Chicken lemon rice soup is a simple and cozy meal you’ll want to put on repeat!
Shredded chicken, chopped veggies, and rice swim in chicken broth thickened with eggs. It’s a healthy, satisfying one-pot recipe.
It’s so easy, you can make it any night of the week. Plus, it’s freezer-friendly, so you can enjoy it again at a later time.
Chicken Lemon Rice Soup (Avgolemono Soup)
Also known as avgolemono (pronounced ah-vgo-le-mono), chicken lemon rice soup is a traditional Greek dish.
Packed with juicy chicken, rice, fresh veggies, and a sprinkle of parsley, It’s a super comforting meal to warm you up inside and out.
And you’ll love the eggy broth brightened with lemon juice.
Somehow, it’s both hearty and light. So, one bowl fills you up just right!
It’s great for an immunity boost and fighting off the winter chill. Like a warm hug, this soup will nourish your heart and soul!
Ingredients
The ingredients for this soup are pretty straightforward, so there are no surprises.
Here’s what you need:
- Olive Oil – Add about a tablespoon for sauteing the vegetables.
- Onion, Garlic, Carrots, and Celery – These four soup staples add flavor, nutrients, and more sustenance.
- Chicken Broth – For the base of the soup. Chicken broth has the best flavor, but vegetable broth works, too.
- Short-grain Rice – A short-grain rice like Arborio is best for this soup recipe.
- Lemon Juice – For acidity and brightening the soup.
- Eggs – Use a couple of large eggs to thicken the broth. They make it creamier and add extra protein.
- Shredded Chicken Breast – Use leftover chicken if you have it.
- Salt and Pepper – A simple pinch of salt and pepper is all the seasoning you need.
- Fresh Parsley – For garnishing the soup. It adds a pop of color and a complementary flavor.
How to Make Chicken Lemon Rice Soup
Chicken lemon rice soup is ready in under an hour, and the process is super easy. Just follow these steps:
1. Saute the veggies. In a large pot, heat the olive oil on medium heat. Saute the onion, carrots, and celery for about 5-7 minutes. Stir in the garlic. Cook for another minute.
2. Simmer. Add the broth and rice. Bring to a boil, then simmer for about 20 minutes.
3. Prep the egg mixture. Beat the eggs and lemon juice. Ladle a cup of the hot broth into the egg mixture and whisk.
4. Add the egg mixture. Slowly stir the egg mixture into the soup. Cook until the soup thickens.
5. Add the chicken and seasoning. Stir in the chicken. Season with salt and pepper.
6. Garnish and serve. Sprinkle fresh parsley on top. Serve immediately.
Tips and Tricks
Anyone can make chicken lemon rice soup, given how easy it is! But follow these tips and tricks to ensure it turns out perfect:
- Chop chop! Be sure to chop all your veggies the same size. That way, you get a little bit of everything in each bite.
- Don’t get ahead of yourself. The rice will cook in the broth, so use uncooked rice to avoid overcooking.
- Take a shortcut. This soup is a great recipe for leftover chicken or rotisserie chicken. It saves time, putting your meal on the table that much faster.
- Dial up the creaminess. Add 1/2 cup of heavy cream or yogurt right at the end before serving.
- Make it skinny. Is the soup too thick for your liking? Simply thin the soup by adding more chicken broth.
How to Store
What I love about this soup is it’s freezer-friendly. So you can get your meal prep out of the way by freezing leftovers.
Here’s how to store and reheat leftover soup:
To Store: Pour the cooled soup into an air-tight container. Refrigerate for up to 3 days.
To Freeze: Transfer the cooled soup into air-tight containers. Leave about one inch at the top for room to expand. Label, then freeze. Frozen soup will keep for up to 3 months.
To Reheat: Reheat the soup on the stove on medium heat until warm. Add extra broth if needed. Likewise, you can microwave the soup in 1-minute intervals. Be sure to stir, as the soup may separate.
More Soup Recipes
- Crack Chicken Noodle Soup
- Creamy Chicken Rice Soup
- Paula Deen’s Crockpot Potato Soup
- Olive Garden Chicken Gnocchi
- 7-Can Soup
Chicken Lemon Rice Soup
6
servings10
minutes30
minutes233
kcalThis delicious chicken lemon rice soup hits the spot! Also known as Avgolemono soup, it’s creamy, hearty, and guaranteed to satisfy.
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
8 cups chicken broth
1/2 cup short-grain or Arborio rice
2 tablespoons fresh lemon juice
2 large eggs
1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
Salt and pepper to taste
1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Saute the onion, carrots, and celery for about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the broth and rice and bring to a boil. Reduce the heat and simmer until the rice is tender, about 20 minutes.
- Meanwhile, prepare the egg mixture. Beat the eggs and lemon juice in a medium bowl. Slowly ladle a cup of the hot broth into the egg mixture, whisking continuously.
- Gradually add the egg mixture to the soup, stirring constantly. Continue to cook on low heat for a few minutes until the soup thickens.
- Stir in the chicken and season with salt and pepper.
- Garnish with fresh parsley. Serve and enjoy!
Notes
- Use leftover rotisserie chicken to save time.
- Make the soup extra creamy by adding 1/2 cup of room temperature heavy cream or yogurt just before serving.
do u add the yogurt to egg mixture or to broth mixture?
Hi Karen!
Add the yogurt into the soup right at the end before serving. It can go in with the chicken (step 5).
Adding it earlier can cause it to curdle.
Also, be sure the yogurt is at room temperature so it doesn’t lower the temp of the soup 🙂