30+ Delicious Greek Lemon Chicken Soup Recipes You Must Try

If you’re looking to spice up your soup repertoire with something fresh, flavorful, and heartwarming, Greek Lemon Chicken Soup is the answer.

Also known as Avgolemono, this traditional Greek dish features tender chicken, a tangy lemon broth, and a creamy egg mixture, creating a rich and refreshing meal all in one.

Its versatility allows for endless variations, from the classic to the more innovative, making it a fantastic dish to explore whether you’re in the mood for something light and refreshing or hearty and comforting.

In this article, we’ll explore over 30 different Greek Lemon Chicken Soup recipes, each offering unique twists on this classic soup.

From adding grains like orzo and barley to including vibrant vegetables such as spinach, peas, or leeks, there’s a recipe for everyone to enjoy.

Whether you’re seeking a quick weeknight dinner or a special family meal, these recipes will show you how easy it is to recreate this beloved dish at home, with a fresh take every time.

30+ Delicious Greek Lemon Chicken Soup Recipes You Must Try

Greek Lemon Chicken Soup is more than just a comforting bowl of soup—it’s a culinary journey that brings the tastes of the Mediterranean into your kitchen.

Whether you prefer the classic version or enjoy exploring new variations with different ingredients like quinoa, sweet corn, or herbs, each recipe offers something special.

With the tangy kick of lemon, the richness of the egg mixture, and the tender chicken, every bowl promises to be a satisfying meal.

These 30+ Greek Lemon Chicken Soup recipes are perfect for all occasions, bringing together bold flavors and comforting textures in a way that only a dish of this caliber can.

So, grab your apron, get your ingredients ready, and prepare to dive into these incredible Greek-inspired soups!

Classic Greek Lemon Chicken Soup (Avgolemono)

Avgolemono is a traditional Greek lemon chicken soup known for its comforting and tangy flavors. This dish combines tender chicken, fluffy rice, and a velvety lemon-egg mixture, making it the ultimate bowl of warmth and nourishment. Perfect for chilly evenings or a cozy family dinner, this soup is easy to make and will transport you to the Mediterranean with every spoonful.

Ingredients:

• 1 lb chicken breast (boneless, skinless)
• 6 cups chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 3 large eggs
• 2 lemons, juiced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, combine the chicken broth, chopped onion, and garlic. Bring it to a simmer over medium heat.
2. Add the chicken breasts to the pot and cook until they are fully cooked, about 15 minutes. Remove the chicken from the pot and set it aside to cool.
3. While the chicken cools, add the rice to the broth and cook for about 10 minutes, or until the rice is tender.
4. Shred the chicken using two forks and return it to the pot.
5. In a medium bowl, whisk together the eggs and lemon juice. Slowly add a ladle of hot broth to the egg mixture while whisking constantly to temper the eggs.
6. Gradually pour the egg-lemon mixture back into the soup, stirring gently. Cook for an additional 5 minutes, but be careful not to let it boil, as this may curdle the egg mixture.
7. Season with salt and pepper to taste, and garnish with chopped parsley before serving.

This classic Greek lemon chicken soup (Avgolemono) is a perfect balance of rich, savory chicken and the bright, zesty flavor of lemon. The creamy egg-lemon base adds a comforting smoothness, while the rice absorbs all the flavors. This soup is a hearty meal that’s both satisfying and refreshing, ideal for a cozy dinner or an easy lunch. With its simple ingredients and straightforward preparation, it’s a great dish to make any day of the week!

