Greek Lemon Chicken Rice Soup

Name: Greek Lemon Chicken Rice Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 tbsp olive oil; 1 medium yellow onion; 1 celery stalk; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; zest of 2 lemons; 3 cloves garlic; 6 cups low-sodium chicken stock; 1 bay leaf; 3 cups cooked chicken thighs; 2 cups cooked long grain rice; 3 large egg yolks; Juice of 2 lemons; Kosher salt and freshly ground black pepper; Slices of lemon; chopped fresh parsley

User Reviews

4.7

126 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8 servings
Calories
311 kcal
Course
Soup
Cuisine
Greek

Greek Lemon Chicken Rice Soup

Marcus Rose

Report

This creamy avgolemono soup tastes like it came straight from your favorite Greek restaurant. It's a staple recipe for my family when soup season rolls around and is a hearty, creamy soup with lots of lemon flavor. If you have leftover rice or leftover chicken, consider this your fast and easy 30 minute dinner tonight!

Share:

I Made This!

94 people made this

Print

25 people printed this

Save this

75 people saved this

Ingredients

Servings

2 tbsp olive oil
1 medium yellow onion diced finely
1 celery stalk thinly sliced
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
zest of 2 lemons
3 cloves garlic minced
6 cups low-sodium chicken stock
1 bay leaf
3 cups cooked chicken thighs shredded or cut into bite-sized cubes
2 cups cooked long grain rice
3 large egg yolks
Juice of 2 lemons
Kosher salt and freshly ground black pepper
Slices of lemon for garnish
chopped fresh parsley dill, or scallions, for garnish

Add to Shopping List

Instructions

Heat a large pot or dutch oven with olive oil over medium high heat, diced onions, and celery, seasoned with about 1/2 tsp salt and pepper. Saute for 3-5 minutes until translucent, then turn the heat to medium and add the garlic and lemon zest. Let cook for 1 minute, until fragrant.
Add chicken stock, shredded chicken, bay leaf, and cooked rice to the pot. Bring the soup to a simmer and cook for 15 minutes.
In a small bowl, whisk together egg yolks and lemon juice. Gradually ladle in about 1/2 cup of the hot broth from the pot, whisking constantly to temper the eggs so they don't scramble when added to the soup.
Turn heat off the heat on the stove then add the tempered egg mixture to the pot, stirring in well. Taste, then season with salt and pepper as needed.
Serve hot with lemon slices and chopped fresh herbs.
Serve while hot.

Notes

Take an immersion blender to the soup to blend into a smoother texture.
Never let this soup boil! The egg will curdle.
Any kind of rice is great in this soup. Jasmine rice, basmati rice, wild rice, brown rice, even arborio rice works!
Storage: Cool the soup to room temperature. Store the leftover soup in an airtight container and refrigerate for up to 3 days.
Freeze: Pour the cooled soup into freezer-safe containers with enough room for the soup to expand. Freeze for up to 6 months!
Thaw: Safely thaw in the fridge overnight before, do not defrost on your counter, y'all!
Reheat: On the stove in a saucepan over medium heat with a hearty splash of broth. Stir well so the bottom doesn't burn and remember: don't let it boil!

Nutrition Information

Show Details

Serving 1g Calories 311kcal (16%) Carbohydrates 22g (7%) Protein 23g (46%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 10g Cholesterol 161mg (54%) Sodium 648mg (27%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 311 kcal

% Daily Value*

Serving	1g
Calories	311kcal	16%
Carbohydrates	22g	7%
Protein	23g	46%
Fat	15g	23%
Saturated Fat	4g	20%
Polyunsaturated Fat	10g	59%
Cholesterol	161mg	54%
Sodium	648mg	27%
Fiber	2g	8%
Sugar	6g	12%