Greek avgolemono chicken and rice soup

Name: Greek avgolemono chicken and rice soup
Total time: 50 min
Cuisine: Greek
Ingredients: 2 chicken breasts; 1.5l chicken stock, gluten free and dairy free; 1 carrot, finely diced; 1 celery stick, finely diced; 100g long grain rice; 3 eggs; 2 lemons, juiced; 2 tbsp chopped fresh dill; 0.5 tsp black pepper

A silky lemon and egg soup with shredded chicken and rice. Light, soothing and very Greek.

Time50 min
LevelMedium
Costabout £2.95 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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2chicken breasts
1.5 lchicken stockgluten free and dairy free
1carrotfinely diced
1celery stickfinely diced
100 glong grain rice
3eggs
2lemonsjuiced
2 tbspchopped fresh dill
½ tspblack pepper

Method

1
Put the chicken and stock in a large pan. Bring to a gentle simmer and cook for 15 minutes until cooked through. Lift out the chicken and shred it.
15 min
2
Add the carrot, celery and rice to the stock and simmer for 15 minutes until the rice is tender.
15 min
3
Whisk the eggs and lemon juice in a bowl until frothy.
4
Slowly whisk 2 ladlefuls of the hot soup into the egg mixture, a little at a time, so it does not scramble.
5
Take the soup off the heat. Stir the egg mixture back in and add the chicken. The soup will turn pale yellow and silky.
6
Add the dill and pepper and serve straight away. Do not boil it again.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.