Name: Greek Lemon Chicken Soup with Rice and Dill
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 2 carrots, diced; 2 cloves garlic, minced; 6 cups chicken broth or stock; 1/2 cup uncooked white rice (or brown rice); 2 cups cooked chicken, shredded or chopped; 2 large eggs; 1/4 cup fresh lemon juice (plus more to taste); 2 tablespoons fresh dill, chopped; Salt and black pepper, to taste; Optional: Lemon zest, 1 bay leaf

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Greek Lemon Chicken Soup with Rice and Dill is a light yet comforting dish that brings bright citrus flavor, tender chicken, and creamy rice together in one satisfying bowl. It’s inspired by the traditional Greek Avgolemono soup but made simpler without sacrificing that signature tangy, cozy taste. I love how the lemon and dill balance each other beautifully—it’s a soothing soup that feels fresh, not heavy.

Why You’ll Love This Recipe

I love this soup because it’s hearty without being too rich. The rice makes it filling, the chicken adds protein, and the lemon gives it a burst of freshness that lifts the entire dish. It’s a perfect go-to meal when I want something warm and nourishing but also light. Plus, it’s made in one pot, which makes cleanup easy and weeknight cooking a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, finely chopped
Carrots, diced
Garlic, minced
Cooked chicken (shredded or chopped)
Chicken broth or stock
Uncooked white rice (or brown rice for a heartier version)
Eggs
Fresh lemon juice
Fresh dill, chopped
Salt and black pepper to taste
Optional: lemon zest, bay leaf

Directions

I heat olive oil in a large pot over medium heat, then sauté the onions and carrots until softened, about 5–7 minutes.
I stir in the garlic and cook for another minute until fragrant.
I pour in the chicken broth and bring it to a boil, then add the rice and reduce the heat to a simmer.
I let the rice cook until tender, about 15–18 minutes, stirring occasionally.
In a small bowl, I whisk the eggs and lemon juice together until smooth.
I slowly ladle a bit of the hot broth into the egg mixture while whisking constantly (to temper the eggs).
Once tempered, I stir the lemon-egg mixture back into the soup. I make sure not to boil the soup after adding the eggs to keep it creamy and smooth.
I stir in the cooked chicken and fresh dill, then season with salt and pepper to taste.
I let the soup warm through gently for a few more minutes before serving.

Servings and Timing

This recipe makes about 4 to 6 servings. It takes around 10 minutes to prep and 30 minutes to cook, so the whole dish is ready in about 40 minutes.

Variations

Vegetarian Version: I skip the chicken and use veggie broth, adding chickpeas or white beans for protein.
Thicker Texture: I use more rice or blend a small portion of the soup for a creamier base.
Herb Swap: I swap dill with fresh parsley or a mix of dill and mint for a different herby flavor.
Spiced Version: I add a pinch of turmeric or paprika for extra depth and color.
Low-Carb Option: I use cauliflower rice instead of regular rice to cut the carbs while keeping the texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm the soup gently over medium-low heat, stirring often. I try not to bring it to a full boil so the egg mixture doesn’t curdle. If the soup thickens too much in the fridge, I just add a splash of water or broth to loosen it up.

FAQs

Can I use leftover rotisserie chicken?

Yes! I often shred rotisserie chicken and stir it in at the end. It’s a great time-saver and still full of flavor.

How do I avoid curdling the eggs?

I always temper the eggs by slowly adding hot broth while whisking, then stir the mixture gently back into the pot without boiling the soup again.

Can I freeze this soup?

I usually don’t freeze it because the egg-lemon mixture can separate after thawing. It’s best enjoyed fresh or from the fridge.

What kind of rice works best?

I use white rice for a tender texture, but brown rice works too—it just takes a bit longer to cook.

Is the soup very lemony?

It’s bright and tangy, but I adjust the lemon to my taste. I start with one lemon and add more juice if I want it zestier.

Conclusion

Greek Lemon Chicken Soup with Rice and Dill is one of those feel-good meals I turn to when I want comfort that doesn’t weigh me down. It’s warm, citrusy, and full of simple, wholesome ingredients. Whether I’m making it on a chilly evening or just craving something light and flavorful, this soup always delivers that perfect bowl of balance and comfort.