Greek Egg Lemon Soup (Avgolemono) with Rice and Chicken

Greek egg lemon soup, or avgolemono, is a bright, comforting soup made with chicken broth, rice, lemon juice, and eggs whisked into a silky finish. This version adds cooked shredded chicken for a satisfying meal, while careful tempering keeps the lemony broth smooth rather than scrambled; Greek households and regional recipes vary in their choice of rice, pasta, and chicken.

Ingredients

1 tablespoon (15 ml) olive oil
1 small yellow onion, finely diced, about 1 cup (110 g)
8 cups (1.9 L) low-sodium chicken broth
1/2 cup (95 g) medium-grain white rice, rinsed and drained
2 cups (280 g) cooked, shredded chicken
3 large eggs, about 5 ounces (150 g) without shells, brought close to room temperature
1/3 cup (80 ml) freshly squeezed lemon juice, usually from 2 to 3 lemons
1 teaspoon (6 g) fine salt, or to taste
1/4 teaspoon (0.5 g) freshly ground black pepper
2 tablespoons (6 g) chopped fresh dill, optional, plus extra for serving
Lemon wedges, for serving

Instructions

Prepare the ingredients. Dice the onion, rinse the rice in a fine-mesh strainer, shred the cooked chicken, and juice the lemons. Set the eggs out while you begin the soup so they are not refrigerator-cold when you temper them. Measure out the broth and seasonings; having everything ready makes the egg-finishing step easier to manage.
Soften the onion. Heat the olive oil in a large, heavy saucepan or soup pot over medium heat. Add the onion and cook for about 4 minutes, stirring occasionally, until it is translucent and tender but not browned. Browning is not harmful, but it can give the broth a deeper, sweeter flavor than the clean, delicate taste this soup is known for.
Cook the rice. Pour in the chicken broth and bring it to a gentle simmer, which should take about 3 minutes depending on your pot and stove. Stir in the rice and salt. Keep the soup at a steady, uncovered simmer for 18 minutes, stirring once or twice so grains do not settle on the bottom. Check that the rice is tender; if it is still firm in the center, simmer for another minute or two before continuing.
Warm the chicken. Stir in the cooked shredded chicken and black pepper. Simmer gently for 3 minutes, just long enough to heat the chicken through. Lower the heat to its lowest setting while you prepare the egg mixture. Avoid a hard boil from this point onward, because vigorous bubbling makes the finished soup more likely to become grainy.
Whisk and temper the eggs. In a medium heatproof bowl, whisk the eggs until evenly blended, then whisk in the lemon juice. While whisking constantly, slowly drizzle in about 1 1/2 cups (355 ml) of hot broth, a little at a time. Take about 3 minutes for this addition rather than pouring it in all at once. The gradual addition warms the eggs gently and helps them blend smoothly into the soup.
Finish the soup safely and gently. Stir the tempered egg mixture back into the pot in a slow stream. Keep stirring over low heat for about 4 minutes, without letting the soup boil. Check the center of the soup with a food thermometer; USDA FSIS guidance for egg dishes is a safe minimum internal temperature of 160°F (71°C). Once it reaches that temperature, take the pot off the heat. Stir in the dill if using, taste, and adjust the salt, pepper, or lemon. Serve promptly.

Tips

Temper patiently. Add the hot broth to the eggs in a thin stream and whisk continuously. If you add it too quickly, the eggs can form little cooked strands before they are diluted into the soup. If a few flecks appear, the soup is still usable, though its texture will be less velvety.
Keep the heat gentle. After the egg mixture goes into the pot, do not let the soup boil. Stir steadily and use a thermometer to check the temperature; low heat gives you more control as the soup thickens. If your pot heats unevenly, move it briefly off the burner while stirring, then return it to low heat.
Adjust the lemon at the end. Lemons vary in size and sharpness, so the listed 1/3 cup gives a distinct lemon flavor without requiring every cook to use exactly the same number of fruit. Taste after the soup is finished and add a teaspoon or two more juice if you prefer a brighter bowl.
Choose the right substitute. Orzo is a practical replacement for rice: use 3/4 cup (125 g) and cook it according to its package timing, checking that it is tender before adding the eggs. The soup will have a more pasta-like texture and may thicken faster. Fresh dill is optional; chopped parsley is easy to find but gives a milder, less distinctive herbal note.

Serving Suggestions

Serve avgolemono hot in warmed bowls, with a little extra dill and a lemon wedge on the side. A wedge lets each person adjust the citrus at the table without making the whole pot too tart. Since the soup already contains rice and chicken, a simple side is usually enough: crusty bread, warm pita, or toast can be used to catch the broth, while a crisp green salad or sliced cucumber adds a fresh contrast.

For a small Greek-inspired meal, pair it with olives, feta, and tomatoes, or serve modest bowls before roasted vegetables or another light main. Avoid adding a strongly flavored garnish that masks the lemon and chicken broth. If the soup stands for a few minutes before serving, stir it gently; rice absorbs liquid as it rests, so loosen it with a splash of hot broth if needed.

