Easy Delicious Greek Chicken and Rice Lemon Soup to Warm Your Soul

There’s something truly magical about a bowl of warm, comforting soup on a chilly evening, especially when it’s packed with wholesome ingredients and bright, fresh flavors. This Greek Chicken and Rice Lemon Soup—also known as Avgolemono—is one of those recipes that feels like a loving hug in a bowl. It’s the perfect blend of tender chicken, fluffy rice, and a tangy lemon broth that’s both nourishing and satisfying. If you’re hunting for easy weeknight dinners that double as healthy comfort food or high protein meals that won’t break the bank, this soup checks every box. Plus, it’s quick to prepare, budget-friendly, and ideal for meal planning chicken recipes.

Why You’ll Love This Recipe

First, the taste is simply unforgettable—zesty lemon meets velvety eggs to create a creamy broth without any cream, giving you a luscious texture that’s light yet satisfying. It’s packed with protein from chicken and eggs, and the rice adds a gentle heartiness, making it an excellent high protein ready made meal for busy families or those on a protein eating plan.

This soup is incredibly versatile and customizable. Whether you’re feeding a crowd or making meals for two delivered style at home, it scales easily. It’s also a top pick for anyone following a keto meal plan or seeking low calorie chicken meal prep options when you swap rice for orzo or even cauliflower rice.

If you want a quick family meal with big flavor and minimal fuss, Avgolemono is your go-to. It’s a fantastic addition to your best meal prep plans and meal prep microwave lunches repertoire because it reheats beautifully without losing its fresh lemon zing.

What Makes This Recipe Special?

Unlike your usual chicken soup, this Greek classic brings in that signature egg-lemon combo that brightens and thickens the broth naturally—no heavy creams or thickeners needed. The technique of tempering eggs with hot broth is key and a bit of culinary magic that results in a silky, smooth finish.

The fresh lemon juice isn’t just for flavor—it also adds a burst of freshness that makes this soup feel vibrant and healthy, perfect for those watching carbs but craving something filling. The comforting veggies like carrots, celery, and onion provide balance, nutrients, and a subtle sweetness that complements the lemon.

What’s more, it’s a budget-friendly recipe since it uses simple pantry staples and affordable cuts of chicken. Whether you prefer chicken breasts or thighs, this soup offers a nutritious, high macro meal packed with lean protein and just enough carbs for energy.

Ingredients

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• 1 pound boneless, skinless chicken breasts or thighs
• 1 cup uncooked long-grain rice or orzo
• 6 cups low-sodium chicken broth
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 2 large eggs
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

How to Make It Step-by-Step

Start by heating olive oil in a large pot over medium heat. Toss in the diced onions, carrots, and celery, and sauté until they’re tender and fragrant—about 5 minutes. Add the minced garlic and cook for another minute to let that flavor bloom.

Pour in the chicken broth and bring the pot to a gentle boil. Now, add the chicken breasts or thighs and reduce the heat to a simmer. Let the chicken cook through, which usually takes around 20-25 minutes.

Once cooked, remove the chicken and set it aside to cool slightly. Add the rice to the simmering broth and let it cook uncovered for about 15 minutes until tender.

While the rice is cooking, shred the chicken with two forks. In a separate bowl, whisk the eggs with the fresh lemon juice until smooth and frothy.

Here’s a crucial step for that silky broth: slowly ladle about a cup of hot soup broth into the egg-lemon mixture while whisking constantly—this tempers the eggs so they don’t scramble when you add them back to the pot.

Gradually pour the tempered egg mixture into the soup while stirring gently. Heat the soup on low for 2-3 minutes until it thickens slightly—do not let it boil or the eggs may curdle.

Stir in the shredded chicken, then season with salt and pepper to your liking. Ladle into bowls and sprinkle with fresh dill or parsley for that classic Greek finish.

Tips for Best Results

Always use freshly squeezed lemon juice for the brightest, cleanest flavor—bottled juice just can’t compare.

Temper your eggs carefully by adding hot broth gradually; this step is key to avoiding curdled eggs and achieving a smooth, creamy soup.

Keep the heat low once the egg mixture is added—gentle warming thickens the soup perfectly without breaking the eggs.