Greek Lemon Chicken Soup with Spinach

This Greek-inspired lemon chicken soup adds a healthy twist by incorporating fresh spinach, making it an even more nourishing dish. The earthy greens blend seamlessly with the tangy lemon broth, chicken, and rice, creating a light yet filling meal. It’s a fantastic option for those looking for a quick, nutritious, and flavorful soup with a Mediterranean flair.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 6 cups low-sodium chicken broth
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 cup cooked or uncooked rice
• 4 cups fresh spinach, roughly chopped
• 2 large eggs
• 2 lemons, juiced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large pot, combine the chicken broth, onion, carrots, celery, and oregano. Bring it to a boil, then reduce to a simmer.
2. Add the chicken thighs to the pot and cook for about 20 minutes until fully cooked. Remove the chicken and set aside to shred.
3. Stir in the rice and cook until tender, about 10 minutes.
4. Shred the chicken and return it to the pot.
5. In a separate bowl, whisk the eggs with the lemon juice until smooth. Slowly ladle in some of the hot broth into the egg mixture to temper it.
6. Slowly pour the egg mixture into the pot while stirring gently. Simmer for 5 minutes, stirring occasionally, to thicken the soup.
7. Add the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
8. Serve hot, garnished with additional lemon wedges if desired.

This Greek lemon chicken soup with spinach is a wholesome and vibrant dish that elevates the classic Avgolemono with the added benefit of greens. The spinach not only boosts the soup’s nutritional value but also adds a pop of color and flavor. The combination of tender chicken, rice, and the creamy egg-lemon base creates a comforting yet fresh bowl of soup. This variation is perfect for those who enjoy a little extra texture and depth in their soup while still maintaining the essence of the classic Greek dish.

Greek Lemon Chicken Soup with Orzo

This version of Greek lemon chicken soup uses orzo pasta instead of rice for a twist on the traditional Avgolemono. The small, rice-shaped pasta pairs perfectly with the broth, giving the soup a hearty feel while still being light and refreshing. The zesty lemon and creamy egg mixture create a luscious broth that’s perfect for any season.

Ingredients:

• 1 lb chicken breast (boneless, skinless)
• 8 cups chicken broth
• 1 cup orzo pasta
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 large eggs
• 2 lemons, juiced
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the onion and garlic, and cook for 5 minutes until softened.
2. Add the chicken breasts to the pot and cook for about 15 minutes, or until fully cooked. Remove the chicken and set it aside.
3. Add the orzo pasta to the pot and cook for about 8-10 minutes until tender.
4. While the orzo is cooking, shred the chicken using two forks and return it to the pot.
5. In a separate bowl, whisk the eggs and lemon juice until well combined. Gradually temper the egg mixture by adding some hot broth from the pot, stirring constantly.
6. Slowly pour the egg-lemon mixture back into the soup, stirring gently. Simmer on low heat for 5 minutes, stirring occasionally, until the soup thickens.
7. Season with salt and pepper to taste and garnish with fresh dill or parsley.

This Greek lemon chicken soup with orzo is a delicious variation that swaps rice for orzo pasta, giving the soup a slightly different texture while maintaining the same creamy, lemony goodness. The orzo absorbs the flavors of the broth, making each spoonful satisfying and comforting. The lemon and egg mixture adds a smooth richness that elevates the soup to a whole new level of deliciousness. This variation is perfect for anyone who loves orzo and enjoys a heartier, more filling version of Greek lemon chicken soup.

Greek Lemon Chicken Soup with Zucchini Noodles

For a lighter and low-carb twist on the classic Greek lemon chicken soup, this recipe uses zucchini noodles (zoodles) instead of traditional rice or pasta. The zucchini adds a fresh and slightly crunchy texture to the soup, while the lemony, creamy broth provides the signature flavor. This variation is perfect for those looking to enjoy a healthy and delicious Mediterranean-inspired meal without sacrificing taste.

Ingredients:

• 1 lb chicken breast (boneless, skinless)
• 6 cups chicken broth
• 2 medium zucchinis, spiralized into noodles
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 large eggs
• 2 lemons, juiced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. In a large pot, combine the chicken broth, onion, garlic, and oregano. Bring it to a boil and then reduce to a simmer.
2. Add the chicken breasts and cook for 15-20 minutes until fully cooked. Remove the chicken from the pot and set it aside to cool.
3. While the chicken cools, spiralize the zucchinis into noodles and set them aside.
4. Shred the chicken into bite-sized pieces and return it to the pot.
5. In a separate bowl, whisk the eggs with the lemon juice until smooth. Gradually temper the egg mixture by adding some hot broth from the pot, stirring constantly.
6. Slowly pour the egg-lemon mixture into the soup, stirring gently to incorporate.
7. Add the zucchini noodles to the pot and cook for 2-3 minutes, until tender but still al dente.
8. Season with salt and pepper to taste, and garnish with fresh dill or parsley before serving.

