This Greek chicken soup with lots of fresh lemon juice is tangy, comforting, and silky smooth, though surprisingly it’s dairy free — it gets its rich, creamy texture from whisk-in eggs. It’s a family favorite that we make on repeat, and one of many restaurant-worthy soup ideas you’ll want in your dinner rotation.
Inspired by traditional Greek avgolemono, it’s the kind of soup you’ll crave again and again. Did I mention it’s ready in just 25 minutes? That’s right, no long simmer needed. 🙌🏻 Between this and fasolada, a Greek white bean soup, you can almost pretend you’re seaside in the Mediterranean.
Temper The Eggs To Prevent Scrambling
Whisk the eggs with lemon juice and zest, then slowly stream in warm broth while whisking constantly to temper. Stir the egg mixture back into the soup until combined.
My Favorite Way To Shred Chicken
Place cooked boneless skinless chicken thighs or breasts in the bowl of a stand mixer fitted with paddle attachment. Set to medium-low speed, then increase a bit as needed until chicken is very finely shredded.
I hope you feel this is as much of a game changer as it has been for me! One of the greatest chef’s tips I learned in my 20’s! 😂
Expert Tips + Substitutions
- Watch the rice. Add it toward the end of cooking (20–30 minutes before serving) so it stays tender, not mushy.
- Fresh herbs matter. A sprinkle of dill brightens the whole soup and really makes it shine.
- Swap the starch. Try orzo or couscous instead of rice. Add just before serving and cook until tender.
- Optional veggies. Traditional mirepoix (onion, carrot, celery) can be added when sautéing the garlic, but we skip them for a silkier texture.
- Broth options. Bone broth works just as well as chicken broth for a richer flavor.
Soup Season Is Upon Us 🙌🏻
If you came here looking to be inspired with more seasonal soup recipes, I got you. A few Well Seasoned fan favorites to try next: chicken sausage, wild rice, and kale soup, this creamy salmon soup with fresh dill, or try my light-as-a-cloud matzo ball soup.
This is one of those recipes that is 100x better than you imagined when made from scratch. If you make our Lemon Chicken Soup recipe, please let us know by leaving a review and rating below!
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Greek Lemon Chicken Soup with Rice and Dill (Avgolemono)
Equipment
Ingredients
- 2 Tbsp extra virgin olive oil
- 3 cloves garlic finely chopped
- 8 cups low-sodium chicken stock
- 1½ lbs boneless skinless chicken thighs
- 1 cup long grain white rice
- 2 dried bay leaves
- 3 large eggs
- 2 medium lemons juiced, plus 1 tsp fresh lemon zest
- Kosher salt to taste
- Fresh dill for serving
- Freshly ground black pepper for serving
- Baguette optional, for serving
Instructions
- Sauté garlic. Heat 2 Tbsp olive oil in a large Dutch oven or soup pot over medium-high heat. When hot, add 3 cloves minced garlic and cook, stirring often, until fragrant, about 1 minute.
- Add the liquid. Pour in 8 cups of chicken stock, then add 1 lb boneless skinless chicken thighs, 1 cup of white rice, and 2 bay leaves. Bring to a boil, then reduce heat to medium-low to medium. Simmer until chicken is fully cooked and the rice is tender, about 25 minutes.
- Shred the chicken. Remove the bay leaves and discard. Transfer the cooked chicken thighs to the bowl of a stand mixer with beater attached, then beat on medium speed until chicken is fully shredded. Alternatively, you can use two forks to pull the meat. Return the chicken to the pot.
- Temper the eggs. Place 3 eggs in a mixing bowl, then whisk well along with 1 tsp lemon zest and the juice from 2 lemons. Slowly drizzle in about 2 ladles of warm broth, whisking the entire time, to gently bring the eggs up to temperature without scrambling them. Drizzle and whisk the tempered egg and lemon mixture back into the chicken soup slowly.
- Garnish, then serve. Bring the heat back up to medium to medium-high, then cook for about 5 minutes to thicken. Taste and adjust seasoning as needed. We recommend starting with about ½ tsp Kosher salt and working up from there (different chicken stocks vary in terms of saltiness). Serve immediately with freshly cracked black pepper, lots of fresh dill, and baguette, if wanted.
Notes
- Nutrition facts do not include optional baguette.
- Make-ahead: Cook the chicken and stock up to 2 days in advance. Reheat gently, then whisk in eggs and lemon juice just before serving.
- Leftovers: Refrigerate up to 3 days. Reheat over medium-low heat without boiling (to protect the eggs).
- Freezing: Cool completely, then freeze in a container or freezer bag for up to 3 months. Thaw overnight in the fridge, or reheat gently from frozen on the stovetop.
Nutrition
Photography by: Cambrea of Cambrea Bakes
Ari, this was AMAZING! I have tried several different avgolemono recipes and this was my absolute favorite! So lemony and creamy, absolutely perfect. Thank you for sharing this!
Thank you, Amber!! So thrilled you love this as much as we do! I love that creamy texture. xo, Ari