Greek Lemon Chicken Soup with Rice and Dill: A Comforting Mediterranean Classic

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There are meals that fill your belly, and then there are meals that warm your soul. Greek Lemon Chicken Soup with Rice and Dill belongs firmly in the second category. Whether you’re chasing away a cold, feeding loved ones, or simply looking for a bowl of sunshine on a cloudy day, this soup delivers.

Let’s dive into what makes this Mediterranean treasure more than just a soup — but a healing experience steeped in history and flavor.   Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

A Taste of Comfort — Why This Greek Lemon Chicken Soup Warms the Soul

A Dish Rooted in Tradition and Healing

You don’t have to be Greek to appreciate the magic of avgolemono. This lemony egg-thickened broth is found on every Greek table during the colder months, handed down from yia-yias and mothers who swear by its curative powers. With its nourishing chicken broth, comforting rice, and the bright zing of fresh lemon, this soup offers both sustenance and solace.

What Makes This Soup Unique?

• No dairy, yet creamy: The emulsion of egg and lemon gives it a luxurious texture without cream.
• Bold lemon flavor: Fresh lemon juice and zest deliver a citrus burst.
• Fresh dill garnish: An herbal lift that complements the broth perfectly.

This soup doesn’t just feed your body — it restores your spirit.

Ingredients You’ll Need for Greek Lemon Chicken Soup with Rice and Dill

Fresh, Simple Ingredients That Deliver Big Flavor

Ingredient	Quantity
Chicken stock or broth	2 quarts
Cooked chicken	1 cup
Medium onion (diced)	1
Long grain white rice	1/2 cup
Bay leaf	1
Lemon zest strips	12
Large eggs	2
Large egg yolks	2
Lemon juice	1/4 cup
Olive oil	1 tbsp
Fresh dill sprigs	For garnish
Salt and black pepper	To taste

Pro Tip: Choose a flavorful homemade or low-sodium stock for a deeper taste.

Step-by-Step Instructions for Making Greek Lemon Chicken Soup

Step 1 – Build the Base

Start by heating olive oil in a large pot over medium-low heat. Add your finely diced onion and lemon zest strips. Cover the pot and let the ingredients sweat for about 7 minutes. You don’t want color here, just a soft, fragrant foundation.

Step 2 – Simmer the Rice and Broth

Pour in the chicken stock or broth, then add the rice and bay leaf. Bring the soup to a gentle boil, then lower the heat and simmer until the rice is tender and the stock becomes aromatic. This usually takes around 20 minutes.

Step 3 – Remove Flavorings and Blend

Using a slotted spoon, discard the bay leaf and lemon zest strips. Increase the heat to bring the broth to a brief boil again, then lower the heat once more. Blend part of the soup with a stick blender for a thicker, silkier texture. No stick blender? Pour two cups of soup into a traditional blender and process carefully.

Step 4 – Make the Egg-Lemon Emulsion

In a separate bowl, lightly whisk together the eggs, yolks, and lemon juice. You’re creating the creamy heart of this dish. While constantly whisking, gradually ladle about two cups of the hot broth into the egg mixture. This tempers the eggs so they don’t scramble.

Step 5 – Finish the Soup

Slowly pour the tempered egg mixture back into the pot while stirring gently. Add in your cooked chicken. Keep the heat low and continue stirring for 4 to 5 minutes until the soup thickens slightly. Do not let it simmer or boil — patience is essential here.

Step 6 – Serve and Garnish

Ladle your soup into warm bowls. Finish each serving with a sprig of fresh dill, a sprinkle of black pepper, and perhaps a touch more lemon zest.

Tips for the Best Greek Lemon Chicken Soup Every Time

Keep the Eggs from Scrambling

• Temper slowly: Add hot broth one ladle at a time while whisking
• Never boil after adding the egg mixture

Chicken Choices

• Use leftover rotisserie chicken for convenience
• Poach boneless thighs for extra richness

Rice Matters

• Stick with long-grain rice to prevent excess starch
• Rinse rice before cooking to keep broth clear

Boost the Flavor

• Add a clove of garlic when sweating onions
• Include white pepper for subtle spice
• Finish with a drizzle of extra virgin olive oil

Nutritional Benefits of Greek Lemon Chicken Soup

A Healing, Protein-Rich Bowl

This soup checks all the boxes when you’re aiming for a meal that nourishes from within:

• Lean protein from chicken and eggs
• Vitamin C boost from fresh lemon juice
• Hydration and warmth from a mineral-rich broth

Low-Fat, High-Flavor

You get a creamy texture with no cream, and the whole recipe is surprisingly light. Want it even lighter? Use just egg whites or reduce rice.

Serving Suggestions and Pairings

What to Serve With Greek Lemon Chicken Soup

Pair your bowl with simple Mediterranean staples:

• Warm pita or crusty sourdough bread
• Greek village salad with cucumber, tomato, and olives
• Feta cheese with olive oil drizzle

Make It a Complete Meal

• Double the amount of chicken for a protein-packed dinner
• Stir in spinach or baby kale just before serving for extra greens

How to Store and Reheat Avgolemono Soup

Storage Tips

• Store in airtight containers in the refrigerator
• Keeps well for up to 3 days

Reheat Without Curdling

• Reheat slowly over low heat, stirring constantly
• Avoid the microwave if possible

Freezing Advice

• Not recommended due to the egg emulsion
• If you must freeze, do so before adding eggs

Common Mistakes to Avoid

• Boiling after adding eggs — curdles the soup
• Skipping the blending step — makes soup thin
• Overcooking rice — can turn soup mushy
• Adding lemon juice at the wrong time — always after tempering eggs

Greek Lemon Chicken Soup with Rice and Dill FAQs

What is the Greek name for this soup?

It’s called avgolemono, which literally means “egg-lemon” in Greek.

Can I make this soup without rice?

Yes. You can use cauliflower rice or even orzo as a substitute. For a low-carb version, omit the starch entirely.

Is this soup gluten-free?

Absolutely, as long as you use gluten-free stock and no pasta. Rice is naturally gluten-free.

Can I make a vegetarian version?

Swap chicken broth with vegetable stock and skip the chicken. You can add white beans or mushrooms for protein and texture.

Why did my soup curdle?

Most likely, the soup boiled after you added the egg mixture. Always keep the temperature low and stir continuously.

Final Thoughts: Embrace the Comfort of Greek Lemon Chicken Soup

When you crave warmth, clarity, and a hint of Mediterranean sunshine, this Greek Lemon Chicken Soup with Rice and Dill checks every box. It’s wholesome without being heavy, rich without being fatty, and deeply satisfying.

So next time the weather turns chilly or your soul needs lifting, skip the takeout and turn to this time-honored classic. Your kitchen will smell amazing, your heart will feel full, and your guests will likely ask for seconds.

Ready to Bring Mediterranean Warmth to Your Table?

You’ve got the ingredients. You’ve got the steps. All that’s left is to make it yours.

Whip up a pot of this Greek Lemon Chicken Soup tonight and taste the tradition. Don’t forget to share your experience below or tag your version on social media — someone out there might just need a bowl of comfort too.

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