This Greek lemon chicken soup with zucchini noodles offers a refreshing and lighter alternative to the traditional recipe, making it ideal for those seeking a healthier, low-carb meal. The zoodles add a vibrant color and texture, making the soup feel fresh and crisp, while the lemon and egg mixture retains its rich, comforting quality. Perfect for a light lunch or dinner, this version of Avgolemono is both satisfying and nutritious without compromising on flavor.

Greek Lemon Chicken Soup with Cauliflower Rice

This Greek Lemon Chicken Soup with cauliflower rice is a perfect choice for anyone seeking a gluten-free, low-carb option that doesn’t sacrifice flavor. The cauliflower rice takes the place of traditional rice, adding a subtle earthiness while keeping the soup light. The lemony broth and creamy egg mixture enhance the cauliflower rice, creating a comforting and wholesome soup that’s full of Mediterranean flavors.

Ingredients:

• 1 lb chicken breast (boneless, skinless)
• 6 cups chicken broth
• 2 cups cauliflower rice (store-bought or homemade)
• 1 onion, chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 3 large eggs
• 2 lemons, juiced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, bring the chicken broth to a boil and add the onion, carrots, and garlic. Reduce to a simmer and cook for about 10 minutes, until the vegetables begin to soften.
2. Add the chicken breasts to the pot and cook for about 15 minutes or until fully cooked. Remove the chicken from the pot and set it aside.
3. Stir in the cauliflower rice and cook for an additional 5-7 minutes, until tender.
4. Shred the chicken and return it to the pot.
5. In a separate bowl, whisk the eggs with the lemon juice until smooth. Slowly temper the egg mixture by adding some hot broth from the pot, stirring constantly.
6. Gradually pour the egg-lemon mixture into the soup, stirring gently. Simmer for an additional 5 minutes, allowing the soup to thicken.
7. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This Greek lemon chicken soup with cauliflower rice offers a nutritious, gluten-free alternative to the classic version. The cauliflower rice absorbs the savory lemon broth beautifully, making every spoonful as satisfying as the traditional recipe. The rich, creamy egg-lemon base provides a comforting texture, while the cauliflower adds a mild, nutty flavor. This version is perfect for those on low-carb or gluten-free diets, without compromising on the traditional Mediterranean flavors you know and love.

Greek Lemon Chicken Soup with Leeks and Fennel

This Greek Lemon Chicken Soup with leeks and fennel is a vibrant and aromatic variation of the traditional Avgolemono. The combination of leeks and fennel adds a sweet, slightly licorice flavor that pairs wonderfully with the tangy lemon broth. The fennel and leeks give the soup an extra layer of depth, creating a flavorful, aromatic dish that’s perfect for those who love fresh and earthy flavors in their soup.

Ingredients:

• 1 lb chicken thighs (boneless, skinless)
• 8 cups chicken broth
• 1 leek, cleaned and sliced
• 1 fennel bulb, thinly sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 large eggs
• 2 lemons, juiced
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the leek, fennel, onion, and garlic. Reduce the heat to a simmer and cook for about 10 minutes, until the vegetables are softened.
2. Add the chicken thighs to the pot and cook for about 20 minutes until fully cooked. Remove the chicken and set aside to shred.
3. Shred the chicken into bite-sized pieces and return it to the pot.
4. In a separate bowl, whisk the eggs with the lemon juice until smooth. Gradually temper the egg mixture by adding some hot broth from the pot, stirring constantly.
5. Slowly pour the egg-lemon mixture back into the soup, stirring gently. Simmer for an additional 5 minutes, making sure the soup does not boil.
6. Season with salt and pepper to taste and garnish with fresh thyme or parsley.

