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Greek Lemon Chicken Soup

A comforting bowl of Greek lemon chicken soup infused with zesty lemon and hearty chicken, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons olive oil A healthy fat that adds richness and flavor to the soup.
  • 1 tablespoon butter or ghee Provides creaminess and depth; use additional olive oil for a dairy-free option.
  • 1 medium onion Adds sweetness and savory notes to the base of the soup.
  • 2 medium carrots Imparts natural sweetness and vibrant color.
  • 2 stalks celery Enhances the aromatic profile.
  • 3 cloves garlic Adds a savory, aromatic punch.
  • 2 medium Yukon gold potatoes Contributes creaminess and body.
  • 6 cups chicken broth or bone broth Forms the flavorful base.
  • 1 leaf bay leaf Adds herbal notes to the broth.
For the finishing touches
  • 1 cup shredded rotisserie chicken Saves time and delivers tender chicken flavor.
  • 1/4 cup fresh lemon juice Adds brightness and acidity.
  • 2 large eggs Adds creaminess and helps thicken the soup.
  • 2 cups chopped greens (baby kale or spinach) Introduces freshness and nutritional value.
  • 1/4 cup fresh dill Provides a burst of flavor.

Method
 

Preparation
  1. Heat the olive oil and ghee in a Dutch oven or pot over medium-high until hot and shimmering.
  2. Add diced onion, carrots, and celery, cooking for 5-7 minutes until softened.
  3. Introduce garlic to the pot and cook for an additional 30 seconds until fragrant.
  4. Mix diced potatoes with the vegetables until fully coated in the oil.
  5. Stream in the chicken or bone broth, add the bay leaf, and stir to combine.
  6. Increase the heat to high and bring the liquid to a boil.
  7. Place a lid on the pot and reduce the heat to medium-low, cooking for about 5 minutes or until the potatoes are tender.
Mixing
  1. Whisk together the lemon juice and eggs in a separate bowl until well combined.
  2. Once the potatoes are tender, turn the heat to the lowest setting. Use a ladle to scoop about a cup of broth, and slowly pour it into the lemon-egg mixture while whisking continuously.
  3. Slowly add another ladle full of broth, whisking until fully combined; set aside.
  4. Turn the heat back to medium-low, then add shredded chicken, chopped greens, and dill to the pot.
  5. Stir until the chicken is heated through and greens are slightly wilted, about 1-2 minutes.
  6. Turn off the heat and slowly pour in the lemon and egg sauce, stirring to combine.
Serving
  1. Pass bowls of soup with a sprinkle of fresh dill on top, alongside buttered bread.

Notes

Use high-quality broth for the best flavor, and avoid adding lemon juice directly to the hot pot. Store the soup without greens or lemon-egg mixture until serving to maintain freshness.