Greek Lemon Soup

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5 from 4 votes

Greek Lemon Soup is light yet comforting, with chicken, rice, veggies, and a smooth lemon broth that’s dairy-free.

Prep Time35

Cook Time30

Total Time1 5

Course: Dinner, Soup

Cuisine: American

Keyword: Greek Lemon Soup

Servings: servings

Author: Chelsea Lords

Cost: $15.54

Equipment

Large pot

Ingredients

1/4 cup olive oil
1 cup finely diced yellow onion 1 onion
1 cup finely chopped carrots 3 carrots
1 cup finely chopped celery 3 ribs
1 tablespoon minced garlic
8 cups low-sodium chicken broth Swanson recommended
1 teaspoon Italian seasoning
2 bay leaves
1 cup white rice (uncooked)
Salt and pepper
2-3 cups shredded rotisserie chicken
1/2 cup freshly-squeezed lemon juice 3-4 lemons
2 large eggs
Fresh parsley or freeze-dried, optional for topping
Freeze-dried dill or fresh, optional for topping

US - Metric

Instructions

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add onion, carrot, celery, and garlic. Season with about 1/4 teaspoon each of salt & pepper. Sauté for 8–10 minutes, until softened and golden. (Don’t rush this step; it builds flavor.)
Stir in the uncooked rice and Italian seasoning. Cook, stirring constantly, for 1–2 minutes to lightly toast the rice.
Pour in the chicken broth and add the bay leaves. Bring to a boil over high heat, then reduce to medium-low. Cover and simmer for 10–15 minutes, or until the rice is tender.
In a medium bowl, whisk together the lemon juice and eggs until smooth. While whisking constantly, slowly ladle about 1-1/2 cups of hot broth from the pot into the lemon-egg mixture to temper.
Gradually pour the egg-lemon mixture back into the soup while stirring constantly. Remove from heat immediately. Stir in the shredded chicken and adjust seasoning as needed. Remove and discard bay leaves before serving.
Top with fresh or freeze-dried parsley and dill to taste (I love a lot!) if desired, and serve hot with crusty buttered bread.

Video

Notes

Storage: Use a wire skimmer to separate the rice and chicken from the broth, then store them separately in airtight containers. The soup keeps well in the fridge for 3–4 days. Reheat gently over low heat, adding a splash of broth to loosen if needed. The broth thickens slightly as it chills, so stirring while reheating helps restore its smooth texture.

Nutrition