I can’t stop making this Lemon Chicken Rice Soup, one bowl and I’m officially obsessed.

Jump to Recipe

I’m obsessed with Lemon Chicken Rice Soup because it hits every craving without trying too hard. I love that tangy lemon zip mixed with tender chicken and slippery strands of long grain white rice.

And the broth? Bright, clean, and somehow endlessly drinkable.

I enjoy messy bowls late at night, spoon clinking, mind shut off for a minute. Greek Lemon Rice makes it feel like something honest, not fussy.

But it’s not precious. It’s plain good comfort food for when you want flavor that actually means something.

I crave it on repeat. Every spoonful nails the need.

Right now always.

Ingredients

Print Recipe (No Advertisments)

Chicken pieces: hearty protein, gives rich, comforting body to the soup.
Broth or water plus bouillon: the base that’s warm and savory, keeps it cozy.
Onion: sweet backbone, adds depth when it softens.
Carrots: a little sweetness and color, mild crunch if not mushy.
Celery: fresh vegetal lift, subtle savory crunch.
Rice: starchy body, makes soup creamy and filling.
Eggs: thickening magic, makes it silky and smooth.
Lemon juice: bright tartness, wakes up every spoon.
Bay leaf: subtle herbal note, quietly rounds the stock.
Olive oil: adds fruitiness and a slick mouthfeel.
Butter (optional): makes it richer, cozy and slightly decadent.
Salt: brings out everything, salty balance you’ll adjust.
Pepper: gentle heat and background spice.
Parsley or dill: fresh herb lift, pretty garnish and flavor.

Ingredient Quantities

3 lb bone in chicken pieces (thighs and/or breasts)

8 cups low sodium chicken broth (or water plus bouillon)

1 medium onion, quartered

2 medium carrots, sliced

2 celery stalks, chopped

3/4 cup long grain white rice

3 large eggs, lightly beaten

about 1/2 cup fresh lemon juice (3 lemons)

1 bay leaf

1 tablespoon olive oil

1 tablespoon butter (optional)

1 to 1 1/2 teaspoons kosher salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

2 tablespoons chopped fresh parsley or dill (plus more for garnish)

How to Make this

Print Recipe (No Advertisments)

1. In a large pot heat the olive oil over medium heat, add the quartered onion, sliced carrots and chopped celery and sauté for 4 to 5 minutes until they just start to soften.

2. Add the chicken pieces, 8 cups chicken broth, bay leaf, a pinch of salt and pepper, bring to a simmer, then reduce heat and cover; simmer gently for 25 to 30 minutes until the chicken is cooked through.

3. Remove the chicken to a plate and set aside to cool a little, keep the pot uncovered and skim any foam or excess fat from the surface; taste the broth and adjust salt if needed.

4. Add the rice to the simmering broth and cook for about 15 to 20 minutes until the rice is tender but not falling apart, stir occasionally so it does not stick.

5. While the rice cooks, remove meat from the bones and shred or chop into bite sized pieces; discard bones and skin or save skin if you like extra richness.

6. In a medium bowl whisk the eggs until frothy, then whisk in the lemon juice; to avoid curdling slowly temper the egg-lemon mixture by whisking in about 1 cup of the hot broth from the pot, little by little, until warm.

7. Turn the heat to low; slowly pour the tempered egg and lemon mixture back into the pot while whisking or stirring constantly so the soup becomes silky and slightly thickened, do not boil after adding the eggs or it will separate.

8. Add the shredded chicken back to the pot, stir in the butter if using and the chopped parsley or dill, warm gently for a few minutes to meld flavors; check seasoning and add 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper or to taste.

9. Remove the bay leaf, ladle the soup into bowls and garnish with extra parsley or dill and a little black pepper. Serve hot with crusty bread for soaking up every last drop.

Equipment Needed

1. Large heavy pot (6 to 8 quart)
2. Cutting board
3. Chef’s knife
4. Wooden spoon or heatproof spatula
5. Slotted spoon or tongs (for removing chicken)
6. Fine mesh strainer or small sieve (for skimming foam)
7. Medium mixing bowl and whisk (for tempering eggs)
8. Measuring cups and spoons
9. Ladle and soup bowls for serving

FAQ

Q: Can I make this soup with boneless chicken or just chicken breasts?

A: Yes, you can use boneless chicken or only breasts. Bone in pieces give more flavor and a richer broth, but boneless cooks faster. If using boneless, check doneness sooner and reduce simmer time by about 10 minutes.

Q: Can I use brown rice or another grain instead of long grain white rice?

A: You can, but brown rice takes a lot longer and will change the texture. If you use brown rice, cook it separately and add to the soup at the end so it doesnt get mushy. Or use orzo for a more traditional variation, adding it in the last 8 to 10 minutes.

Q: How do I keep the eggs from curdling when I add them?

A: Temper the eggs. Slowly whisk a couple ladlefuls of hot broth into the beaten eggs to warm them up, then slowly stir that mixture back into the pot off the heat or on very low heat. Stir constantly and dont boil after adding the eggs so the soup stays silky.

Q: My soup tastes bland or too lemony. How do I fix it?

