The Art of Perfect Greek Lemon Chicken Soup Creation

Perfect Chicken Broth Creation

Master the art of making rich, flavorful chicken broth for authentic Greek soup foundation.

Avgolemono Liaison Excellence

Learn the crucial technique of tempering eggs with hot broth for silky, smooth soup texture.

Rice Cooking Mastery

Perfect the skill of cooking rice directly in broth for optimal flavor absorption and texture.

Lemon Balance Technique

Master the method of achieving perfect lemon brightness without overwhelming the delicate flavors.

Mediterranean Presentation

Learn proper Greek soup presentation with traditional herbs and accompaniments for authentic experience.

Expert Tips for Perfect Greek Lemon Chicken Soup Mastery

Egg Tempering: Always remove soup from heat before adding egg mixture to prevent scrambling.

Lemon Balance: Add lemon juice gradually and taste frequently for perfect tangy-creamy balance.

Broth Quality: Make homemade broth with bones for richest flavor and authentic Greek taste.

Rice Texture: Don't overcook rice - it should be tender but still have slight bite for best texture.

Fresh Herbs: Add delicate herbs at the end to preserve their bright color and fresh flavor.

Reheating Care: Warm leftovers very gently to prevent egg liaison from breaking or curdling.

Ultimate Greek Lemon Chicken Soup - Avgolemono Style Mediterranean Comfort Experience

Name: Ultimate Greek Lemon Chicken Soup - Avgolemono Style Mediterranean Comfort Experience
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8 servings
Cuisine: Greek Mediterranean
Ingredients: For Chicken Foundation:; 2 pounds bone-in chicken thighs, skin-on; 1 pound chicken breasts, boneless; 2 bay leaves, dried; 1 large onion, quartered; 2 celery stalks, chopped rough; 2 carrots, chopped rough; 1 teaspoon whole peppercorns; 1 teaspoon salt, kosher; 8 cups water, filtered; For Rice Excellence:; 1 cup long-grain white rice, uncooked; 1/2 cup orzo pasta, optional addition; 2 tablespoons olive oil, extra virgin; 1 teaspoon salt for rice cooking; For Avgolemono Liaison:; 4 large eggs, room temperature; 1/2 cup fresh lemon juice, about 3-4 lemons; 2 tablespoons lemon zest, fresh grated; 1/4 cup warm chicken broth for tempering; For Mediterranean Aromatics:; 1/4 cup fresh dill, chopped fine; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh oregano, chopped; 2 green onions, sliced thin; 3 cloves garlic, minced fresh; For Flavor Enhancement:; 2 tablespoons olive oil, extra virgin; 1 large yellow onion, diced fine; 2 celery stalks, diced fine

The most incredibly delicious and comforting Greek Lemon Chicken Soup you'll ever make with tender shredded chicken, silky egg-lemon sauce, fluffy rice, fresh herbs, and bright Mediterranean flavors that creates the ultimate avgolemono comfort food experience. Features succulent chicken with authentic Greek seasoning, creamy egg-lemon liaison, perfectly cooked rice, aromatic fresh dill, bright lemon zest, and rich chicken broth for that irresistible combination of tangy, creamy, savory, and nourishing that makes it absolutely perfect for cold days, family gatherings, or any moment that needs warming, healing, soul-satisfying Mediterranean comfort food indulgence.

Prep Time

20 Minutes

Cook Time

45 Minutes

Total Time

1H5 Minutes

Chef

JUE

Ingredients

Custard Cream

For Chicken Foundation:

2 pounds bone-in chicken thighs, skin-on

1 pound chicken breasts, boneless

2 bay leaves, dried

1 large onion, quartered

2 celery stalks, chopped rough

2 carrots, chopped rough

1 teaspoon whole peppercorns

1 teaspoon salt, kosher

8 cups water, filtered

For Rice Excellence:

1 cup long-grain white rice, uncooked

1/2 cup orzo pasta, optional addition

2 tablespoons olive oil, extra virgin

1 teaspoon salt for rice cooking

For Avgolemono Liaison:

4 large eggs, room temperature

1/2 cup fresh lemon juice, about 3-4 lemons

2 tablespoons lemon zest, fresh grated

1/4 cup warm chicken broth for tempering

For Mediterranean Aromatics:

