Greek Lemon Rice Soup

This bright and cozy Greek Lemon Rice Soup brings the sunny flavors of the Mediterranean right to your table. Velvety eggs and vibrant citrus swirl into tender rice and chicken for a bowl that feels like a warm hug on even the chilliest days. It is my go-to recipe when I crave something light yet deeply comforting.

The first time I made this was for a friend needing comfort after a long week. Now it is my favorite way to lift anyone’s spirits especially when paired with a loaf of rustic bread and a squeeze more lemon.

Ingredients

• Chicken broth: brings a savory base and light nutrition choose low sodium for more control
• Cooked chicken: adds protein and turns this into a hearty meal use rotisserie for ease or skip for a vegetarian twist
• Short grain white rice: gives the soup its classic texture rinse well to keep the broth clear and silkier
• Fresh eggs: create body and richness essential for the soup’s signature silkiness
• Fresh lemon juice: is the star for brightness and depth use real lemons for best bold flavor
• Salt: lets the bright flavors sing adjust carefully so the natural tang shines
• Black pepper: gently warms and adds balance freshly ground boosts aroma
• Dill or parsley: finishes with freshness pick deeply green bunches for most flavorful garnish

Instructions

Bring the Broth to a Simmer:

Gently heat your chicken broth in a large saucepan over medium heat until small bubbles appear

Cook the Rice:

Once the broth simmers add rinsed short grain rice Reduce the heat and let it gently cook uncovered for about twenty minutes stirring occasionally until rice is tender but not mushy

Warm the Chicken:

If you want extra protein stir in shredded cooked chicken just before the rice finishes Let it warm for two to three minutes until heated through

Prepare the Egg Lemon Mixture:

In a separate medium bowl whisk the eggs together with fresh lemon juice vigorously until frothy This step ensures the soup’s creamy base will blend smoothly

Temper the Eggs:

Slowly ladle a cup of hot broth into the egg lemon mixture while whisking without stopping This gradually warms the eggs so they do not scramble

Combine and Finish the Soup:

Lower the saucepan heat to very low Pour the tempered egg lemon blend slowly into the soup while stirring gently You want the whole pot to come together in a silky creamy broth Do not let it boil after this point

Season and Serve:

Sprinkle in salt and black pepper to your liking Ladle the soup into bowls and top with generous freshly chopped dill or parsley Serve right away for best flavor and texture

It always reminds me of Sunday lunches with my grandmother who used to zest a little lemon peel on top for extra brightness.

Storage Tips

Greek Lemon Rice Soup is best enjoyed straight from the pot The delightful creamy texture comes from the eggs which may separate or curdle upon reheating If you must reheat do so gently over very low heat and stop before it simmers Leftovers keep in the fridge for up to two days

Ingredient Substitutions

Vegetable broth is a great swap for a vegetarian approach Chickpeas can replace chicken for extra protein without meat If you have only long grain rice be aware the soup will be a bit less creamy but still delicious Meyer lemons add extra floral notes if you can find them

Serving Suggestions

Serve this soup with rustic bread olives or a crisp green salad For a more filling meal add a light Greek cheese plate or roasted vegetables A glass of chilled Assyrtiko wine perfectly matches the soup’s citrusy notes One of my favorite treats is a scattering of crumbled feta on top for tang and richness

Cultural and Historical Context

Known as Avgolemono in Greece this soup’s special egg lemon technique dates back centuries It is a classic at spring and winter gatherings in Greek homes and a staple for special holidays Avgolemono sauces also find their way onto everything from braised meats to stuffed grape leaves

Seasonal Adaptations

Add sweet peas or baby spinach in spring for a flash of green Wild garlic or ramps swirl in beautifully in early summer Garnish with preserved lemon in winter for even bolder citrus kick

Success Stories

One of my friends started making this soup annually for Greek Easter because she loved how easy and comforting it was Another told me she now doubles the lemon just as her grandmother did The recipe seems to spark tradition every time it’s shared

Freezer Meal Conversion

Because the eggs set the creamy texture this soup does not freeze perfectly If you want a make ahead version prepare the broth rice and chicken base and freeze it separately Whisk in the eggs and lemon only when reheating for best results

Let the fragrance of fresh lemon fill your kitchen as you stir Bring some sunny Greek comfort to someone you love tonight.

Common Recipe Questions

→ How do I prevent the eggs from curdling?

Temper the eggs by whisking hot broth gradually into the egg-lemon mixture, then slowly add it back into the soup over low heat without boiling.

→ Can I make this soup vegetarian?

Yes! Use vegetable broth instead of chicken broth and omit the chicken for a delicious vegetarian version.

→ What type of rice works best?

Short-grain white rice gives the soup a creamy texture, but medium-grain or Arborio rice are also suitable and absorb flavors well.

→ How do I store leftovers?

Spoon soup into an airtight container and refrigerate promptly. Reheat gently to avoid curdling eggs, though it's best enjoyed fresh.

→ Can I add more lemon juice?

Absolutely! Add extra lemon juice gradually to reach your preferred level of citrus brightness before serving.