Gluten-Free Greek Avgolemono Chicken Soup with Rice and Dill

Why You’ll Love This Recipe

• Silky, comforting avgolemono with real lemon brightness and fresh dill.
• Naturally gluten-free with rice, plus a crisp Greek-style side salad and gluten-free toast.
• Smart tempering technique prevents curdled eggs for a smooth, creamy finish.
• Weeknight-friendly timing with big, cozy flavors.

Grocery List

• Produce: Lemons, fresh dill, yellow onion, celery, garlic, cucumber, tomatoes, red onion
• Dairy: Large eggs, feta cheese (check label; typically gluten-free)
• Pantry: Gluten-free chicken broth, long-grain white rice, extra-virgin olive oil, bay leaf, dried oregano, kosher salt, black pepper, kalamata olives, gluten-free bread

Full Ingredients

Avgolemono Soup

• 6 cups gluten-free low-sodium chicken broth
• 1 lb boneless, skinless chicken thighs or breasts
• 1/2 cup long-grain white rice, rinsed until water runs clear
• 1 small yellow onion, halved
• 1 celery stalk, cut into 2 pieces
• 1 garlic clove, lightly smashed
• 1 bay leaf
• 3 large eggs
• 1/3 cup freshly squeezed lemon juice (about 2 large lemons)
• 1 tsp finely grated lemon zest
• 2 tbsp fresh dill, finely chopped, divided
• 1 tbsp extra-virgin olive oil (for finishing)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Greek-Style Side Salad

• 1 medium cucumber, halved lengthwise and sliced
• 2 medium ripe tomatoes, cut into wedges (or 1 pint cherry tomatoes, halved)
• 1/4 small red onion, very thinly sliced
• 1/3 cup pitted kalamata olives
• 2 oz feta cheese, cubed or crumbled
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp dried oregano
• Pinch kosher salt and black pepper

Gluten-Free Toast

• 4 slices gluten-free bread
• 1 tbsp extra-virgin olive oil
• 1 small garlic clove, halved (optional, for rubbing)
• Pinch flaky sea salt

Step-by-Step Instructions

Step 1: Prep aromatics, rice, and lemons

Rinse the rice under cold water until it runs mostly clear; drain well. Halve the onion and cut the celery into two large pieces. Smash the garlic clove. Zest one lemon to get 1 teaspoon and juice both lemons to yield 1/3 cup. Crack the eggs into a medium bowl and set aside.

Step 2: Simmer the chicken and build the broth

In a large pot, combine the gluten-free chicken broth, chicken, onion, celery, garlic, bay leaf, 1 teaspoon kosher salt, and 1/4 teaspoon pepper. Bring to a boil over medium-high heat, then reduce to a gentle simmer (about 190–200°F) and cook uncovered for 15–20 minutes, until the chicken is just cooked through.

Step 3: Cook the rice in the broth

Using tongs, transfer the chicken to a bowl to cool slightly. Remove and discard the onion, celery, garlic, and bay leaf. Add the rinsed rice to the simmering broth and cook over medium-low heat for 12–15 minutes, stirring once or twice, until the rice is tender.

Step 4: Shred the chicken

While the rice cooks, shred the chicken into bite-size pieces using two forks. Cover to keep warm.

Step 5: Make the egg–lemon mixture

Whisk the eggs vigorously with the lemon juice and zest until pale and slightly foamy, about 30–45 seconds. This aeration helps create a silky texture.

Step 6: Temper and finish the soup (do not boil)

Ladle 2 cups of hot broth into a measuring cup. Very slowly drizzle the hot broth into the egg–lemon mixture while whisking constantly to temper. Remove the soup pot from heat and gradually stir the tempered egg mixture back into the pot. Return the shredded chicken to the soup. Stir in 1 tbsp olive oil, 1.5 tbsp chopped dill (reserve the rest for garnish), and the remaining black pepper. Taste and adjust salt. Keep the soup below a bare simmer (no bubbles; under about 180°F) to prevent curdling.

Step 7: Make the salad and toast; serve

In a bowl, combine cucumber, tomatoes, red onion, olives, and feta. Whisk 2 tbsp olive oil, 1 tbsp lemon juice, oregano, a pinch of salt, and pepper; toss with the salad.

For toast, preheat the oven to 400°F. Brush gluten-free bread with 1 tbsp olive oil and bake on a sheet pan for 6–8 minutes until golden at the edges. Rub lightly with cut garlic, if using, and finish with a pinch of flaky sea salt. Ladle soup into warm bowls, garnish with reserved dill, and serve with salad and toast.

Pro Tips

• For the smoothest texture, whisk constantly while tempering and avoid boiling after adding the eggs.
• Short on time? Use pre-cooked shredded chicken and start at Step 3 with broth and rice.
• Rinsing the rice removes excess starch so the soup thickens from the egg, not from gummy rice.
• Use certified gluten-free broth and gluten-free bread to avoid hidden gluten and cross-contact.
• Adjust lemon to taste: add a teaspoon at a time at the end for extra brightness.

Variations

• Spinach and dill: Stir in 3 cups baby spinach with the chicken until just wilted.
• Lemony herb swap: Use fresh parsley or mint in place of some dill for a different aromatic accent.
• Vegetarian: Use gluten-free vegetable broth and add 1 can rinsed chickpeas in place of chicken.

Storage & Make-Ahead

Refrigerate leftover soup in an airtight container for up to 3 days. Reheat gently over low heat until steaming (do not boil) to maintain a silky texture. The salad is best fresh but can be prepped (veg chopped, dressing mixed) up to 24 hours ahead; toss just before serving. Toast is best made to order. Avgolemono does not freeze well once the egg–lemon mixture is added; for freezing, cook the broth, chicken, and rice only, freeze up to 3 months, then reheat and complete Steps 5–6 with fresh eggs and lemon before serving.

Nutrition (per serving)

Approximate values (with chicken breasts): 540 calories; 32 g protein; 40 g carbohydrates; 24 g fat; 3 g fiber; 1,120 mg sodium. Values will vary with ingredients and portions.