Greek Lemon Chicken Rice Soup Recipe

I absolutely adore this Greek Lemon Chicken Rice Soup Recipe because it delivers such a comforting, vibrant bowl of warmth that feels like a hug in a spoon. To me, it’s the perfect balance of bright, zesty lemon mingling with tender chicken and hearty rice, all wrapped up in a fragrant broth. Whenever I make it, I’m reminded of family gatherings and cozy nights in, and it always fills the kitchen with the most inviting aromas that make everyone eager to dig in.

Why You’ll Love This Greek Lemon Chicken Rice Soup Recipe

What I love most about this recipe is how the flavors come together in harmony yet remain simple and authentic. The lemon zest and juice provide a fresh, tangy brightness that cuts through the savory chicken and rich broth, giving every spoonful a lively, refreshing taste. You get the satisfying earthiness from the sautéed onions and celery, the subtle warmth from black pepper, and that luxurious creaminess thanks to the egg yolks—all in one bowl. It’s like a little burst of sunshine on a chilly day.

Besides the incredible flavor, this soup is so straightforward to prepare, which is a huge win for me when I want home-cooked comfort without fuss. Using cooked chicken and rice speeds things along, and tempering the eggs adds a silky texture that feels special without much extra effort. This is the kind of recipe I turn to not only for regular weeknight meals but also when I want to impress guests or bring something special to a potluck. It stands out because it’s both accessible and feels gourmet at the same time.

Ingredients You’ll Need

The image shows various ingredients arranged neatly on a white marbled surface. On the bottom left, a white plate holds small pieces of cooked chicken with a golden-brown texture. Directly above it, a white bowl contains soft, fluffy white rice. To the right of the rice, a dried bay leaf lies flat on the surface. Near the center, three brown egg yolks rest close to a wooden lemon squeezer and several lemon wedges with bright yellow skin and juicy pulp. Above the lemons, a cluster of whole garlic cloves is placed next to a glass measuring cup filled with pale yellow chicken broth. To the right of the broth, a bunch of green onions with long, thin stalks stretches diagonally across the surface, with a small white bowl below it filled with thinly sliced green onions. Next to this, another small white bowl holds bright green chopped celery. At the bottom right, a small bowl contains chopped yellow onions with a soft white color and slightly translucent texture. A yellow ceramic bottle of olive oil sits at the top left with a metallic pour spout. The overall layout is clean, with each ingredient clearly visible and spaced apart. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Greek Lemon Chicken Rice Soup Recipe are uncomplicated, yet each one plays a vital role in creating a balanced, flavorful dish. From the fresh lemon zest that brightens the broth to the hearty chicken and rice that make it filling, every item contributes texture, taste, or aroma that elevates the soup to something truly memorable.

Olive oil: Adds a smooth, fruity base for sautéing the vegetables and layering flavor.
Yellow onion: Brings natural sweetness and depth once softened.
Celery stalk: Offers a fresh, subtle crunch and aromatic undertones.
Kosher salt and freshly ground black pepper: Essential for seasoning throughout and balancing flavors.
Lemon zest: Packs concentrated citrus aroma that brightens the soup perfectly.
Garlic cloves: Give a warm, savory punch that complements the lemon and chicken.
Low-sodium chicken stock: Forms the comforting liquid base without overpowering saltiness.
Bay leaf: Adds an earthy hint of herbal complexity during simmering.
Cooked chicken thighs: Tender, juicy protein that’s perfect for a hearty soup.
Cooked long grain rice: Absorbs the flavors beautifully and adds substance.
Egg yolks: Create a silky, rich texture when tempered into the hot broth.
Lemon juice: Provides fresh acidity that wakes up every ingredient.
Lemon slices: For garnish—to amplify the fresh citrus look and taste when served.
Chopped fresh parsley (or dill, or scallions): Adds a burst of color and herbal freshness as a finishing touch.

Directions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced yellow onion and thinly sliced celery, seasoning with about 1/2 teaspoon of kosher salt and black pepper. Sauté for 3 to 5 minutes until the vegetables become translucent and soft, stirring occasionally to prevent browning.

Step 2: Reduce the heat to medium and add the minced garlic along with the lemon zest. Cook for about 1 minute until the garlic is fragrant but not browned—this step releases the citrus oils and garlic aroma that make the soup truly special.

Step 3: Pour in the six cups of low-sodium chicken stock, then add the shredded cooked chicken thighs, bay leaf, and cooked long grain rice. Stir gently to combine. Bring the soup to a simmer and let it cook uncovered for 15 minutes, allowing the flavors to meld together.

Step 4: While the soup simmers, whisk the three egg yolks and the juice of two lemons together in a small bowl. To temper the eggs and avoid curdling, slowly ladle about half a cup of the hot soup broth into the egg mixture, whisking constantly to incorporate the heat gradually.

Step 5: Turn off the stove and slowly stir the tempered egg and lemon mixture back into the soup pot. Stir well to combine so the broth becomes silky and creamy without any scrambled bits. Taste, then adjust with kosher salt and freshly ground black pepper according to your preference.

Step 6: Serve the soup hot, topped with lemon slices and a generous sprinkle of chopped fresh parsley, or try dill or scallions if you want a different herbal touch. Enjoy this comforting bowl right away.