The Greek lemon chicken soup with leeks and fennel introduces a wonderful balance of sweetness and subtle licorice flavor, making it an elegant and aromatic twist on the traditional Avgolemono. The fennel adds a unique depth, while the leeks provide a mild, sweet undertone, perfectly complementing the tangy lemon broth. This variation is ideal for those looking to try a new flavor profile while still enjoying the familiar comfort of a Greek lemon chicken soup. It’s a deliciously fragrant and hearty dish that’s sure to please a crowd.

Greek Lemon Chicken Soup with Orzo and Spinach

This Greek Lemon Chicken Soup with orzo and spinach is a wholesome, comforting twist on the classic Avgolemono. The small, rice-shaped pasta orzo adds a satisfying texture, while the fresh spinach brings a burst of color and nutrition to the soup. The tangy, lemon-infused broth combined with tender chicken and vegetables makes this soup a balanced, flavorful meal that can easily become a family favorite.

Ingredients:

• 1 lb chicken breast (boneless, skinless)
• 6 cups chicken broth
• 1 cup orzo pasta
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 large eggs
• 2 lemons, juiced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the onion, garlic, and oregano. Reduce the heat and simmer for about 10 minutes until the vegetables are soft.
2. Add the chicken breasts to the pot and cook for 15-20 minutes, or until fully cooked. Remove the chicken, shred it, and return it to the pot.
3. Stir in the orzo pasta and cook for about 8 minutes until tender.
4. In a separate bowl, whisk the eggs with the lemon juice until smooth. Gradually temper the egg mixture by adding some hot broth from the pot, stirring constantly.
5. Slowly pour the egg-lemon mixture into the soup, stirring gently. Simmer for 5 minutes, being careful not to let the soup boil.
6. Add the chopped spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

This Greek Lemon Chicken Soup with orzo and spinach is a nourishing, vibrant dish that makes the perfect meal for any occasion. The orzo pasta provides heartiness, while the spinach adds a fresh, green pop of color and nutrition. The lemony broth, combined with the creamy egg mixture, creates a deliciously comforting soup that is light but satisfying. It’s a great option for a family dinner or a cozy weekend meal.

Greek Lemon Chicken Soup with Artichokes and Potatoes

This Greek Lemon Chicken Soup with artichokes and potatoes adds a Mediterranean flair to the classic Avgolemono. The tender artichoke hearts bring a subtle earthiness, while the potatoes provide a creamy, hearty texture. This variation transforms the traditional soup into a filling, yet light, meal perfect for chilly evenings. The lemony broth and creamy egg-lemon base combine to create a refreshing yet comforting dish.

Ingredients:

• 1 lb chicken thighs (boneless, skinless)
• 6 cups chicken broth
• 2 medium potatoes, peeled and diced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 large eggs
• 2 lemons, juiced
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the onion, garlic, and diced potatoes. Reduce the heat and simmer for 10-15 minutes until the potatoes are almost tender.
2. Add the chicken thighs to the pot and cook for 20 minutes, or until fully cooked. Remove the chicken, shred it, and return it to the pot.
3. Add the chopped artichoke hearts to the pot and simmer for an additional 5 minutes.
4. In a separate bowl, whisk the eggs with the lemon juice until smooth. Gradually temper the egg mixture by adding some hot broth from the pot, stirring constantly.
5. Slowly pour the egg-lemon mixture into the soup, stirring gently. Simmer for an additional 5 minutes, making sure the soup does not boil.
6. Season with salt and pepper to taste and garnish with fresh thyme before serving.

This Greek Lemon Chicken Soup with artichokes and potatoes is a flavorful and hearty variation that brings new layers of texture and taste to the classic recipe. The combination of creamy potatoes and tender artichokes pairs perfectly with the tangy lemon broth, making each bite comforting and satisfying. The addition of the egg-lemon mixture gives the soup a smooth, velvety finish, while the fresh thyme adds a touch of herbal brightness. This soup is perfect for a cozy dinner or a light lunch.

