Greek Lemon Chicken and Rice Soup with Eggs

Name: Greek Lemon Chicken and Rice Soup with Eggs
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 4 chicken thighs, or one small chicken; 1 large onion, diced; 2 carrots, sliced; 2 stalks celery, sliced; 1 cup rice; 6 cups chicken broth, plus water if needed; 2 lemons, juice; 1 tsp finely grated lemon zest; 2 large eggs; to taste salt and black pepper

A chicken and rice soup finished with a gently tempered egg-and-lemon mixture.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 10 minMakes 6 servings

Jump to Recipe

The bright finish in this soup comes from two eggs whisked with the juice of two lemons, then slowly tempered with hot broth. Start with the source’s chicken, onion, carrots, celery and one cup of rice. Simmer the chicken until fully cooked, remove any bones and cook the rice in the broth until tender. Take the pot off a hard boil before adding the egg-lemon mixture. Stir steadily as it goes in, then heat gently until the liquid is hot and safe without letting it break into curds. Taste the lemon balance before adding more salt. Serve hot with parsley and a little zest.

Greek Lemon Chicken and Rice Soup with Eggs

How to tell when it is ready

Chicken reaches 74°C (165°F), rice is tender and egg-lemon broth is silky and fully heated.

Tips

Remove chicken bones before returning meat.
Whisk a little hot broth into eggs gradually.
Take the pot off a rolling boil before tempering.
Reheat leftovers gently to protect texture.

Serving suggestions

Top with parsley.
Add extra lemon at the table.
Serve with crusty bread.
Offer a cucumber salad alongside.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate soup promptly up to 2 days; reheat gently.

Food safety

Cook chicken fully and heat the egg mixture gently until cooked; avoid boiling after adding eggs.

Frequently asked questions

Why did my soup curdle?

Boiling after adding the eggs or adding hot broth too fast can scramble them.

How should I store greek lemon chicken and rice soup?

Refrigerate soup promptly up to 2 days; reheat gently.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Greek Lemon Chicken and Rice Soup with Eggs