Greek Cream of Chicken Rice Soup with Lemon

Greek cream of chicken rice soup is a lemony, gently thickened chicken soup inspired by avgolemono, Greece’s egg-and-lemon soup tradition. Tender chicken, rice, vegetables, and broth make it hearty, while tempered eggs give the soup a silky texture without heavy cream; family and regional versions vary in their choice of rice, herbs, and thickness.

Ingredients

1 tablespoon (15 ml) extra-virgin olive oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
2 medium carrots, peeled and diced, about 1 cup (130 g)
2 celery ribs, diced, about 1 cup (100 g)
2 garlic cloves, minced, about 6 g
6 cups (1.4 L) low-sodium chicken broth
¾ cup (140 g) uncooked long-grain white rice, rinsed and drained
1 pound (450 g) boneless, skinless chicken breast, cut into roughly 1-inch (2.5 cm) pieces
1 teaspoon (6 g) fine salt, divided, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
2 large eggs, about 100 g without shells, brought to room temperature if possible
¼ cup (60 ml) freshly squeezed lemon juice, from about 1–2 lemons
2 tablespoons (6 g) chopped fresh dill, plus extra for serving
1 tablespoon (4 g) chopped fresh flat-leaf parsley, optional

Instructions

Prepare the ingredients. Dice the onion, carrots, and celery into small, similar-sized pieces so they soften at about the same rate. Mince the garlic, cut the chicken into even pieces, and rinse the rice in a fine-mesh strainer until the water runs mostly clear. Rinsing removes some surface starch and helps keep the rice from making the broth excessively gummy. Pat the chicken dry if it is very wet, then season it with about half the salt and the pepper.
Soften the vegetables. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, celery, and remaining salt. Cook for 6–7 minutes, stirring occasionally, until the onion looks translucent and the carrots begin to soften. Add the garlic and cook for about 30 seconds, just until fragrant. Keep the heat moderate; browned garlic can taste bitter in this mild, lemon-forward soup.
Simmer the chicken and rice. Pour in the chicken broth and stir in the rinsed rice. Bring the liquid to a gentle boil, then lower the heat to maintain a steady simmer. Add the chicken pieces and stir once to separate them. Partly cover the pot and simmer for 18–20 minutes, stirring once or twice so rice does not catch on the bottom. The rice should be tender and the vegetables soft. Check the thickest chicken pieces with a food thermometer; USDA FSIS says poultry must reach a safe minimum internal temperature of 165°F (74°C). If the rice or chicken needs a little longer, keep simmering and check again after a few minutes.
Whisk the egg and lemon. While the soup simmers, whisk the eggs in a medium bowl until smooth and slightly foamy. Gradually whisk in the lemon juice. The mixture should be uniform, with no visible streaks of egg white. If the eggs are cold, tempering them will still work, but adding hot broth especially slowly makes the transition gentler and lowers the chance of curdling.
Temper the egg mixture. Once the chicken is cooked and the rice is tender, turn off the heat. Ladle about 1½ cups (360 ml) of hot broth from the pot into a measuring cup. While whisking the egg-lemon mixture continuously, add the hot broth in a thin stream, a few tablespoons at a time at first. Continue gradually until all the measured broth is incorporated. This brings the eggs closer to the soup’s temperature so they thicken smoothly instead of scrambling.
Finish the soup gently. Slowly pour the tempered egg mixture back into the pot while stirring the soup. Add the dill and parsley, if using. Warm over low heat for 1–2 minutes, stirring, until the soup is steaming and lightly creamy. Do not let it boil after adding the eggs: a hard boil can cause the sauce to separate or turn grainy. Taste and adjust with more salt, pepper, or lemon juice. Serve promptly, while the rice still has a distinct, tender texture.

Tips

Cut the chicken evenly. Pieces close to 1 inch cook at a similar pace, which makes it easier to check for doneness without overcooking smaller pieces. If you use whole chicken breasts instead, simmer them in the broth until they reach 165°F (74°C), lift them out to shred, then return the meat to the pot before tempering the eggs. Allow extra time for larger breasts.
Keep the broth at a simmer, not a rolling boil. A gentle simmer cooks the rice and chicken evenly and keeps the vegetables intact. Stir the bottom of the pot occasionally, especially near the end, since rice can settle and stick as it absorbs broth.
Choose a practical rice substitute. Short-grain rice can be used in the same amount, but it releases more starch and creates a thicker, softer soup. Orzo is another common Greek-style option; use about ¾ cup (125 g) and follow its package cooking time, checking the chicken for 165°F (74°C separately). Brown rice needs substantially longer to cook, so it is not a direct swap here.
Adjust the lemon at the end. Lemons vary in size and sharpness. Start with the listed amount, then taste after the soup is finished and add more juice a teaspoon at a time. Fresh dill gives a particularly bright flavor; if unavailable, use 1 teaspoon (about 1 g) dried dill, or use parsley for a milder herbal note.

