Best Greek Lemon Chicken Soup

Here is my favorite Greek lemon chicken soup recipe, with tender chicken, fluffy rice, fresh dill, and a creamy lemon broth that’s both comforting and bright.

This soup is one of those recipes I turn to when I need something warm and satisfying but still light and fresh. The lemon adds just the right amount of tang, and it comes together easier than you’d think. Perfect for a cozy weeknight dinner!

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What Kind of Rice Should I Use?

This Greek lemon chicken soup is pretty forgiving when it comes to rice, so you can use whatever you have in your pantry. Jasmine rice gives you a slightly floral flavor and fluffy texture, while basmati offers a nuttier taste and stays nice and separate. Short grain rice will make your soup a bit thicker and creamier since it releases more starch as it cooks. Just keep in mind that different types of rice have different cooking times, so if you’re swapping out the jasmine rice for something else, you might need to adjust how long you simmer the soup.

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Options for Substitutions

This Greek soup is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Chicken stock paste: If you don’t have chicken stock paste, use 8 cups of regular chicken broth instead of water. You can also substitute with bouillon cubes – about 3 to 4 cubes dissolved in the water should work.
• Chicken breasts: Chicken thighs are a great swap here and will give you even more flavor. You can also use a rotisserie chicken – just shred the meat and add it near the end of cooking.
• Jasmine rice: Any white rice works fine, like basmati or long grain. You can also use orzo pasta for a more traditional avgolemono soup – just cook it according to package directions.
• Fresh dill: If you can’t find fresh dill, use about 1 to 2 tablespoons of dried dill instead. Fresh parsley also works as a substitute, though it’ll change the flavor profile a bit.
• Lemons: You’ll need the lemon juice for this recipe – it’s what makes the soup Greek! Don’t skip it, as the tangy flavor is essential to the dish.
• Eggs: The eggs are crucial for creating that creamy texture, so I wouldn’t recommend substituting them. They’re what give the soup its signature velvety consistency.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this Greek lemon chicken soup is adding the egg-lemon mixture while the pot is still on the heat, which will scramble your eggs instead of creating that signature creamy texture – always remove the pot from the burner first and let it cool for a minute or two.

Another common error is pouring the egg mixture directly into the hot soup without tempering it first, so make sure to slowly whisk in that cup of warm broth to gradually raise the egg temperature before adding it to the pot.

Don’t skip whisking the egg whites until they’re foamy before adding the yolks, as this step helps create a lighter, silkier consistency in your finished soup.

Finally, if your soup does start to curdle, immediately remove it from heat and whisk vigorously – you can often save it by adding a splash of cold water while stirring constantly.

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What to Serve With Greek Lemon Chicken Soup?

This soup is pretty hearty on its own since it’s got chicken and rice, but I love serving it with warm pita bread or crusty bread for dipping. A simple Greek salad on the side with cucumbers, tomatoes, feta, and olives makes it feel like a complete meal and keeps with the Mediterranean theme. If you want something a bit more filling, try adding some hummus and vegetables for dipping, or serve it alongside a platter of roasted vegetables like zucchini and bell peppers. For a lighter option, some marinated olives and a few dolmas (stuffed grape leaves) make great little sides that won’t weigh you down.

Storage Instructions

Store: Keep your leftover Greek lemon chicken soup in an airtight container in the fridge for up to 4 days. The rice will continue to absorb some of the broth as it sits, so you might want to add a splash of water or chicken broth when reheating to loosen it up.

Freeze: This soup can be frozen, but I’d recommend doing it before adding the egg-lemon mixture if possible. The avgolemono sauce can sometimes separate when frozen and thawed. Store in freezer-safe containers for up to 3 months, and add fresh lemon juice when reheating to brighten it back up.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Avoid bringing it to a rolling boil, as this can cause the egg mixture to curdle. If it looks a bit separated, whisk it while heating and it should come back together nicely.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-950
• Protein: 65-75 g
• Fat: 32-38 g
• Carbohydrates: 75-90 g

Ingredients

For the soup:

• 2 1/2 tablespoons olive oil
• 1 1/2 cups onion (finely diced into 1/4-inch pieces)
• 3 garlic cloves (freshly minced for best flavor and aroma)
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 3 1/2 tablespoons chicken base
• 8 cups water
• 2 large chicken breasts
• 3/4 cup white long-grain rice
• 1/4 cup fresh dill, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper

For the avgolemono:

• 3 large eggs (room temperature)
• 3 large lemons, juiced
• 1 teaspoon lemon zest
• 1 cup reserved warm broth

For serving:

• 2 tablespoons fresh dill, chopped
• flaky salt
• freshly ground black pepper
• extra virgin olive oil for drizzling

Step 1: Build the Aromatic Base and Broth

• 2 1/2 tablespoons olive oil
• 1 1/2 cups onion
• 3 garlic cloves
• 3 1/2 tablespoons chicken base
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 8 cups water

Heat the olive oil in a large pot over medium heat.

Add the diced onion and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Stir in the chicken base, bay leaf, and dried oregano, then pour in the water.

Bring the mixture to a boil—this is when you’re creating the flavorful foundation for the entire soup, so don’t rush this step.

Step 2: Sear and Poach the Chicken with Rice

• 2 large chicken breasts
• 1 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper
• 3/4 cup white long-grain rice
• broth from Step 1

While the broth comes to a boil, pat the chicken breasts dry and season both sides with sea salt and freshly cracked black pepper.

Once the broth is boiling, carefully add the seasoned chicken breasts and the rice.

Return to a gentle boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes until the rice is tender and the chicken is cooked through (internal temperature of 165°F).

