Craving something hearty yet refreshing?
This Greek Avgolemono Soup is your answer!
Packed with tender chicken, comforting rice, and a vibrant burst of lemon, this easy recipe is a game-changer.
With just 30 minutes of prep and cook time,
it’s the perfect weeknight dinner that’s as quick as it is delicious. Ready to feel warm and satisfied? Let’s get cooking!
Why You’ll Love This Greek Avgolemono Soup
Some soups are all about comfort. Others are all about freshness. This Greek Avgolemono Soup gives you the best of both.
Every spoonful is rich and velvety thanks to the signature egg and lemon mixture, yet it still tastes wonderfully bright from the fresh lemon juice. Tender shredded chicken and fluffy white rice make it filling enough for dinner, while fresh dill adds the perfect finishing touch.
The best part? It comes together in just 30 minutes with simple ingredients you may already have on hand. Whether you’re using leftover chicken or a rotisserie chicken to save time, this is one of those dependable recipes you’ll find yourself making whenever you’re craving something cozy without feeling heavy.
For Avgolemono Soup
- Chicken – You can use shredded rotisserie chicken or cook your own for added flavor.
- White Rice – This gives the soup a comforting texture and a base to soak up all the flavorful broth.
- Eggs – Used to create the creamy, velvety texture that makes Avgolemono unique.
- Lemon Juice – Provides the signature bright, zesty flavor that balances the richness of the broth.
- Olive Oil – For sautéing the onions and celery, giving the base a nice depth of flavor.
- Onion & Celery – These aromatic vegetables form the flavorful base of the soup.
- Low-Sodium Chicken Broth – The main liquid for the soup, adding savory depth.
- Fresh Dill – Adds a fresh herbaceous note to the finished dish.
- Salt & Pepper – For seasoning, adjusting to taste.
Step-by-Step Instructions
Making Avgolemono Soup is surprisingly simple. The secret to its silky texture is gently tempering the eggs before stirring them into the broth. Follow these easy steps and you’ll have a beautifully creamy soup every time.
Step 1: Build the soup base
Heat the olive oil in a large saucepan over medium-high heat. Add the diced onion and chopped celery, then cook for 3 to 4 minutes until softened. Pour in the chicken broth, season with kosher salt and freshly ground black pepper, and bring everything to a gentle simmer.
Step 2: Prepare the creamy lemon mixture
While the broth simmers, add the eggs, freshly squeezed lemon juice, and ¼ cup of the cooked white rice to a blender. Blend for about 20 seconds until completely smooth.
Step 3: Temper the eggs
Slowly add 2 ladles of the hot broth into the blender while blending. This gradually warms the egg mixture so it blends smoothly into the soup without curdling.
Step 4: Finish the soup
Slowly stir the tempered egg mixture back into the saucepan. Add the remaining cooked white rice and shredded chicken, then let the soup cook for another 5 to 10 minutes until it thickens slightly. Keep the soup at a gentle simmer and avoid boiling after adding the eggs.
Step 5: Garnish and enjoy
Finish with chopped fresh dill just before serving. It adds a fresh pop of flavor that pairs beautifully with the bright lemon broth.
If you enjoy cozy homemade soups like this one, be sure to check out some of our other easy soup recipes for more comforting dinner inspiration.
Tips and Variations
The beauty of this soup is that a few simple techniques make all the difference.
- The rice should already be fully cooked before you begin. You’ll blend ¼ cup of the cooked rice with the eggs and lemon juice, then stir the remaining rice into the soup later.
- Temper the eggs slowly by gradually adding the hot broth. This simple step creates the soup’s signature creamy texture.
- Once the egg mixture has been added, keep the soup at a gentle simmer. Avoid boiling, as high heat can cause the eggs to curdle.
- Rotisserie chicken is a great shortcut and works perfectly in this recipe.
- Taste before serving and adjust the salt, pepper, or lemon juice to suit your preference.
