The Most Delicious Greek Lemon Chicken Soup, AKA Souvla
The word “soup” makes me feel warm and cozy, even if it’s hot outside. Maybe it’s the way a hot bowl of soup can make you feel like you’re receiving a hug from your grandma (or mom).
Or maybe I’m just getting old and sentimental. Either way, this Greek lemon chicken soup is one of my favorite things to make during summer when I have some extra time on my hands. It only takes around 45 minutes to make, so get ready to make yourself the best chicken soup ever!
Avgolemono is an egg-lemon sauce that is frequently used in Greek cooking, particularly soups. It thickens the soup and gives it a distinct creamy texture and tart lemon flavor. The tried-and-true method for making an egg-lemon sauce is included in this recipe for Greek lemon chicken soup!
1 (3 ½ pound) whole chicken
The soup base is a thick and creamy blend of chicken broth, Greek yogurt and butter that’s flavored with garlic, lemon zest and juice. It’s the perfect backdrop for tender bites of boneless chicken thighs simmered in white wine with fresh spinach and chopped tomatoes.
- 1 (3 ½ pound) whole chicken
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
4 lemons, quartered
- 4 lemons, quartered
- 1/2 cup of butter
- 2 tablespoons of flour
- 2 cups of chicken broth
1 large onion, peeled and halved
For this recipe, you’ll need one large onion, peeled and roughly chopped. The easiest way to peel an onion is by cutting it in half from top to bottom with a sharp paring knife. Then, hold the halved onion in one hand while taking the side of your knife blade with the other hand and gently inserting it into the root end of each half. Use your fingers to pinch off as much root as possible before using your knife to cut away at whatever remains (this will keep you from accidentally slicing into yourself). Once there are no more bits left clinging onto its skin, it’s time for chopping!
3 carrots, roughly chopped into 2-inch pieces
- Carrots are a sweet vegetable that add a pleasant crunch to this soup.
- Use 3 carrots, roughly chopped into 2-inch pieces.
3 stalks celery, roughly chopped into 2-inch pieces
- Chop the celery into 2-inch pieces.
- Add the chopped celery to the pot, cover, and simmer for 10 minutes until tender.
15 ounces canned chickpeas, drained and rinsed (optional)
You can use chickpeas, kidney beans or any other bean you prefer in this recipe. If you don’t like beans at all, just leave them out.
1 bunch fresh dill, chopped
Dried herbs are great for a quick soup, but for this recipe, you’ll want fresh dill. Dried dill loses its flavor quickly and can become overpowering when added in large quantities. It’s also pretty expensive compared to fresh herbs.
Fresh dill is easy to find at most grocery stores—just look for bunches of bright green leaves that smell like cucumbers (that’s how to identify fresh dill). Look for thick stems with no wilted or brown leaves on them; use only the top part of each stem in this recipe, discarding any bottom stem as you go along so they don’t make your soup bitter.
Learn how to make a delicious Greek Lemon Chicken Soup
- Chop the chicken breast into bite-sized pieces.
- Add the chicken to the pot and set aside while you prepare the remaining ingredients.
- Peel and chop the onion, drain and rinse chickpeas, wash and cut celery into 2 inch pieces, peel carrots (if desired) then slice into 1/4-inch coins, chop fresh dill leaves or sprinkle with dried dill weed (optional).
- Add all of these ingredients to your pot along with one cup of water for every two cups of chopped vegetables you have added; add 2 teaspoons salt per quart of soup being made as well as 1 teaspoon freshly ground black pepper to taste (or more if desired).
- Bring mixture to a boil then reduce heat until it is simmering gently without boiling over too much; cover with lid so steam can escape from within without burning yourself on steam coming out from underneath lid when cooking starts up again after covering – this will take about 30 minutes for chicken breasts only takes 20 minutes total including prep time so plan accordingly depending on meal timing needs!
This is the true recipe for the iconic meal known as Greek lemon chicken soup, which has fed generations. It creates a substantial, thick soup that is pleasantly acidic by combining eggs, lemon, and the delectable, aromatic chicken stock. The greatest part is that it is finished off with some shredded chicken for an added touch of coziness.
I hope you enjoyed this Greek Lemon Chicken Soup recipe! It’s a great way to get a flavorful meal on the table in no time. If you want more recipes like this one, check out my blog for more delicious recipes and tips on how to make them.