Greek Lemon Chicken Soup with Avocado and Cilantro

For a fresh and modern twist on Greek Lemon Chicken Soup, this version incorporates creamy avocado and vibrant cilantro. The avocado adds a smooth, rich texture, while the cilantro brings a fresh, herbal flavor that complements the tangy lemon broth. This version is not only a unique take on the classic Avgolemono but also a more filling, nutrient-packed soup that’s perfect for those looking for something light yet indulgent.

Ingredients:

• 1 lb chicken breast (boneless, skinless)
• 6 cups chicken broth
• 1 ripe avocado, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 large eggs
• 2 lemons, juiced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the onion, garlic, and ground cumin. Reduce the heat to a simmer and cook for about 10 minutes until the vegetables are soft.
2. Add the chicken breasts to the pot and cook for about 15 minutes until fully cooked. Remove the chicken, shred it, and return it to the pot.
3. In a separate bowl, whisk the eggs with the lemon juice until smooth. Gradually temper the egg mixture by adding some hot broth from the pot, stirring constantly.
4. Slowly pour the egg-lemon mixture into the soup, stirring gently. Simmer for an additional 5 minutes, being careful not to let the soup boil.
5. Add the diced avocado to the soup, allowing it to gently warm through without breaking apart.
6. Season with salt and pepper to taste, and garnish with fresh cilantro just before serving.

This Greek Lemon Chicken Soup with avocado and cilantro brings a fresh, creamy twist to the traditional recipe. The smooth avocado adds a luxurious texture that balances perfectly with the tangy lemon broth, while the cilantro adds a refreshing, aromatic finish. This variation is a deliciously modern take on Avgolemono, perfect for those who enjoy bold flavors with a touch of creaminess. It’s a great option for a lighter, healthy meal that doesn’t compromise on taste.

Greek Lemon Chicken Soup with Zucchini and Rice

This variation of Greek Lemon Chicken Soup features zucchini and rice, offering a light, healthy, and flavorful twist. The zucchini adds a delicate crunch and mild flavor, while the rice makes the soup heartier and more filling. The combination of the lemony broth and creamy egg mixture creates a perfect balance, making this soup both refreshing and comforting. It’s an ideal choice for a satisfying lunch or dinner.

Ingredients:

• 1 lb chicken breast (boneless, skinless)
• 6 cups chicken broth
• 1 cup white rice
• 2 medium zucchini, sliced thin
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 large eggs
• 2 lemons, juiced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the onion, garlic, and oregano. Reduce the heat and let it simmer for 10 minutes.
2. Add the chicken breasts to the pot and cook for 15-20 minutes, or until fully cooked. Remove the chicken, shred it, and return it to the pot.
3. Stir in the rice and cook for 10 minutes until the rice is tender.
4. Add the zucchini slices and cook for an additional 3-4 minutes, just until tender but still firm.
5. In a separate bowl, whisk the eggs with the lemon juice until smooth. Gradually temper the egg mixture by adding some hot broth from the pot, stirring constantly.
6. Slowly pour the egg-lemon mixture into the soup, stirring gently. Let it simmer for 5 minutes, being careful not to let the soup boil.
7. Season with salt and pepper to taste and garnish with fresh dill before serving.

This Greek Lemon Chicken Soup with zucchini and rice is a wonderfully light yet filling meal. The zucchini adds a refreshing crunch, while the rice gives the soup a comforting, hearty texture. The tangy lemony broth, paired with the creamy egg-lemon mixture, ties everything together into a harmonious, flavorful dish. It’s a perfect choice for a nutritious, flavorful weeknight dinner or a lighter lunch option.

Greek Lemon Chicken Soup with Cauliflower and Carrots

This variation of Greek Lemon Chicken Soup uses cauliflower and carrots for a nutrient-packed, veggie-forward take on the traditional dish. The cauliflower adds a subtle earthiness and tenderness, while the carrots provide natural sweetness. Together with the tangy lemon broth and creamy egg-lemon base, this soup becomes a balanced, hearty meal that’s light on calories but rich in flavor. It’s a wonderful option for those looking for a vegetable-heavy, low-carb alternative.

