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Greek Lemony Chicken & Cabbage Soup

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This comforting Greek soup brings together poached chicken, tender cabbage, and a bright, velvety avgolemono (egg-lemon) sauce. Each spoonful offers rich broth, sweet vegetables, and a zesty citrus finish for a cozy yet refreshing meal. The result is a lighter twist on classic chicken soup, with a creamy texture and vibrant flavor.
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Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1/4 cup olive oil
  • 1 whole chicken about 3 lbs
  • 1 onion finely chopped
  • 2 carrots diced
  • 3 cloves garlic grated
  • 2 quarts chicken broth
  • 1 cabbage shredded
  • 1/4 cup arborio rice or orzo pasta uncooked, optional
  • salt to taste
  • black pepper to taste
  • finely chopped parsley for garnish
For the Avgolemono Mixture
  • 4 egg yolks
  • 1/4 cup lemon juice
  • 1 tablespoon cornstarch
  • 1/4 teaspoon dried dill

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Medium bowl
  • Whisk
  • Ladle

Method
 

  1. Add the whole chicken and chicken broth to a large pot. Bring to a boil over high heat, then lower the heat to a simmer. Cook for about 40 minutes, until the chicken is very tender and fully cooked.
  2. Remove the chicken and let it cool slightly. Shred the meat, discarding bones and skin, and set aside. Reserve the broth in the pot.
  3. Heat olive oil in the same pot over medium heat. Add the chopped onion and diced carrots, cooking for about 5 minutes until softened. Stir in the grated garlic and cook for another minute until aromatic.
  4. Return the reserved broth to the pot with the sautéed vegetables. Stir in shredded cabbage. If using, add the arborio rice or orzo. Simmer gently for 15 minutes, or until the cabbage is soft and the rice or orzo is cooked. Season with salt and black pepper as desired.
  5. In a bowl, thoroughly whisk together egg yolks, lemon juice, cornstarch, and dried dill until smooth. Gradually pour in about 1 cup of the hot broth, whisking constantly to slowly temper the egg mixture.
  6. Lower the heat under the soup to very low. While stirring steadily, slowly pour the tempered egg-lemon mixture back into the pot. Warm gently for 2–3 minutes, making sure the soup does not boil. Stir the reserved shredded chicken into the soup and allow it to heat through. Adjust seasoning if needed.
  7. Ladle the soup into bowls. Top with fresh parsley and serve immediately with crusty bread or pita, if desired.

Notes

This soup tastes best freshly made, but leftovers can be stored in the fridge for up to 3 days in an airtight container. When reheating, do so gently over low heat to prevent the avgolemono from curdling—do not let the soup boil. If you prefer a lighter meal, omit the rice or orzo. For a gluten-free version, use rice instead of orzo and ensure your cornstarch is gluten-free. The soup is naturally dairy-free. For a richer broth, stick with the whole chicken, or use boneless thighs or breasts for a quicker option (reduce poaching time to 20–25 minutes). Freezing is not recommended, as the egg-lemon sauce may separate and lose its creamy texture.

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