Greek Avgolemono Soup (Lemon Chicken & Rice Soup)

Greek Avgolemono Soup (Lemon Chicken & Rice Soup)

Craving a warm, satisfying meal that’s both comforting and refreshing? This Greek Avgolemono Soup combines tender chicken, fluffy rice, and a zesty lemon kick—creating the perfect balance of flavors. Best of all, you can make it in just 30 minutes!

Print Pin

Course: Soup

Cuisine: Greek

Keyword: Greek Avgolemono Soup (Lemon Chicken & Rice Soup)

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 309kcal

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 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 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

Save