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Home » Recipes » Soups

Greek Lemon Chicken Soup Recipe

Published: Oct 9, 2023 · Modified: May 12, 2025 by Timea · This post may contain affiliate links · 8 Comments

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Greek Lemon Chicken Soup-Served in Yellow Bowl With Lemon
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I recommend the Greek lemon chicken soup recipe on cooler days, made in my style, as I did at home in Transylvania. For us, but also throughout Romania, this Greek soup (Avgolemono) is trendy and loved. It is present in the menu of all restaurants but with different modifications within the recipe.

Greek Lemon Chicken Soup Served in Yellow Bowl
Jump to:
  • Starting With Ingredients
  • How to Make the Greek Lemon Chicken Soup Recipe
  • How to Store?
  • F.A.Q.
  • Serving the Greek Lemon Chicken Soup
  • Follow Us
  • Greek Lemon Chicken Soup Recipe-In Timea's Kitchen Magic Style

The only significant difference between the original Greek lemon chicken soup and our recipe is that I only use egg yolk and sour cream when thickening the soup. But there are some tricks I will show you along the way.

Starting With Ingredients

Because we use chicken in this recipe, I buy whole chicken. I also recommend using chicken with bones; you get a much tastier soup.

Whole Chicken on the Cutting Board

We also need one onion, three carrots, two parsley roots, and a quarter of celery root. In our kitchen, these are the primary vegetables for soups.

Cleaned and Peeled Vegetables in the Bowl

We still need a cup of rice, I used long grain rice.

Washed Rice in the Bowl

And at the end, we will make a thickening of sour cream, two egg yolks and lemon juice from a lemon.

Sour Cream and Egg Yolks

How to Make the Greek Lemon Chicken Soup Recipe

Preparing the Ingredients

For starting, take the chicken and cut it into pieces. For the soup to taste more pleasant, I used all the bones and skin of the chicken in the recipe.

Portioned Chicken on the Chopping Board

Chop the onion, the carrots and the parsley root cut into small cubes. Anyone who does not want to keep the onion on the plate can leave it whole or cut it in half, then remove it.

Chopped and Cut Onion, Carrots and Parsley

The celery root I only cut in two, and one carrot I keep for later.

Carrots and Celery Root on the Chopping Board

The preserved carrot I will grate on the small grater.

Grated Carrot on the Plate

Boil the Ingredients

Take a soup pot in which put the pieces of chicken and pour about 4 litres of cold water. Add a tablespoon of sea salt, a teaspoon of peppercorns and two bay leaves and bring to a boil over medium heat.

Boiling Chicken with Bay Leaves and Peppercorns

When it starts to boil, reduce the heat to a minimum and simmer for about half an hour. With a slotted spoon, take the foam from the top of the soup to be clean and also add the celery root.

Celery Roots in Boiling Chicken Stock

After the meat has boiled, remove it to a bowl and let sit aside to cool slightly.

Boiled Chicken Meat in the Bowl

Add the chopped vegetables to the soup until the meat cools and boil on medium heat for about 15 minutes. After 5 minutes, you can put the washed rice in the soup to boil.

Here, some first fry the vegetables in oil, but I chose to put them raw in the soup.

Chopped Vegetables in Chicken Stock

Fry the Grated Carrots

Until the vegetables are boiling, prepare the grated carrot. For this, I heat in a pan four tablespoons of olive oil. When the oil is hot, put the carrots and fry them slightly until softened, continuously stirring not to burn.

Frying Grated Carrot in the Pan

Cut the Meat Into Pieces

After cooling the boiled chicken pieces, debone them and cut the meat into pieces.

Boiled Chicken Meat Cut in to Pieces

Check the soup, and when the rice is soft and cooked, you can put the meat back in the pot.

Boiled Rice in the Soup

You can also add now the fried carrot and simmer for more than five minutes.

Adding Fried Grated Carrots in the Soup

Thickening the Soup

For this, mix the two egg yolks with sour cream until you get a creamy paste. You can now incorporate the juice from a lemon into the thickening or put it directly in the soup.

