Greek Lemon Chicken Soup with Rice and Dill

Greek Lemon Chicken Soup with Rice and Dill: A Comforting and Flavorful Delight

There’s something incredibly comforting about a warm bowl of soup, especially when it’s bursting with fresh, bright flavors. Enter Greek Lemon Chicken Soup with Rice and Dill—also known as Avgolemono. This classic Greek dish combines tender chicken, fluffy rice, a creamy lemony broth, and a punch of dill, making it the perfect soup for any occasion, whether you’re craving something hearty on a chilly day or looking for a dish that’s light yet satisfying.

This recipe is not only easy to make but is also a fantastic way to bring the taste of Greece to your kitchen. It’s the perfect balance of flavors, with the tang of lemon, the richness of chicken, and the freshness of dill. Ready to give it a try? Here’s how you can make your own Greek Lemon Chicken Soup with Rice and Dill!

Ingredients:

2 tablespoons olive oil
1 pound chicken breasts or thighs (boneless, skinless)
1 medium onion, finely chopped
2 cloves garlic, minced
6 cups chicken broth (preferably low-sodium)
1/2 cup long-grain rice (or any rice of your choice)
2 large eggs
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest (optional, for extra lemon flavor)
1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
Salt and pepper to taste
Optional: Greek yogurt or sour cream (for garnish)

Instructions:

1. Cook the Chicken:

Start by heating olive oil in a large pot over medium heat. Add the chicken breasts or thighs and cook for about 6-7 minutes per side, until the chicken is golden brown and cooked through. Once done, remove the chicken from the pot and set it aside to cool. Shred or chop the chicken into bite-sized pieces once it’s cool enough to handle. You can also use rotisserie chicken for a quicker option.

2. Sauté the Aromatics:

In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onions are soft and fragrant. The fond (the little browned bits of chicken) left in the pot will add flavor to the soup, so don’t worry about scraping it all off!

3. Prepare the Broth:

Pour in the chicken broth, and bring the mixture to a gentle simmer. Add the rice to the broth and cook for about 10-12 minutes, or until the rice is tender. If the rice absorbs too much of the liquid while cooking, you can add a little more broth or water to get the right consistency.

4. Make the Avgolemono (Egg and Lemon Mixture):

While the rice is cooking, whisk the eggs in a bowl. Gradually add the fresh lemon juice and lemon zest (if using) to the eggs while whisking to combine. This mixture is called avgolemono, and it’s what gives the soup its signature creamy, tangy texture. Be sure to whisk continuously to avoid curdling the eggs.

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