Description
Discover the best Greek lemon rice and chicken soup with this step-by-step guide. Easy to make and packed with vibrant flavors, this recipe is a must-try for a comforting yet invigorating meal.
Ingredients
- 1–1.5 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or breast)
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cups high-quality chicken broth
- ½ cup medium-grain rice (e.g., Arborio)
- 3 large eggs
- ½ cup fresh lemon juice (from 2–3 lemons)
- Salt and freshly ground black pepper to taste
- ¼ cup chopped fresh dill, for garnish
- ¼ cup chopped fresh parsley, for garnish
Instructions
- 1. Brown Chicken & Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown chicken pieces on all sides until golden. Remove chicken and set aside. Add diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened.
- 2. Cook Chicken & Make Broth: Return chicken to the pot. Add chicken broth and bring to a gentle simmer. Cook for 20-25 minutes, or until chicken is cooked through and tender. Remove chicken, let cool slightly, then shred the meat, discarding bones and skin. (Optional: Strain broth for a clearer soup).
- 3. Cook Rice: Bring the broth back to a simmer. Stir in the rice and cook for 15-20 minutes, or until tender. Add the shredded chicken back to the pot during the last 5 minutes of rice cooking.
- 4. Prepare Avgolemono: In a medium bowl, whisk eggs until frothy. Gradually whisk in fresh lemon juice.
- 5. Temper & Combine Avgolemono: Slowly, in a thin stream, whisk 1-2 cups of hot broth from the soup into the egg-lemon mixture, whisking constantly until warm. Remove the soup pot from heat. Slowly pour the tempered Avgolemono mixture back into the main soup pot, whisking gently but continuously. Do not boil after adding.
- 6. Season & Serve: Season with salt and pepper to taste. Garnish generously with fresh dill and parsley before serving.
- Prep Time: 20 mins
- Cook Time: 45 mins