Creamy Chicken Lemon Rice Soup
The Ultimate Creamy Chicken Lemon Rice Soup: A Bowl of Pure Comfort
Are you in search of a soup that is both deeply comforting and wonderfully refreshing? A dish that feels like a warm embrace on a cool evening, yet also sings with a lively, zesty flavour? If that sounds like what you’re craving, then we have the most delightful solution for you. It’s time for us to introduce you to the wonders of Creamy Chicken Lemon Rice Soup.
This is far more than your average chicken soup. Drawing inspiration from the classic Greek Avgolemono, this recipe elevates humble ingredients into something truly remarkable. We bring together tender shredded chicken, fluffy rice, and a rich, savoury broth, then finish it with a silky, tangy sauce made from lemon and eggs. It’s the perfect one-pot meal to nourish and soothe. You can forget about heavy creams or complicated techniques; the luxurious texture is achieved through a clever, traditional method that we are thrilled to share with you. Let’s begin!
What is Creamy Chicken Lemon Rice Soup?
In essence, this dish is a beautiful version of a much-loved traditional Greek chicken soup known as Avgolemono (pronounced av-gho-LE-mo-no). The name itself translates to “egg-lemon,” which are the two key ingredients responsible for its distinctive flavour and consistency. Unlike many creamy soups that depend on double cream or flour for thickness, this Avgolemono soup achieves its velvety smoothness from a liaison of whisked eggs and fresh lemon juice, which is carefully tempered into the hot broth.
The outcome is a wonderfully balanced soup. The hearty chicken flavour provides a savoury base, while the rice and chicken make it a substantial meal. The egg-lemon sauce contributes a bright, tangy lift and a superb, creamy mouthfeel. It is a brilliant culinary trick that has been refined over many generations, and you can discover more about its rich history on this page about Avgolemono. It truly is a taste of the Mediterranean in every spoonful.
Why You’ll Love This Recipe
- A Luxurious Texture Without Dairy: We achieve a rich, velvety consistency using the classic Greek method of tempering eggs with lemon juice. It’s a lighter alternative to heavy creams that tastes even more indulgent.
- Vibrant and Zesty Taste: The delightful pairing of rich chicken broth and bright, sharp lemon is simply heavenly. It offers a refreshing departure from typical chicken soups and will certainly liven up your palate.
- A Satisfying All-in-One Dish: Filled with protein from the chicken and carbohydrates from the rice, this hearty and creamy soup is substantial enough to be enjoyed as a complete meal.
- Easy to Perfect: While the technique may sound sophisticated, the process is quite straightforward. We will guide you through the tempering process step-by-step, helping you achieve perfect, silky results every single time.
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 litres high-quality chicken broth
- 500g boneless, skinless chicken breasts
- 150g long-grain white rice, rinsed
- 3 large free-range eggs
- Juice of 2 large lemons (about 120ml)
- A generous handful of fresh dill, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Step-by-Step Instructions for the Perfect Soup
Creating this wonderful soup is a truly enjoyable experience. We’ve broken the method down into four clear stages to help you transform simple ingredients into a spectacular dish.
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Prepare the Soup Base
First, we need to build the soup’s flavourful foundation. In a large pot or a Dutch oven, warm the olive oil over a medium heat. Add the chopped onion, carrots, and celery (a classic mirepoix) and cook for around 8–10 minutes, stirring occasionally, until the vegetables have softened and the onion has become translucent. This initial step is vital as it develops a sweet, aromatic base. Next, pour in the chicken broth, bring it to a gentle simmer, and carefully add the whole chicken breasts. Allow the chicken to poach in the simmering broth for 15–20 minutes, or until it is cooked all the way through. Once done, remove the chicken breasts and place them on a plate to cool down. When they are cool enough to handle, use two forks to shred the meat.
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Cook the Rice
While the chicken is cooling, bring the broth back to a gentle but steady simmer. Add the rinsed long-grain white rice into the pot. Let the rice cook in the flavourful broth for approximately 15 minutes, or until it is perfectly tender. Remember to give it a stir every so often to stop the rice from sticking to the bottom.
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The Magic of Avgolemono: Tempering the Eggs
This is the most critical step for achieving that signature creaminess. In a medium-sized bowl, whisk the eggs with enthusiasm until they turn pale and frothy. Slowly drizzle in the fresh lemon juice while you continue to whisk. Now for the tempering: very slowly, one ladle at a time, add about 500ml of the hot broth from the pot into the egg and lemon mixture, whisking constantly. This action gently raises the temperature of the eggs without scrambling them. Rushing this stage is the only way it can go wrong, so please take your time!
