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To make Greek Lemon Rice Soup, gather these simple ingredients: - 1 cup arborio rice - 6 cups low-sodium chicken broth - 3 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup shredded rotisserie chicken (optional) - 1/4 cup fresh dill, chopped - Salt and pepper to taste - 2 tablespoons olive oil - Lemon slices for garnish You can swap ingredients based on what you have: - Use jasmine or basmati rice instead of arborio rice for a different texture. - Vegetable broth works well if you want a vegetarian option. - If you don’t have fresh dill, try parsley or thyme for a fresh taste. - Any cooked chicken can replace rotisserie chicken, or skip it for a meat-free dish. - You can use lime juice instead of lemon for a zesty twist. Each ingredient brings its own perks to this soup: - Arborio rice adds creaminess and absorbs flavors well. - Chicken broth provides depth and richness, making the soup heartier. - Eggs add protein and create a lovely texture when mixed with lemon. - Lemon juice brightens the soup and adds a refreshing taste. - Onions and garlic offer sweetness and depth to the base flavor. - Chicken boosts protein and makes the soup more filling. - Dill gives a fresh, herbal note that complements lemon. - Olive oil adds healthy fats and enhances the soup’s richness. - Salt and pepper are essential for balancing flavors. - Lemon slices not only look pretty but also add a fresh scent. {{ingredient_image_1}} First, gather your ingredients. You will need arborio rice, chicken broth, eggs, lemon juice, onion, garlic, chicken, dill, olive oil, salt, and pepper. This soup is easy to make and takes about 35 minutes from start to finish. 1. Heat the Olive Oil: In a large pot, add the olive oil. Heat it over medium heat. 2. Sauté the Onion: Add the chopped onion. Cook for about 5 minutes until it turns translucent. 3. Add Garlic: Next, add minced garlic. Sauté for 1 minute to bring out its aroma. 4. Boil the Broth: Pour in chicken broth. Bring it to a boil. 5. Add Rice: Once boiling, add arborio rice. Cook it according to the package instructions, about 18 minutes. 6. Shred Chicken: If using chicken, add it during the last 5 minutes of cooking. This warms it through. 7. Whisk Eggs and Lemon: In a bowl, whisk eggs and lemon juice together. 8. Temper the Eggs: Slowly pour in a cup of hot broth into the egg mixture. Whisk while adding to prevent curdling. 9. Combine Mixtures: Gradually add the egg mixture back to the pot. Stir constantly to mix well. 10. Finish the Soup: Stir in chopped dill. Season with salt and pepper. Heat for another minute, then remove from heat. - Prep Timing: Chop onions and garlic ahead of time to save minutes while cooking. - Egg Tempering: Always temper the eggs with hot broth first. This step is key to a smooth texture. - Garnish Smartly: Serve the soup in warm bowls. A lemon slice and dill on top add color and freshness. - Taste Test: Always taste the soup before serving to adjust seasoning as needed. To make the best Greek lemon rice soup, use fresh ingredients. Fresh lemon juice adds a bright flavor. I love using arborio rice for its creaminess. It helps create that comforting texture. Keep stirring when adding the egg mixture. This helps prevent curdling. Use low-sodium broth to control salt levels. Always taste and adjust for your preference. One common mistake is not tempering the eggs. If you add eggs directly to hot soup, they can curdle. Another mistake is cooking the rice too long. Overcooked rice can turn mushy. Ensure you add the chicken in the last few minutes of cooking. Adding it too early can make it tough. Lastly, don't skip the dill. It brings a lovely herbal note. You can boost the flavor with extra herbs. Try adding parsley or mint for a fresh kick. A touch of cayenne pepper adds warmth without overpowering. If you like a richer taste, use homemade broth instead of store-bought. For creaminess, a splash of heavy cream works well. Feel free to top with more lemon slices for added brightness. Pro Tips Use Fresh Ingredients: Fresh lemons and herbs will elevate the flavor of this soup, making it taste more vibrant and delicious. Whisking Technique: When tempering the eggs with the broth, whisk continuously to ensure a smooth incorporation and prevent curdling. Adjust Consistency: If you prefer a creamier soup, you can add a splash of heavy cream or milk just before serving. Make It Ahead: This soup can be made in advance and stored in the fridge. Just reheat gently to avoid overcooking the rice. {{image_2}} You can easily make Greek lemon rice soup vegetarian or vegan. To do this, skip the chicken and use vegetable broth instead of chicken broth. The soup will remain bright and tasty. You can add more veggies like carrots or celery for added flavor and color. If you want a creamy texture, stir in some coconut milk or cashew cream at the end. Feel free to play with the ingredients! You can add cooked lentils for protein. Try adding spinach or kale for extra greens. If you like a bit of heat, a pinch of red pepper flakes can spice things up. Some people enjoy adding a touch of zest by mixing in lemon zest. Different regions of Greece have their own takes on this soup. In some places, they add rice pilaf or small pasta shapes instead of arborio rice. Others might include herbs like parsley or mint. Each twist gives the soup a unique flavor. So, feel free to explore these variations and find your favorite! To keep your Greek lemon rice soup fresh, let it cool first. Pour it into an airtight container. Store it in the fridge for up to three days. Make sure to label the container with the date. This way, you won't forget it! You can freeze this soup if you want to keep it longer. Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top, as soup expands when frozen. It’s best to eat frozen soup within three months. When you’re ready to eat, just thaw it overnight in the fridge. Reheat your soup gently. You can use a pot on the stove or a microwave. If using the stove, heat it over low to medium heat. Stir often to prevent sticking. If using the microwave, heat in short bursts, stirring in between. This way, it heats evenly and stays tasty! Greek Lemon Rice Soup, also known as Avgolemono, comes from Greece. This soup has roots in ancient Greek cooking. It blends rich flavors from chicken broth with bright lemon. The dish often features rice and eggs, giving it a creamy texture. Many families pass down this recipe through generations. It is popular for its comforting taste and simple ingredients. Yes, you can use brown rice, but it will change the soup's texture. Arborio rice gives a creamy finish due to its high starch content. Brown rice takes longer to cook and has a chewier texture. If using brown rice, adjust the cooking time to ensure it is tender. Remember to check the rice often as it cooks. You can easily make Greek Lemon Rice Soup gluten-free. Start by using gluten-free chicken broth. Most brands offer low-sodium options that are gluten-free. Ensure that any additional ingredients, like chicken or seasonings, are also gluten-free. With these swaps, you can enjoy a safe and tasty bowl of soup. Absolutely! You can add various proteins to this soup. Shredded rotisserie chicken is a great choice for added flavor. You can also use cooked shrimp or diced tofu for a vegetarian option. Just remember to add these in the last few minutes of cooking. This way, they heat through without overcooking. This blog post covered how to make Greek Lemon Rice Soup, from picking the right ingredients to cooking methods. I highlighted ingredient benefits and offered alternatives, ensuring anyone can enjoy this dish. I shared tips to avoid common mistakes and ways to add personal twists. Remember, the key to great soup is in the details, from storage to reheating. I hope you feel inspired to make your own tasty version of this classic soup! Enjoy every spoonful!

