This cozy, high-protein lemon chicken and rice soup, also known as Avgolemono, is a nourishing, protein-rich classic made with tender chicken, rice, fresh dill, and a silky egg-lemon broth. It’s light yet comforting, with bright citrus flavor balanced by a rich, savory base—especially when made with bone broth. Simple, wholesome, and perfect for any time of year, it’s the kind of meal that feels both refreshing and deeply satisfying.
why you’ll love this lemon chicken and rice soup
If you’re looking for something cozy but still light and fresh, this Greek lemon chicken and rice soup (avgolemono) is exactly that. It has a rich, comforting base from the chicken and broth, balanced with bright lemon flavor and fresh dill that keeps it from feeling heavy. The egg-lemon mixture gives it that signature creamy texture—without any cream—so it feels indulgent while still being wholesome.
Another reason this lemon chicken and rice soup stands out is how nourishing it is. Made with chicken, rice, and bone broth, it’s naturally high in protein and packed with ingredients that leave you feeling satisfied. It’s the kind of meal that works just as well for a simple weeknight dinner as it does when you need something warm, comforting, and easy to digest.
It’s also surprisingly simple to make with minimal ingredients and straightforward steps. Everything comes together in one pot, and once you learn how to temper the eggs, it’s a technique you’ll come back to again and again. It’s one of those recipes that feels a little special but is easy enough to keep on repeat.
ingredients you’ll need for my lemon chicken & rice soup
- chicken breast: Lean, high-protein base that becomes tender and easy to shred after simmering
- chicken bone broth: Adds rich flavor and boosts protein while creating a nourishing, savory base
- rice: Makes the soup more filling—cooked separately for the best texture
- egg yolks: Create that signature creamy texture without using any cream. Tip: don’t toss the whites, instead, store them in the fridge to be used for breakfast.
- lemon juice: Brightens the soup and gives it that classic fresh, citrusy flavor
- yellow onion: Adds depth and a subtle sweetness as it cooks down
- carrots: Bring a touch of natural sweetness and balance to the broth
- celery: Adds a light, savory flavor that builds the base of the soup
- garlic: Enhances the overall flavor with a little extra warmth and depth
- fresh dill: Adds a fresh, herby finish that pairs perfectly with the lemon
- avocado oil: Used to sauté the vegetables and build flavor from the start. Its a great neutral oil with a higher smoke point than olive oil
- salt & pepper: Essential for seasoning and bringing everything together
step-by-step instructions
- Cook the rice: In a small pot, cook the rice according to the package instructions, using chicken bone broth instead of water for added flavor and a boost of protein. Meanwhile, as the rice cooks, begin preparing the soup. Once the rice is done, fluff with a fork and set aside.
- Sauté the vegetables: In a large pot, heat the avocado oil over medium heat. Add the diced onion, carrots, and celery, then cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for another 30–60 seconds, just until fragrant.
- Cook the chicken: Pour the chicken bone broth into the pot, then add the raw chicken breasts. Bring the soup to a boil, then reduce the heat to a gentle simmer. Let it cook for 15–20 minutes, or until the chicken is fully cooked through.
- Shred the chicken: Carefully remove the chicken from the pot and place it on a cutting board. Let it cool slightly, then shred into bite-sized pieces using two forks.
- Temper the eggs: In a medium bowl, whisk together the egg yolks and lemon juice until smooth. Slowly ladle in about 1/4 cup of warm broth while whisking constantly to gently warm the eggs and prevent them from scrambling.
- Finish the soup: Slowly pour the egg-lemon mixture back into the pot while stirring. Keep the heat low and do not boil. Add the shredded chicken back in, then stir in the fresh dill and season with salt and pepper to taste.
- Serve: Add a scoop of cooked rice to each bowl, then ladle the lemon chicken soup over top. Serve warm with extra dill or cracked pepper if desired.
for a step-by-step tutorial of my lemon chicken and rice soup, watch my video on Instagram
pro tips
- Temper the eggs slowly: This is the most important step—add warm broth to the egg mixture gradually while whisking constantly to prevent scrambling.
