Avgolemono Chicken Soup with Lemon and Dill

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A comforting Greek chicken soup brightened with fresh lemon and dill, thickened with eggs for a silky texture. This Greek-inspired soup recipe, ready in about 60 minutes, pairs boneless skinless chicken breasts, carrots, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (about 1 pound) boneless skinless chicken breasts
• 2 medium, diced carrots
• 2, diced celery stalks
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 6 cups chicken broth
• 1/2 cup long-grain white rice
• 3 large eggs
• 1/3 cup fresh lemon juice
• 2 tbsp, chopped fresh dill
• 1 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp extra virgin olive oil

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Instructions

1. Step 1: In a large pot, heat 1 tbsp extra virgin olive oil over medium heat. Add 2 diced carrots, 2 diced celery stalks, 1 diced yellow onion, and 3 minced garlic cloves. Sauté for 5 minutes until vegetables soften and become fragrant.
2. Step 2: Add 6 cups chicken broth and 2 boneless skinless chicken breasts to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes until chicken is cooked through.
3. Step 3: Remove the chicken breasts from the pot and shred them with two forks. Return shredded chicken to the pot. Add 1/2 cup long-grain white rice and simmer uncovered for 15 minutes until rice is tender.
4. Step 4: Meanwhile, in a medium bowl, whisk together 3 large eggs and 1/3 cup fresh lemon juice until frothy.
5. Step 5: Temper the egg-lemon mixture by slowly ladling about 1 cup of hot soup broth into the bowl while whisking continuously to avoid curdling.
6. Step 6: Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently. Cook over low heat for 3-5 minutes, stirring continuously, until the soup thickens slightly and coats the back of a spoon. Do not boil.
7. Step 7: Stir in 2 tbsp chopped fresh dill, 1 1/2 tsp sea salt, and 1/2 tsp black pepper. Adjust seasoning as needed. Serve hot for a soothing meal.