I find that searing isn’t necessary here since the chicken will cook perfectly in the broth and won’t dry out—the gentle poaching keeps it incredibly moist.

Step 3: Shred Chicken and Prepare for Egg Liaison

• cooked chicken from Step 2
• 1/4 cup fresh dill, chopped
• 1 cup reserved warm broth

Remove the pot from heat.

Using tongs or a slotted spoon, carefully transfer the cooked chicken to a cutting board and shred it into bite-sized pieces using two forks.

Return the shredded chicken to the pot along with the chopped fresh dill.

Gently stir to combine and set aside.

Carefully ladle 1 cup of the warm broth into a separate bowl and set it aside—this warm broth will be crucial for tempering the eggs in the next step.

Step 4: Create the Silky Egg-Lemon Liaison

• 3 large eggs
• 3 large lemons, juiced
• 1 teaspoon lemon zest

In a medium bowl, whisk the room-temperature egg whites until foamy and slightly thickened, about 1-2 minutes.

Add the egg yolks and whisk vigorously to combine.

While whisking constantly, slowly drizzle in the fresh lemon juice and lemon zest—this creates the classic avgolemono (egg-lemon) mixture that gives this soup its signature creaminess and tang.

The constant whisking prevents the eggs from scrambling when heat is applied.

I always add the lemon juice slowly while whisking to ensure the eggs emulsify properly and create that silky texture.

Step 5: Temper and Finish the Soup

• egg-lemon mixture from Step 4
• reserved warm broth from Step 3
• soup from Step 3

While whisking the egg mixture constantly, slowly pour in the reserved warm broth from Step 3 in a thin stream.

This gradual tempering prevents the eggs from scrambling and ensures a smooth liaison.

Once the broth is fully incorporated, slowly pour the entire egg mixture back into the pot of soup while stirring gently and continuously.

The gentle stirring distributes the egg mixture evenly throughout the soup without breaking it up.

Do not boil the soup after adding the eggs—the residual heat will cook them through and create that signature creamy texture without any scrambled bits.

Step 6: Season, Plate, and Serve

• flaky salt
• freshly ground black pepper
• 2 tablespoons fresh dill, chopped
• extra virgin olive oil for drizzling

Taste the soup and adjust seasoning with additional sea salt and freshly cracked black pepper as needed.

Ladle the soup into bowls and garnish each serving with a sprinkle of fresh chopped dill and a drizzle of high-quality extra virgin olive oil.

The olive oil adds richness and a peppery finish that’s essential to authentic Greek lemon chicken soup.

Best Greek Lemon Chicken Soup

Delicious Best Greek Lemon Chicken Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 6 servings

Calories 875 kcal

Ingredients

  

For the soup

• 2 1/2 tablespoons olive oil
• 1 1/2 cups onion (finely diced into 1/4-inch pieces)
• 3 garlic cloves (freshly minced for best flavor and aroma)
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 3 1/2 tablespoons chicken base
• 8 cups water
• 2 large chicken breasts
• 3/4 cup white long-grain rice
• 1/4 cup fresh dill, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper

For the avgolemono

• 3 large eggs (room temperature)
• 3 large lemons, juiced
• 1 teaspoon lemon zest
• 1 cup reserved warm broth

For serving

• 2 tablespoons fresh dill, chopped
• flaky salt
• freshly ground black pepper
• extra virgin olive oil for drizzling

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the chicken base, bay leaf, and dried oregano, then pour in the water. Bring the mixture to a boil—this is when you're creating the flavorful foundation for the entire soup, so don't rush this step.
• While the broth comes to a boil, pat the chicken breasts dry and season both sides with sea salt and freshly cracked black pepper. Once the broth is boiling, carefully add the seasoned chicken breasts and the rice. Return to a gentle boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes until the rice is tender and the chicken is cooked through (internal temperature of 165°F). I find that searing isn't necessary here since the chicken will cook perfectly in the broth and won't dry out—the gentle poaching keeps it incredibly moist.
• Remove the pot from heat. Using tongs or a slotted spoon, carefully transfer the cooked chicken to a cutting board and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot along with the chopped fresh dill. Gently stir to combine and set aside. Carefully ladle 1 cup of the warm broth into a separate bowl and set it aside—this warm broth will be crucial for tempering the eggs in the next step.
• In a medium bowl, whisk the room-temperature egg whites until foamy and slightly thickened, about 1-2 minutes. Add the egg yolks and whisk vigorously to combine. While whisking constantly, slowly drizzle in the fresh lemon juice and lemon zest—this creates the classic avgolemono (egg-lemon) mixture that gives this soup its signature creaminess and tang. The constant whisking prevents the eggs from scrambling when heat is applied. I always add the lemon juice slowly while whisking to ensure the eggs emulsify properly and create that silky texture.
• While whisking the egg mixture constantly, slowly pour in the reserved warm broth from Step 3 in a thin stream. This gradual tempering prevents the eggs from scrambling and ensures a smooth liaison. Once the broth is fully incorporated, slowly pour the entire egg mixture back into the pot of soup while stirring gently and continuously. The gentle stirring distributes the egg mixture evenly throughout the soup without breaking it up. Do not boil the soup after adding the eggs—the residual heat will cook them through and create that signature creamy texture without any scrambled bits.
• Taste the soup and adjust seasoning with additional sea salt and freshly cracked black pepper as needed. Ladle the soup into bowls and garnish each serving with a sprinkle of fresh chopped dill and a drizzle of high-quality extra virgin olive oil. The olive oil adds richness and a peppery finish that's essential to authentic Greek lemon chicken soup.