Greek Lemon Chicken Soup

5 from 1 vote

My Greek lemon chicken soup recipe is made with simple ingredients such as chicken, rice, lemon juice, and eggs.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Soup

Cuisine: Greek, Mediterranean

Diet: Low Lactose

Servings: people

Calories: 351kcal

Soak the rice in plenty of water for about 30 minutes.
Heat olive oil in a Dutch Oven or a large pot over medium heat and add the diced onion and celery. Saute for about 5 minutes, until onions and celery are tender.
Add 4 cups (1 litre) chicken stock, soaked and washed rice, bay leaves, salt, and freshly ground black pepper. Bring the pot to a boil.
Reduce the heat and let it simmer for 20-25 minutes until the rice is tender and cooked through.
Stir in the shredded chicken, bring it back to a gentle simmer, and remove the pot from the heat.
Place the 2 cups (500 ml) chicken stock in a small pot and bring it to a gentle simmer. Remove from the heat.
In a medium bowl, whisk the eggs and lemon juice.
Slowly add a ladleful of the hot stock to the egg-lemon mixture while whisking continuously. The mixture will look frothy at this stage. This step is crucial to temper the eggs and prevent curdling.
Slowly pour the egg-lemon mixture into the soup. The soup will thicken at this stage. Add chopped dill and give it a good stir.
Check the seasoning and add extra salt pepper or lemon juice if necessary. Serve hot, and garnish with extra dill and lemon slices if you prefer.

Use Fresh Lemons: The freshness of lemon juice makes a significant difference in flavor. Avoid bottled lemon juice if possible.
Temper the Eggs: Always whisk in hot broth slowly to avoid scrambling the eggs. This step ensures a smooth, creamy soup.
Don’t Boil After Adding the Egg Mixture: Boiling can cause the eggs to curdle. Remove the pan from the heat before adding the eggs.
For a thicker soup, use more eggs or reduce the amount of broth. For a lighter version, use less rice or orzo.