There’s something endlessly comforting about a bowl of warm chicken soup, but this Lemon Chicken & Egg Soup takes it up a notch with a velvety, lemon-kissed finish that feels both refreshing and soothing. It’s a modern take on the beloved Greek avgolemono—a classic that uses just eggs, lemon, and broth to create silky, rich texture without any dairy. Add chicken and rice, and it becomes a nourishing, cozy meal perfect for any day.
Why You’ll Love This Recipe
This soup checks so many boxes: it’s light yet satisfying, with the bright zing of lemon and the silky richness of eggs creating a comforting balance. The rice adds substance without heaviness, and the shredded chicken brings protein and cozy heartiness. Use chicken broth and bone broth for depth—or simmer shreddable chicken right in the pot instead of adding pre-cooked. Finish with fresh dill and a drizzle of olive oil for a beautiful springboard of flavors.
Ingredients
Tip: you can find a full list of ingredients and measurements in the recipe card below
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3 cups chicken broth
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2 cups bone broth
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Zest of 1 lemon
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Juice of 2 lemons (divided)
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2 bay leaves
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½ tsp salt
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½ tsp black pepper
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2–3 large eggs
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2 cups shredded rotisserie chicken (or leftover chicken)
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2 cups cooked basmati rice
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2 tbsp fresh dill, chopped
Instructions
In a large saucepan over medium heat, combine both broths, lemon zest, juice of 1 lemon, bay leaves, salt, and pepper. Let this lightly simmer for 10–15 minutes to blend flavors.
In a separate bowl, whisk the eggs until smooth. Then whisk in the juice of the second lemon gradually—half at a time—until fully combined.
Temper the eggs by slowly adding a ladle of the hot broth into the egg-lemon mixture while whisking continuously (do this two to three times). Then gently pour the tempered egg mixture back into the remaining hot broth, whisking continuously. Avoid boiling or even high simmering to prevent curdled eggs.
Once the soup is warmed through and silky, remove from the heat. Stir in the shredded chicken and cooked rice.
Serve warm, topped with fresh dill, a drizzle of high-quality extra-virgin olive oil, and a crack of black pepper.
Variations & Notes
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Use orzo or pastina instead of rice for a more traditional feel.
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Stir in some grated carrots or parsnip for extra flavor and color.
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Add a sprinkle of crushed red pepper or a dash of hot sauce for a zingy kick.
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Make it vegetarian by replacing broths with veggie stock and using chickpeas in place of chicken.
Storage & Reheating
Store leftover soup in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth to loosen if needed. Eggs may thicken the soup when chilled, so stir well while reheating.
Frequently Asked Questions
What is this soup similar to?
It’s inspired by the Greek avgolemono—a silky lemon-egg soup often made with rice and chicken.WikipédiaAP News
Why do we temper the eggs?
Tempering prevents the eggs from curdling by gradually warming them before they hit hot broth.Serious EatsAP News
Can I use less lemon juice?
Absolutely, adjust to taste. Lemon brightens the soup, but the amount is flexible.
Can I make this dairy-free?
Yes—this recipe is already dairy-free since the creamy texture comes from eggs, not cream.
What can I substitute for bone broth?
Use all chicken broth, or use homemade stock for best flavor.
How can this be made vegan?
Skip the eggs and chicken, and use a splash of plant-based milk or mashed tofu to add richness.
Can I freeze this soup?
Freeze carefully: the broth freezes well, but the egg might separate when thawed. Thaw and warm gently, whisking as needed.
Is this soup gluten-free?
Yes—so long as your broths are gluten-free and you stick to rice.
What can I serve this with?
Enjoy with crusty bread or a simple green salad for a satisfying meal.
Print
Lemon Chicken & Egg Soup with Rice
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This silky Lemon Chicken & Egg Soup blends chicken broth, bone broth, and a tempered egg-lemon mixture for a creamy, dairy-free texture. Heartier with shredded chicken and rice—comfort in a bowl.
Ingredients
3 cups chicken broth
2 cups bone broth
Zest of 1 lemon
Juice of 2 lemons
2 bay leaves
½ tsp salt
½ tsp black pepper
2–3 large eggs
2 cups shredded rotisserie chicken
2 cups cooked basmati rice
2 tbsp fresh dill
Instructions
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In a saucepan, simmer both broths with lemon zest, juice of 1 lemon, bay leaves, salt, and pepper for 10–15 minutes.
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Whisk eggs and remaining lemon juice.
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Temper eggs with ladles of hot broth before whisking back into the soup. Heat gently; do not boil.
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Remove from heat; stir in chicken and rice.
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Serve with fresh dill, olive oil, and black pepper.
Notes
- Use orzo instead of rice if desired.
- Adjust lemon and seasonings to preference.
- Tempering is key to silky texture.
- Freezes well if egg texture is acceptable after thawing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup, Appetizer, Light Meal
- Method: Stovetop
- Cuisine: Greek-Inspired
