Easy Greek Soup (Avgolemono) with Chicken and Rice

Easy Greek soup, or avgolemono, is a bright, comforting chicken soup finished with a silky mixture of eggs and lemon juice. This version uses rice and familiar pantry ingredients, so it comes together in one pot without cream; Greek households make many variations, including versions with orzo or different herbs.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, finely diced (about 150 g)
2 celery ribs, finely diced (about 100 g)
8 cups (1.9 L) low-sodium chicken broth or stock
1 bay leaf (about 1 g)
1 teaspoon (6 g) fine salt, plus more to taste
1½ pounds (680 g) boneless, skinless chicken breasts
¾ cup (150 g) long-grain white rice, rinsed and drained
3 large eggs (about 150 g without shells)
½ cup (120 ml) freshly squeezed lemon juice, usually from 2 to 3 lemons
¼ teaspoon (0.5 g) freshly ground black pepper
2 tablespoons (8 g) chopped fresh dill, plus extra for serving

Instructions

Prepare the vegetables and lemon. Dice the onion and celery, rinse the rice in a fine-mesh strainer until the water runs mostly clear, and squeeze the lemons. Measure the juice before you start cooking; the amount can vary depending on the size and juiciness of the lemons. Set out the eggs so they are not refrigerator-cold when you temper them. This preparation takes about 15 minutes.
Soften the vegetables and heat the broth. Warm the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and celery and cook for about 6 minutes, stirring occasionally, until softened but not browned. Pour in the broth, then add the bay leaf and salt. Bring the liquid to a gentle simmer, which usually takes about 5 minutes. Keep the heat moderate; a hard boil can make the chicken cook unevenly and evaporate too much broth.
Poach the chicken. Lower the chicken breasts into the simmering broth. Adjust the heat to maintain a gentle simmer, cover the pot partially, and cook for about 18 to 22 minutes, turning the pieces once if they are especially thick. Check the thickest part of each breast with a food thermometer; USDA FSIS gives 165°F (74°C) as the safe minimum internal temperature for poultry. Remove the chicken to a plate once it reaches that temperature. Leave the broth in the pot and discard the bay leaf.
Cook the rice and shred the chicken. Bring the broth back to a gentle simmer and stir in the rinsed rice. Cook uncovered for 16 to 18 minutes, or until the grains are tender but still hold their shape. While the rice cooks, let the chicken rest for about 5 minutes, then shred it with two forks or cut it into small bite-size pieces. Add the chicken back to the pot during the last minute of rice cooking so it warms through. If the rice is not tender yet, give it another minute or two before moving on.
Temper the eggs and lemon. In a medium bowl, whisk the eggs until blended, then slowly whisk in the lemon juice. Ladle about 1½ cups (360 ml) of hot broth into a measuring jug. While whisking the egg mixture constantly, pour in the broth a little at a time. This gradual warming, called tempering, helps the eggs blend smoothly instead of forming bits of scrambled egg. Do not add the hot liquid all at once.
Finish the soup gently. Turn the pot to low. Slowly pour the tempered egg-and-lemon mixture into the soup while stirring steadily. Continue stirring and heat the soup gently until it reaches 160°F (71°C); USDA FSIS lists 160°F (71°C) as the safe minimum for egg dishes. Check with a food thermometer, and do not let the soup boil, because boiling can make the egg mixture curdle. Stir in the black pepper and dill, taste, and add salt or a little more lemon if needed. Serve hot.

Tips

Keep the broth at a gentle simmer. Vigorous boiling can toughen chicken and make the soup reduce faster than expected. If the rice needs longer, lower the heat and add a splash of hot broth or water if the pot is getting too thick.
Temper patiently. Whisk continuously as you add the hot broth to the eggs, and pour in a thin stream. If you see tiny egg flecks, the soup is still fine to eat, but the texture will be less silky; avoid trying to fix it by boiling the pot.
Adjust the lemon at the end. Lemons vary in acidity, and some broths are saltier than others. Start with the listed amount, taste after the eggs are incorporated, and add more lemon by the teaspoon if you want a sharper finish.
Choose a good stock. Low-sodium broth gives you control over the final seasoning. If you only have regular broth, reduce the added salt at the beginning and season to taste at the end. Homemade stock works well too, as long as it is properly refrigerated or frozen before use.

