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30-Minute Greek Lemon Chicken Soup

Avgolemono-inspired lemon chicken soup with rice and vegetables, finished silky with a tempered egg-lemon mixture — one pot, 30 minutes, about 37g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 lb boneless, skinless chicken breast cut into 3/4-inch pieces
  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 celery stalks diced
  • 2 medium carrots peeled and sliced into coins
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 6 cups low-sodium chicken broth
  • 3/4 cup instant white rice uncooked
  • 1 bay leaf
  • 2 large eggs at room temperature
  • 1/3 cup fresh lemon juice about 2 lemons
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1/4 cup chopped fresh dill plus more for serving
  • Lemon wedges and crusty bread for serving

Equipment

  • Large soup pot or Dutch oven (5–6 quart)
  • Ladle and wooden spoon
  • Medium mixing bowl and whisk

Method
 

  1. Heat the olive oil in a large soup pot over medium-high heat. Pat the chicken pieces dry, season with half the salt and pepper, and sear in a single layer until golden on the outside, about 5–6 minutes. The chicken won’t be cooked through yet — that’s fine. Remove to a plate.
  2. Add the onion, celery, and carrots to the same pot; cook, stirring, until softened, about 4 minutes. Stir in the garlic and oregano; cook 1 minute more, until fragrant.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the instant rice and the bay leaf. Return the chicken (and any juices on the plate) to the pot. Bring to a lively simmer.
  4. Reduce the heat to medium-low, cover, and cook until the rice is tender and the chicken reaches 165°F internally, about 8 minutes. Remove the pot from the heat and discard the bay leaf.
  5. In a medium bowl, whisk the eggs with the lemon juice until smooth. Ladle about 1 cup of the hot broth into the bowl, whisking constantly — this tempering step warms the eggs gradually and is what keeps them from scrambling. Repeat with a second ladleful of hot broth, whisking the whole time.
  6. Pour the warmed egg-lemon mixture back into the pot, stirring gently. The soup will turn silky and slightly golden. Stir in the dill, taste and adjust the salt and pepper, then serve with lemon zest, extra dill, lemon wedges, and crusty bread.

Notes

Food safety: chicken must reach 165°F internally — check the thickest piece with an instant-read thermometer. Instant rice is the 30-minute enabler. Temper the egg-lemon mixture with 2 ladles of hot broth, whisking constantly; do not boil after adding. Not freezer-friendly (the egg base can separate). Leftovers 4 days refrigerated. Protein ~37g/serving estimated from USDA FoodData Central; not lab-tested.