Why You’ll Love Greek Lemon Chicken Soup With Rice Recipe
- Rich, creamy texture without using cream.
- Bright lemon flavor balances the savory chicken broth.
- Made with simple pantry-friendly ingredients.
- Hearty enough to serve as a complete meal.
- Great for meal prep and leftovers.
- Packed with protein from chicken and eggs.
- Fresh dill adds a wonderful herbaceous finish.
- Perfect for cold-weather comfort or year-round enjoyment.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups hot water
- 4 teaspoons Better Than Bouillon chicken base
- 2 bay leaves
- Salt and pepper, to taste
- 1 teaspoon lemon pepper seasoning
- 3 boneless, skinless chicken breasts
- ½ cup Arborio rice
- 3 eggs
- Lemon juice (used for the lemon-egg mixture)
- ¼ cup fresh dill, roughly chopped
- Lemon slices, for garnish (optional)
Directions
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the diced onion and sauté for 5–7 minutes, until softened and translucent.
- Stir in the minced garlic and cook for 1 additional minute.
- Mix the hot water with the chicken base and pour it into the pot. Add the bay leaves, lemon pepper seasoning, chicken breasts, and salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes. Turn off the heat and let it rest for 15–20 minutes.
- Return the soup to a boil over medium-high heat for 2 minutes.
- Remove the chicken and shred it using two forks.
- Stir in the uncooked Arborio rice, cover, and cook for about 20 minutes, or until tender.
- In a small bowl, whisk together the eggs and lemon juice.
- Temper the eggs by slowly adding one ladle of hot broth at a time, whisking continuously. Repeat 4–5 times.
- Gradually stir the tempered egg mixture into the soup and remove the pot from the heat.
- Return the shredded chicken to the soup and remove the bay leaves.
- Stir in the fresh dill and garnish with lemon slices if desired before serving.
Servings and timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Total Time: 52 minutes
Variations
- Replace Arborio rice with orzo for a traditional Greek-inspired twist.
- Use rotisserie chicken to save preparation time.
- Add carrots and celery for extra vegetables and flavor.
- Substitute fresh parsley for dill if preferred.
- Make it heartier by increasing the rice quantity slightly.
- Use chicken thighs instead of breasts for richer flavor.
- Add spinach during the final few minutes of cooking for extra nutrition.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the soup for up to 2 months. Keep in mind that the texture of the egg-lemon broth may change slightly after thawing.
To reheat, warm the soup gently over low heat on the stovetop, stirring occasionally. Avoid boiling, as excessive heat can affect the smooth texture of the egg mixture. Individual portions can also be reheated in the microwave using short intervals and stirring between each interval.
FAQs
What makes this soup creamy without cream?
The creamy texture comes from the traditional combination of eggs and lemon juice, which creates a silky broth when properly tempered.
Can I use a different type of rice?
Yes. Long-grain rice, jasmine rice, or even orzo pasta can be used, though cooking times may vary.
Why do I need to temper the eggs?
Tempering slowly raises the temperature of the eggs, preventing them from scrambling when added to the hot soup.
Can I make this soup ahead of time?
Yes. It can be prepared a day in advance and gently reheated before serving.
Is fresh dill necessary?
Fresh dill adds authentic flavor, but parsley or a combination of herbs can be substituted.
Can I use leftover cooked chicken?
Absolutely. Simply add the cooked shredded chicken near the end of the cooking process.
What does Arborio rice add to the soup?
Arborio rice releases starch as it cooks, helping create a richer and slightly creamier texture.
Can I freeze Greek Lemon Chicken Soup?
Yes, although the texture of the egg-lemon broth may change slightly after thawing and reheating.
How can I make the soup more lemony?
Add extra fresh lemon juice to taste just before serving.
What should I serve with this soup?
It pairs wonderfully with crusty bread, a fresh green salad, roasted vegetables, or a simple Mediterranean-inspired side dish.
Conclusion
Greek Lemon Chicken Soup With Rice is a comforting and flavorful meal that combines tender chicken, creamy rice, bright lemon, and fresh herbs in every spoonful. Its rich yet light texture makes it suitable for any season, while the simple ingredients and straightforward preparation make it an excellent choice for busy weeknights or cozy family dinners. Once you try this classic-inspired soup, it’s sure to become a favorite addition to your recipe collection.