- Fresh dill is the perfect finishing touch, adding a bright herbal flavor that complements the lemon beautifully.
How to Serve This Greek Avgolemono Soup
This Greek Avgolemono Soup is satisfying enough to serve as a meal on its own, especially with warm crusty bread, soft dinner rolls, or pita for dipping into the creamy broth.
If you’d like to round out the meal, pair it with a crisp green salad or a simple Greek salad for a fresh contrast to the rich, silky soup.
Leftovers make an excellent lunch the next day as well, with the chicken, rice, and lemon flavors becoming even more delicious as they sit.
Looking for more comforting chicken soups?
Try our Easy Lemon Chicken Orzo Soup, Chicken and Rice Soup, Creamy Chicken Tortilla Soup, or Easy Chicken Enchilada Soup next—they’re all perfect for cozy dinners any night of the week.
- How can I prevent the eggs from curdling when adding them to the broth?
Temper the eggs before adding them to the broth. Simply whisk hot broth into the egg and lemon mixture slowly, then stir it into the soup. This step helps the eggs gently incorporate without curdling. Trust me, it’s a game changer! - Can I use pre-cooked chicken for this recipe?
Absolutely! Rotisserie chicken or leftover cooked chicken works great. Just add it to the broth and rice once everything is simmering, and let it heat through—easy peasy! - What’s the best type of rice for Avgolemono Soup?
For the perfect texture, go for short-grain rice—it absorbs the flavors beautifully. If that’s not on hand, medium-grain rice will do just fine. Keep it simple, and you’ll still get that cozy, creamy base. - How do I get the creamy, velvety texture?
The key is in the egg-lemon mixture. After tempering the eggs, stir them in gently while keeping the soup at a low simmer. Don’t let it boil, as the eggs might curdle. Patience is everything here! - Can I make this soup ahead of time?
You sure can! Prepare the base (broth, rice, and chicken) in advance and store it in the fridge. When you’re ready to serve, simply reheat and add the egg-lemon mixture. Fresh soup, with minimal effort!
Greek Avgolemono Soup (Lemon Chicken & Rice Soup)
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 small onion, diced
- 2 celery stalks, chopped
- 4 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 2 large eggs
- ¼ cup freshly squeezed lemon juice (about 1 to 2 lemons)
- 1 ½ cups cooked white rice
- 2 cups shredded chicken
- Chopped fresh dill for garnish
Instructions
Heat olive oil in a large saucepan over medium-high heat.
- Add the onion and celery.
- Sauté for 3-4 minutes until they soften.
Add chicken broth to the saucepan.
- Season with salt and pepper.
- Bring to a simmer.
Blend the egg mixture:
- In a blender, combine eggs, lemon juice, and ¼ cup of cooked rice.
- Blend until smooth (about 20 seconds).
- While blending, gradually add 2 ladles of hot broth from the pan to temper the eggs.
Combine the egg mixture with the broth:
- Slowly stir the egg-lemon mixture back into the simmering broth.
- Add the remaining cooked rice and shredded chicken.
- Cook for another 5-10 minutes until the soup slightly thickens.
- Be careful not to let the soup boil to avoid curdling the egg mixture.
Garnish with fresh dill before serving.
Nutrition
Looking for more cozy dinner ideas?
Check out our favorite chicken soup recipes and easy weeknight meals for even more comforting dishes the whole family will love.
2 Responses
Blend the egg mixture:
In a blender, combine eggs, lemon juice, and ¼ cup of rice.
Is the rice already cooked at this point?
Cause later on it says add the rice and chicken.
Hi Ashley! Thanks for your question! 😊 Yes, the rice should already be cooked at that point. The ¼ cup of cooked rice is blended with the eggs and lemon juice to help create the soup’s creamy texture, and the remaining cooked rice is added back to the soup with the chicken. I’ll update the instructions to make that clearer. Thanks for pointing it out!