Hello, cozy kitchen companion! Ready for a soup that feels like a warm hug in a bowl? This Greek Lemon Chicken Soup with Rice and Dill is just that — bright, comforting, and soothing all at once. Imagine tender chicken swimming in a fragrant broth kissed with fresh lemon and fragrant dill, with little pearls of tender rice adding just the right heartiness. It’s fresh, tangy, and incredibly satisfying — perfect for any day you need a little culinary sunshine. Trust me, this one’s a total soul-soother!

Why You’ll Love Greek Lemon Chicken Soup with Rice and Dill
This recipe isn’t just about the soup itself — it’s about capturing a balance of tangy brightness, tender chicken, and herby freshness that will make you want seconds (and maybe thirds). It’s simple, nourishing, and so full of flavor that each spoonful feels like a mini celebration. Plus, it’s light enough to enjoy any time but still cozy enough to warm you up on chilly days.

Chef’s Pro Tips for Perfect Results

Want to nail this dish on your very first try? Here are some insider secrets…

• Use homemade or good-quality chicken broth for the richest flavor.
• Cook the rice separately to control the texture, then add it to the soup just before serving.
• Be careful when adding lemon and eggs to temper the mixture so your soup stays silky and smooth without curdling.
• Fresh dill is key—don’t skimp! It brightens and lifts the entire soup.

Ingredients

1. 6 cups chicken broth (homemade or low sodium store-bought)
2. 2 cups cooked shredded chicken (rotisserie works great)
3. 1 cup cooked white rice (long grain or jasmine)
4. 3 large eggs
5. Juice of 2 lemons (about ½ cup)
6. 2 tablespoons fresh dill, chopped
7. 1 medium onion, finely chopped
8. 2 cloves garlic, minced
9. 2 tablespoons olive oil
10. Salt and freshly ground black pepper, to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Pour in chicken broth and bring to a gentle simmer.
4. Stir in the shredded chicken and let warm through for 5 minutes.
5. In a separate bowl, whisk the eggs and lemon juice together until smooth.
6. Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
7. Gradually pour the tempered egg mixture back into the pot, stirring gently to combine. Cook over low heat—do not boil—to thicken the soup slightly and create a creamy texture.
8. Stir in cooked rice and chopped dill. Season with salt and pepper to taste.
9. Remove from heat and let the soup rest for a couple of minutes before serving.

Texture & Flavor Secrets

The magic of this soup is in its silky, velvety texture that comes from the tempered eggs and lemon, creating a luscious broth that’s bright yet comforting. The tender chicken and soft rice add satisfying heartiness, while the dill imparts a fresh, herbaceous lift that keeps the flavors vibrant and balanced.

How to Serve Greek Lemon Chicken Soup with Rice and Dill

Serve this soup piping hot, garnished with extra fresh dill or a lemon wedge on the side for an extra zing. It’s perfect as a light lunch or starter for a Mediterranean-inspired meal. Pair it with crusty bread or a simple Greek salad for a wholesome feast.

Creative Leftover Transformations

Don’t let leftovers go to waste! Use extra soup as a flavorful base for cooking grains or quinoa, or turn it into a light casserole by mixing in steamed vegetables and baking with a sprinkle of cheese on top.

Additional Tips

• For a creamier version, stir in a splash of heavy cream or Greek yogurt just before serving.
• If you want more texture, add chopped veggies like carrots or celery while simmering the broth.
• Use freshly squeezed lemon juice for the best bright, clean flavor.

Make It a Showstopper (Presentation Ideas)

Want to wow your guests? Serve the soup in beautiful bowls garnished with a sprig of fresh dill and a thin slice of lemon on the rim. A drizzle of good olive oil over the top adds a glossy finish and luxurious touch.

FAQ’s

1. Can I use brown rice instead of white?
   Yes, but cook it separately and adjust cooking times as brown rice takes longer to cook.
2. Can I make this soup vegetarian?
   You can substitute vegetable broth and omit the chicken; add mushrooms or beans for protein.
3. How do I prevent the eggs from curdling?
   Temper the eggs by slowly whisking in hot broth before adding back to the pot and cook gently on low heat without boiling.
4. Can I freeze this soup?
   It’s best to freeze before adding rice and eggs; add fresh rice and temper eggs when reheating.
5. Can I use lemon zest in the soup?
   Yes! Lemon zest adds an extra citrusy aroma—add a teaspoon with the lemon juice.
6. Is fresh dill necessary?
   Fresh dill has the best flavor, but dried dill can be used—use about 1 tablespoon instead.
7. Can I use chicken breast instead of shredded chicken?
   Yes, just cook and shred the chicken breast before adding.
8. How long does the soup keep?
   Store in the fridge for up to 3 days.
9. Can I add other herbs?
   Parsley or mint work nicely as complements to dill.
10. What’s the best way to serve leftovers?
    Reheat gently on the stove, adding extra broth or water if it thickens too much.

Conclusion

This Greek Lemon Chicken Soup with Rice and Dill is the perfect blend of comfort and freshness, offering a bright, silky broth paired with tender chicken and fragrant herbs. It’s easy to make, nourishing, and bursting with flavor that will have you feeling cozy and satisfied. So grab your pot, fresh lemons, and dill, and get ready for a delicious bowl of sunshine!

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