Slow-Simmered Greek Lemon-Avgolemono Soup with Chicken and Rice

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A comforting traditional Greek soup combining tender chicken, fluffy rice, and a silky lemon-egg sauce that brightens every spoonful. This Greek-inspired soup recipe, ready in about 65 minutes, pairs boneless chicken breasts, medium onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 lb), whole boneless chicken breasts
• 1, diced medium onion
• 2, peeled and diced carrots
• 2, diced celery stalks
• 1/2 cup long-grain white rice
• 8 cups water
• 3 large eggs
• 1/3 cup fresh lemon juice
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp, chopped (optional) fresh dill

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Instructions

1. Step 1: In a large pot, combine 8 cups water, 2 boneless chicken breasts, 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks. Bring to a boil, then reduce heat and simmer gently for 30 minutes until chicken is cooked through and vegetables are tender.
2. Step 2: Remove chicken breasts from the pot and set aside to cool. Add 1/2 cup long-grain white rice to the pot and cook for 15 minutes until rice is tender.
3. Step 3: Meanwhile, shred the cooled chicken into bite-sized pieces.
4. Step 4: In a medium bowl, whisk together 3 large eggs and 1/3 cup fresh lemon juice until smooth.
5. Step 5: Slowly ladle about 1 1/2 cups hot broth from the pot into the egg-lemon mixture, whisking constantly to temper the eggs.
6. Step 6: Gradually pour the tempered egg mixture back into the pot, stirring continuously. Heat gently over low heat for 3-5 minutes until the soup thickens slightly but does not boil to prevent curdling.
7. Step 7: Stir in the shredded chicken, 1 1/2 tsp salt, 1 tsp black pepper, and 2 tbsp chopped fresh dill if using. Serve hot for a bright, soothing meal.