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

Greek-style Creamy Chicken And Rice Soup

AndreeaB
Comforting, creamy, lemony chicken soup with rice and fresh dill. This Greek-style one-pot soup is perfect for a cozy night or weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Greek
Servings 6 servings
Calories 310 kcal

Equipment

  • large stock pot

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

Instructions
 

Prep the base

  • Dice the onion and carrots and set aside.
    1 large onion, diced, 2 large carrots, diced

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.
    2 large chicken breasts, 2 tbsp olive oil

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.

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.
    1 cup long grain rice, 8 cups chicken stock (or water)

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.

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.
    1 egg yolk, 5 tbsp heavy cream (or Greek yogurt), juice from 1 lemon

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.
    salt and pepper to taste, 1 handful fresh dill, chopped

Notes

Using Greek yogurt instead of heavy cream slightly lowers fat and calories, and increases protein.

Nutrition

Serving: 350gCalories: 310kcalCarbohydrates: 32gProtein: 28gFat: 10gSaturated Fat: 4gFiber: 2g
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