- Keep the heat low: Once the egg-lemon mixture is added, avoid boiling the soup or it can curdle. A gentle low heat is key.
- Use bone broth for more flavor: Swapping water for bone broth adds richness and boosts the protein without extra effort.
- Shred chicken easily: Let the chicken rest for a few minutes, then use a hand mixer or stand mixer for quick shredding.
- Add rice to bowls, not the pot: This keeps the rice from soaking up too much broth and getting mushy, especially for leftovers.
variations
- Use rotisserie chicken: Skip cooking the chicken in the broth and stir in pre-cooked shredded chicken for a faster version.
- Make it low carb: Swap the rice for cauliflower rice or leave it out entirely for a lighter soup.
- Try different herbs: Fresh parsley can be used instead of dill for a slightly different flavor.
- Add more veggies: Spinach or zucchini can be stirred in at the end for extra nutrients.
- Make it extra lemony: Add more lemon juice to taste for a brighter, more citrus-forward soup.
more 30-minute recipes to try & love
cheesy beef & potatoes skillet meal
sweet potato & chicken coconut curry soup
If you make this lemon chicken and rice soup, I’d love to hear what you think! Leave a comment and rating below, and if you share it on Instagram, tag @forgetthetakeout so I can see. Your support—through reviews, comments, and shares—helps me keep creating and sharing recipes!
Lemon Chicken and Rice Soup
Equipment
Ingredients
- 1 cup uncooked rice
- 2 cups bone broth (for cooking rice) optional
- 1 tablespoon avocado oil
- 1 yellow onion diced
- 2 large carrots peeled and diced
- 1 large celery stalk diced
- 2 garlic cloves minced
- 6 cups chicken bone broth
- 3 egg yolks
- ¼ cup lemon juice
- ¼ cup fresh dill chopped
- 1 1.5 lbs chicken breast
Instructions
- In a small pot, cook the rice according to the package instructions, using chicken bone broth instead of water (optional) for added flavor and a boost of protein. Bring it to a boil, then cover and simmer until tender. Meanwhile, as the rice cooks, begin preparing the soup by moving on to the next steps. Once the rice is done, fluff with a fork and set aside—this will be added to the soup at the end instead of cooking directly in it.
- Place a large pot on the stove over medium heat and add the avocado oil. Once the oil is warm, add the diced onion, carrots, and celery. Stir occasionally and let them cook for about 5–7 minutes, until the vegetables start to soften. Add the minced garlic and cook for another 30–60 seconds, just until fragrant (be careful not to burn the garlic).
- Pour in the chicken bone broth and gently place the raw chicken breasts into the pot. Increase the heat to bring the soup to a boil. Once it starts boiling, reduce the heat to low so it simmers (small bubbles, not a rapid boil). Let it simmer uncovered for 15–20 minutes, or until the chicken is fully cooked through (it should be white in the center and easy to shred).
- Carefully remove the chicken from the pot and place it on a cutting board or plate. Let it cool for a few minutes so it’s easier to handle, then use two forks to shred it into bite-sized pieces.
- Temper the eggs (important step): In a medium bowl, whisk together the egg yolks and lemon juice until smooth. To prevent the eggs from scrambling, slowly add about 1/4 cup of the warm broth from the pot into the egg mixture while whisking constantly. This step gently warms the eggs so they can be added to the soup.
- Turn the heat on the soup to low. Slowly pour the egg and lemon mixture back into the pot while stirring continuously. Do not let the soup boil after this step, as high heat can cause the eggs to curdle. The soup will start to look slightly creamy.
- Add the shredded chicken back into the pot along with the chopped dill. Stir everything together and season with salt and pepper to taste.
- Add a scoop of cooked rice to each bowl, then ladle the hot soup over the top. Serve immediately and enjoy.
