Greek-Style Chicken Lemon Rice Soup with Egg-Thickened Broth
A comforting Greek-inspired soup featuring tender chicken and rice in a silky lemon-enriched broth thickened with egg yolks. The key technique of tempering prevents curdling while creating a luxuriously creamy texture without dairy. Perfect for cold weather or when you need something nourishing and warming. The bright lemon flavor balances the rich chicken stock, making this soup both satisfying and refreshing.
Ingredients
- 6 cups chicken stock
- ½ cup basmati or jasmine rice, rinsed
- 2 cups cooked chicken, shredded
- 2 egg yolkscornstarch slurry2 tbsp cornstarch + 1/4 cup waterveganegg-freeeggs-free
different texture
Full guide → - ¼ cup lemon juice
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- fresh parsley(optional)
Instructions
- 1
Bring chicken stock to boil in large pot and add rinsed rice
- 2
Reduce to simmer, cover and cook until rice is halfway done
- 3
Add shredded chicken and continue cooking until rice is fully tender
- 4
Whisk egg yolks and lemon juice in separate bowl
- 5
Slowly stream hot broth into egg mixture while whisking to temper
- 6
Remove soup from heat and slowly stir in egg mixture while whisking continuously
- 7
Cook on low heat to thicken if desired, avoiding boil
- 8
Season with salt and pepper and garnish with parsley
Tips
Temper the egg mixture slowly to prevent curdling - add hot broth gradually while whisking constantly.
Use leftover rotisserie chicken for convenience, or poach chicken breasts directly in the stock.
Keep soup on low heat after adding eggs - boiling will cause the proteins to scramble and ruin the silky texture.
Good to Know
Refrigerate up to 3 days. Reheat gently on low heat, stirring frequently.
Can make base soup without eggs up to 2 days ahead. Add egg mixture when reheating to serve.
Serve hot immediately after adding egg mixture for best texture.
Common Mistakes
Add hot broth slowly to eggs to avoid scrambling the proteins
Keep heat low after adding eggs to avoid curdling the soup
Substitutions
Vegan Options
different texture
Full guide →Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze this soup?
Not recommended as the egg-thickened base may separate when thawed. Freeze the base without eggs and add fresh egg mixture when serving.
What if my soup curdles?
Strain out any lumps and blend smooth, or start over with fresh egg mixture, tempering more carefully this time.
Can I make this dairy-free?
Yes, this recipe is naturally dairy-free. The creaminess comes from the tempered egg yolks rather than any dairy products.