Greek Chicken and Rice Soup with Lemon and Eggs

Greek chicken and rice soup is a comforting bowl of tender chicken, vegetables, rice, and lemon finished with an egg-thickened broth. It is related to avgolemono, the Greek lemon-and-egg sauce used in soups and other dishes; family and regional versions vary in their rice, herbs, and preferred thickness.

Ingredients

2 tablespoons extra-virgin olive oil (30 ml)
1 medium yellow onion, finely diced (about 150 g)
2 medium carrots, diced (about 150 g)
2 celery ribs, diced (about 80 g)
2 garlic cloves, finely chopped (about 6 g)
8 cups low-sodium chicken broth (1.9 L)
1 pound boneless, skinless chicken thighs (454 g)
1 teaspoon fine salt (6 g), plus more to taste
½ teaspoon freshly ground black pepper (about 1 g)
1 bay leaf (about 0.2 g)
¾ cup long-grain white rice, rinsed and drained (about 140 g)
2 large eggs (about 100 g without shells), at room temperature if convenient
⅓ cup freshly squeezed lemon juice (80 ml), from about 2 lemons
1 teaspoon finely grated lemon zest (about 2 g), optional
2 tablespoons chopped fresh dill (about 6 g), plus a little for serving

Instructions

Prepare the vegetables and broth base. Set out the ingredients, dice the onion, carrots, and celery, and chop the garlic. Warm the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 to 7 minutes, stirring now and then, until the onion is translucent and the vegetables are starting to soften. Stir in the garlic for about 30 seconds, just until fragrant; avoid browning it, since browned garlic can taste bitter in a light soup.
Poach the chicken. Pour in the chicken broth, then add the chicken thighs, salt, pepper, and bay leaf. Bring the liquid to a gentle simmer, not a hard boil, and partially cover the pot. Simmer for about 20 minutes, turning the chicken once if needed, until the thickest part of each thigh reaches 165°F (74°C) on a food thermometer. This is the USDA FSIS safe minimum internal temperature for poultry. If a thigh has not reached that temperature, keep simmering and check again after a few minutes.
Take out the chicken and cook the rice. Transfer the cooked thighs to a clean plate and remove the bay leaf from the pot. Stir in the rinsed rice, bring the broth back to a gentle simmer, and cook uncovered for about 17 minutes, or until the rice is tender but still holds its shape. Stir occasionally so rice does not settle and stick to the bottom. While it cooks, let the chicken rest for at least 5 minutes, then shred or cut it into bite-size pieces. The rest happens while the rice cooks, so it does not add time to the total.
Whisk and temper the eggs with lemon. In a medium bowl, whisk the eggs until smooth, then whisk in the lemon juice and, if using, lemon zest. Slowly ladle about 1 cup (240 ml) of hot broth into the eggs in a thin stream while whisking constantly. Add another ladleful in the same way. This gradual warming, called tempering, helps the eggs blend smoothly instead of forming curds when they meet the hot soup.
Finish the soup gently. Turn the pot to low. Slowly pour the tempered egg-and-lemon mixture into the soup while stirring steadily. Return the shredded chicken and stir in the dill. Warm gently for about 4 minutes, stirring, until the soup reaches 160°F (71°C) on a food thermometer; the USDA FSIS safe minimum for egg dishes is 160°F (71°C). Do not let the soup boil, because vigorous boiling can make the egg-thickened broth grainy. Taste and adjust the salt, pepper, or lemon before serving.

Tips

Rinse the rice, but do not soak it. A quick rinse removes loose surface starch, which helps keep the broth from becoming unnecessarily gluey. Drain it well so you do not dilute the measured broth. Long-grain white rice keeps a distinct texture; short-grain rice works too, but releases more starch and makes the soup thicker.
Temper slowly and keep the heat low. Add the hot broth to the eggs in a narrow stream while whisking continuously. If you pour it in all at once, the eggs may scramble. Once the egg mixture is in the pot, use gentle heat and avoid a boil; the final thermometer check helps you reach the safe temperature without overheating the soup.
Choose broth with its final seasoning in mind. Low-sodium broth makes it easier to control the salt, especially because brands vary. If you only have regular salted broth, start with less added salt and taste at the end. Fresh lemon juice is preferable here: bottled juice can taste flatter, though it can be used if fresh lemons are unavailable.
Expect the rice to keep absorbing liquid. The soup is loosest right after cooking. As it stands and chills, the rice soaks up broth, so add a splash of water or broth when reheating rather than thinning the whole pot before serving. For meal prep, cooking rice separately and adding it to each bowl keeps leftovers more brothy.

