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greek lemon chicken soup

Greek Lemon Chicken Soup

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This creamy Greek lemon chicken soup is made with tender chicken, rice, eggs, and fresh lemon juice. It’s rich without dairy, light yet filling, and perfect for cozy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner, Healthy Meals, Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 pound boneless skinless chicken breast
  • 6 cups low-sodium chicken broth
  • 1/2 cup long-grain white rice (or arborio rice for creamier texture)
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 3 large eggs
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 2 tbsp fresh dill, chopped
  • Lemon slices

Equipment

Method
 

  1. Heat olive oil in a Dutch oven over medium heat.
    Add diced onion and celery. Sauté for 4 to 5 minutes until softened.
    Stir in minced garlic and cook for 30 seconds until fragrant.
  2. Add chicken breast and chicken broth.
    Bring to a gentle simmer (do not boil).
    Cover and cook for 15 to 18 minutes until chicken is tender and fully cooked.
    Remove chicken and shred using two forks. Set aside.
  3. Add rinsed rice to the pot.
    Simmer uncovered for 15 minutes or until rice is tender.
    Return shredded chicken to the pot and stir gently.
    Reduce heat to low.
  4. In a medium bowl, whisk eggs until frothy.
    Slowly whisk in fresh lemon juice.
    Using a ladle, gradually add 1 to 2 ladles of warm broth into the egg mixture while whisking continuously.
    Repeat once more. This tempers the eggs and prevents curdling.
  5. Slowly pour the tempered egg mixture back into the soup while stirring gently.
    Keep heat on low.
    Do not boil.
    Within minutes, the broth will become silky and creamy.
    Taste and adjust salt, pepper, or lemon juice as needed.
  6. Ladle into bowls and garnish with fresh dill and lemon slices if desired.

Nutrition

Calories: 320kcalCarbohydrates: 22gProtein: 28gFat: 14gSodium: 540mgFiber: 1g

Notes

  • Do not boil after adding egg mixture or it may curdle.
  • For gluten-free, use rice instead of orzo.
  • For faster prep, use 2 cups shredded rotisserie chicken and reduce simmer time.
  • Reheat gently over low heat to preserve texture.

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