If you want a thicker soup, add a little more rice or orzo. For a lighter version, reduce the rice slightly or use cauliflower rice as a low-carb swap.

Use low-sodium broth to better control the saltiness of your soup—especially important if you’re following healthy meal plans for two or watching sodium intake.

Ingredient Substitutions & Variations

No chicken? Swap it out for turkey breast or even cooked shredded white fish for a different protein punch.

For rice alternatives, orzo pasta works beautifully and adds a lovely texture. Basmati or jasmine rice can also be used but adjust cooking times accordingly.

If you’re dairy-free or avoiding eggs, try thickening the soup with a cornstarch slurry (mix cornstarch with cold water) instead of the egg-lemon mixture—though this will change the texture and flavor slightly.

Add extra veggies like spinach or kale towards the end of cooking for a boost of greens and nutrients.

For an herb twist, experiment with fresh oregano or thyme instead of dill or parsley.

Serving Suggestions

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Serve this soup steaming hot in generous bowls. It pairs wonderfully with a slice of crusty bread or warm pita for dipping—perfect for soaking up every last drop of that tangy broth.

Add a crisp Greek salad with cucumber, tomato, and olives on the side to brighten the meal.

If you want to turn it into a full healthy boxed meal, accompany it with roasted vegetables or a light grain salad.

A sprinkle of crumbled feta cheese on top can also add a delicious salty contrast if you’re not avoiding dairy.

Pairing Ideas (Drinks, Sides, etc.)

A chilled glass of crisp white wine like Sauvignon Blanc or Pinot Grigio complements the lemony notes beautifully.

For non-alcoholic options, try sparkling water with a splash of lemon or a refreshing mint lemonade.

Garlic bread or toasted baguette slices are classic companions, perfect for dipping.

Roasted lemon potatoes or a simple tabbouleh salad make excellent side dishes for a balanced, high protein high carb low fat meal.

How to Store and Reheat Leftovers

Let your soup cool to room temperature before transferring it to an airtight container. It keeps well in the fridge for up to 3-4 days, making it ideal for prepared meals for two or more.

For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Leave space at the top as liquids expand when frozen.

When reheating, warm gently on the stove over medium heat. If the soup thickened too much in the fridge or freezer, stir in a splash of chicken broth or water to loosen it up.

Avoid boiling the soup after reheating to prevent curdling of the eggs.

Make-Ahead and Freezer Tips

This soup is fantastic for meal prep—make it a day or two ahead to let the flavors meld beautifully.

Freeze individual portions for easy high protein microwave meals ready whenever you need them.

Keep shredded chicken and cooked rice separate if you want to maintain texture before combining when reheating.

Common Mistakes to Avoid

Adding the egg-lemon mixture too quickly or to a boiling soup will cause it to curdle—always temper your eggs and keep the heat low.

Overcooking the rice can make it mushy; keep an eye on it and remove from heat once tender.

Not seasoning properly can leave the soup bland—taste and adjust salt and pepper before serving.

Skipping the fresh lemon juice means missing out on the signature tang that defines this soup.

Frequently Asked Questions (FAQ)

Can I use leftover rotisserie chicken?
Absolutely! Rotisserie chicken is a great shortcut and works perfectly in this recipe.

What if I don’t have fresh lemons?
Bottled lemon juice can work but fresh juice gives a much brighter flavor.

Can I make this soup without eggs?
You can use a cornstarch slurry for thickening, but it won’t have the same creamy texture or tang.

Is this soup keto-friendly?
If you swap rice for cauliflower rice or omit it, this soup fits nicely into a high protein keto meal plan.

How long does this soup keep?
Stored properly, it lasts 3-4 days in the fridge or up to 3 months in the freezer.

Cooking Tools You’ll Need

• Large pot or Dutch oven
• Whisk
• Ladle
• Cutting board and knife
• Measuring cups and spoons
• Forks for shredding chicken

Greek Chicken and Rice Lemon Soup is an effortless way to enjoy healthy eating for two or prepare cheap meal plans for 2 that don’t skimp on flavor or nutrition. Its bright, fresh, and cozy nature makes it a standout for anyone who loves a little Mediterranean inspiration in their kitchen.

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!