Greek Chicken Soup Avgolemono with Lemon, Egg & Rice

Greek chicken soup avgolemono is a bright, comforting soup of tender chicken, rice, lemon, and eggs gently whisked into the broth. Its signature texture comes from tempering the eggs with hot soup, creating a silky finish without cream; versions vary, and some Greek cooks use orzo instead of rice.

Ingredients

1½ lb boneless, skinless chicken thighs (680 g)
8 cups low-sodium chicken broth (1.9 L)
1 medium yellow onion, peeled and halved (about 7 oz / 200 g)
2 medium carrots, peeled and cut into chunks (about 6 oz / 170 g)
2 celery ribs, cut into chunks (about 4 oz / 115 g)
1 bay leaf
1 teaspoon fine sea salt (5 g), plus more to taste
½ teaspoon freshly ground black pepper (about 1 g), plus more to taste
¾ cup long-grain white rice, rinsed (140 g)
2 large eggs (about 100 g without shells), preferably at room temperature
⅓ cup freshly squeezed lemon juice (80 ml), from about 2 lemons
2 tablespoons chopped fresh dill (6 g), plus extra for serving
1 tablespoon chopped fresh flat-leaf parsley (4 g), optional

Instructions

Prepare the ingredients. Rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear, then drain it well. Cut the onion, carrots, and celery into large pieces so they flavor the broth but are easy to lift out later. Juice the lemons and strain out any seeds. Set the eggs on the counter while you prepare the soup; taking the chill off them helps them blend smoothly. This prep takes about 20 minutes, including measuring the ingredients and chopping the vegetables.
Poach the chicken and flavor the broth. Put the chicken thighs, broth, onion, carrots, celery, bay leaf, salt, and pepper in a large pot. Bring the liquid to a gentle simmer over medium-high heat, which should take about 5 minutes; avoid a hard boil, which can make the chicken tougher and the broth cloudy. Lower the heat to maintain a steady, gentle simmer and cook for about 25 minutes. Check the thickest part of each thigh with a food thermometer; poultry must reach 165°F (74°C), the USDA FSIS safe minimum. If a thigh has not reached that temperature, simmer it longer and check again.
Remove the chicken and vegetables. Transfer the cooked chicken to a plate with tongs. Lift out the onion, carrot, celery, and bay leaf with a slotted spoon. Discard the bay leaf. The vegetables have given their flavor to the broth and can be discarded, or you can chop the carrots and return them to the pot if you prefer a more rustic soup. Let the chicken rest just long enough to handle safely, then shred it into bite-size pieces with two forks. Keep it covered so it stays warm while the rice cooks.
Cook the rice in the broth. Stir the rinsed rice into the simmering broth. Keep the pot at a gentle simmer, uncovered, for 15 to 18 minutes, stirring once or twice so rice does not settle on the bottom. Start checking at 15 minutes: the grains should be tender but still hold their shape. If they are not ready, give them a few more minutes. Rice continues to soften in hot soup, so avoid cooking it until it is mushy. Turn the heat to low once the rice is tender.
Whisk the avgolemono. In a medium heatproof bowl, whisk the eggs until the whites and yolks are completely combined and slightly foamy. Whisk in the lemon juice. Ladle about 1 cup (240 ml) of hot broth into a measuring cup, then add it to the egg mixture in a thin stream while whisking constantly. Repeat with another ½ cup (120 ml) of broth. This gradual warming, called tempering, raises the egg temperature without scrambling it. Keep whisking as you pour; do not tip the egg mixture directly into the pot all at once.
Finish the soup gently. Pour the warmed egg-and-lemon mixture into the pot in a slow stream, stirring the broth continuously. Add the shredded chicken, dill, and parsley if using. Keep the heat low and stir for about 5 minutes, until the soup is steaming and reaches 160°F (71°C) on a food thermometer; USDA FSIS gives 160°F (71°C) as the safe minimum for egg dishes. Do not let the soup boil: boiling can cause the egg to curdle and the texture to turn grainy. Taste and adjust the salt, pepper, or lemon. Serve promptly while the broth is silky.

Tips

Use fresh lemon and adjust gradually. Bottled lemon juice can work in a pinch, but it often tastes less fragrant. Start with the listed ⅓ cup (80 ml), then add a little more at the end if you like a sharper soup. Lemons vary in acidity, so tasting before serving is more reliable than assuming they are all equally tart.
Temper slowly and keep the heat gentle. Whisking hot broth into the eggs in stages is the key to a smooth finish. If the eggs go into the pot cold, or the finished soup boils, they can form small curds. A little texture variation is harmless, but steady whisking and low heat help keep the soup cohesive.
Choose rice with the texture in mind. Long-grain white rice stays more distinct than short-grain rice. Brown rice takes longer to cook and needs additional broth, so it is not a direct swap in this timing. For the traditional pasta-style alternative, use about 1 cup (140 g) orzo and follow the package cooking time; the soup will have a slightly firmer, pasta-like bite.
Season at the end. Broths vary in saltiness, and lemon makes seasoning taste different. Taste after the egg mixture is incorporated, then add salt, pepper, or lemon in small amounts. If using regular salted broth, begin with less added salt than the recipe calls for.

