Dinner

Greek Lemon Chicken Soup Recipe

Name: Greek Lemon Chicken Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Greek
Ingredients: 2 tbsp olive oil; 1 yellow onion, diced; 3 cloves garlic, minced; 2 ribs celery, diced; 1 cup carrot, diced; 2 cups cauliflower rice (or gluten-free orzo as alternative); 1 cup kale, chopped; 6 cups chicken broth; 1/2 cup lemon juice; 1 tsp dried dill; 2 tbsp fresh parsley (reserve some for topping); 1 tsp salt; 1/2 tsp black pepper; 1 lb shredded chicken, precooked; 3 egg yolks; Lemon wedges; Lemon zest

Bylina moretti November 4, 2025November 4, 2025

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Introduction

This Greek Lemon Chicken Soup is a bright and comforting dish that blends tangy lemon with tender chicken and fresh herbs. It’s perfect for a light meal or when you need a soothing bowl full of flavor and warmth. Ready in just 40 minutes, this soup is both satisfying and easy to make.

A white speckled bowl filled with creamy yellow soup, with visible pieces of dark green kale, small orange carrot chunks, and bits of white chicken meat floating throughout. A thin lemon slice rests on the edge of the soup surface on the left side. Tiny black pepper specks are scattered over the soup. The bowl sits on a white marbled surface with a beige cloth napkin partially visible on the right edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 ribs celery, diced
1 cup carrot, diced
2 cups cauliflower rice (or gluten-free orzo)
6 cups chicken broth
1/2 cup lemon juice
1 lb shredded precooked chicken
1 tsp dried dill
2 tbsp fresh parsley (reserve some for topping)
1 tsp salt
1/2 tsp black pepper
1 cup kale, chopped
3 egg yolks
Lemon wedges and lemon zest for serving

Instructions

Step 1: In a large stockpot, heat the olive oil over medium-low heat.
Step 2: Add the diced onions and sauté on low heat for 3 to 4 minutes until they become lightly translucent.
Step 3: Stir in the carrots, celery, cauliflower rice, and garlic. Continue to sauté for another 5 minutes until the vegetables soften slightly.
Step 4: Pour in the chicken broth, lemon juice, dried dill, fresh parsley, salt, and black pepper. Stir well to combine and bring the soup to a simmer over medium heat. Let it simmer for 15 minutes.
Step 5: Add the shredded chicken and chopped kale to the pot. Stir to wilt the kale and heat the chicken through.
Step 6: In a small bowl, whisk the egg yolks until smooth. Carefully ladle about one cup of the hot broth from the soup into the egg yolks while whisking continuously to temper the eggs.
Step 7: Slowly pour the tempered egg yolk mixture back into the soup while stirring. This will thicken the soup and add a creamy texture. Remove the pot from heat.
Step 8: Allow the soup to cool slightly, then taste and adjust seasoning if needed. Serve garnished with lemon wedges, lemon zest, and fresh parsley.

Tips & Variations

Use gluten-free orzo instead of cauliflower rice if you prefer a more traditional texture.
For extra brightness, add a little more fresh lemon juice just before serving.
If you don’t have kale, spinach or Swiss chard work well as a substitute.
To save time, use rotisserie chicken or leftover cooked chicken.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the egg yolks from curdling. This soup freezes well—thaw overnight in the fridge and reheat slowly before serving.

How to Serve

A white speckled bowl holds a yellow creamy soup filled with green kale leaves and small orange carrot pieces scattered throughout. A half lemon slice rests on the soup’s surface near the edge of the bowl. Around the bowl on a white marbled surface are two lemon wedges, and a light beige cloth is placed beside the bowl on the right side. The soup’s texture looks smooth with visible chunks of vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of precooked chicken?

Yes, but add the raw chicken earlier in the cooking process and simmer until it’s fully cooked before adding the kale and finishing the soup.

What can I do if I don’t have fresh parsley?

Dried parsley can be used in a pinch, but add it earlier in the cooking process to allow its flavor to develop. Fresh parsley is best reserved for garnishing.