Mixed Egg Yolks, Sour Cream and Lemon Juice

Now follows an essential part of the recipe. You have to thin the thickening by adding hot soup, which will increase the temperature of the thickening. It is crucial to increase the thickening temperature to the soup's temperature, not to be cheese when you add it to the soup.

Thinning the Thickener With Hot Soup

I put about 3-4 ladles of hot soup, and then I poured everything into the soup pot, mixing slightly.

Add Thickener in Soup

Add a tablespoon of minced parsley and with that my Greek lemon chicken soup recipe is ready to serve.

Greek Lemon Chicken Soup Ready to Serve in the Pot

How to Store?

To store Greek lemon chicken soup, follow these steps:

  • Let the soup cool completely to room temperature.
  • Transfer the soup to an airtight container.
  • Refrigerate the soup for up to 3 days.

To reheat the soup, simply place it in a saucepan over medium heat and cook until heated through. You may need to add a little bit of water or chicken broth to the soup if it has thickened too much.

If you want to store the soup for longer, you can freeze it for up to 3 months. To freeze the soup, simply transfer it to an airtight freezer-safe container. When you're ready to reheat the soup, thaw it overnight in the refrigerator and then reheat it on the stovetop.

Here are some tips for storing Greek lemon chicken soup:

  • Make sure the soup is completely cool before storing it. This will help to prevent the growth of bacteria.
  • Use an airtight container to store the soup. This will help to prevent the soup from absorbing flavors from other foods in the refrigerator or freezer.
  • If you are freezing the soup, be sure to leave enough headspace in the container for the soup to expand.
  • Thaw the soup overnight in the refrigerator before reheating it. This will help to ensure that the soup is heated evenly.
  • Do not reheat the soup more than once.

By following these tips, you can safely store and enjoy Greek lemon chicken soup for up to 3 days in the refrigerator or up to 3 months in the freezer.

F.A.Q.

What does avgolemono mean in Greek?

Translated, it means u0022egg-lemonu0022, which is the mix of egg yolk, lemon juice and broth used to thicken certain soups and sauces.

Does avgolemono taste like eggy?

The egg yolk, in combination with a lot of lemon juice and warm broth, will give the soup a creamy and light consistency, with a velvety taste.

What does adding lemon to soup do?

In the Mediterranean areas, lemon is used instead of vinegar to give acidity and a little sourness to the dishes.

Serving the Greek Lemon Chicken Soup

Greek Lemon Chicken Soup is a delicious, comforting dish that can be served in a variety of ways. Here are a few ideas:

  • Serve with a side of crusty bread or crackers. This is a classic way to enjoy soup, and it helps to soak up all the delicious broth.
  • Garnish with fresh herbs. Chopped parsley, dill, or mint add a bright and refreshing flavor to the soup.
  • Add a dollop of yogurt or sour cream. This helps to thicken the soup and adds a bit of creaminess.
  • Squeeze a wedge of lemon over the soup before serving. This adds a touch of extra acidity and brightness.
Greek Lemon Chicken Soup Served in Yellow Bowl With Parsley

If you liked this Greek lemon chicken soup recipe, I recommend you try other soup recipes like:

  • White Bean Soup With Smoked Ribs
  • Smoked Sausage Potato Soup
  • Romaine Lettuce Soup
  • Pork Meatballs Vegetable Soup
  • Hungarian Tomato Soup
  • Tripe Soup Recipe
  • Traditional Hungarian Goulash Recipe
  • Best Fish Soup Recipe
  • Creamy Kohlrabi Soup Recipe
Greek Lemon Chicken Soup-Served in Yellow Bowl With Parsley on Top

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Greek Lemon Chicken Soup-Served in Yellow Bowl With Lemon

Greek Lemon Chicken Soup Recipe-In Timea's Kitchen Magic Style

Timea
On cooler days I recommend the Greek lemon chicken soup recipe, made in my style, as I did at home in Transylvania. For us, but also throughout Romania, this Greek soup is very popular and loved. It is present in the menu of all restaurants, but with different modifications within the recipe.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dinner, Soups
Cuisine Greek
Servings 8 portions
Calories 379 kcal

Equipment

  • 1 Frying Pan
  • 1 Soup Pot
  • 1 grater

Ingredients
 
 

