Leo's Lemon Rice Soup Recipe: Bright, Creamy Avgolemono

Leo’s lemon rice soup is a Greek-inspired chicken and rice soup finished with lemon and tempered egg for a smooth, creamy texture without cream. It is served warm, with tender rice and a bright, savory broth; family versions vary in how much lemon and rice they use.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
2 medium carrots, peeled and diced, about 1 cup (130 g)
2 celery ribs, diced, about 1 cup (100 g)
8 cups (1.9 L) low-sodium chicken broth
1 pound (450 g) boneless, skinless chicken breasts or thighs
¾ cup (140 g) uncooked long-grain white rice, rinsed and drained
2 large eggs
⅓ cup (80 ml) fresh lemon juice, from about 2 lemons, plus lemon wedges for serving
1 teaspoon (5 g) fine salt, or to taste
½ teaspoon (1 g) black pepper
2 tablespoons (8 g) chopped fresh dill or parsley

Instructions

Prepare the vegetables. Chop the onion, carrots, and celery into small, even pieces. Rinse the rice under cool water until the water runs mostly clear, then drain it. This removes some surface starch and helps the grains cook more distinctly in the soup.
Soften the vegetables. Warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery with a pinch of the measured salt. Cook for 6–8 minutes, stirring occasionally, until the onion is translucent and the vegetables are beginning to soften. Lower the heat if the onion starts to brown.
Simmer the chicken and rice. Pour in the broth and add the chicken, rice, remaining salt, and pepper. Bring the pot to a gentle boil, then reduce the heat so the soup simmers steadily without boiling hard. Cover partially and cook for 18–22 minutes, stirring once or twice, until the rice is tender and the chicken is cooked through. Check the thickest part of each piece with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C).
Shred the chicken. Transfer the cooked chicken to a clean plate. Let it rest briefly, then shred it with two forks or cut it into bite-size pieces. Keep the soup at a gentle simmer while you prepare the egg and lemon mixture; avoid a hard boil, which can make the rice mushy and complicate the finishing step.
Temper the eggs. In a medium heatproof bowl, whisk the eggs until blended, then whisk in the lemon juice. Slowly ladle about 1½ cups (360 ml) of hot broth into the bowl in a thin stream, whisking constantly. Adding the hot broth gradually warms the eggs without scrambling them. If you prefer a milder lemon flavor, begin with ¼ cup (60 ml) juice and add more to taste.
Finish the soup. Return the shredded chicken to the pot. Turn the heat to low and slowly stir in the tempered egg mixture. Warm gently for 2–3 minutes, stirring, until the soup looks lightly creamy and is steaming. Do not let it boil after adding the eggs. Taste and adjust the salt, pepper, or lemon. Stir in dill or parsley and serve promptly.

Tips

Keep the rice from overcooking. White rice continues to soften in hot broth, so stop simmering as soon as it is tender. If you expect leftovers, cook rice separately and add it to individual bowls; this also prevents the rice from absorbing most of the broth overnight.
Temper slowly and whisk constantly. Pouring hot broth into the eggs too quickly, or adding the egg mixture to boiling soup, can cause curds. If the soup cools too much while you finish it, warm it gently over low heat rather than bringing it back to a boil.
Adjust lemon at the end. Lemons vary in size and tartness. Start with the listed amount, taste after tempering, and add juice a tablespoon (15 ml) at a time. More lemon makes the soup sharper and brighter.
Choose a convenient chicken option. Boneless thighs stay juicy and breasts have a leaner, mild flavor. You can use cooked shredded chicken, too; add it near the end to warm through, and make sure it reaches 165°F (74°C) when reheated.

Serving Suggestions

Serve the soup in warm bowls with lemon wedges so everyone can adjust the acidity. A little extra chopped dill or parsley and freshly ground black pepper make simple, fitting garnishes. Crusty bread or toasted pita is useful for dipping, while a crisp green salad with a light vinaigrette makes the meal feel complete. If serving bread, keep it separate from the pot so it does not soften in the broth.

Variations

For a richer, more classic avgolemono-style finish, use the full two eggs and lemon amount. For a lighter, more brothy bowl, use one egg and begin with ¼ cup (60 ml) lemon juice; the soup will be less silky. You can replace long-grain rice with orzo, using about ¾ cup (125 g), but check it for doneness according to its package because cooking time can differ.

For a meatless version, replace the chicken broth with vegetable broth and omit the chicken; add 1½ cups (240 g) drained chickpeas for substance. The result is not the same traditional chicken soup, but lemon, egg, and herbs still make a satisfying broth. For gluten-free servings, rice is naturally gluten-free; check the broth label and avoid replacing it with orzo.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. Keep for 3–4 days in the refrigerator. The rice will absorb broth as it sits, and the egg-lemon broth may become thicker; loosen it with a splash of broth or water when reheating. Warm gently on the stovetop over low to medium-low heat, stirring often, and do not let the soup boil. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Freezing is possible, but the egg-thickened broth may separate or turn grainy after thawing; for the best texture, freeze the soup before adding the egg and lemon mixture, then prepare that finish fresh.

Frequently Asked Questions

Is Leo’s lemon rice soup the same as avgolemono?
It is inspired by Greek avgolemono, the lemon-and-egg mixture used to finish soups and sauces. Recipes vary: some use rice, others use orzo, and the amounts of egg and lemon differ. This version includes chicken, vegetables, and rice.

Can I use leftover cooked chicken?
Yes. Use about 3 cups (400–450 g) shredded cooked chicken. Simmer the vegetables and rice in broth until the rice is tender, then add the chicken before tempering and finishing the soup. Heat it through to 165°F (74°C).

Why did my egg and lemon mixture curdle?
It may have been added too quickly, or the soup may have been boiling. Whisk hot broth into the egg mixture gradually, then stir that mixture into soup over low heat. Small bits are safe if the chicken and soup were handled properly, but the texture will be less smooth.

Can I make the soup ahead?
Yes, but for the best texture, cook and refrigerate the broth, chicken, and vegetables separately from the rice and egg-lemon finish. Reheat the broth and chicken, cook fresh rice or add freshly cooked rice, then temper and stir in the eggs and lemon just before serving.

Can I use brown rice?
Yes, but brown rice takes longer to cook and may need more broth. For reliable timing, cook it separately according to its package directions and stir it into the soup before adding the tempered egg mixture. This keeps the chicken from overcooking while the rice softens.

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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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Leo’s Lemon Rice Soup Recipe: Bright, Creamy Avgolemono