Ingredients:

• 1 lb chicken thighs (boneless, skinless)
• 6 cups chicken broth
• 2 cups cauliflower florets
• 2 medium carrots, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 large eggs
• 2 lemons, juiced
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the onion, garlic, cauliflower, and carrots. Simmer for 10-15 minutes, or until the vegetables are tender.
2. Add the chicken thighs and cook for 20 minutes, or until the chicken is fully cooked. Remove the chicken, shred it, and return it to the pot.
3. In a separate bowl, whisk the eggs with the lemon juice until smooth. Gradually temper the egg mixture by adding some hot broth from the pot, stirring constantly.
4. Slowly pour the egg-lemon mixture into the soup, stirring gently. Let the soup simmer for 5 minutes, being careful not to boil.
5. Season with salt, pepper, and ground turmeric. Garnish with fresh parsley before serving.

This Greek Lemon Chicken Soup with cauliflower and carrots offers a light yet satisfying twist on the classic. The cauliflower’s mild earthiness pairs beautifully with the natural sweetness of the carrots, creating a rich flavor profile that’s balanced by the tangy lemon broth. The egg-lemon mixture provides a creamy texture that brings the entire dish together. It’s an excellent low-carb, vegetable-rich version of the classic Avgolemono, perfect for a healthy, wholesome meal.

Greek Lemon Chicken Soup with Sweet Potatoes and Kale

This Greek Lemon Chicken Soup incorporates sweet potatoes and kale, creating a nutritious and colorful dish. The sweet potatoes add a natural sweetness and velvety texture, while the kale offers a hearty, slightly bitter contrast that balances the soup’s flavors. The lemony broth and creamy egg-lemon mixture make this a filling yet refreshing soup, perfect for colder months or as a nutrient-dense lunch option.

Ingredients:

• 1 lb chicken breast (boneless, skinless)
• 6 cups chicken broth
• 2 medium sweet potatoes, peeled and diced
• 2 cups kale, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 large eggs
• 2 lemons, juiced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the onion, garlic, and diced sweet potatoes. Reduce the heat and simmer for 10-15 minutes, until the sweet potatoes begin to soften.
2. Add the chicken breasts and cook for 15-20 minutes until fully cooked. Remove the chicken, shred it, and return it to the pot.
3. Stir in the chopped kale and simmer for 5 minutes until the kale is tender.
4. In a separate bowl, whisk the eggs with the lemon juice until smooth. Gradually temper the egg mixture by adding some hot broth from the pot, stirring constantly.
5. Slowly pour the egg-lemon mixture into the soup, stirring gently. Let it simmer for 5 minutes, ensuring it doesn’t boil.
6. Season with salt, pepper, and ground cumin. Garnish with fresh thyme before serving.

This Greek Lemon Chicken Soup with sweet potatoes and kale is a hearty, nourishing version of the classic dish. The sweet potatoes lend a subtle sweetness and creamy texture, while the kale adds a wonderful, nutritious element. The tangy lemon broth combined with the egg mixture gives the soup a rich, velvety texture, making each spoonful satisfying and comforting. It’s a great choice for anyone looking to enjoy a wholesome, vegetable-packed soup that’s still packed with flavor.

Greek Lemon Chicken Soup with Barley and Spinach

This Greek Lemon Chicken Soup uses barley and spinach for a wholesome and filling twist on the classic Avgolemono. The barley adds a chewy texture, making the soup heartier, while the spinach contributes vibrant color and a mild, earthy flavor. Combined with the tangy lemon broth and the creamy egg mixture, this soup is comforting yet fresh, making it a perfect meal for any season.

Ingredients:

• 1 lb chicken breast (boneless, skinless)
• 6 cups chicken broth
• 1 cup pearl barley
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 large eggs
• 2 lemons, juiced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the onion, garlic, and barley. Reduce the heat and let it simmer for 20 minutes.
2. Add the chicken breasts and cook for 15-20 minutes, until the chicken is fully cooked. Remove the chicken, shred it, and return it to the pot.
3. Stir in the chopped spinach and cook for 2-3 minutes until it wilts.
4. In a separate bowl, whisk the eggs with the lemon juice until smooth. Gradually temper the egg mixture by adding some hot broth from the pot, stirring constantly.
5. Slowly pour the egg-lemon mixture into the soup, stirring gently. Let it simmer for 5 minutes, ensuring the soup doesn’t boil.
6. Season with salt, pepper, and dried thyme. Garnish with fresh parsley before serving.

