Slow-Simmered Greek Lemon-Avgolemono Soup with Chicken and Rice
A comforting traditional Greek soup combining tender chicken, fluffy rice, and a silky lemon-egg sauce that brightens every spoonful. This greek-inspired soups ready in about 65 minutes pairs diced medium onion, peeled and diced carrots, diced 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 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
Instructions
- 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.
- 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.
- Step 3: Meanwhile, shred the cooled chicken into bite-sized pieces.
- Step 4: In a medium bowl, whisk together 3 large eggs and 1/3 cup fresh lemon juice until smooth.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Greek Lemon-Avgolemono Soup with Chicken and Rice take to make?
Total time is about 65 minutes (15 min prep + 50 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 Slow-Simmered Greek Lemon-Avgolemono Soup with Chicken and Rice?
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 diced medium onion from drying out.
Can I substitute ingredients in Slow-Simmered Greek Lemon-Avgolemono Soup with Chicken and Rice?
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 Slow-Simmered Greek Lemon-Avgolemono Soup with Chicken and Rice for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Simmered Greek Lemon-Avgolemono Soup with Chicken and Rice?
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.
