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–+ servings

Lemon Chicken and Rice Soup

This cozy lemon chicken and rice soup, also known as Avgolemono, is a comforting, protein-rich dish made with tender chicken, rice, fresh dill, and a creamy egg-lemon broth. It’s bright, nourishing, and perfect for an easy, wholesome meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine Mediterranean
Servings 6 servings

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.
Keyword bone broth, chicken, chicken soup, herbs, lemon, lemon chicken soup, rice, soup
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