Greek Chicken Soup with Lemon, Egg and Rice Recipe

Greek chicken soup with lemon, egg, and rice is a bright, comforting soup with tender chicken, soft rice, and a silky broth thickened with eggs. It is a home-style version of avgolemono, the Greek lemon-and-egg preparation; recipes vary, but tempering the eggs into hot broth gives this version its gentle texture without cream.

Ingredients

2 lb (900 g) bone-in, skinless chicken thighs
8 cups (1.9 L) low-sodium chicken broth, divided if needed
1 medium yellow onion (about 150 g), peeled and halved
1 medium carrot (about 75 g), cut into 2 or 3 pieces
1 celery rib (about 60 g), cut into 2 or 3 pieces
1 bay leaf
1 teaspoon (6 g) fine sea salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
¾ cup (140 g) long-grain white rice, such as basmati or regular long-grain rice
2 large eggs, preferably at room temperature
2 large egg yolks, preferably at room temperature
⅓ cup (80 ml) freshly squeezed lemon juice, from about 2 lemons
2 tablespoons (8 g) chopped fresh dill or flat-leaf parsley, optional

Instructions

Prepare the ingredients. Set out the eggs so they lose some of their chill, measure the rice, and cut the onion, carrot, and celery into large pieces. Juice the lemons, strain out any seeds, and keep the juice separate. The vegetables are used to flavor the broth and will be removed before the rice cooks.
Poach the chicken. Put the chicken thighs, onion, carrot, celery, bay leaf, salt, pepper, and 8 cups (1.9 L) chicken broth in a large pot. The liquid should cover the chicken; add a little water if needed. Bring it just to a boil over medium-high heat, then immediately lower the heat to maintain a gentle simmer. Partially cover and cook for 25–30 minutes, turning the thighs once if they are not mostly submerged. Check the thickest part of a thigh with a food thermometer, avoiding the bone: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Continue simmering and check again if needed.
Strain the broth and shred the chicken. Transfer the cooked thighs to a plate and let them cool just enough to handle. Lift out the bay leaf and vegetables with a slotted spoon, or strain the broth into a heatproof bowl and return it to the pot. Discard the spent vegetables and bay leaf. Remove the chicken meat from the bones, discard the bones, and shred or chop the meat into bite-size pieces. Keep it covered while the rice cooks.
Cook the rice in the broth. Bring the strained broth back to a steady simmer. Stir in the rice and cook uncovered for 15–18 minutes, stirring once or twice, until the grains are tender but still hold their shape. Check the package timing as rice varieties differ. If the broth has reduced substantially, add hot water or extra broth to bring it back to a soup-like consistency. Lower the heat so the pot is no longer bubbling vigorously.
Whisk the lemon and eggs. While the rice cooks, whisk the eggs and yolks in a medium heatproof bowl until evenly combined and slightly foamy. Whisk in the lemon juice. Set a ladle beside the bowl so you can add hot broth gradually. Combining the eggs and lemon before adding broth helps the mixture blend evenly.
Temper the egg mixture. While whisking constantly, slowly pour in about 1 cup (240 ml) of hot broth, adding it a little at a time. Whisk in a second cup the same way. This gradual warming brings the egg mixture closer to the soup’s temperature and lowers the risk of scrambled bits. Do not pour the eggs straight into the pot.
Finish the soup gently. Stir the shredded chicken into the rice and broth. Slowly pour in the tempered egg mixture while stirring the soup. Cook over low heat, stirring continuously, until the soup reaches 160°F (71°C), the USDA FSIS safe minimum temperature for egg dishes. Check with a food thermometer in the liquid, stirring before taking the reading. Keep the soup below a boil; boiling can make the eggs curdle and the broth grainy. Taste and adjust the salt, pepper, and lemon. Stir in dill or parsley, if using, and serve hot.

Tips

Temper patiently. Add the hot broth to the eggs in a thin stream while whisking. If the broth is added too quickly or the soup is brought to a hard boil afterward, the egg proteins can set into small curds. A smooth soup comes from gradual heating and gentle stirring, not from rushing this step.
Adjust lemon at the end. Lemons vary in size and tartness, so start with the stated amount, then taste after the egg mixture is incorporated. Add more juice by the teaspoon if you want a sharper finish. Adding extra lemon early can make it harder to judge the final balance.
Choose rice for the texture you like. Long-grain rice stays more distinct, while medium-grain rice gives the broth a softer, slightly thicker feel. Rinse rice only if you prefer a less starchy broth; draining it well matters, and the rice may need a minute or two longer if it is cold from rinsing.
Use cooked chicken when you need a shortcut. About 3 cups (400–450 g) shredded cooked chicken can replace the thighs. Simmer the onion, carrot, celery, bay leaf, salt, and pepper in the broth for about 20 minutes, remove the vegetables, cook the rice as directed, and stir in the chicken before tempering the eggs. The broth will be less rich than one made by poaching bone-in thighs.

