Lemon-Egg Chicken Soup with Fresh Dill

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A comforting Greek soup with velvety egg-lemon broth, tender chicken, and bright dill flavor. This Greek recipe, ready in about 45 minutes, pairs chicken breasts, olive oil, onion 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

• 1 lb, boneless and diced chicken breasts
• 1 tbsp olive oil
• 1, finely chopped onion
• 2, diced carrots
• 2 stalks, diced celery
• 4 cups chicken broth
• 2 large eggs
• 3 tbsp lemon juice
• 2 tbsp, chopped fresh dill
• to taste salt
• to taste pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped onion and cook for 5 minutes until softened, then add 2 diced carrots and 2 diced celery stalks. Cook for 5 more minutes until vegetables are tender.
2. Step 2: Add 1 lb diced chicken breasts and 4 cups chicken broth to the pot. Bring to a simmer and cook for 15 minutes until chicken is cooked through.
3. Step 3: In a small bowl, whisk together 2 large eggs and 3 tbsp lemon juice until smooth.
4. Step 4: While soup simmers, slowly pour the egg mixture into the pot while stirring continuously. Cook for 2 minutes until soup thickens slightly but does not boil.
5. Step 5: Stir in 2 tbsp chopped fresh dill, then season with salt and pepper to taste. Serve hot.