Go Back

Greek Lemon Chicken Soup – Cozy Dinner Recipe

Greek lemon chicken soup simmers shredded chicken and tender rice in broth, then gets a silky finish from tempered eggs and fresh lemon juice. Fresh dill adds a bright, herby note to this cozy one-pot dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 44 minutes
resting 5 minutes
Total Time 59 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Greek
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, finely chopped
  • 2 celery ribs, finely chopped
  • 8 cups chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup long-grain white rice
  • 3 eggs large
  • 0.33 cup lemon juice fresh
  • 2 tbsp dill fresh, chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion and celery, and cook for 5–7 minutes until softened.
  3. Add the broth, chicken, salt, and pepper, bring to a gentle simmer, and cook uncovered for 15–20 minutes, until the thickest part of the chicken reaches 165°F.
  4. Transfer the chicken to a plate.
  5. Stir the rice into the broth and simmer for 15–18 minutes until the rice is tender; the chicken rests for 5 minutes before you shred it.
  6. Whisk the eggs and lemon juice together in a medium bowl until smooth.
  7. Gradually whisk 2 cups of hot broth into the egg mixture.
  8. Stir the egg mixture back into the pot along with the shredded chicken, then heat over low, stirring constantly, for 2–4 minutes until the soup reaches 160°F without boiling.
  9. Stir in the dill and serve.

Notes

Whisk the hot broth into the egg mixture gradually to help prevent curdling. Refrigerate leftovers for up to 3 days; freezing is not recommended because the rice and egg-lemon broth can change texture. If needed, use chicken broth labeled gluten-free.