Serving Suggestions

Serve the soup in warmed bowls while the broth is silky and the rice is tender. A little chopped dill or parsley adds a fresh herbal note, and a small lemon wedge lets each person brighten their own serving. Offer freshly ground black pepper at the table. Because the soup is filling, a simple side is usually enough: crusty bread for dipping, toasted pita, or a crisp salad of cucumber, tomato, and greens makes a good contrast to the warm, tangy broth.

If serving bread, keep it on the side rather than stirring it into the pot, where it can soften and thicken the soup. For a family meal, serve the soup as the main course with a modest salad. If it is the first course of a larger dinner, ladle smaller portions and keep the chicken and rice distributed between bowls as you serve.

Variations

Avgolemono has many regional and household versions. Some cooks use orzo instead of rice; substitute ¾ cup (about 135 g) orzo and cook it according to its package directions, usually for less time than rice. Orzo releases starch as it cooks, so the finished broth may be a little thicker. You can also use ¾ cup (140 g) short- or medium-grain rice for a softer, fuller-bodied soup.

For a lighter broth, use boneless, skinless chicken breasts and check their temperature early because they may cook faster than bone-in thighs. For a deeper, more savory broth, use bone-in chicken pieces and skim foam from the surface during the first few minutes of simmering. If fresh dill is unavailable, flat-leaf parsley is an easy substitute; it tastes milder and less grassy. Dried dill can work in a pinch, but use about 1 teaspoon (1 g) and add it while the rice simmers so it has time to soften.

To make the soup without chicken, use vegetable broth and leave out the poultry; add cooked white beans or chickpeas for a heartier bowl. The result keeps the lemon-egg character, though it is no longer chicken soup. For a dairy-free meal, no change is needed because this recipe contains no dairy. Do not swap the eggs for cream: cream will make the broth richer but will not provide the same characteristic avgolemono texture or lemon-egg flavor.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The soup keeps for 3–4 days in the refrigerator. Rice absorbs broth as it sits, so the soup will be thicker the next day; stir in a splash of water or broth when reheating. For food safety, reheat leftovers to 165°F (74°C), checking with a thermometer, and avoid repeatedly cooling and reheating the whole pot. Warm only the amount you plan to serve.

Reheat gently in a saucepan over medium-low heat, stirring often, until it reaches 165°F (74°C). It may look slightly less silky after refrigeration, but gentle stirring as it warms helps the broth come together. Do not let it boil hard, since that can make the egg-thickened broth separate. You can freeze the soup for up to about 2 months, though rice tends to soften and the broth may separate a little after thawing. Thaw overnight in the refrigerator and reheat to 165°F (74°C), stirring well; add broth or water if the consistency is too thick.

Frequently Asked Questions

What is the name of Greek lemon egg soup?
It is commonly called avgolemono, a name associated with the Greek lemon-and-egg sauce or preparation used to enrich soups and other dishes. The exact ingredients and proportions vary. This recipe combines chicken, rice, lemon, and eggs in a gently thickened broth.

How do I stop the eggs from curdling?
Whisk hot broth into the eggs slowly, a ladleful at a time, before adding the warmed mixture to the pot. Then heat the soup gently while stirring and do not let it boil. A thermometer helps you stop once the soup reaches the required 160°F (71°C) for egg dishes.

Can I use leftover cooked chicken?
Yes. Stir in about 3 cups (400–450 g) shredded cooked chicken after the rice is tender, then continue with the tempered egg mixture. Since the chicken is already cooked, it does not need to poach in the broth, but the finished soup should still be heated safely and served hot.

Can I make this soup ahead?
You can cook the chicken and broth ahead, refrigerate them promptly, and cook the rice and add the egg-lemon mixture shortly before serving for the best texture. If the complete soup is made in advance, rice will continue absorbing broth, and reheating can loosen the egg-thickened texture. Add liquid as needed and reheat leftovers to 165°F (74°C).

Why did my soup turn thick in the refrigerator?
Rice continues to take up liquid as the soup cools and rests, so a thickened bowl is normal. Stir in a little water or broth while reheating, then check the seasoning because added liquid can dilute the salt and lemon. Heat it to 165°F (74°C) and avoid a vigorous boil.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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