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Bring It All Together
Reduce the heat under the soup pot to the lowest possible setting. Gently pour the warmed egg-lemon mixture back into the pot containing the rice and broth, stirring as you do. It is absolutely essential that you do not let the soup boil from this point onwards, as the high heat could cause the eggs to curdle. Return the shredded chicken to the pot, along with the chopped fresh dill. Stir everything together and allow the soup to warm through for a minute or two. Season with salt and pepper to your preference before serving immediately.
Our Top Tips for the Best Lemon Chicken Soup
To guarantee your soup turns out absolutely perfectly, we have gathered a few of our most valuable tips. If you follow this advice, you will be well on your way to a flawless result every time.
- Freshly Squeezed is Best: The clean, zesty flavour is a true hallmark of this dish. Bottled lemon juice just can’t compete with the taste of fresh lemons, so it’s worth taking a moment to juice them yourself. That vibrant taste is essential for cutting through the richness.
- The Foundation is Broth: As the broth forms the soul of this soup, using a high-quality, flavourful chicken broth will make a significant difference. A homemade stock is always a fantastic choice, but a good shop-bought liquid stock will also work beautifully.
- Maintain a Gentle Heat: We cannot stress this point enough. After you have added the tempered egg mixture, the soup must be kept over a very gentle heat. Boiling will cause the eggs to separate and will spoil that beautiful, silky texture.
- Adjust Lemon to Your Liking: We adore a pronounced citrus kick, but you should feel free to adjust the quantity of lemon juice to suit your own taste. You can always start with the juice of one and a half lemons and add more at the end if you think it needs it.
Variations and Serving Suggestions
One of the finest qualities of this recipe is its adaptability. It can be easily tailored to your personal taste or whatever you happen to have in your kitchen. For a different texture, you could try using orzo pasta in place of rice. It cooks a bit more quickly and lends the soup a lovely, classic character. To save time, you could also use a pre-cooked rotisserie chicken—simply shred the meat and add it towards the end.
Although this soup is a complete meal, if you are planning a week of comforting chicken dinners, you may also enjoy our Garlic Parmesan Chicken Pasta Recipe for another simple and satisfying meal. We love to serve this soup with a side of warm, crusty bread or pita for mopping up every last drop of the broth. A simple green salad dressed with a light vinaigrette also serves as a perfect, refreshing accompaniment.
FAQ
A Bowl of Sunshine You Can Make Anytime
And there we have it—a soup that is so much more than a meal; it is a comforting experience. This Creamy Chicken Lemon Rice Soup unites the wholesomeness of a classic chicken soup with the bright, sophisticated flavours of the Mediterranean. It feels elegant enough for a dinner party, yet it’s simple enough for a weekday meal. Each and every spoonful is a perfect balance of rich, savoury, creamy, and tangy notes.
We are so excited for you to try this recipe and bring a little bowl of sunshine into your home. Please let us know how it goes in the comments section below, and don’t forget to share it with a loved one who could use a bit of comfort. Happy cooking!
Recipe Card
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 litres high-quality chicken broth
- 500g boneless, skinless chicken breasts
- 150g long-grain white rice, rinsed
- 3 large free-range eggs
- Juice of 2 large lemons (about 120ml)
- A generous handful of fresh dill, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Soup Base: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery and cook for 8-10 minutes until soft. Pour in the chicken broth, bring to a simmer, and add chicken breasts. Poach for 15-20 minutes until cooked through. Remove the chicken, let it cool, and shred the meat.
- Cook the Rice: Return the broth to a simmer. Add the rinsed rice and cook for about 15 minutes, or until tender, stirring occasionally to prevent sticking.
- Temper the Egg-Lemon Mixture: In a separate bowl, whisk eggs until pale and frothy. Slowly whisk in the lemon juice. Very slowly, ladle about 500ml of the hot broth into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
- Finish the Soup: Reduce the heat under the pot to low. Gently pour the tempered egg mixture back into the soup, stirring constantly. Add the shredded chicken and chopped dill. Heat gently for a minute or two, ensuring it does not boil. Season with salt and pepper to taste and serve immediately.
