Name: Greek-style Creamy Chicken And Rice Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 large onion, diced ((about 150g)); 2 large carrots, diced ((about 150g)); 2 large chicken breasts ((about 450g)); 1 cup long grain rice ((about 195g uncooked)); 1 egg yolk; juice from 1 lemon ((about 45ml)); 2 tbsp olive oil ((about 30ml)); 1 handful fresh dill, chopped ((or 1 ½ tsp dry dill)); 5 tbsp heavy cream (or Greek yogurt) ((about 75g)); 8 cups chicken stock (or water) ((about 2L)); salt and pepper to taste

AndreeaB

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This Greek-style creamy chicken and rice soup is the perfect all-year-round soup. You get the best of both worlds: comforting and nourishing chicken soup with a bright and refreshing lemon and dill twist. A delicious Mediterranean-style soup for the whole family.

A bowl of Greek-style creamy chicken and rice soup topped with fresh dill.

I like to cook a pot of soup at least once a week and I have a few favourites on rotation. I make this creamy chicken and rice soup whenever I am craving a light and refreshing soup but still want that nourishing and comforting filling. The sour pork meatball soup and bacon and bean soup are also a constant on my family meal plan. You have to try them all!

Why you’ll love this recipe

This soup is the ultimate cozy comfort meal with a Greek twist. Creamy, bright from lemon, fragrant with dill, and loaded with tender chicken and rice, it’s light enough for lunch yet hearty enough for dinner.

Greek flavors: lemon, dill, creamy finish
Simple ingredients: pantry staples + fresh ingredients
One-pot meal: minimal cleanup
Comfort food vibes: creamy, hearty, one-pot meal for weeknight dinners
Perfect for meal prep, freezes beautifully
All-year-round soup: perfect for every season

A bowl of Greek chicken soup served with flatbread

Ingredients needed

chicken breast: but you can use leftover roasted chicken or rotisserie chicken.
vegetables: I used onions and carrots, but you can add celery, zucchini, or even peas.
fresh dill: for best flavor. But dry dill also works.
rice: I used long grain rice, but you can use basmati as well.
chicken stock: or water for the base
heavy cream: for that silky creamy finish. You can replace it with Greek yogurt. The flavor with be more tangy and the texture less creamy.
egg yolk: to thicken the soup.
lemon juice: for that refreshing Greek-style flavor.
salt and pepper: to taste.

Instructions

1. Prep the base

Dice the onion and carrots and set aside.

2. Sear the chicken

In a large pot, heat the olive oil over medium heat. Brown the chicken breasts for about 2-3 minutes on each side. Take the chicken breasts out and set aside.

3. Sauté the vegetables

Add the chopped vegetables to the pot and cook them on low heat in the leftover fat and juices from the chicken. Sauté for 5–7 minutes until softened.

4. Cook the soup

Add the seared chicken breast back in the pot. Rinse the rice with cold water and add it to the pot. Pour in the chicken stock (or water) and bring it to a gentle boil. Let the soup simmer for about 20 minutes, until the rice and chicken are fully cooked and tender.

5. Slice or shred the chicken

Take the chicken breast out and slice it on a cutting board or shredded using 2 forks. Put the chicken back in the soup. Turn off the heat and keep the lid on the pot.

6. Make the creamy base

In a small bowl, whisk together the egg yolk (room temperature), heavy cream (room temperature), and lemon juice (room temperature). Season with a pinch of salt. Temper the mixture by slowly adding a few tablespoons of hot soup, whisking constantly. Then, stir the tempered mixture back into the pot.

5. Season and serve

Taste and season with salt and pepper as needed. Add the chopped fresh dill in the soup and let it rest for about 5 minutes before serving. Serve hot, garnished with extra dill or a wedge of lemon if desired.

Serving suggestions

The soup is pretty complex in itself but a slice of bread or flatbread dipped in it wouldn’t hurt, would it?! I’ve served this with my sourdough ciabatta and my dill pickle and cheddar bread and it has always been a hit. But some homemade flatbread or pita bread is also delicious dipped in the hot soup.

Close-up of a spoon full of creamy chicken soup with fresh dill.

How to store the soup

In the fridge

Let the soup cool completely
Store in an airtight container
Keep for up to 3–4 days

Important:
The rice will continue to absorb liquid, so the soup will thicken quite a bit overnight. Totally normal.

Reheating

Reheat gently on the stovetop or in the microwave.

Add:

a splash of chicken stock or water
stir well as it heats

Freezing instructions

Freeze in airtight containers for up to 2–3 months
Thaw overnight in the fridge

Tips for the perfect Greek-style soup

Dill makes the difference: fresh dill is aromatic and vibrant; dry dill works in a pinch but use half the quantity.
Tempering the egg: always slowly mix in hot soup before adding to the pot—this prevents scrambled egg bits.
Rice cooking trick: add rice to a gentle simmer, not a rolling boil, for tender, creamy grains.
Extra lemony: for a brighter taste, add a little lemon zest on top when serving.
Use Greek yogurt instead of heavy cream: less creamy, but lighter and more refreshing.

Variations

Vegetable-packed: add diced zucchini, peas or celery for extra nutrition.
Low-carb option: replace rice with cauliflower rice (add at the very end and cook 5–7 min).
Spicy twist: a pinch of crushed red pepper or chopped green chiles for warmth.
Leftover chicken: use rotisserie chicken or leftover roast chicken breast. For this, you only need to add the chicken at the end (a few minutes before the soup is ready) as it is already cooked.