Variations

Use a different grain or pasta. Small pasta such as orzo is a common alternative to rice in avgolemono-style soups. Add it according to its package directions and make sure it is cooked before you temper the eggs. For a lighter bowl, use a little less rice; for a thicker, more filling one, increase the rice to 2/3 cup (125 g), bearing in mind that it will absorb more broth as it sits.

Make it without chicken. Leave out the shredded chicken for a meat-free soup and use vegetable broth in its place. Choose a full-flavored broth, since the chicken version gets extra savoriness from both its stock and meat. A handful of chopped spinach stirred in during the final minute before the egg mixture is added is another option, though it changes the soup’s traditional chicken-and-rice character.

Change the herbs or citrus. Dill gives the soup a fresh, grassy finish, but you can omit it or use a smaller amount of parsley. The lemon should remain the main bright flavor. If you only have bottled lemon juice, it can work in a pinch, but its flavor is usually flatter and sometimes sharper than fresh juice; start with a little less, taste, and add more only as needed.

Make the broth richer. Use homemade chicken stock or a good-quality prepared broth, adjusting salt only after the soup is finished. Traditional versions differ in how rich, lemony, or thick they are, so the best final balance is a matter of taste rather than a single fixed formula. This recipe is deliberately moderate in rice and lemon, leaving room to season each bowl.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered shallow container. The soup keeps for 3 to 4 days in the refrigerator. Rice continues to absorb broth as it sits, so chilled portions will be thicker than freshly made soup. Stir in a little water or chicken broth when reheating to restore a spoonable consistency, then adjust the lemon and salt after it is hot.

Reheat only the portion you plan to eat in a saucepan over low to medium-low heat, stirring frequently, until leftovers reach 165°F (74°C). Do not bring the soup to a rolling boil; high heat can make the egg-thickened broth separate, even though reheating leftovers thoroughly is important. A microwave also works for an individual serving: use a microwave-safe bowl, cover loosely, heat in short intervals, and stir between intervals so the temperature is even. Check the center with a food thermometer.

Freezing is possible, but the rice may become soft and the egg-lemon broth can separate after thawing, so the texture will not be quite as silky. If you do freeze it, use a freezer-safe container, leave room for expansion, and use it within about 2 months for better quality. Thaw in the refrigerator and reheat gently to 165°F (74°C), stirring well; adding a splash of broth can help the texture. For the best result, freeze the chicken broth and rice before adding the egg-lemon mixture, then make and temper the eggs when you reheat it.

Frequently Asked Questions

What does avgolemono mean?

Avgolemono refers to the Greek egg-and-lemon mixture used to finish soups and sauces; the word combines the Greek words for egg and lemon. In soup, eggs whisked with lemon juice are gradually warmed with hot broth, then stirred into the pot to create a lightly thickened, tangy finish. The method is used in different household and regional versions, not just one fixed recipe.

How do I stop the eggs from curdling?

Whisk the eggs and lemon first, then add hot broth slowly while whisking the whole time. This gradual tempering raises the egg temperature before the mixture enters the pot. Keep the heat low after adding it, stir steadily, and avoid boiling. A thermometer is helpful because the soup still needs to reach 160°F (71°C) for egg-dish safety, but a hard boil is not necessary to reach that temperature.

Can I make Greek egg lemon soup ahead?

You can make it a day ahead, but rice absorbs broth and the egg-thickened soup becomes denser as it cools. Refrigerate it within 2 hours, then reheat gently with extra broth or water, stirring often and bringing leftovers to 165°F (74°C). For the smoothest texture, cook the broth, rice, and chicken ahead, refrigerate them, and whisk in freshly tempered eggs and lemon when you are ready to serve.

Why is my soup too thick?

The rice continues to take up liquid after cooking, especially during refrigeration, and different rice varieties absorb different amounts. Stir in hot chicken broth or water a little at a time until the soup reaches the consistency you like. Taste again after thinning, because the extra liquid can soften the lemon and salt flavors. Next time, you can also reduce the rice slightly or serve soon after cooking.

Can I use whole eggs straight from the refrigerator?

Yes, but cold eggs take longer to warm and make tempering less forgiving. Let them stand at room temperature while you prepare the other ingredients, or place the uncracked eggs in a bowl of warm tap water for a few minutes. Do not use hot water, which can begin to cook the shells’ contents unevenly. Whisk thoroughly and still add the hot broth in a slow stream.

Can I use chicken or vegetable broth?

Chicken broth gives this version its familiar savory base and complements the shredded chicken. Vegetable broth works if you are leaving the chicken out; choose one with enough flavor to carry the rice, lemon, and eggs. Low-sodium broth is useful because its salt level varies by brand or batch. Taste the finished soup before adding more salt, rather than seasoning heavily at the start.

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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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