This comforting soup is our version of Avgolemono, a traditional lemony Greek soup. Full of chicken and rice, this soup is filling enough to serve as a weeknight meal.

Yield: Serves 5.



  • ​2 tbsp extra-virgin olive oil
  • 1 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 3 cloves garlic, finely chopped
  • 2 tsp oregano, crumbled
  • 1 lb (0.5 kg) boneless skinless chicken thighs
  • 8 cups water
  • 1 cup long grain white rice
  • 3 tbsp fresh lemon juice
  • 2 tbsp chopped fresh parsley
  • 2 tsp grated lemon peel
  • 1 1/2 tsp salt
  • 1 tsp freshly ground pepper


  1. Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery; sauté until vegetables are softened, about 4 - 5 minutes. Add garlic and oregano; cook, stirring, for 1 minute. Add chicken and water; stir to combine. Bring to a boil.
  2. Reduce heat and simmer, uncovered, stirring occasionally, until chicken is tender and cooked through, about 20 - 30 minutes. Remove from heat.
  3. Using a slotted spoon, transfer chicken to a cutting board; reserve mixture in Dutch oven. When cool enough to handle, use two forks to shred chicken; set aside.
  4. Return Dutch oven to medium heat. Add rice and lemon juice; stir to combine. Bring to a boil.
  5. Reduce heat and simmer, covered, stirring occasionally, until rice is tender, about 25 minutes. Add shredded chicken, parsley, lemon peel, salt and pepper; cook, stirring, until combined and chicken is heated through. As the rice absorbs liquid, this soup is best served immediately.
Nutritional analysis per serving:


338 calories, 12.4 g fat, 19.3 g protein, 36.1 g carbohydrate, 2.1 g fibre, 776 mg sodium