Looking for a comforting yet easy meal that feels like a warm hug in a bowl? Greek chicken and rice soup is the perfect one-pot recipe for anyone seeking a blend of bright, citrusy flavors and hearty ingredients.
This Mediterranean-inspired dish transforms a few pantry staples—chicken, rice, eggs, and lemons—into a velvety, savory soup. It’s ideal for weeknights, meal prep, or when you want something soothing without spending hours in the kitchen.
What Makes This Recipe Unique
This one pot recipe draws its inspiration from avgolemono, a traditional Greek dish known for its silky texture and zesty lemon flavor. The key twist? It’s all done in one pot for minimal cleanup.
From poaching tender chicken to infusing the broth with aromatic spices, every element of this dish works together seamlessly.
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The process of blending eggs, rice, and broth creates a luxurious texture you won’t forget. If you’re new to Mediterranean cooking, this dish is a fantastic introduction.
Simple Steps, Big Flavor
One of the best things about this one pot recipe is how straightforward it is. You don’t need advanced cooking skills—just follow a few easy steps to achieve maximum flavor:
- Poach the Chicken in Broth: This method locks in juiciness and ensures tender, flavorful meat.
- Simmer Aromatics in a Spice Bundle: Dill, coriander, peppercorns, and lemon zest infuse the broth without overpowering it.
- Blend Eggs and Rice for Creaminess: Instead of cream or dairy, the blended eggs give the soup its signature velvety finish.
- One-Pot Magic: Every step—from cooking the chicken to finishing the soup—happens in the same pot, making cleanup a breeze.
This simple process lets you create a sophisticated meal with minimal effort.
Tips for Customization
This Greek chicken and rice soup is versatile and easy to adjust based on your preferences or dietary needs. Here are some ideas to make it your own:
- Make It Gluten-Free: Use a gluten-free broth and ensure your spices and rice are certified gluten-free.
- Add Vegetables: Stir in spinach or kale for added nutrients, or toss in some carrots and celery while the broth simmers for extra flavor.
- Vegan Twist: Swap the chicken for chickpeas or tofu, and use a plant-based broth. Substitute the eggs with blended cashews or a plant-based cream alternative.
- Extra Protein: If you’re looking for a more filling dish, double the chicken or add shredded rotisserie chicken as a shortcut.
The beauty of this one pot recipe is how easily it adapts to suit your pantry or dietary requirements.
Why This Soup Is Perfect for Meal Prep
If you’re a fan of batch cooking or meal prepping, this one-pot recipe has you covered. Prepare a large batch and store it in airtight containers for the week.
It reheats beautifully and even tastes better the next day as the flavors deepen.
Plus, with its light yet satisfying nature, it’s great for work lunches or quick dinners. Just keep the soup in the fridge for up to three days or freeze it for longer storage.
To reheat, warm the soup gently on the stovetop to preserve its creamy texture. Avoid microwaving at high temperatures to prevent the eggs from curdling.
Simple Greek Chicken & Rice Soup One Pot Recipe
Equipment
- Large saucepan
- Cheesecloth
- Kitchen twine
- blender
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, trimmed
- 1 3/4 teaspoons table salt
- 12 strips 3-inch lemon zest + 6 tablespoons lemon juice, divided (from 3 lemons)
- 2 sprigs fresh dill plus 2 teaspoons chopped, divided
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
- 1 garlic clove peeled and smashed
- 8 cups chicken broth
- 1 cup long-grain rice
- 2 large eggs + 2 large yolks
Instructions
Prepare the Chicken:
- Cut each chicken breast in half lengthwise. Toss with salt in a bowl and let sit at room temperature for 15–30 minutes.
- Prepare a spice bundle: Cut an 8-inch square of triple-thickness cheesecloth. Place lemon zest, dill sprigs, coriander seeds, peppercorns, and garlic in the center. Tie into a bundle using kitchen twine.
Cook the Base:
- In a large saucepan, combine broth, rice, and the spice bundle. Bring to a simmer over high heat.
- Reduce heat to low, cover, and cook for 5 minutes.
- Add chicken to the pot, turn off the heat, and let it sit, covered, for 15 minutes.
Shred and Blend:
- Discard the spice bundle. Transfer chicken to a cutting board, let cool slightly, and shred into bite-sized pieces using two forks.
- Remove 1 cup of cooked rice from the pot and blend with lemon juice, eggs, and yolks until smooth (about 1 minute). Keep the remaining liquid in the pot.
Assemble the Soup:
- Return the shredded chicken and any accumulated juices to the pot.
- Heat soup over high heat, then remove from heat. Stir in the egg mixture gradually until fully incorporated.
- Add chopped dill and season with additional salt, pepper, and lemon juice to taste.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.