  • 1.3 kg whole chicken free range
  • 4 pcs carrots
  • 2 pcs parsley root
  • ¼ pcs celery root
  • 1 pcs onion
  • 150 g rice long rain
  • 2 pcs egg yolks
  • 300 ml sour cream
  • 1 pcs lemon juice
  • 2 pcs bay leaves
  • 1 tablespoon sea salt
  • 1 teaspoon peppercorns
  • 1 tablespoon chopped parsley
  • 4 tablespoon olive oil
  • 50 g green peas

Instructions
 

  • Take a soup pot in which we put the pieces of chicken meat and over which we pour about 4 litres of cold water. Add a tablespoon of sea salt, a teaspoon of peppercorns and two bay leaves and bring to a boil over medium heat.
  • When it starts to boil, reduce the heat to a minimum and simmer for about half an hour. With a slotted spoon, take the foam produced for the soup to be clean. When the soup starts to boil, you can also add celery roots.
  • After the meat has boiled, remove it in a bowl and set aside to cool slightly. Until the chicken pieces cool, add the chopped vegetables to the soup and simmer on medium heat for about 15 minutes. After 5 minutes, put the washed rice in the soup to boil.
  • Until the vegetables are boiling, prepare the grated carrot. For this, heat in a pan four tablespoons of olive oil. When the oil is hot, add the grated carrots and fry them slightly until softened, continuously stirring not to burn.
  • After the boiled chicken pieces have cooled, you can debone them and cut the meat into pieces. Check the soup, and if the rice is soft and cooked, you can put the chicken back in the pot and the fried carrot and simmer more five minutes.
  • Mix the two egg yolks with sour cream until we get a creamy paste. You have to thin the thickening by adding hot soup, which will increase the temperature of the thickening. Put about 3-4 ladles of hot soup, then pour all in the soup, mixing slightly.
  • Add a tablespoon of minced parsley and with that my Greek lemon chicken soup recipe is ready to serve.

Video

Notes

If you're looking for a more substantial meal, you can also serve Greek Lemon Chicken Soup with a side of rice, quinoa, or pasta. You could also add some roasted vegetables, such as broccoli, cauliflower, or carrots.

Nutrition

Serving: 1gramsCalories: 379kcalCarbohydrates: 18gProtein: 17gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 83mgSodium: 940mgPotassium: 245mgFiber: 1gSugar: 2gVitamin A: 532IUVitamin C: 5mgCalcium: 59mgIron: 1mg
Keyword Greek chicken soup, Greek chicken soup recipe, Greek lemon chicken soup, Greek lemon chicken soup recipe, lemon chicken soup, lemon chicken soup recipe
Tried this recipe?Let us know how it was!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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Comments

  1. Ghulam Mohyudin says

    March 26, 2020 at 5:26 pm

    5 stars
    It was perfect the first time. I learn so much from you as well! Keep it up great post.

    Reply
    • Laci says

      March 26, 2020 at 9:06 pm

      Thanks a lot for appreciation!

      Reply
  2. Ghulam Mohyudin says

    March 26, 2020 at 5:26 pm

    5 stars
    It was perfect the first time. I learn so much from you as well! Keep it up great post.

    Reply
  3. Ghulam Mohyudin says

    March 26, 2020 at 5:26 pm

    5 stars
    It was perfect the first time. I learn so much from you as well! Keep it up great post.

    Reply
  4. Amy says

    December 08, 2020 at 6:04 pm

    Do you put the rice in cooked or uncooked?

    Reply
    • Laci says

      December 08, 2020 at 6:25 pm

      Hi Emy, it's uncooked, and after the rice is done we can finish the soup.

      Reply
  5. JoAnn Carlo says

    November 03, 2021 at 6:16 pm

    Can I use Orzo instead of rice?

    Reply
    • Laci says

      November 03, 2021 at 9:22 pm

      I have not tried but I have seen recipes with orzo, care must be taken with the cooking time, it will be added later

      Reply
5 from 5 votes (2 ratings without comment)

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Hi, I am Timea and together with my husband Laci we decided to invite you to our virtual kitchen. You will see step by step how we cook and how tasty is the Transylvanian and Hungarian cuisine.

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