A: If bland, add a little more salt, or a splash of soy sauce for umami if you want. If too lemony add more hot broth or a small pat of butter to mellow it, or a pinch of sugar to balance acidity. Taste and adjust little by little.

Q: Can I make this ahead or freeze it?

A: You can make the base ahead but the egg-lemon mixture is best added right before serving. Freezing soup with rice often makes the rice mushy, so freeze the broth and chicken separately if you can, or undercook the rice a bit before freezing so texture holds up better.

Q: Any tips to boost flavor without changing the recipe much?

A: Roast the chicken pieces or brown them in a hot pan for a few minutes to deepen flavor before simmering. Also saute the onion, carrots and celery in the olive oil and butter first for a richer base. Fresh herbs added at the end brighten the soup a lot.

Greek Lemon Chicken Rice Soup (Avgolemono) Recipe Substitutions and Variations

3 lb bone in chicken pieces — swap for 2 1/2 to 3 lb boneless skinless chicken thighs or use 2 cups shredded rotisserie chicken for a quicker finish; bone in gives more flavor but boneless cooks faster and is easier to eat.
8 cups low sodium chicken broth — use vegetable broth for a lighter vegetarian-ish base, or dissolve 2 to 3 tsp bouillon in water if you dont have ready broth.
3/4 cup long grain white rice — substitute orzo pasta or short grain rice (like sushi rice) for a creamier texture; reduce cook time a bit with orzo.
3 large eggs, lightly beaten — if you want a silkier, less eggy finish use 2 egg yolks plus 1 whole egg, or for a dairy-ish alternative stir in 1/2 cup plain Greek yogurt tempered with hot broth before adding to the soup.

Pro Tips

1. Let the cooked chicken cool enough to handle, then shred with your fingers instead of a knife when possible. You get nicer, irregular pieces and less work, and little bits of meat stuck to the bone actually taste better in the soup. Just watch for tiny bones.

2. When you temper the eggs and lemon, do it sloooowly and whisk constantly. If you rush it you’ll end up with scrambled bits. If it does start to seize a little, take the pot off the heat and keep stirring until it smooths out.

3. Toast the rice in the pot for a minute or two with the sautéed veg and a tiny splash of broth before adding all the liquid. It helps the rice hold shape and gives a subtle nutty flavor. Also it helps stop the soup from getting gluey.

4. If you want clearer broth, skim foam and fat early, then strain the broth through a fine sieve before cooking the rice. Or chill the broth briefly and lift off the solidified fat if you have the time. Both make the soup taste cleaner without losing richness.

Greek Lemon Chicken Rice Soup (Avgolemono) Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I can't stop making this Lemon Chicken Rice Soup, one bowl and I'm officially obsessed.

Servings

servings

Calories

420

kcal

Equipment: 1. Large heavy pot (6 to 8 quart)
2. Cutting board
3. Chef’s knife
4. Wooden spoon or heatproof spatula
5. Slotted spoon or tongs (for removing chicken)
6. Fine mesh strainer or small sieve (for skimming foam)
7. Medium mixing bowl and whisk (for tempering eggs)
8. Measuring cups and spoons
9. Ladle and soup bowls for serving

Ingredients

3 lb bone in chicken pieces (thighs and/or breasts)
8 cups low sodium chicken broth (or water plus bouillon)
1 medium onion, quartered
2 medium carrots, sliced
2 celery stalks, chopped
3/4 cup long grain white rice
3 large eggs, lightly beaten
about 1/2 cup fresh lemon juice (3 lemons)
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter (optional)
1 to 1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 tablespoons chopped fresh parsley or dill (plus more for garnish)

Directions

In a large pot heat the olive oil over medium heat, add the quartered onion, sliced carrots and chopped celery and sauté for 4 to 5 minutes until they just start to soften.
Add the chicken pieces, 8 cups chicken broth, bay leaf, a pinch of salt and pepper, bring to a simmer, then reduce heat and cover; simmer gently for 25 to 30 minutes until the chicken is cooked through.
Remove the chicken to a plate and set aside to cool a little, keep the pot uncovered and skim any foam or excess fat from the surface; taste the broth and adjust salt if needed.
Add the rice to the simmering broth and cook for about 15 to 20 minutes until the rice is tender but not falling apart, stir occasionally so it does not stick.
While the rice cooks, remove meat from the bones and shred or chop into bite sized pieces; discard bones and skin or save skin if you like extra richness.
In a medium bowl whisk the eggs until frothy, then whisk in the lemon juice; to avoid curdling slowly temper the egg-lemon mixture by whisking in about 1 cup of the hot broth from the pot, little by little, until warm.
Turn the heat to low; slowly pour the tempered egg and lemon mixture back into the pot while whisking or stirring constantly so the soup becomes silky and slightly thickened, do not boil after adding the eggs or it will separate.
Add the shredded chicken back to the pot, stir in the butter if using and the chopped parsley or dill, warm gently for a few minutes to meld flavors; check seasoning and add 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper or to taste.
Remove the bay leaf, ladle the soup into bowls and garnish with extra parsley or dill and a little black pepper. Serve hot with crusty bread for soaking up every last drop.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.