Greek Lemon Chicken Soup

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Serves: 4

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes


2 tablespoons olive oil

1 small yellow onion, diced

2 small carrots, diced

1 lemon, zested and juiced, divided

2 garlic cloves, minced

1 tbsp RawSpiceBar Greek Blend

6 1/2 cups low-sodium chicken broth

2 boneless skinless chicken breasts

1 cup white rice

2 eggs

½ teaspoon kosher salt, to taste

Fresh dill for serving


  1. Heat the oil in a large pot over medium heat. When hot, add the onion and carrots and cook for 4-5 minutes, until softened. Add the lemon zest, garlic, RawSpiceBar Greek Blend, and ½ teaspoon salt. Cook for 1 minute, stirring. 
  2. Add the broth and bring to a simmer. Stir in the rice and add the chicken. Return to a simmer, reduce the heat to low, cover, and cook for 20 minutes. Turn off the heat.
  3. Remove the chicken from the pot and shred with two forks, then return the shredded chicken to the pot.
  4. Lightly beat the eggs in a small bowl. While whisking, drizzle ½ cup of the warm soup into the eggs. Stir the warm egg mixture into the soup pot. Stir in the lemon juice. Season to taste with salt and pepper. 
  5. Divide between bowls and garnish with dill to serve. 


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