My CozyLemon Chicken & Rice Soup is a warm and cozy concoction filled with tender chicken, soft rice, and zesty lemon. This hearty soup is inspired by my late grandmother Peris’ traditional egg-lemon soup recipe, and it also tastes a lot like the avgolemono soup from one of my favorite San Francisco restaurants, Souvla. It’s truly a hug in a cup (or bowl!).
Lemon, chicken, and rice are three of my favorite ingredients to work with individually, and together, they’re even better. This Lemon Chicken & Rice soup combines the best of all three, for a warm, cozy, comforting soup that everyone will enjoy! I say this with confidence, not only because my family loves it so much, but because this soup was one of my favorites when I was a kid.
This recipe is based on my grandmother Peris’ traditional egg-lemon soup recipe. I remember visiting grandma’s house and diving into a nice, hot bowl of this soup. It was always perfect, always made me feel good, and is one of my favorite recipes to this day. I’m obsessed!
One of my favorite things about having this blog is being able to share recipes that mean a lot to me, with you. Not only because they’re tasty, but my hope is that they will also inspire you to create new food traditions with your family and loved ones!
But this recipe in particular is special, because it’s a two-in-one. It’s sentimental, thanks to it being a riff off of my grandmother’s recipe. But it’s also just craveable and delicious, and that’s thanks to the fact that it’s based off of one of my FAVORITE soups in San Francisco: the avgolemono soup from Souvla.
If you haven’t been to Souvla, and you’re based in the Bay Area, then you need to go ASAP. Souvla is a fast-casual Greek spot with multiple locations throughout the city, and all of their dishes are absolutely delicious. It’s the reason why, pre-pandemic days, it was always packed inside of there. Oh, and if you love sweets, then you need to try their homemade Greek frozen yogurt. With olive oil and baklava? It’s heaven.
But Souvla aside, if I haven’t convinced you to make this soup yet, then just keep reading and see how easy and delicious these ingredients are.
What You Need to Make This Cozy, Comforting Soup
Olive Oil: Any neutral oil really works here, but I recommend olive oil. Why? It has the perfect flavor, it’s full of heart-healthy fats, and is the traditional way to make this soup!
Onion: Any onion works here! I like using a yellow onion, but use what you have. 🙂
Garlic: Fresh garlic is always my preference. It just tastes better and fresher!
Arborio Rice: They key to making the rice perfect in this soup, is to use uncooked arborio rice. Don’t worry about having any uncooked bits – the rice cooks with the soup, making it the perfect texture every time! Since all rices cook differently, please note that this recipe has only been tested with arborio rice and white rice, both of which work equally as well. Therefore, I highly recommend using it in this recipe!
Chicken Broth or Bone Broth: Chicken broth or bone broth work equally as well here. I like using my Belcampo bone broth, but regular chicken broth is perfectly fine.
Thyme Leaves: Dried or fresh is fine here!
Oregano: Dried oregano is totally fine here!
Lemon Juice + Zest: Fresh lemon juice is always best! Plus, you’ll need fresh lemons for the zest.
Eggs: The eggs are super crucial for not only getting the right flavor, but also for getting this soup to have the right texture. They can’t be substituted – sorry!
Egg Yolks: In addiction to eggs, we’ll also be using egg yolks. Don’t skip these!
Chicken Breast: Boneless, skinless, shredded chicken breast is essential for this recipe!
Sea Salt and Pepper: And, of course, you can’t make a soup without a little salt and pepper!
The Key to Making this Simple, Delicious, Cozy Soup Recipe
The key to making your Cozy Lemon Chicken and Rice Soup turn out perfectly every time is to use uncooked arborio rice. If you are using arborio rice, then precooking it can lead to a mushy, soggy mess, which we don’t want to happen!
Now, you can also use white rice in this recipe, following the same instructions. As mentioned earlier, this recipe has only been tested with arborio rice and white rice, and if you follow the directions exactly, the rice turns out perfect, every time!
How to Serve This Soup
I recommend serving this soup with a side of crusty sourdough bread, because what’s better than warm soup with a side of bread?! Or, kick things up a notch and serve it alongside a Greek Salad! My Loaded Greek Salad is the perfect simple, easy recipe to make. It’s everything that you know and love about a traditional Greek Salad, but is kicked up a notch thanks to the addition of artichoke hearts and avocado. Yum!
I recommend storing this soup in an airtight container, or in a mason jar, in the fridge, for up to one week! You can also freeze this soup, by putting it into a freezer-safe container. It should be good for about one month! Yay!
If you make this recipe, please be sure to leave a comment and rating below! And since I practically live on Instagram, be sure to tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx
My CozyLemon Chicken & Rice Soup is a warm and cozy concoction filled with tender chicken, soft rice, and zesty lemon. This hearty soup is inspired by my late grandmother Peris' traditional egg-lemon soup recipe, and it also tastes a lot like the avgolemono soup from one of my favorite San Francisco restaurants, Souvla. It's truly a hug in a cup (or bowl!).
Start by adding the olive oil to a large pot, on the stove, over medium heat.
Once the pot is hot, add in the diced onions. Sauté them for about 6-7 minutes, until the onions begin to turn translucent. Then, add in the mashed garlic and sauté for another 2 minutes.
Next, add in the rice, broth, thyme, and oregano, and reduce the heat to low. Cover and simmer for 20-25 minutes.
In a separate large bowl, whisk together the eggs, egg yolks, lemon zest, and lemon juice until fully incorporated. Set aside.
Now, ladle about 1 3/4 cups of the soup into the bowl with the egg mixture, and VERY SLOWLY, a few tablespoons at a time. Be sure to constantly whisk the mixture so that the eggs don't curdle - this is extremely important.
After that, add the mixture to a blender and blend until nice and smooth. Then, pour the mixture back into the pot with the rest of the soup.
Add the shredded chicken and salt and pepper to taste.
Garnish with parsley, dill, and Aleppo pepper (optional).
Eat and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie in your posts and I’ll re-share!