Greek Lemon-Rice Soup with Egg and Dill
A soothing and tangy chicken broth soup enriched with egg and lemon, brightened by fresh dill. This greek-inspired soups ready in about 25 minutes pairs chicken broth, long grain white rice, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 6 cups chicken broth
- 1/2 cup long grain white rice
- 2 large eggs
- 1/4 cup fresh lemon juice
- 2 tbsp, chopped fresh dill
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring 6 cups chicken broth to a boil in a large saucepan over medium-high heat. Add 1/2 cup long grain white rice, reduce heat to low, and simmer uncovered for 15 minutes until rice is tender.
- Step 2: In a medium bowl, whisk 2 large eggs with 1/4 cup fresh lemon juice until smooth.
- Step 3: Slowly ladle about 1 cup hot chicken broth from the pot into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.
- Step 4: Pour the tempered egg mixture back into the pot with the rice and broth, stirring continuously over low heat until soup thickens slightly, about 3 minutes — do not boil.
- Step 5: Stir in 2 tbsp chopped fresh dill, 1 tsp salt, and 1/4 tsp black pepper. Adjust seasoning if needed and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Greek Lemon-Rice Soup with Egg and Dill take to make?
Total time is about 25 minutes (5 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Greek Lemon-Rice Soup with Egg and Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.
Can I substitute ingredients in Greek Lemon-Rice Soup with Egg and Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Greek Lemon-Rice Soup with Egg and Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Greek Lemon-Rice Soup with Egg and Dill?
Greek soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
