Greek lemon chicken soup is loaded with bright and bold flavors that make it every bit as delicious as it is good for you. This light and healthy recipe is similar to a classic chicken and rice soup, with celery, onion and of course chicken, but includes some unexpected ingredients like fresh dill and leeks. Plus, whisked eggs and lemon juice, tempered with a little hot broth to prevent scrambling, add ultra-velvety texture to the soup without using any cream. That’s right — this recipe is completely dairy-free while still tasting 100% cozy. It’s easy comfort food that’s perfect for a chilly night or healthy lunch.
- 1 medium onion, quartered
- 1 leek, white and light green parts only, cut into 1-inch pieces
- 1 stalk celery, cut into 1-inch pieces
- 3 tbsp. low-sodium chicken bouillon base (we like Better than Bouillon)
- 1 bone-in chicken breast (about 2 1/2 pounds), split
- 1 small sprig fresh oregano
- 1/4 small bunch dill, plus sprigs, for serving
- 1/2 c. long-grain white rice
- 2 large eggs
- 6 tbsp. fresh lemon juice
- Cracked pepper, for serving
How to make Greek lemon chicken soup
- In a large pot, bring water to a boil with onion, leek, celery and bouillon. Add the chicken, oregano and dill, and simmer until the chicken is cooked through.
- Transfer the chicken to a bowl and shred the meat.
- Strain the cooking liquid and return it to the pot. Add the rice and simmer.
- In a medium bowl, whisk together the eggs and lemon juice. Slowly whisk a bit of broth, 1 tablespoon at a time, into the egg mixture to temper the eggs.
- Then, whisking constantly, gradually add this egg broth mixture to the pot. Simmer until the soup is slightly thickened and velvety and the rice is tender. Stir in the shredded chicken.
- Serve topped with dill and freshly cracked black pepper. Enjoy!