Serving Suggestions

Serve the soup in warm bowls with extra chopped dill, a little black pepper, and a lemon wedge for anyone who wants a sharper finish. A slice of crusty bread or toasted pita is useful for scooping up the creamy broth. For a fuller Greek-inspired meal, pair it with a simple cucumber-and-tomato salad dressed with olive oil and vinegar, or serve a small plate of olives and feta alongside it.

This soup is satisfying on its own, but you can make the meal more substantial with a green salad or roasted vegetables. Keep strongly flavored accompaniments simple: the soup’s egg, lemon, and dill are delicate, so very spicy or heavily sauced sides can overwhelm them. Set out extra lemon separately rather than squeezing it over the whole pot, since diners may prefer different levels of acidity.

Variations

Use shredded cooked chicken. Leftover cooked chicken or plain rotisserie-style chicken can replace the raw chicken. Simmer the vegetables, broth, and rice until the rice is nearly tender, then stir in about 2 cups (280 g) shredded chicken and heat it through. Since the chicken is already cooked, this can shorten the simmer, but it should still be piping hot before serving. Avoid adding heavily seasoned chicken without tasting the broth first, because it may make the finished soup too salty.

Make it with orzo. For a version closer to many Greek chicken soups, replace the rice with ¾ cup (125 g) orzo. Orzo cooks faster than many rice varieties, so check the package directions and begin checking the chicken’s temperature as soon as the pasta is tender. The small pasta shapes continue to absorb broth as they sit, so serve soon after finishing or keep extra broth available for loosening leftovers.

Use a different herb. Dill is a classic and especially fresh-tasting choice, but finely chopped parsley works well if you prefer a less distinctive herb. A small amount of fresh mint can also be used for a different Greek-inspired profile; start with 1 teaspoon (1 g), since mint can quickly dominate. Add delicate herbs at the end rather than simmering them for the full cooking time.

Make the soup more brothy or more substantial. For a lighter bowl, add ½–1 cup (120–240 ml) extra chicken broth before tempering. For a thicker bowl, use a little less broth or let the finished soup stand for a few minutes; the rice will continue to absorb liquid. Do not add extra rice casually, because it expands and can turn the pot into a very thick stew.

Storage and Reheating

Cool leftovers and refrigerate them within 2 hours of cooking, divided into shallow, covered containers so they chill promptly. The soup keeps for 3–4 days in the refrigerator. Rice continues to absorb liquid as it sits, and the egg-lemon broth may look slightly less smooth when cold; these are normal texture changes. Stir in a splash of broth or water when reheating to restore a spoonable consistency.

Reheat a portion gently in a saucepan over medium-low heat, stirring often, until it is steaming throughout and reaches 165°F (74°C). Avoid a vigorous boil, which can make the egg-thickened broth grainy. In a microwave, cover loosely, heat in short intervals, and stir between intervals; check that the center also reaches 165°F (74°C). Freeze portions for up to 2 months for best quality, though the rice may soften and the broth can separate slightly after thawing. Thaw overnight in the refrigerator, stir well, and reheat to 165°F (74°C).

Frequently Asked Questions

Is Greek cream of chicken rice soup made with cream?
No cream is needed in this version. The silky consistency comes from eggs whisked with lemon and tempered with hot broth, a technique associated with avgolemono. This gives the soup a rich-feeling texture while keeping the flavor bright. Some home versions use cream or a different thickening method, so recipes can vary.

How can I keep the eggs from scrambling?
Take the pot off the heat before adding the egg mixture, whisk the eggs and lemon until smooth, and add hot broth slowly while whisking constantly. Then stir the tempered mixture back into the soup and warm it gently without boiling. If the soup gets too hot, the eggs can set into small curds instead of blending into a smooth broth.

Can I make the soup ahead?
You can cook the vegetable, chicken, and rice base ahead and refrigerate it, then gently reheat it and prepare the egg-lemon mixture just before serving for the smoothest texture. If the soup is already fully finished, it can still be reheated safely; warm it slowly, stir frequently, and bring leftovers to 165°F (74°C). Expect the rice to absorb more broth as it rests.

Why did my soup become very thick?
Rice keeps absorbing liquid after cooking, especially during refrigeration, so a soup that was brothy on the stove can become thick the next day. Stir in warm chicken broth or water a little at a time while reheating. Next time, you can reduce the rice slightly or add extra broth when warming the leftovers.

Can I use bottled lemon juice?
Fresh lemon juice is preferable because its aroma is brighter and less sharp or processed-tasting. If bottled juice is what you have, begin with about 3 tablespoons (45 ml), taste the finished soup, and add more gradually. The best amount depends on the product and how tangy you like the soup.

What if I only have brown rice?
Brown rice usually takes longer to soften than white rice, so adding it with the chicken may leave the chicken overcooked by the time the grains are ready. Cook the brown rice separately according to its package directions, then stir it into the soup once the chicken and vegetables are cooked. Alternatively, use leftover cooked brown rice and add it near the end just long enough to heat through.

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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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