I didn’t grow up eating Greek food, so when I first tried avgolemono soup at a little family-owned restaurant downtown, I had no idea what to expect. That tangy, lemony broth with tender chicken completely won me over. The problem? Every recipe I found seemed too fussy or called for tempering eggs, which honestly intimidated me.
That’s when I decided to make my own simpler version—one that keeps all those bright, fresh flavors but skips the tricky steps. This Greek Lemon Potato Soup has that same lemony punch I love, plus hearty potatoes that make it filling enough for dinner. No egg tempering required, just straightforward cooking that actually works on a busy weeknight.
Why You’ll Love This Greek Lemon Potato Soup
- Bright, refreshing flavor – The lemon juice and zest give this soup a fresh, tangy twist that sets it apart from regular potato soup and keeps you coming back for more.
- Ready in under an hour – You can have this comforting soup on the table in about 40-50 minutes, making it perfect for busy weeknights when you need something satisfying fast.
- Simple, everyday ingredients – Everything you need is probably already in your kitchen – just basic vegetables, chicken, potatoes, and pantry staples.
- Hearty and filling – With tender chicken, potatoes, and vegetables in every spoonful, this soup is a complete meal in a bowl that will keep you satisfied.
- Healthy comfort food – You get all the cozy vibes of traditional soup with lean protein and plenty of vegetables, so you can feel good about what you’re eating.
What Kind of Potatoes Should I Use?
Golden potatoes are called for in this recipe, but you’ve got some flexibility here. Yukon golds are a great choice because they hold their shape well in soup while still getting nice and tender. If you can’t find golden potatoes, regular russets will work too, though they tend to break down a bit more and can make your soup slightly thicker and starchier. Red potatoes are another solid option if that’s what you have on hand. Whatever you choose, try to cut them into similar-sized pieces so they cook evenly in the broth.
Options for Substitutions
This Greek-inspired soup is pretty forgiving when it comes to swaps:
- Butter: You can easily swap butter for olive oil (about 2 tablespoons) to keep things lighter or make it dairy-free. Olive oil actually adds a nice Mediterranean touch.
- Fresh herbs instead of dried: If you have fresh oregano and dill on hand, use about 1 tablespoon of each instead of the dried versions. Add them near the end of cooking to keep their flavor bright.
- Golden potatoes: Yukon golds, red potatoes, or even russets will work here. Just keep in mind that russets break down more, which can make your soup a bit thicker and creamier.
- Chicken breasts: Boneless chicken thighs are a great substitute and tend to stay more tender in soup. You can also use rotisserie chicken – just shred it and add it during the last 15 minutes of cooking.
- Chicken broth: Vegetable broth works fine if you want to make this vegetarian (just skip the chicken or add chickpeas instead). You can also use all broth instead of the broth-water combo for a richer flavor.
- Lemon juice and zest: Don’t skip the lemon – it’s really what makes this soup special and gives it that signature Greek flavor.
Watch Out for These Mistakes While Cooking
The biggest mistake you can make with this soup is overcooking the chicken, which will leave you with dry, stringy meat instead of tender shreds – pull the chicken breasts out as soon as they reach 155°F internally, and they’ll finish cooking to a safe temperature while staying juicy.
Another common error is adding the lemon juice too early in the cooking process, as prolonged heat can make it taste bitter and dull, so stick to adding it when the recipe calls for it and consider reserving a tablespoon to stir in at the end for extra brightness.
Don’t cut your potatoes too small or they’ll turn to mush during the 20-minute simmer – aim for 1-inch cubes that hold their shape but still become tender.
Finally, resist the urge to skip the lemon zest at the end, since it adds a fresh citrus punch that really makes the flavors pop in a way the juice alone can’t achieve.
What to Serve With Greek Lemon Potato Soup?
This soup is hearty enough to be a meal on its own, but I love serving it with warm pita bread or crusty bread for dipping into all that lemony broth. A simple Greek salad with cucumbers, tomatoes, feta, and olives makes a great side that keeps with the Mediterranean theme. If you want something a bit more filling, try adding some hummus and tzatziki on the side with extra pita for scooping. The bright lemon flavor in this soup also pairs nicely with a light coleslaw or some roasted vegetables like zucchini and bell peppers.
Storage Instructions
Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day as everything has time to meld together. Just give it a good stir before serving since the potatoes might settle to the bottom.
Freeze: You can freeze this soup for up to 3 months, though the potatoes might get a slightly different texture when thawed. If that bothers you, consider freezing it without the potatoes and adding fresh ones when you reheat. Use freezer-safe containers and leave a little room at the top for expansion.
Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but add a splash of broth or water if it seems too thick since the potatoes absorb liquid as they sit.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Medium |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1100
- Protein: 55-65 g
- Fat: 20-25 g
- Carbohydrates: 120-140 g
Ingredients
For the soup base:
- 3 tbsp butter (I like Kerrygold unsalted butter for this)
- 1 cup celery (diced into 1/4-inch pieces)
- 1 cup carrots (diced into 1/4-inch pieces)
- 1 large onion (finely diced, about 1/4-inch pieces)
- 1 tsp dried oregano
- 1/2 tsp dried dill
- 4 cloves garlic (minced)
- 1 1/4 tsp salt
- 1 tsp pepper
For the broth and proteins:
- 4 cups chicken broth (I use Swanson Less Sodium broth)
- 2 cups water
- 2 large chicken breasts
- 6 golden potatoes (peeled and cut into 1-inch chunks)
- 1/3 cup lemon juice (freshly squeezed for best aroma)
- 1 dried bay leaf
For the finish:
- zest from 2 lemons
- 2 tbsp fresh dill (finely chopped)
Step 1: Prepare All Ingredients (Mise en Place)
- 6 golden potatoes
- 1 cup carrots
- 1 cup celery
- 1 large onion
- 4 cloves garlic
- zest from 2 lemons
- 1/3 cup lemon juice
- 1 tsp dried oregano
- 1/2 tsp dried dill
- 1 1/4 tsp salt
- 1 tsp pepper
Peel and cut the potatoes into 1-inch chunks, then dice the carrots, celery, and onion into 1/4-inch pieces—keeping them uniform ensures even cooking.
Mince the garlic, zest both lemons, and squeeze the lemon juice into a bowl.
Measure out the dried oregano, dill, salt, and pepper.
This prep work takes just 10-12 minutes and ensures smooth cooking once you start.
Step 2: Build the Aromatic Base
- 3 tbsp butter
- 1 cup celery
- 1 cup carrots
- 1 large onion
- 1 tsp dried oregano
- 1/2 tsp dried dill
- 4 cloves garlic
- 1 1/4 tsp salt
- 1 tsp pepper
Melt the butter in a large pot over medium heat.
Add the diced onion, carrots, and celery, cooking for 4 minutes until they soften and release their aromas.
Stir in the minced garlic, oregano, dill, salt, and pepper, cooking for another minute to bloom the spices—this technique deepens the flavor foundation of the entire soup.
Step 3: Simmer Chicken and Potatoes
- 4 cups chicken broth
- 2 cups water
- 2 large chicken breasts
- 6 golden potatoes
- 1 dried bay leaf
Pour in the chicken broth and water, then add the chicken breasts and potato chunks.
Add the bay leaf and bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes until the potatoes are fork-tender and the chicken is fully cooked.
The gentle simmer ensures tender chicken and allows flavors to meld without harsh boiling.
Step 4: Shred Chicken and Finish the Soup
- 2 large chicken breasts
- 1/3 cup lemon juice
- zest from 2 lemons
Carefully remove the cooked chicken breasts from the pot with tongs and place them on a cutting board.
Using two forks, shred the chicken into bite-sized pieces.
I like to shred the chicken immediately while it’s still warm—it’s much easier to work with than cooled chicken.
Return the shredded chicken to the pot, then stir in the fresh lemon juice and lemon zest.
Taste and adjust seasoning if needed.
Step 5: Serve and Garnish
- 2 tbsp fresh dill
Ladle the hot soup into bowls and finish each serving with a sprinkle of fresh dill.
I find that adding the dill as a garnish rather than cooking it in keeps its bright, herbaceous flavor intact—a small detail that makes a noticeable difference.
Serve immediately with fresh lemon wedges on the side for extra brightness.
Classic Greek Lemon Potato Soup
Ingredients
For the soup base
- 3 tbsp butter (I like Kerrygold unsalted butter for this)
- 1 cup celery (diced into 1/4-inch pieces)
- 1 cup carrots (diced into 1/4-inch pieces)
- 1 large onion (finely diced, about 1/4-inch pieces)
- 1 tsp dried oregano
- 1/2 tsp dried dill
- 4 cloves garlic (minced)
- 1 1/4 tsp salt
- 1 tsp pepper
For the broth and proteins
- 4 cups chicken broth (I use Swanson Less Sodium broth)
- 2 cups water
- 2 large chicken breasts
- 6 golden potatoes (peeled and cut into 1-inch chunks)
- 1/3 cup lemon juice (freshly squeezed for best aroma)
- 1 dried bay leaf
For the finish
- zest from 2 lemons
- 2 tbsp fresh dill (finely chopped)
Instructions
- Peel and cut the potatoes into 1-inch chunks, then dice the carrots, celery, and onion into 1/4-inch pieces—keeping them uniform ensures even cooking. Mince the garlic, zest both lemons, and squeeze the lemon juice into a bowl. Measure out the dried oregano, dill, salt, and pepper. This prep work takes just 10-12 minutes and ensures smooth cooking once you start.
- Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking for 4 minutes until they soften and release their aromas. Stir in the minced garlic, oregano, dill, salt, and pepper, cooking for another minute to bloom the spices—this technique deepens the flavor foundation of the entire soup.
- Pour in the chicken broth and water, then add the chicken breasts and potato chunks. Add the bay leaf and bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes until the potatoes are fork-tender and the chicken is fully cooked. The gentle simmer ensures tender chicken and allows flavors to meld without harsh boiling.
- Carefully remove the cooked chicken breasts from the pot with tongs and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. I like to shred the chicken immediately while it's still warm—it's much easier to work with than cooled chicken. Return the shredded chicken to the pot, then stir in the fresh lemon juice and lemon zest. Taste and adjust seasoning if needed.
- Ladle the hot soup into bowls and finish each serving with a sprinkle of fresh dill. I find that adding the dill as a garnish rather than cooking it in keeps its bright, herbaceous flavor intact—a small detail that makes a noticeable difference. Serve immediately with fresh lemon wedges on the side for extra brightness.