Serving Suggestions

Serve avgolemono as a complete light meal in warmed bowls, with extra chopped dill and freshly ground black pepper on top. Put lemon wedges on the table so each person can brighten their own portion without making the whole pot too tart. Crusty bread is useful for soaking up the broth, while a simple green salad with cucumber, tomato, and a restrained vinaigrette adds a crisp contrast.

If you are serving the soup as a first course, offer smaller bowls before roasted vegetables, fish, or another Mediterranean-style main. The soup is filling, especially as the rice continues to absorb liquid, so modest portions are often enough ahead of a larger meal. For a more substantial lunch, serve it with bread and a few olives. Add garnishes just before serving so the dill stays fresh and the lemon aroma remains noticeable.

Variations

Use orzo instead of rice: Replace the rice with ¾ cup (about 150 g) orzo. Follow the package cooking time, checking it for tenderness before adding the egg mixture. Orzo gives the soup a pasta-like bite and can make the broth thicker, so keep a little extra hot broth on hand.

Use leftover cooked chicken: Skip poaching the raw chicken and use about 3 cups (420 g) shredded cooked chicken. Add it to the pot when the rice is nearly tender and heat it through before tempering the eggs. This shortcut saves time, but the broth will not have quite the same chicken flavor as when the meat simmers in it.

Change the herbs or grain: Swap the dill for 2 tablespoons (8 g) chopped parsley, or use half dill and half parsley. Some cooks use orzo, while others use rice, and the choice varies by household. Brown rice is possible, but it takes considerably longer to cook; cook it separately first and add it tender so the eggs do not have to wait through a long simmer.

Make it meatless: Use vegetable broth and omit the chicken. Add a can of drained white beans, about 1½ cups (255 g), near the end to make the soup more substantial. The result keeps the lemon-and-egg character but will taste less like chicken soup.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The soup keeps for 3 to 4 days in the refrigerator. Rice absorbs broth as it sits, so the next-day soup will be thicker; that is normal and does not mean it has spoiled. For the best texture, store portions in containers that are easy to reheat rather than repeatedly warming and cooling the whole pot.

Reheat gently on the stovetop over low to medium-low heat, stirring frequently and adding a little water or broth to loosen the rice. Heat leftovers to 165°F (74°C), checking with a food thermometer, and avoid bringing the soup to a rolling boil. You can also microwave an individual portion in a covered, microwave-safe bowl, pausing to stir so it heats evenly, then checking that it reaches 165°F (74°C). Freeze the soup for up to 2 to 3 months for best quality, though the rice may soften and the egg-lemon broth may be less smooth after thawing. Thaw it in the refrigerator before reheating.

Frequently Asked Questions

What is avgolemono?

Avgolemono refers to a Greek egg-and-lemon mixture used to enrich soups and sauces. In this recipe, whisked eggs and lemon juice are gradually warmed with hot broth, then stirred into chicken soup. The result is creamy in texture without dairy. Recipes differ from cook to cook, including the amount of lemon and whether rice or orzo is used.

How do I keep the eggs from curdling?

Whisk the eggs and lemon together first, then add hot broth slowly while whisking constantly. Once you pour that warmed mixture into the pot, keep the soup over low heat and stir as it warms. Do not let it boil. A thermometer helps you reach the safe minimum temperature for egg dishes while keeping the soup below a boil.

Can I make Greek lemon chicken soup ahead?

Yes. You can cook the chicken and rice in the broth ahead, refrigerate the soup promptly, and add the egg-lemon mixture when reheating. Warm the soup gently, temper the eggs with hot broth, and finish the soup as directed, checking that it reaches 160°F (71°C). This approach gives the freshest texture and makes it easier to avoid overcooking the rice.

Can I use brown rice?

You can, but brown rice generally takes much longer to become tender than white rice. The easiest approach is to cook it separately according to its package directions, then stir it into the broth before adding the tempered eggs. If you cook it directly in the soup, you may need extra broth and a longer cooking time, and the vegetables and chicken may become softer.

Why did my leftover soup get so thick?

Rice continues to absorb liquid as it rests, especially in the refrigerator. Stir in a few tablespoons of water or broth while reheating, adding more until the consistency is right. Heat it gently and stir often; the soup should be hot throughout but should not be boiled, since boiling can affect the egg-enriched texture.

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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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