Lemony Chicken & Rice Soup

Nothing beats a warm, comforting bowl of lemony chicken soup on a chilly day! This Greek-inspired soup is perfect for anyone who loves bright, fresh flavors, and you can have it on the table in just 20 minutes. The creamy, rich broth gets its amazing texture from a simple egg and lemon technique that makes every spoonful feel like a warm hug.

Recipe Details

Timing & Servings: Active Time: 10 minutes, Total Time: 20 minutes, Serves: 6 people.

Nutrition Profile: Sesame-Free, Diabetes-Friendly, Nut-Free, Dairy-Free, Soy-Free, Heart-Healthy, High-Protein, Gluten-Free.

Nutrition Facts (per serving): 228 Calories, 9g Fat, 15g Carbs, 20g Protein.

Ingredients You’ll Need

Extra-virgin olive oil: You’ll need 2 tablespoons to get everything started. This gives the soup a lovely base flavor and helps cook the veggies perfectly.

Matchstick carrots: 1 cup of these pre-cut carrots saves you so much time! They cook quickly and add a sweet crunch to every bite.

Garlic paste: 2 teaspoons of this convenient paste means no chopping. It mixes right into the oil and smells amazing as it cooks.

Unsalted chicken broth: 6 cups of good quality broth is the heart of this soup. Unsalted lets you control the flavor perfectly.

Cornstarch and water: 1 tablespoon each creates a simple slurry that thickens the broth just right. No lumps, just smooth soup!

Microwaveable brown rice: One 8.8-ounce package makes this so easy. You can also use 1 cup of leftover rice if you have it.

Large eggs: 2 eggs mixed with lemon juice create that signature creamy texture. This is the magic of Greek avgolemono!

Lemon juice: 5 tablespoons of fresh lemon juice brings bright, sunny flavor to every bowl. Fresh is definitely best here.

Cooked chicken breast: 2 cups of shredded chicken adds protein and makes this a complete meal. Rotisserie chicken works great!

Salt: Just 1/2 teaspoon brings all the flavors together perfectly.

Fresh dill: 2 tablespoons chopped adds that classic Greek herb flavor and beautiful color on top.

Cracked black pepper: 3/4 teaspoon gives a nice finishing touch with a little heat.

How to Make Lemony Chicken & Rice Soup

Step 1: Heat your olive oil in a medium Dutch oven over medium heat. Add the matchstick carrots and garlic paste. Stir constantly for about 1 minute until that garlic smells incredible.

Step 2: Pour in all the chicken broth and bring it to a boil over medium-high heat. Then reduce the heat to medium to keep it simmering. Let those carrots cook for 4 to 5 minutes until they’re crisp-tender.

Step 3: Whisk the cornstarch and water together in a small bowl until smooth. Slowly drizzle this mixture into your simmering soup. Stir constantly for about 1 minute until the soup thickens slightly.

Step 4: Stir in the rice, breaking up any clumps with your spoon. In a medium bowl, whisk the eggs and lemon juice together until they’re nice and frothy.

Step 5: Here’s the important part! Slowly whisk 1 cup of the hot broth into your egg-lemon mixture. Then gradually add another cup of broth, whisking vigorously the whole time. This keeps the eggs from scrambling.

Step 6: Whisk this egg mixture back into the soup. Stir in the shredded chicken and salt. Remove the pot from heat and keep stirring for about 2 minutes until everything is warmed through.

Easy and Quick Lemony Chicken & Rice Soup Version

Want to make this even faster? You can skip the cornstarch step if you don’t mind a thinner soup! Also, use pre-cooked rotisserie chicken and leftover rice to cut your prep time in half. The soup will still taste amazing and be ready in about 15 minutes total.

Serving Ideas

This soup is a complete meal all on its own! Serve it with some crusty bread or warm pita for dipping. A simple Greek salad with cucumbers and tomatoes makes a perfect light side dish.

Storage

Store leftover soup in the fridge for up to 3 days in a covered container. Reheat gently on the stove over low heat, stirring often. Don’t let it boil or the eggs might curdle. You can also microwave individual portions for 1-2 minutes, stirring halfway through.

Substitutions

No fresh dill? Dried dill works fine – just use 2 teaspoons instead. You can swap the brown rice for white rice or even orzo pasta. If you don’t have garlic paste, use 2 minced garlic cloves instead. Leftover turkey works great in place of chicken too!

Pro Tips

Temperature the eggs slowly: This is the key to creamy soup without scrambled eggs. Take your time with this step!
Use room temperature eggs: They mix into the hot broth more easily and smoothly.
Don’t boil after adding eggs: Keep the heat low once you add the egg mixture back to prevent curdling.
Taste and adjust: Add more lemon juice if you want it tangier, or more salt if needed.

FAQs

Can I make this soup ahead of time?

You bet! You can make the soup base with the vegetables and broth ahead of time. Just add the egg mixture, chicken, and rice when you’re ready to serve. The soup tastes best when the egg mixture is fresh.

What if my soup gets lumpy?

No worries! If you see any lumps from the eggs, just strain the soup through a fine mesh strainer. It’ll be smooth and perfect. Next time, just add the hot broth to the eggs more slowly.

Can I use a different type of rice?

Sure! White rice, wild rice, or even quinoa work great. Just make sure it’s already cooked before you add it to the soup. The cooking time stays the same.

Is this soup freezer-friendly?

This particular soup doesn’t freeze well because of the eggs and rice. They can get a weird texture when thawed. It’s best enjoyed fresh or stored in the fridge for a few days.

I hope you love this bright, comforting soup as much as I do! Let me know how it turns out for you and if you try any fun variations. There’s nothing better than sharing good food with the people we care about!