Greek Chicken Soup with Lemon and Rice

Greek chicken soup is a comforting bowl of tender chicken, vegetables, and rice brightened with lemon. This version is finished with avgolemono, a silky egg-and-lemon mixture stirred into the broth; Greek home versions vary, and some use orzo instead of rice.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
2 medium carrots, peeled and diced, about 1½ cups (200 g)
2 celery ribs, diced, about 1 cup (100 g)
10 cups (2.4 L) low-sodium chicken broth
1½ pounds (680 g) boneless, skinless chicken thighs
1 bay leaf, about 0.2 g
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
1 cup (190 g) long-grain white rice, rinsed and drained
3 large eggs, about 150 g without shells
⅓ cup (80 ml) freshly squeezed lemon juice, usually from 2 medium lemons
2 tablespoons (6 g) chopped fresh dill

Instructions

Prepare the ingredients. Dice the onion, carrots, and celery into small, similar-sized pieces so they soften evenly. Rinse the rice in a fine-mesh strainer until the water runs mostly clear, then drain it well. Measure the broth, salt, and pepper, and juice the lemons. Allow about 20 minutes for this preparation; do not rinse raw chicken.
Soften the vegetables. Warm the olive oil in a large, heavy pot over medium heat. Add the onion, carrots, and celery and cook for 6 minutes, stirring now and then, until the onion looks translucent and the vegetables begin to soften. They should not brown deeply; a gentle sauté keeps the broth light in flavor.
Simmer the chicken. Pour in the broth and add the chicken thighs, bay leaf, salt, and pepper. Bring the pot to a gentle simmer, which should take about 4 minutes, then lower the heat and simmer for 23 minutes. Keep the liquid at a quiet simmer rather than a rolling boil. Check the thickest part of a thigh with an instant-read food thermometer: chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, continue simmering and check again. Lift the cooked chicken onto a plate and remove the bay leaf.
Cook the rice. Stir the drained rice into the broth and simmer gently for 16 minutes, or until the grains are tender but still hold their shape. Stir once or twice to prevent sticking. While the rice cooks, shred the chicken into bite-size pieces with two forks. In a medium bowl, whisk the eggs until smooth, then whisk in the lemon juice. Keep the egg-lemon mixture close to the stove.
Temper the avgolemono and finish. When the rice is tender, turn off the heat. Slowly ladle about 2 cups (480 ml) of hot broth into the egg-lemon mixture, whisking constantly as you pour. This gradual warming helps the eggs blend smoothly instead of forming curds. Pour the warmed mixture back into the pot in a thin stream while stirring. Return the shredded chicken and add the dill. Let the soup stand for about 3 minutes, stirring gently; do not let it boil after adding the eggs. Taste and adjust the salt, pepper, or lemon before serving.

Tips

Keep the broth at a gentle simmer. A hard boil can make chicken tougher and break rice apart. After the egg-lemon mixture goes in, keep the pot off the heat; boiling can cause the sauce to curdle.
Adjust the lemon carefully. Lemons vary in tartness, so begin with the listed amount and taste before adding more. If the soup tastes too sharp, a small splash of broth can soften the balance without hiding the lemon.
Use broth with care. Low-sodium broth gives you room to season at the end. If your broth is already salted, start with less added salt and correct it after the chicken and rice have cooked.
Choose the texture you like. Rinsing rice helps keep the broth clearer and the grains separate. For a thicker, more porridge-like soup, skip rinsing; the extra surface starch will disperse into the broth.

Serving Suggestions

Serve the soup hot in warmed bowls, with a little extra chopped dill and a lemon wedge on the side for anyone who wants more brightness. Crusty bread is useful for soaking up the broth, while a simple Greek-style salad of tomatoes, cucumber, olives, and feta makes a fresh contrast. Because the soup contains rice and chicken, it is satisfying as a meal on its own; a small plate of olives or sliced vegetables is plenty alongside it.

For a fuller spread, add warm pita or toasted bread and keep any strongly flavored sides simple. The broth should taste lemony and savory rather than overwhelmingly sour, so let diners add extra lemon at the table instead of adding a large amount to the whole pot.

Variations

Use orzo instead of rice: Substitute 1 cup (170 g) orzo for the rice. Orzo releases starch and can make the soup a little thicker; cook it according to its package timing, usually about 8–10 minutes, and check for tenderness. The cooking time will differ from the rice version, so taste as it cooks.

Use chicken breast: Boneless, skinless chicken breasts work, though they can dry out more readily than thighs. Check the internal temperature rather than relying only on the clock, remove them as soon as they reach 165°F (74°C), and shred them while the rice cooks.

Add greens: Stir in 2 cups (60 g) baby spinach during the final minute before tempering the eggs, or add 1 cup (about 100 g) chopped cooked greens with the chicken. The greens add color and a mild vegetal flavor but are not part of every Greek-style version.

Make it with cooked chicken: If using leftover or store-prepared cooked chicken, use about 3 cups (400 g) shredded meat. Simmer the vegetables and broth, cook the rice until tender, then add the chicken long enough to heat through before finishing the soup. Reheated leftovers should reach 165°F (74°C).

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking. Store it in a covered, shallow container and use it within 3–4 days. Rice absorbs broth as it sits, so the chilled soup will be thicker; stir in a little broth or water when reheating to restore a spoonable consistency.

Reheat only the portion you plan to eat in a saucepan over low to medium-low heat, stirring often, until it reaches 165°F (74°C). Avoid boiling, which can make the egg-lemon sauce grainy. For microwave reheating, use a covered microwave-safe bowl, stir at intervals, and check that the center reaches 165°F (74°C). Freeze in airtight portions for up to 2 months for best quality. The egg-lemon texture may separate slightly after thawing, but gentle reheating and stirring can help it come together; freezing the soup before adding avgolemono gives a smoother result. Thaw frozen portions in the refrigerator before reheating.

Frequently Asked Questions

What is avgolemono?

Avgolemono is an egg-and-lemon mixture used to give soups and sauces a tangy, gently creamy finish. In this soup, eggs are whisked with lemon juice and gradually warmed with hot broth before being stirred into the pot. It thickens the broth without cream.

How do I stop the eggs from curdling?

Take the soup off the heat before adding the eggs. Whisk continuously while slowly pouring hot broth into the egg-and-lemon mixture, then stir that warmed mixture back into the pot. Do not boil the soup afterward; gentle residual heat is enough to finish the sauce.

Can I make Greek chicken soup ahead?

Yes. For the best texture, cook the chicken, vegetables, and rice, then cool and refrigerate that base separately from the egg-lemon mixture. Reheat the base until it reaches 165°F (74°C), take it off the heat, and prepare and temper the eggs and lemon just before serving. Rice will continue to absorb liquid, so have extra broth ready.

Can I use leftover cooked chicken?

Yes. Add about 3 cups (400 g) shredded cooked chicken after the rice is tender and heat it through before finishing with avgolemono. If the chicken is refrigerated leftover food, bring the finished portion to 165°F (74°C), then turn off the heat before adding the egg mixture.

Can I freeze soup made with avgolemono?

You can, although the egg-lemon broth may separate or become slightly grainy after thawing. For the most reliable texture, freeze the soup before adding the eggs and lemon, then make the avgolemono fresh when reheating. Either way, refrigerate the soup within 2 hours and thaw it in the refrigerator rather than leaving it at room temperature.

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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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