Greek Egg Drop Soup (Avgolemono) Made Simple

Greek egg drop soup, known as avgolemono, is a Greek soup in which eggs and lemon give warm chicken broth a silky, tangy finish. This version includes rice and cooked chicken for a satisfying bowl, and gently tempering the eggs helps keep the texture smooth rather than scrambled.

Ingredients

1 tablespoon olive oil (15 ml)
1 medium yellow onion, finely diced (about 150 g)
8 cups low-sodium chicken broth (1.9 L)
½ cup uncooked long-grain white rice (95 g), rinsed
1½ cups cooked, shredded chicken (about 210 g)
3 large eggs (about 150 g without shells)
⅓ cup fresh lemon juice (80 ml), from about 2 lemons
1 teaspoon finely grated lemon zest (about 2 g), optional
¾ teaspoon fine salt (about 4.5 g), plus more to taste
¼ teaspoon freshly ground black pepper (about 0.5 g)
2 tablespoons chopped fresh dill (about 6 g), optional, for serving

Avgolemono recipes vary between households and regions; some use rice, others use orzo, and the amount of lemon can differ. This rice-and-chicken version keeps the ingredient list straightforward while giving the eggs time to make the broth creamy without adding dairy.

Instructions

Prepare the ingredients. Dice the onion, rinse the rice under cool water, shred the cooked chicken, and juice the lemons. If using zest, grate it before juicing. Measure everything before starting: the egg-and-lemon mixture needs your attention near the end, and having the ingredients ready makes it easier to keep the soup at a gentle temperature.
Soften the onion. Warm the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it is soft and translucent but not browned. Browning is not a problem for safety, but it gives the broth a deeper, sweeter flavor and a darker appearance than the pale, delicate soup usually has.
Cook the rice in the broth. Pour in the chicken broth, add the rinsed rice, salt, and pepper, and bring the pot to a gentle boil. This should take about 4 minutes, depending on your stove and pot. Reduce the heat so the broth simmers steadily, cover the pot partially, and cook for 18 minutes, or until the rice is tender but still holds its shape. Stir once or twice so rice does not settle and stick to the bottom.
Add the chicken and mix the eggs. Stir the cooked chicken into the pot and let it warm for about 3 minutes. Meanwhile, whisk the eggs in a medium heatproof bowl until evenly combined, then whisk in the lemon juice and zest, if using. Set a ladle beside the bowl. If the chicken is refrigerator-cold, give it enough time in the broth to become thoroughly hot before moving on.
Temper the eggs and finish the soup. Take the pot off the heat. While whisking the egg mixture continuously, slowly pour in about 1 cup (240 ml) of hot broth, one ladleful at a time. This gradual addition warms the eggs without shocking them. Slowly whisk the tempered mixture back into the pot. Return the pot to low heat and stir constantly until the soup reaches 160°F (71°C); USDA FSIS lists 160°F (71°C) as the safe minimum temperature for egg dishes. Check with an instant-read thermometer in the soup, avoiding contact with the bottom of the pot. Keep the heat low and do not let the soup boil, which can make the eggs curdle. Take it off the heat as soon as it reaches temperature, taste, and adjust the salt, pepper, or lemon.
Serve warm. Ladle into bowls and scatter with dill if desired. The soup will thicken slightly as it sits, especially as the rice absorbs more broth. If it becomes thicker than you like before serving, stir in a little hot broth or water to loosen it.

Tips

Temper patiently. Add the hot broth to the eggs in a slow stream while whisking without stopping. Adding too much broth at once, or pouring the egg mixture straight into a boiling pot, is the most likely cause of visible egg strands or curds. If a few small strands appear, take the pot off the heat and whisk gently; do not use a blender, which can make the rice mushy.
Use fresh lemon, then adjust. Bottled juice can work in a pinch, but its flavor is usually less bright and can taste more muted. Start with the stated amount, then add a little more juice after the eggs are incorporated if you prefer a sharper, more lemon-forward soup. Add it gradually so the acidity does not overwhelm the broth.
Choose rice deliberately. Long-grain rice stays more separate than short-grain rice, which releases more starch and makes the soup thicker. Rinsing removes some surface starch. If using a different rice, check it for doneness rather than relying only on the clock, since varieties and brands can cook at different rates.
Use cooked chicken. This recipe is written for chicken that is already cooked, such as leftover roast chicken or plain poached chicken. Remove skin and bones before shredding. If starting with raw chicken, cook it separately until it reaches the USDA FSIS safe minimum internal temperature of 165°F (74°C), then shred it and add it as directed.

