Perfect Chicken Lemon Rice Soup Recipe Guide

The perfect chicken lemon rice soup recipe combines tender chicken, fragrant rice, and a bright lemon-egg broth. Start by simmering 1 lb chicken breasts in 8 cups chicken broth with onion, carrot, and celery for 25 minutes. Remove chicken, shred, and return to pot with 1 cup rinsed rice. Whisk 3 eggs with 1/3 cup lemon juice, then slowly temper with hot broth before adding to soup. Cook 15 minutes until rice is tender. Season with salt, pepper, and fresh dill.

This classic chicken lemon rice soup recipe delivers comforting warmth with a refreshing citrus twist. Known as avgolemono in Greek cuisine, this nourishing soup balances rich chicken broth with the bright acidity of lemon and the creaminess of egg. Unlike many versions that use heavy cream, authentic preparation relies on the egg-lemon emulsion for silkiness, making it naturally dairy-free while remaining luxuriously smooth. The rice provides satisfying texture without weighing down the broth, creating a balanced meal perfect for any season.

Essential Ingredients for Authentic Flavor

Using quality ingredients makes all the difference in this traditional avgolemono soup recipe. Fresh lemon juice is non-negotiable—bottled juice lacks the vibrant flavor needed to cut through the richness of the broth. For the best healthy chicken lemon rice soup, choose low-sodium broth to control salt levels, especially important since the egg-lemon mixture concentrates seasoning.

Boneless, skinless; poached then shreddedLow-sodium preferredShort-grain like Arborio or traditional Greek riceRoom temperature for smooth emulsionFreshly squeezed onlyFinely dicedSmall dice for even cookingFinely choppedChopped, for garnish

Ingredient	Quantity	Preparation Notes
Chicken breasts	1 lb (450g)
Chicken broth	8 cups (2L)
Rice	1 cup (200g)
Eggs	3 large
Lemon juice	1/3 cup (80ml)
Yellow onion	1 medium
Carrot	1 large
Celery stalk	2
Fresh dill	3 tbsp

Step-by-Step Cooking Instructions

Step 1: Build the flavorful base
Combine broth, onion, carrot, and celery in a large pot. Bring to a gentle simmer over medium heat and cook for 15 minutes until vegetables soften. Add chicken breasts, return to simmer, and cook 25 minutes until chicken reaches 165°F internally.

Step 2: Prepare the rice component
Remove chicken and shred using two forks. Return shredded chicken to pot along with rinsed rice. Simmer 15-18 minutes until rice is tender but still slightly firm. Avoid overcooking rice as it will continue softening in the hot broth.

Step 3: Create the signature lemon-egg emulsion
While soup simmers, whisk eggs and lemon juice in a bowl until pale yellow. This easy chicken lemon rice soup recipe technique prevents scrambled eggs—slowly ladle 1 cup hot broth into egg mixture while whisking constantly. This gradual temperature increase (tempering) ensures a smooth, creamy consistency.

Step 4: Finish the soup
Reduce heat to low. Slowly pour tempered egg mixture into soup while stirring constantly. Do not boil after adding eggs or the mixture will curdle. Cook 2-3 minutes until slightly thickened. Season with salt and pepper to taste.

Pro Tips for Perfect Results

• Rice selection matters: Short-grain rice like Arborio releases more starch, creating a naturally thicker broth without flour or roux—ideal for gluten-free chicken lemon rice soup recipe versions
• Lemon timing is crucial: Adding lemon juice too early diminishes its bright flavor; the acid also helps prevent overcooking the chicken
• Temperature control: Keep soup below simmering point when adding egg mixture to avoid curdling—the residual heat will properly thicken the broth
• Make-ahead advantage: This soup actually improves overnight as flavors meld, making it perfect for quick chicken lemon rice soup for weeknights

Serving and Storage Recommendations

Serve piping hot with extra lemon wedges and fresh dill. This authentic Greek chicken lemon rice soup pairs beautifully with crusty bread for dipping. Leftovers keep refrigerated for 3-4 days—the rice will absorb more liquid, so add additional broth when reheating. Freeze portions for up to 3 months, though the egg-lemon emulsion may separate slightly upon thawing (stir vigorously while reheating to re-emulsify).

Frequently Asked Questions

Can I use chicken thighs instead of breasts in this recipe?

Yes, boneless chicken thighs work well and add richer flavor. Simmer 5-7 minutes longer than breasts until reaching 165°F internally. The higher fat content creates a more robust broth ideal for best chicken broth for lemon rice soup variations.

Why did my soup curdle after adding the egg mixture?

Curdling typically happens when the egg mixture is added to boiling soup. Always reduce heat to low before adding, and temper the eggs properly by slowly incorporating hot broth while whisking. The soup should be hot but not bubbling when combining.

How can I make this soup creamier without dairy?

The natural creaminess comes from the egg-lemon emulsion. For extra richness, increase eggs to 4 and use 1/2 cup lemon juice. Some Greek cooks blend 1/4 cup cooked rice with the egg mixture before tempering to create an even silkier texture in this how to make chicken lemon rice soup creamy variation.

What's the best rice for chicken lemon soup?

Short-grain rice like Arborio or traditional Greek rice works best as it releases starch that naturally thickens the broth. Avoid instant rice which becomes mushy. For gluten-free versions, brown rice requires 20-25 minutes cooking time—add it with the chicken to ensure proper tenderness.

Can I prepare this soup in advance for meal prep?

Absolutely. Cook the soup through step 2 (without adding egg mixture), cool completely, and refrigerate for up to 3 days. When ready to serve, reheat gently, then complete the tempering process. This makes it an excellent quick chicken lemon rice soup for weeknights option with minimal last-minute preparation.