Servings and Timing

This Greek Lemon Chicken Rice Soup Recipe makes about 8 hearty servings, perfect for sharing with family or saving leftovers for the week. The prep time is roughly 10 minutes, with about 20 minutes of cooking, bringing the total time to just 30 minutes. There’s no resting or cooling time needed, so you can enjoy it fresh and warm right after cooking.

How to Serve This Greek Lemon Chicken Rice Soup Recipe

A bowl filled with creamy, light beige rice porridge that has a thick texture. The top of the porridge is sprinkled with small bits of black pepper and garnished with thinly sliced green scallions scattered over the surface. On the left side inside the bowl, there are four fresh lemon slices placed in a slightly overlapping line. A metal spoon is inserted into the porridge on the right side, with its handle resting against the bowl's edge. The bowl is white, and it sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, I love pairing it with light, crisp sides so the soup remains the star. A fresh Greek salad with tomatoes, cucumbers, olives, and feta cheese pairs beautifully and adds a refreshing crunch alongside the warm bowl. A slice of crusty bread or some homemade pita is perfect for dipping into the lemony broth, soaking up all that flavor.

For garnishing, I usually offer lemon slices and freshly chopped parsley at the table so everyone can customize their bowls with an extra pop of color and brightness. I’ve also found that swapping parsley for dill or scallions can subtly change the flavor profile to keep things interesting. Serving the soup piping hot is key because that comforting heat brings out the bright lemon notes and melds the textures wonderfully.

To complement this dish, I often pour a crisp white wine like Assyrtiko or a dry Riesling, which balances the citrus and savory elements perfectly. If you prefer non-alcoholic options, a chilled sparkling water with a twist of lemon is my go-to—it’s refreshing and cleanses the palate between bites. This soup works wonders for weeknight dinners, casual family gatherings, or anytime you crave something nourishing and bright.

Variations

Over time, I’ve played around with this Greek Lemon Chicken Rice Soup Recipe to suit different tastes and dietary needs. If you want a lighter version, swapping chicken thighs for chicken breast works nicely, though thighs keep it more moist and flavorful. You can also easily make this gluten-free by using plain rice and gluten-free chicken stock—no changes needed for the core recipe!

If you’re interested in making a vegetarian or vegan adaptation, I’ve had great success using vegetable stock along with tender roasted chickpeas instead of chicken. For a richer texture, blending a bit of silken tofu into the soup before tempering the lemon-egg mixture creates a creamy mouthfeel without eggs. Flavor-wise, adding a pinch of dried oregano or fresh thyme brings an extra herbal dimension I enjoy.

Cooking methods can be varied as well; for example, making this soup in a slow cooker brings out even deeper flavors by letting it simmer gently over several hours. You would just add all the ingredients early on (except the egg-lemon mix) and stir in the tempered eggs right before serving for the perfect silky finish.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, I recommend transferring them to airtight containers once the soup cools to room temperature. Stored in the refrigerator, it will keep well for 3 to 4 days. I always label my containers with the date so I know exactly when to enjoy it by. This soup holds up beautifully without losing much of its fresh lemon flavor.

Freezing

While the soup can be frozen, I personally find that the rice can become a little mushy after thawing, so I prefer to freeze the broth and chicken separately if possible. To freeze, cool the soup completely and use freezer-safe containers or heavy-duty zip-top bags, squeezing out as much air as possible. It will last for 2 to 3 months in the freezer. When thawing, do so overnight in the refrigerator for best results.

Reheating

To reheat, gently warm the soup over low to medium heat on the stove while stirring occasionally. Avoid rushing by using high heat as that can cause the soup to separate or the egg to scramble. Adding a splash of chicken stock or water can help loosen any thickened parts if the rice absorbs too much liquid. Reheating slowly helps preserve the creamy texture and bright lemon flavor.

FAQs

Can I use brown rice instead of white rice for this soup?

Absolutely! Brown rice will add a nuttier flavor and heartier texture. Just keep in mind it takes longer to cook, so if you’re using cooked brown rice, make sure it’s fully tender before adding it to the soup. The soup’s cooking time stays the same since you add the rice cooked.

Is there a way to make this soup dairy-free?

Yes, this recipe is naturally dairy-free since it relies on olive oil and egg yolks for richness rather than butter or cream. Just ensure your chicken stock is dairy-free as well, and you’ll have a perfectly creamy and tangy soup without any dairy.

Can I prepare the soup base in advance?

Definitely! You can sauté the veggies and prepare the broth with chicken and rice a day ahead. When ready to serve, reheat gently and then temper and stir in the egg-lemon mixture at the last minute for the freshest texture and flavor.

What can I use instead of chicken thighs?

Chicken breasts are a leaner substitute, but I recommend thighs for their juiciness and deeper flavor. For a vegetarian option, try chickpeas or firm tofu to add protein, adjusting seasoning as needed.

Is it okay if the soup is a little thinner or thicker than expected?

Yes! Soup consistency can vary depending on the rice type and how much liquid is absorbed. If it’s too thick, simply stir in a bit more broth or water. If too thin, allow it to simmer a bit longer uncovered to reduce.

Conclusion

I genuinely hope you give this Greek Lemon Chicken Rice Soup Recipe a try because it’s such a wonderful blend of comfort, brightness, and ease that feels like a warm embrace on a cool evening. It never fails to bring smiles to my table, and I’m sure it will become one of your favorites too. Cooking it is quick, rewarding, and the flavors are forever memorable—just what every good soup should be!