Silky Greek lemon chicken and rice soup thickened with tempered eggs instead of cream. Bright, brothy, and on the table in 30 minutes.
Heat the oil in a soup pot or Dutch oven over medium-high heat, then add the chopped onion and carrot and cook for about 5 minutes, just until the carrot is tender and the onion is translucent.
Add the rice and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes, or until the rice is cooked through.
Meanwhile, in a small bowl, beat the eggs together with the lemon juice.
Add the shredded chicken to the pot. Add about a ladle of the hot soup broth to the egg mixture and stir, then pour the egg mixture into the soup. You will notice the soup thickening up. Season with salt and pepper as needed, and add more lemon juice if it needs it.
Take the pot off the heat before the egg-lemon goes in, and add the broth to the eggs slowly while whisking. Rush it and the eggs scramble.
Garnish with lots of dill, plus feta cheese and lemon slices if you like, then serve.
Jo Cooks' version, which is the one we've made before. The Arborio is what makes it velvety — long grain white rice works but gives a thinner soup.
To use chicken thighs instead of cooked breast: add 1 1/2 lb boneless thighs to the broth with the rice, simmer 15 minutes until cooked through, then pull them out, shred, and return before the eggs go in.
Reheating: low and slow, never a boil, or the egg breaks and goes grainy. It thickens a lot overnight — loosen with a splash of broth and hit it with fresh lemon before serving.
Added October 2026 as the brothy counterweight to a catalog of thick soups.