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Greek Lemon Chicken Soup with Rice and Dill

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This Greek Lemon Chicken Soup with Rice and Dill is a cozy, tangy, one-pot meal inspired by Avgolemono. Creamy from eggs, bright from lemon, and nourishing with chicken and rice, this easy soup is perfect for chilly nights or when you need something light yet comforting. Fresh dill adds a fragrant touch to this balanced, feel-good bowl.

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

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion and carrots for 5–7 minutes until softened.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Pour in chicken broth and bring to a boil. Stir in rice, then reduce to a simmer.
  4. Cook rice until tender, about 15–18 minutes, stirring occasionally.
  5. In a small bowl, whisk eggs and lemon juice until smooth.
  6. Slowly ladle some hot broth into the egg mixture while whisking constantly to temper.
  7. Gently stir the tempered egg mixture back into the soup. Do not boil after adding eggs.
  8. Add cooked chicken and chopped dill. Stir and season with salt and pepper to taste.
  9. Warm through gently for a few more minutes and serve hot.

Notes

  • Keep the soup below a simmer after adding the eggs for a silky texture.
  • Add lemon zest for more brightness and flavor.
  • Blend a portion of the soup if you prefer a thicker consistency.
  • Best enjoyed fresh, but leftovers store well in the fridge for up to 3 days.

Nutrition

Find it online: https://cookedbymaya.com/greek-lemon-chicken-soup-with-rice-and-dill/