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Greek Lemon Chicken Soup With Rice

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A comforting Greek-inspired lemon chicken soup with tender shredded chicken, creamy rice, and a silky egg-lemon broth. Fresh dill adds a bright finish to this hearty and flavorful meal.

Ingredients

  • 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
  • 1/2 Cup Arborio Rice
  • 3 Eggs
  • 1/4 Cup Fresh Dill, roughly chopped
  • 1/4 Cup Lemon Juice

Instructions

  1. Heat the olive oil in a large Dutch oven over medium heat.
  2. Add the diced onion and sauté for 5–7 minutes until softened and translucent.
  3. Add the garlic and cook for 1 minute.
  4. Mix the hot water with the chicken base. Add it to the pot along with the bay leaves, lemon pepper seasoning, chicken breasts, and salt and pepper.
  5. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Turn off the heat and let sit for 15–20 minutes.
  6. Return the soup to a boil over medium-high heat for 2 minutes.
  7. Remove the chicken and shred it with two forks.
  8. Add the uncooked Arborio rice, cover, and cook for 20 minutes.
  9. In a small bowl, whisk together the eggs and lemon juice.
  10. Temper the egg mixture by whisking in one ladle of hot broth at a time, repeating 4–5 times. Slowly stir the tempered mixture into the soup and remove from the heat.
  11. Fold the shredded chicken back into the soup and discard the bay leaves.
  12. Garnish with fresh dill and lemon slices if desired, then serve.

Notes

  • Temper the eggs slowly to prevent curdling.
  • Fresh lemon juice provides the best flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently over low heat to maintain the creamy texture.

Nutrition

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