Greek Chicken, Rice & Lemon Soup Recipe

Introduction

Greek chicken, rice, and lemon soup is a comforting and flavorful dish that combines tender chicken with bright lemon and fragrant cinnamon. This classic soup is creamy, yet light, making it perfect for any season or occasion.

Ingredients

• 1.6kg whole chicken
• 6 black peppercorns
• 2 onions, roughly chopped
• 2 celery sticks, roughly chopped
• 2 carrots, roughly chopped
• 300g medium or long-grain rice
• 4 eggs
• 2 lemons, juiced, plus pared zest to serve (optional)
• ½ tsp ground cinnamon, plus an extra pinch to serve

Instructions

1. Step 1: Place the whole chicken, peppercorns, onions, celery, and carrots in a large saucepan. Cover with cold water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1 hour or until the chicken is tender and falling apart. Remove from the heat and let it cool completely for 1 hour 30 minutes.
2. Step 2: Transfer the chicken to a board and shred the meat from the bones. Store the meat in an airtight container in the fridge if not using immediately. Discard the carcass. Strain the stock, discarding the vegetables and peppercorns. Measure out about 2.5 litres of stock.
3. Step 3: Return the stock to the saucepan, season with salt, and bring to a boil over high heat. Stir in the rice, then reduce to a simmer, cover, and cook for 15 minutes until the rice is soft. Remove from the heat.
4. Step 4: In a bowl or stand mixer, whisk together the eggs, juice of 1½ lemons, ground cinnamon, and a generous pinch of black pepper until combined. With the mixer running on low, slowly ladle in some hot stock (without rice), whisking continuously until creamy. Repeat this process three more times to temper the eggs.
5. Step 5: Pour the egg and stock mixture back into the rice soup. Add the shredded chicken and place the saucepan over low heat. Stir continuously for 3–4 minutes until the soup thickens and becomes creamy. Be careful not to overheat to avoid scrambling the eggs.
6. Step 6: Stir in the juice of the remaining ½ lemon to taste. Serve immediately or let the soup stand for 10 minutes to thicken further. Garnish with extra ground cinnamon and lemon zest if desired.

Tips & Variations

• Use freshly squeezed lemons for the best bright flavor.
• Adjust the cinnamon to your preference – a little goes a long way in this soup.
• For a richer soup, you can add a knob of butter when reheating.
• If you prefer a vegetarian version, use vegetable stock and omit the chicken.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently to prevent the egg from curdling. This soup is best eaten fresh but can be frozen if necessary; thaw and reheat carefully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of raw whole chicken?

While using raw whole chicken helps create a flavorful stock, you can substitute with pre-cooked shredded chicken. Just prepare the stock separately with aromatics, or use store-bought chicken broth for convenience.

How do I prevent the eggs from scrambling in the soup?

Temper the eggs by slowly whisking in hot stock before adding them back to the soup. Stir continuously and keep the heat low when combining to achieve a creamy texture without curdling.

Greek Chicken, Rice & Lemon Soup Recipe

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★★★★★

4.6 from 139 reviews

• Author: Hailey
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x
• Diet: Halal

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Description

A comforting Greek chicken, rice, and lemon soup known as Avgolemono, featuring tender shredded chicken in a creamy, tangy broth enriched with eggs and fresh lemon juice. This traditional stovetop soup balances savory and citrus flavors, perfect for a nourishing meal.

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Ingredients

Scale 1x2x3x

Chicken and Broth

• 1.6kg whole chicken
• 6 black peppercorns
• 2 onions, roughly chopped
• 2 celery sticks, roughly chopped
• 2 carrots, roughly chopped

Soup and Garnish

• 300g medium or long-grain rice
• 4 eggs
• 2 lemons, juiced, plus pared zest to serve (optional)
• ½ tsp ground cinnamon, plus an extra pinch to serve
• Salt, to taste
• Generous pinch of black pepper

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Instructions

1. Prepare the Chicken Stock: Place the whole chicken in a large saucepan with the black peppercorns, roughly chopped onions, celery, and carrots. Cover with cold water and bring to a boil over high heat. Reduce heat to low, cover, and simmer gently for 1 hour or until the chicken is tender and falling apart. Remove from heat and allow to cool, covered, for 1 hour 30 minutes.
2. Shred Chicken and Strain Stock: Transfer the cooled chicken to a board and shred the meat from the bones. Discard the carcass. Strain the stock through a fine sieve, discarding the vegetables and aromatics. Measure about 2.5 liters of the broth and return it to the saucepan.
3. Cook the Rice: Season the stock with salt and bring to a boil over high heat. Stir in the rice, reduce heat to a simmer, cover, and cook for 15 minutes until the rice is tender.
4. Prepare Egg and Lemon Mixture: In a stand mixer bowl or a large bowl with an electric whisk, crack the eggs and add the juice of 1½ lemons, ½ tsp ground cinnamon, and a generous pinch of black pepper. Whisk together until combined.
5. Temper the Eggs: With the mixer running on low speed, slowly ladle some hot stock (without rice) into the egg mixture, whisking continuously to slowly raise the temperature. Repeat this process three more times to prevent the eggs from scrambling.
6. Combine and Thicken the Soup: Pour the tempered egg and stock mixture into the rice soup. Add the shredded chicken and simmer gently over low heat for 3–4 minutes, stirring continuously to create a thick, creamy texture without curdling.
7. Finish and Serve: Stir in the juice of the remaining ½ lemon to taste. Serve immediately, garnished with a pinch of extra cinnamon and lemon zest if desired. Alternatively, let the soup stand for 10 minutes to thicken further before serving.

Notes

• Use medium or long-grain rice for best texture; avoid quick-cooking or instant rice.
• Tempering the eggs is essential to achieve the creamy texture without scrambling the eggs.
• Adjust lemon juice according to your preferred level of tanginess.
• This soup is best served fresh, but leftovers can be gently reheated with careful stirring.
• Adding cinnamon is traditional and adds a warm note, but can be omitted if preferred.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Greek

Keywords: Greek chicken soup, Avgolemono, chicken lemon rice soup, creamy chicken soup, traditional Greek soup