Serving Suggestions

Serve avgolemono in warmed bowls, with extra chopped dill and a twist of black pepper. Lemon wedges let each person brighten their own portion, though the soup should already taste distinctly lemony. Crusty bread is useful for soaking up the broth, and a simple salad of cucumber, tomato, or leafy greens makes a fresh side without competing with the soup’s rich, tangy flavor. For a larger meal, offer olives and warm pita alongside it.

This soup is satisfying as a light lunch or dinner on its own, especially because it includes chicken and rice in each bowl. If serving it as a first course, keep the portions modest and follow with roasted vegetables or grilled fish. Avoid garnishing the whole pot with extra lemon or herbs if it will be stored; let diners add those at the table so the flavor stays balanced.

Variations

Use orzo instead of rice: Orzo is a common alternative in Greek-style avgolemono. Add about 1 cup (140 g) to the simmering broth and cook according to its package directions, usually until just tender. The pasta absorbs broth as it sits, so serve promptly and keep extra broth available if you want a looser consistency.

Make it with leftover cooked chicken: Skip poaching the raw thighs and use about 3 cups (420 g) shredded cooked chicken. Simmer the vegetables and bay leaf in the broth for 15 minutes, remove them, and cook the rice until tender. Add the chicken while warming the soup at the end. If using leftovers, reheat them as part of the soup to 165°F (74°C).

Add greens or extra vegetables: Stir in a few handfuls of baby spinach during the final minute before adding the egg mixture, or add chopped carrots and celery back to the pot after poaching. The greens wilt quickly; vegetables returned to the soup make it heartier but change its classic, smooth presentation.

Make the broth more lemon-forward: Whisk in an extra tablespoon of lemon juice after tempering, tasting as you go. For a lighter lemon aroma, add a little finely grated lemon zest to the bowls rather than the pot. Zest can become bitter if too much of the white pith is included.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking. Store the soup in a covered container in the refrigerator for 3 to 4 days. The rice absorbs broth as it sits, and the egg-enriched soup may separate slightly; both are normal. Stir gently before reheating. If it has thickened, loosen it with a splash of broth or water rather than adding a large amount at once.

Reheat only the portion you plan to eat in a saucepan over low to medium-low heat, stirring frequently until it reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Do not let it boil, since vigorous heat can make the egg mixture grainy. A microwave also works: heat in short intervals, stirring between each one, until the soup is uniformly hot and reaches 165°F (74°C). Avoid repeatedly cooling and reheating the full pot.

For longer storage, freeze the soup in a freezer-safe container for up to 2 months, leaving a little space for expansion. The rice and egg-lemon broth may separate or soften after thawing, so the texture will be less silky than freshly made. Thaw overnight in the refrigerator and reheat gently to 165°F (74°C), stirring well. If you know you will freeze portions, you can freeze the chicken and broth before adding the egg mixture, then cook fresh rice and finish with eggs and lemon after thawing.

Frequently Asked Questions

What does avgolemono mean?

Avgolemono combines the Greek words for egg and lemon. It refers to the egg-and-lemon mixture used to thicken and season soups and sauces. In this soup, the mixture is warmed gradually with broth and stirred into the pot, giving the liquid a creamy-looking texture without dairy cream.

Can I make avgolemono soup without chicken?

Yes. Use vegetable broth and omit the chicken for a meat-free version; add extra carrots, celery, or chickpeas if you want more substance. The egg, lemon, and rice still make a flavorful soup, but it will not have the same savory depth as chicken broth. Follow the same gentle tempering and egg-temperature steps.

Why did my egg mixture curdle?

Eggs usually curdle when they meet very hot broth too quickly or when the finished soup boils. Whisk the eggs with lemon first, slowly whisk in hot broth a ladle at a time, and pour the warmed mixture into the pot while stirring. Once it is added, keep the heat low and check the temperature rather than bringing the soup to a boil.

Can I make it 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. That approach keeps the rice from soaking up too much liquid and gives the soup its freshest texture. If the complete soup is already made, it keeps refrigerated for 3 to 4 days, though the rice will soften over time.

Can I use whole chicken pieces or chicken breast?

Boneless thighs are convenient and stay tender during poaching, but boneless chicken breast works too; begin checking it earlier because it can cook faster. Bone-in pieces take longer, so use the thermometer rather than relying on the recipe’s timing. Whichever cut you choose, check the thickest part and cook poultry to 165°F (74°C).

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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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