1/4 cup fresh dill, chopped fine

2 tablespoons fresh parsley, chopped

1 tablespoon fresh oregano, chopped

2 green onions, sliced thin

3 cloves garlic, minced fresh

For Flavor Enhancement:

2 tablespoons olive oil, extra virgin

1 large yellow onion, diced fine

2 celery stalks, diced fine

1 large carrot, diced fine

2 tablespoons butter, unsalted

For Seasoning Perfect:

1 teaspoon dried oregano

1/2 teaspoon white pepper, ground

1 teaspoon salt, kosher

1/4 teaspoon black pepper, fresh ground

1 bay leaf, dried

For Lemon Brightness:

3-4 large lemons, juiced fresh

2 tablespoons lemon zest, grated

Extra lemon wedges for serving

1 tablespoon lemon juice, reserved

For Garnish & Presentation:

Fresh dill sprigs

Lemon wedges, fresh cut

Extra virgin olive oil for drizzling

Cracked black pepper

Fresh parsley, chopped

Greek oregano, dried

For Equipment Needed:

Large stock pot or Dutch oven

Fine mesh strainer

Large bowl for tempering

Whisk, wire

Sharp knife

Cutting board

Measuring cups

For Serving Companions:

Crusty Greek bread

Pita bread, warm

Ladolemono (olive oil lemon dressing)

Greek olives, mixed

Feta cheese, crumbled

For Storage Options:

Refrigerator containers, airtight

Glass storage bowls

Individual portion containers

For Serving Applications:

Greek family dinners

Cold weather comfort

Healing sick day meals

Mediterranean celebrations

Sunday family lunches

Holiday gatherings

For Creative Variations:

Vegetarian version with mushrooms

Added Greek vegetables

Different rice varieties

Lemon herb variations

Seafood avgolemono style

Quinoa substitution option

Instructions

Place chicken pieces in large stock pot with bay leaves and aromatics.

Add quartered onion, rough-chopped celery, carrots, and peppercorns to pot.

Cover with 8 cups filtered water and bring to gentle boil over medium-high heat.

Reduce heat to medium-low and simmer partially covered 35-40 minutes.

Remove chicken pieces carefully and set aside to cool completely.

Strain broth through fine mesh strainer into clean bowl, discarding solids.

Return strained broth to pot and bring back to gentle simmer.

Shred cooled chicken into bite-sized pieces, discarding skin and bones.

Heat olive oil in same pot over medium heat for vegetable sauté.

Add diced onion, celery, and carrot, cooking 5-6 minutes until softened.

Stir in minced garlic and cook 1 minute until fragrant and aromatic.

Add strained chicken broth back to pot with sautéed vegetables.

Bring broth to rolling boil and add rice with salt for cooking.

Reduce heat to medium and cook rice 15-18 minutes until tender.

Add shredded chicken back to pot and simmer 5 minutes to heat through.

Meanwhile, prepare avgolemono liaison in large bowl for tempering.

Whisk eggs vigorously until light and frothy in consistency.

Add fresh lemon juice and lemon zest to beaten eggs gradually.

Slowly ladle 1 cup hot broth into egg mixture, whisking constantly.

Continue adding hot broth gradually while whisking to prevent curdling.

Pour tempered egg mixture back into soup pot off the heat.

Stir gently and constantly to incorporate liaison without scrambling eggs.

Return pot to very low heat and warm through without boiling.

Season with salt, white pepper, and oregano to taste preferences.

Stir in fresh dill, parsley, and green onions for herb brightness.

Taste and adjust lemon juice, salt, and herbs as needed.

Remove bay leaf and discard before serving soup hot.

Ladle into warm bowls and garnish with fresh dill and lemon zest.

Drizzle with extra virgin olive oil and serve with lemon wedges.

Provide warm pita bread or crusty Greek bread on the side.

Store leftovers carefully as egg liaison can separate when reheated.

Reheat very gently over low heat, stirring constantly to maintain texture.

Ultimate Greek Lemon Chicken Soup - Avgolemono Style Mediterranean Comfort Experience

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Perfect Greek Lemon Chicken Soup Creation

Ultimate Greek Lemon Chicken Soup - Avgolemono Style Mediterranean Comfort Experience

Ingredients

Instructions