Authentic Greek Avgolemono Soup Recipe

When my husband feels under the weather, he always requests this Greek chicken-and-rice soup — a classic Avgolemono. It’s comforting, silky, and bright from lemon, with tender chicken, rice, and a hint of dill. This simple, nourishing soup is perfect when you want something soothing but flavorful.

This recipe uses everyday ingredients and is easy to make even when you’re not at your best. It’s a great introduction to Avgolemono for beginner cooks: eggs and lemon create a naturally creamy broth without dairy, while rice and chicken keep the soup satisfying.

How to Make Avgolemono Soup

Avgolemono is a traditional Greek soup that relies on an egg-and-lemon emulsion to thicken and brighten the broth. It’s rich and velvety without any cream. The key technique is tempering the eggs so they blend smoothly into the hot broth, creating a silky texture.

Creamy Greek Chicken and Rice Soup — Ingredients

Here are the ingredients you’ll need:

• 4 cups chicken broth
• ½ cup rice (long-grain or short-grain)
• 3 large eggs
• Juice of 2 lemons (about 1/4 to 1/2 cup), freshly squeezed
• 1 cup shredded cooked chicken (rotisserie or leftover roasted chicken)
• 1 tablespoon fresh dill, chopped
• 2 cloves garlic, minced
• 1 tablespoon Italian herb blend (or parsley and oregano)
• ¾ teaspoon sea salt (adjust to taste)
• ¼ teaspoon freshly ground black pepper
• Olive oil for drizzling, optional
• Optional vegetables: sautéed carrots, onion, celery, or shallot for extra flavor

Avgolemono Process — Step by Step

1. Bring the chicken broth to a simmer in a large pot.
2. Add the rice and cook gently until tender, about 15–20 minutes. Reduce heat so the broth stays hot but not boiling.
3. While the rice cooks, whisk the eggs and lemon juice together in a medium bowl until smooth and slightly frothy.
4. Temper the eggs: slowly ladle about 1 cup of the hot broth into the egg-lemon mixture, whisking constantly to warm it without scrambling the eggs.
5. Pour the tempered egg mixture back into the pot with the rice, stirring continuously. The soup will thicken slightly and become silky.
6. Add the shredded chicken and stir to heat through.
7. Season with dill, garlic, Italian herbs, salt, and pepper. Taste and adjust lemon or salt as needed.
8. Serve hot with a drizzle of olive oil and extra dill or parsley for garnish.

Tips and Troubleshooting for Perfect Avgolemono

• Use freshly squeezed lemon juice for the best, brightest flavor.
• Temper the eggs slowly and whisk continuously to avoid curdling.
• Do not boil the soup after adding the eggs; keep heat low and stir gently.
• If rice is prone to over-absorbing, cook it separately and add to the soup just before serving.
• If the soup becomes too thick, thin it with a little hot broth or water. If it’s too thin, simmer briefly (gently) to reduce, or add a bit more cooked rice.
• Reheat leftovers gently over low heat while stirring; high heat can cause the egg mixture to break.
• Store in the refrigerator up to 3 days. If freezing is necessary, freeze the broth and cooked rice separately and reassemble with fresh egg-lemon mixture when reheating.

What to Serve With Avgolemono Soup

This lemony chicken-and-rice soup pairs well with Mediterranean sides. Try a crisp Greek salad of cucumbers, tomatoes, red onion, olives, and feta; warm pita with hummus and tzatziki; or simply roasted vegetables and lemony potatoes for a heartier meal. A fresh loaf of crusty bread or warm pita rounds out the bowl perfectly.

Avgolemono FAQs

If you try this recipe, adjust lemon and seasoning to your taste—Avgolemono is forgiving and delicious when balanced to your preference. It’s a comforting, bright soup that warms from the inside out.