Easy Greek Lemon Chicken Soup Recipes
Bright, cozy Greek lemon chicken soup with silky egg-lemon finish. Comforting, fast, and full of fresh citrus and dill.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 cup chopped yellow onion
- 0.75 cup diced carrot
- 0.75 cup sliced celery
- 2 tsp minced garlic
- 8 cup low-sodium chicken broth
- 0.5 cup long-grain white rice rinse until water runs clear
- 1 lb cooked chicken, shredded rotisserie works great
- 9 tbsp beaten eggs about 3 large eggs
- 0.33 cup fresh lemon juice
- 1 tsp finely grated lemon zest
- 2 tbsp chopped fresh dill or parsley
- 1.25 tsp kosher salt to taste
- 0.75 tsp black pepper freshly ground
Instructions
Preparation Steps
- Warm olive oil in a large pot over medium heat.
- Sauté onion, carrot, and celery until softened, about 5–6 minutes. Stir in garlic for 30 seconds.
- Pour in chicken broth and bring to a boil. Add rinsed rice, then lower heat and simmer until tender, 14–16 minutes.
- Stir in shredded chicken and warm through on low heat, 3–4 minutes. Do not boil hard.
- Whisk beaten eggs, lemon juice, and zest in a medium bowl until smooth.
- Temper the egg mixture: slowly whisk in 2 cups hot soup liquid, a ladle at a time, until steamy and creamy.
- Take the pot off heat. Stir the tempered egg-lemon mixture back into the soup until silky. Do not let it boil.
- Season with salt, pepper, and dill. Let rest 2 minutes, then ladle into bowls and serve.
Notes
Swap rice with orzo for a pasta version, or stir in a handful of baby spinach at the end. For extra lemon pop, finish with a squeeze of juice and a drizzle of olive oil. Leftovers keep 3 days refrigerated; reheat gently without boiling to prevent curdling.
This recipe is an original creation inspired by classic Easy Greek Lemon Chicken Soup Recipes flavors. All ingredient ratios and instructions are independently developed.