Creamy Greek Lemon Rice Soup Recipe with Chicken (without egg)

This creamy Greek lemon and rice soup recipe with chicken is the perfect comforting fall or winter soup. Tender rice, shredded chicken, and the perfect lemon flavor in a creamy, chicken broth. This easy, one-pot soup makes great leftovers – I love to serve alongside warm, crusty bread for dipping. Easily make this soup in the crockpot if desired, kids and adults will love the flavorful, simple soup!

This Greek lemon and fix soup is made without any eggs, unlike the authentic avgolemono soup, but it still has a super creamy consistency. I serve my hot soup with fresh thyme, lots of extra black pepper or white pepper, and shaved parmesan along side some warm, crusty sourdough bread. This would be great in bread bowls as well. I try to add an extra ladle of the hot broth to my bowl.

Highlights of this creamy chicken soup and why you’ll love it…

• One pot: make clean up a breeze with this one-pot soup that comes together in no time. Everything can be cooked in or added to the Dutch oven and allowed to simmer together until combined. This could also be made in a crockpot.
• Simple ingredients: made with rice, chicken, lemon, chicken broth, and milk. This soup is full of simple, hearty ingredients that add the perfect amount of flavor and texture. Fresh lemon juice and zest add the perfect contrast against the creamy chicken and rice.
• Great as leftovers: this soup reheats very well! If you made a big batch and have leftovers, allow to cool, and store in an airtight container. Reheat soup in a pot or in a bowl in the microwave. The rice may absorb some of the liquid while in the fridge causing the soup to thicken, if this happens, thin back out with a bit of water or chicken stock.
• Budget friendly: this soup is extremely budget friendly! Rice and chicken can be found on sale and chicken stock is always an affordable pantry staple. Lemons can be found for a dollar or less and using the zest and the juice means not waste! Use what you have on hand for fresh herbs and seasonings.

Tools I used for this chicken soup:

• Le Creuset 5 1/2-Qt. Dutch Oven – enamel cast iron is great for even heat and this pot is large enough so nothing boils over. My go to pot for soups, stews, chilis, roasts, and more! I have had my collection of Le Creuset for years and it is still in great condition!
• Wooden Spoons – perfect for sautéing and mixing, and great for not scratching your pans. Remember to deep clean your wooden utensils once a month!
• Pairing knife: I love these boxwood kitchen knives by Pallares Solsona, the carbon steel stays sharp for a while and I just love the look and design.

Ingredient List & Ingredient Notes:

• Olive oil: extra virgin olive oil, avocado oil, or vegetable oil can all be substitutes.
• Onion: red onion, white onion, or yellow onion can work in the recipe, omit onion if you prefer.
• Garlic: use as much garlic as you want! I like fresh garlic minced fine but jarred garlic or garlic paste will also work if needed.
• Fresh lemons: I highly recommend using a fresh lemon for the fresh juice and lemon peel! Add as much as you want.
• Rice: I like to use Jasmine rice or any long grain rice. Any type of white rice can be used like Basmati or Arborio rice. Orzo or a small pasta could be used in substitute.
• Chicken stock: any broth or stock of choice can used. Beef broth, vegetable broth, or use homemade stock or bone broth.
• Chicken: use boneless skinless chicken thighs, boneless skinless chicken breasts, chicken tenders, leftover roasted chicken or leftover rotisserie chicken cut into bite-sized pieces for this recipe.
• Heavy cream: heavy whipping cream, whole milk, 2% milk, or a non-dairy milk can be used to add a touch of creaminess to this soup.
• Fresh herbs: I like lots of fresh thyme or oregano. Dried herbs will work if needed. Fresh parsley or basil add nice flavor as well.

Loaded with tender rice, fresh lemon juice and zest, fragrant red onion, garlic, and fresh herbs – this soup is packed with flavorful. Use as much lemon juice or zest as desired! Bay leaf can also be added for extra flavor, I love the lemony broth so I add lots of lemon.

How to make the Creamy Greek Lemon Rice Soup Recipe with Chicken (with step by step instructions):

Let’s talk a little about how to make this chicken soup (The printable instructions are in the recipe card below.)

Quick overview:

• Sauté onion and garlic, season, and deglaze pan with lemon.
• Sauté uncooked rice.
• Add in stock and chicken, cover, and simmer.
• Shred chicken, return to pot, mix in cream.
• Serve and enjoy!

1: Firstly, heat olive oil over medium-high heat in a large pot of Dutch oven. Add in diced onion, sauté 2-3 minutes until onion begins to soften. Add in minced garlic, salt, and pepper. Sauté for another 1-2 minutes until fragrant.

2: Secondly, deglaze the pan with lemon juice. Add in lemon zest and uncooked rice. Toast the rice for a minute before adding in stock.

3. Thirdly, add in the chicken stock, stir to combine. Add in chicken breast, cover, and simmer for 15-20 minutes over medium heat, until the rice and chicken are cooked.

4. Remove the chicken breast, shred with two forks, add back into the pot. Mix in heavy cream.

5. Finally, serve immediately, garnished with fresh herbs, lemon slices, and parmesan cheese!

If you like this Creamy Greek Lemon Rice Soup Recipe with Chicken, you’ll love these other easy soup recipes…

Panera Bread Chicken Tortilla Soup

Roasted Red Pepper & Tomato Soup

Slow Cooker Lemon Chicken Orzo Soup

Simple One-Pot Black Bean Soup

Easy Roasted Cherry Tomato Soup Recipe

Instant Pot Creamy Buffalo Chicken Soup Recipe

Recipe FAQs:

What to serve with the chicken lemon rice soup?

This lemon chicken soup makes a great side dish to go along side Instant Pot Air Fryer Juicy Chicken Breast Recipe, One-Pot Chicken Piccata Meatballs, or Instant Pot Apple Cider Pork Loin! If you’re looking for an easy roll to go with this, these Air Fryer New York Frozen Garlic Knots Recipe are quick and easy! Or do a fun soup and salad combo with a Greek salad of simple lettuce salad.

Can I make this soup in the crockpot?

Yes! This soup is great in the crockpot, if making this in the crockpot I recommend sautéing the onion, garlic, and seasoning separately on the stove top. Then adding to the crockpot with the remaining ingredients and letting simmer for a few hours on lower heat. This will help to develop a deeper flavor! Try these other creamy soups – Slow Cooker Creamy Chicken Enchilada Soup, Slow Cooker Lemon Chicken Orzo Soup, or Copycat Panera Mexican Style Street Corn Chowder!

How is this soup different than the traditional avgolemono soup?

Traditional avgolemono soup, which stands for egg-and-lemon, is made by thickening whole eggs or egg yolks and lemon juice by adding in a hot broth. This eggless version is thickened by rice and made creamy with half and half, both versions have a good lemon flavor.