broth, and tender chicken for a deliciously comforting dish. Ideal for warming up on a chilly day, this soup will quickly become a family favorite. Make sure to follow along for more mouthwatering recipes and cooking tips!
Ingredients
– 1 pound chicken tenderloin, diced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 6 cups chicken broth
– 2 large eggs
– 1/3 cup fresh lemon juice
– 1 cup cooked rice
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 teaspoon salt
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons fresh dill, chopped
Instructions
1. In a large pot, heat the olive oil over medium heat. Add the diced chicken tenderloin and cook until lightly browned. Remove from the pot and set aside.
2. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes or until the vegetables are softened.
3. Pour in the chicken broth and bring it to a gentle boil. Return the chicken to the pot and season with salt and pepper.
4. In a separate bowl, whisk the eggs until frothy and then gradually add the lemon juice while continuing to whisk.
5. Slowly ladle about 1 cup of the hot broth into the egg and lemon mixture, whisking constantly to temper the eggs.
6. Once tempered, slowly pour the egg and lemon mixture back into the pot, stirring continuously to prevent curdling.
7. Add the cooked rice to the soup and simmer on low for 5-10 minutes until heated through. Stir in the fresh dill before serving.