This Greek Lemon Chicken Soup with barley and spinach is a nutritious and satisfying meal. The barley adds a delightful chewiness to the soup, while the spinach introduces a burst of fresh flavor. The lemony broth and egg mixture create a creamy base that perfectly complements the other ingredients. It’s a great option for those seeking a filling, healthy soup that’s both refreshing and comforting.

Greek Lemon Chicken Soup with Orzo and Peas

This version of Greek Lemon Chicken Soup features orzo pasta and peas, offering a more Mediterranean-inspired twist with the addition of pasta. The orzo provides a soft, tender texture, while the peas bring a pop of sweetness and color to the soup. The refreshing lemon and egg-lemon mixture still takes center stage, making this version of Avgolemono both light and hearty.

Ingredients:

• 1 lb chicken thighs (boneless, skinless)
• 6 cups chicken broth
• 1 cup orzo pasta
• 1 cup frozen peas
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 large eggs
• 2 lemons, juiced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the onion, garlic, and orzo pasta. Simmer for about 10 minutes or until the orzo is tender.
2. Add the chicken thighs and cook for 20 minutes, or until fully cooked. Remove the chicken, shred it, and return it to the pot.
3. Stir in the frozen peas and cook for another 3-4 minutes until heated through.
4. In a separate bowl, whisk the eggs with the lemon juice until smooth. Gradually temper the egg mixture by adding some hot broth from the pot, stirring constantly.
5. Slowly pour the egg-lemon mixture into the soup, stirring gently. Let it simmer for 5 minutes, making sure the soup doesn’t boil.
6. Season with salt, pepper, and dried oregano. Garnish with fresh basil before serving.

This Greek Lemon Chicken Soup with orzo and peas is a delightful variation that offers a heartier, more satisfying texture with the pasta. The peas bring a natural sweetness that contrasts beautifully with the tangy lemon broth, while the egg-lemon mixture adds richness. The soup is perfect for a family dinner, offering a flavorful, comforting dish that’s both fresh and filling.

Greek Lemon Chicken Soup with Sweet Corn and Leeks

In this variation of Greek Lemon Chicken Soup, sweet corn and leeks are added for a sweet and savory twist. The corn provides a burst of sweetness and vibrant color, while the leeks offer a mild onion flavor that enhances the overall depth of the soup. This version keeps the tangy lemon broth and egg mixture as the base, making it a refreshing and satisfying choice for a light lunch or dinner.

Ingredients:

• 1 lb chicken breast (boneless, skinless)
• 6 cups chicken broth
• 1 cup frozen or fresh sweet corn kernels
• 2 leeks, cleaned and sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 large eggs
• 2 lemons, juiced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the onion, garlic, leeks, and corn. Reduce the heat and simmer for 10-15 minutes, until the leeks soften.
2. Add the chicken breasts and cook for 15-20 minutes, until fully cooked. Remove the chicken, shred it, and return it to the pot.
3. In a separate bowl, whisk the eggs with the lemon juice until smooth. Gradually temper the egg mixture by adding some hot broth from the pot, stirring constantly.
4. Slowly pour the egg-lemon mixture into the soup, stirring gently. Let it simmer for 5 minutes, ensuring the soup doesn’t boil.
5. Season with salt, pepper, and dried thyme. Garnish with fresh chives before serving.

This Greek Lemon Chicken Soup with sweet corn and leeks is a flavorful, refreshing twist on the classic Avgolemono. The sweet corn adds a delightful pop of flavor, while the leeks bring a mild, aromatic depth to the soup. The creamy egg-lemon base ties everything together, creating a comforting and satisfying meal that’s both light and hearty. It’s a great option for those who enjoy a sweet-savory combination in their soups.

Note: More recipes are coming soon!