Serving Suggestions

Serve the soup hot in warmed bowls, with a little extra chopped dill, a grind of black pepper, and a lemon wedge for anyone who wants a brighter finish. A small drizzle of olive oil is another simple garnish. Taste before adding extra lemon at the table: the soup should be pleasantly citrusy, but the egg and broth should still taste balanced rather than sharply sour.

For a fuller meal, pair it with crusty bread or warm pita for dipping, plus a crisp green salad dressed with olive oil and vinegar. Olives, sliced cucumber, or tomatoes make easy accompaniments when you want a Greek-inspired spread. Because the soup already contains chicken, rice, and vegetables, a light side is usually enough; rich or heavily seasoned dishes can compete with its gentle lemon flavor.

Variations

Use orzo instead of rice: Replace the rice with ¾ cup (about 130 g) orzo and cook it according to the package directions in the broth. Orzo gives the soup a pasta-like bite and may cook faster, so begin checking early. Rice and orzo both continue softening as they sit, so serve promptly for the clearest texture.

Make it with leftover cooked chicken: Skip the raw chicken and its poaching time. Simmer the vegetables in the broth until tender, cook the rice in that broth, and stir in about 3 cups (420 g) shredded cooked chicken near the end, allowing it to heat through before adding the tempered eggs. If you use leftovers, reheat them thoroughly as part of the soup to 165°F (74°C).

Add greens or change the herbs: Stir in 2 packed cups (about 60 g) baby spinach just before the egg-lemon mixture; it wilts quickly in the hot soup. Chopped parsley can replace dill for a milder, grassy flavor. Dill is a familiar pairing, but it is not essential, and leaving it out lets the lemon stand out more clearly.

Make a thicker, more traditional-style avgolemono finish: Whisk 3 eggs instead of 2 and use the same amount of lemon, then temper and finish as directed. The broth will be richer and more custard-like. For a lighter, less egg-forward soup, keep the recipe as written; these proportions are one practical version, not a claim that every Greek household makes it the same way.

Storage and Reheating

Refrigerate the soup within 2 hours of cooking, dividing a large batch among shallow, covered containers so it cools more quickly. It keeps for 3 to 4 days in the refrigerator. Rice absorbs broth as it sits, and its texture becomes softer, but the soup remains easy to serve after loosening it with a little water or chicken broth.

For the best texture, warm individual portions in a saucepan over low to medium-low heat, stirring often and adding liquid a little at a time until the consistency is right. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Avoid bringing the soup to a rolling boil, which can make the egg-lemon broth separate or turn grainy. A microwave also works: cover the bowl loosely, heat in short intervals, and stir between intervals so it warms evenly.

Freezing is possible, but the rice may become very soft and the egg-thickened broth can separate after thawing. If you plan to freeze portions, the better approach is to freeze the chicken-and-broth base before adding the rice and egg-lemon mixture. Thaw it in the refrigerator, bring it to a simmer, cook fresh rice in the broth, then temper and add the eggs and lemon. Freeze in airtight containers for up to 2 months for best quality, and thaw in the refrigerator rather than on the counter.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes. Use about 1 pound (454 g) boneless, skinless chicken breast and begin checking its temperature after about 15 minutes of gentle simmering, since breast meat can cook faster and dry out if left in the pot too long. Remove it once the thickest part reaches 165°F (74°C), then shred it while the rice cooks. The soup will be a little leaner than a version made with thighs.

Why did the eggs curdle in my soup?

Eggs are most likely to curdle if they meet very hot broth too quickly or if the finished soup boils. Whisk hot broth into the eggs gradually, keep stirring as you pour the mixture into the pot, and warm the soup over low heat. Small flecks can still form if the temperature rises too fast; the soup is generally still usable, though its texture will be less silky.

Can I make Greek chicken and rice soup ahead?

Yes, but for the best texture, prepare the chicken and vegetable broth ahead and cook the rice separately. Store both refrigerated, then heat the broth and chicken, add cooked rice, and finish with freshly tempered eggs and lemon just before serving. If the soup is already fully assembled, it can still be reheated; expect softer rice and add broth or water as needed.

Is avgolemono the same thing as this soup?

Avgolemono refers to the Greek egg-and-lemon mixture used to thicken or enrich a dish, and it is also commonly used as a name for soups finished with that mixture. Versions vary: some use chicken, some use rice or orzo, and some have a thicker egg-to-broth ratio. This recipe uses the technique for a chicken-and-rice soup with a gently creamy broth.

Can I make it without eggs?

Yes, though it will no longer have the classic egg-enriched avgolemono texture. Leave out the eggs and lemon tempering step, then add lemon juice to taste directly to the finished broth. The result is a clear, bright chicken-and-rice soup rather than a silky one. Add lemon gradually so the citrus does not overwhelm the chicken and vegetables.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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