This Creamy Lemon Dill Chicken Soup is delicious with a hint of lemony brightness to warm you up on chilly winter days!
Tis the season for soup! With temperatures already dropping to near zero degrees throughout the country before winter even began, I used some of my bonus snow days to work on my soup game.
This soup is inspired by the familiar Greek lemon soup, Avgolemono. Traditionally made with either rice or orzo, seasoned with plenty of fresh lemon juice, and then thickened up using eggs – It’s rich and creamy, but simple, letting the flavors of the lemon and chicken really shine through.
I upped the flavor on my version by throwing in a good amount of dill, because I really love its flavor. If you’re not a dill fan, you can leave it out, it will still be amazingly delicious and full of flavor. Or, try adding in about a tablespoon of dried oregano, for a different taste. I like it both ways equally!
To start things off, I used some of my slow cooker bone broth – Something I always have on hand in the freezer. It’s super easy to make using just kitchen scraps and your crockpot! However, if you don’t have any bone broth on hand, feel free to substitute in some low-sodium chicken stock instead. Heat the stock on the stove over medium heat and season it with salt and pepper to your liking.
You might think, because of its color and rich, creamy texture, that this soup has cream in it. Nope! There’s no dairy in here at all. Instead, we’re using this handy trick – In a blender, combine about a half cup of cooked rice, a couple egg yolks and lemon juice – Start the blender and then slowly stream in some of the warm stock. This tempers the egg and makes it so that it won’t scramble up in your soup like an egg drop type soup kind of thing – That is not what we’re going for here. Ummm, no. We want a silky smooth soup and this is just the way to get it.
Add that tempered egg mixture back into the hot stock along with some chopped up chicken (you can even skip this if you don’t have any on hand) and the remaining rice and let it just heat through and thicken up further for about ten more minutes. When you’re ready to serve, add it the fresh chopped dill and season a bit more to taste with additional salt and pepper. You won’t believe how easy this soup is to prepare!
This Creamy Lemon Dill Chicken Soup is perfect for when you feel a cold coming on because of all the Vitamin C. Because of that, I like to keep some in the freezer throughout the winter to keep any sickness at bay.
Have you tried Avgolemono soup before? What do you think of this version with dill added to it?
- 5 cups low-sodium chicken broth or bone broth
- 2 cups cooked rice
- 2 egg yolks
- ⅓ cup lemon juice
- 2 cups chopped cooked chicken
- 3 Tbsp. chopped fresh dill
- Salt and pepper, to taste
- In a large saucepan, bring the broth to a simmer and season with salt and pepper, to taste.
- Add ½ cup rice, egg yolks and lemon juice to a blender, slowly stream in 1 cup of hot broth and puree until smooth.
- Stir the puree into the simmering stock along with the chopped chicken and remaining rice. Simmer until slightly thickened, approximately 10 minutes. Stir in the fresh dill and serve.
Wine Pairings for Creamy Lemon Dill Chicken Soup (or Avgolemono):
- Pinot Gris has a bright acidity with citrus notes that will pair amazingly well with the creamy, lemon flavors in this soup.
- With its slight effervescence, Vinho Verde balances out the richness of this soup and plays well with the citrus notes.
- Sauvignon Blanc has a nice herbal, grassy backbone that is a nice compliment to the dill in this soup.
Tip: This soup is also great made with leftover turkey!