Lively Greek Lemon Rice Soup

A refreshing and hearty soup with lemon, rice, and chicken.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup arborio rice
  • 6 cups low-sodium chicken broth
  • 3 large eggs
  • 0.25 cup fresh lemon juice (about 2 lemons)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded rotisserie chicken (optional)
  • 0.25 cup fresh dill, chopped
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish lemon slices

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
  • Add the minced garlic and sauté for an additional 1 minute, until fragrant.
  • Pour in the chicken broth and bring to a boil. Once boiling, add the arborio rice and cook according to package instructions until tender, about 18 minutes.
  • If using, add the shredded chicken to the pot in the last 5 minutes of rice cooking time to heat through.
  • In a separate bowl, whisk together the eggs and lemon juice until combined.
  • Slowly ladle a cup of the hot soup broth into the egg and lemon mixture, whisking continuously. This tempers the eggs and prevents them from curdling.
  • Gradually add the tempered egg mixture back into the pot, stirring constantly to incorporate without cooking the eggs into curds.
  • Stir in the chopped dill and season with salt and pepper to taste.
  • Allow the soup to heat through for another minute, then remove from heat.

Notes

Serve in warm bowls, garnished with a slice of lemon and a sprinkle of fresh dill on top for a burst of color.
Keyword chicken, Greek, lemon, rice, soup