Serving Suggestions

Serve avgolemono hot as a light main course or as the first course of a larger meal. A piece of crusty bread is useful for catching the lemony broth, while a simple green salad or sliced cucumber and tomato adds a fresh, crisp contrast. Dill is a natural garnish, but chopped parsley also works if you want a milder herbal note. Add herbs just before serving so their color and fragrance stay fresh.

For a more substantial meal, offer extra cooked chicken at the table or serve the soup alongside roasted vegetables. Keep additional lemon wedges separate rather than squeezing them all into the pot: diners can adjust the brightness in their own bowls. If serving several people, remember that rice continues to absorb liquid as the soup stands. Keep a little warmed broth nearby and stir it in as needed to restore a spoonable consistency.

Variations

Swap rice for orzo. Use ¾ cup (about 125 g) dry orzo in place of the rice. Orzo generally cooks faster, so follow the package timing and taste it for tenderness before tempering the eggs. It gives the soup a pasta-like bite and may absorb liquid more quickly as leftovers sit.

Make it without chicken. Leave out the shredded chicken and use vegetable broth for a meat-free version. Choose a flavorful broth, since the soup has fewer savory ingredients to round it out. The egg-and-lemon finish still gives the broth its characteristic silky texture; the result is lighter and does not have the same chicken flavor.

Change the herbs or citrus. Dill is optional, and parsley or a small amount of finely sliced green onion can be used instead. Lemon is the classic citrus for avgolemono. A small portion of lime juice will make the flavor noticeably different, so use it only if you are comfortable moving away from the traditional lemony profile.

Adjust the thickness. For a brothier soup, reduce the rice to ⅓ cup (about 65 g) and keep the remaining ingredients the same. For a thicker bowl, add a little extra rice, bearing in mind it will continue soaking up broth after cooking. Avoid adding flour or cream as a shortcut: the egg-and-lemon mixture is what gives this version its characteristic finish.

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 will continue to absorb broth, so expect the chilled soup to be thicker than it was when freshly made. Stir in a splash of broth or water when reheating to loosen it.

Reheat gently in a saucepan over low to medium-low heat, stirring often, until leftovers reach 165°F (74°C). Check the temperature with an instant-read thermometer. Avoid a hard boil, which can make the egg mixture grainy, and do not warm the entire batch repeatedly; heat only the portions you plan to serve. A microwave also works for an individual portion: use a microwave-safe bowl, cover it loosely, and heat in short intervals, stirring between intervals, until it reaches 165°F (74°C).

Freezing is possible, but the texture may change: the rice can soften, and the egg-thickened broth may separate or look grainy after thawing. For the best result, freeze the broth, rice, and chicken before adding the egg-and-lemon mixture, then prepare and temper fresh eggs when you reheat the soup. If freezing finished soup, use an airtight freezer-safe container and allow room for expansion; thaw it in the refrigerator and reheat thoroughly.

Frequently Asked Questions

What is Greek egg drop soup called?

It is commonly called avgolemono, a Greek name referring to the egg-and-lemon mixture used to finish the soup. The mixture can also be used to thicken sauces. Recipes differ in their choice of rice or orzo, their use of chicken, and how tart they make the broth, so this is one home-style version rather than a single fixed formula.

How do I keep the eggs from curdling?

Whisk hot broth into the eggs slowly before returning the mixture to the pot. Then finish the soup over low heat, stirring constantly, and take it off the stove once it reaches 160°F (71°C). A rolling boil can cause the eggs to tighten into curds, so avoid boiling after adding them. A thermometer is more reliable than judging temperature by steam or bubbles.

Can I make avgolemono with leftover chicken?

Yes. Plain cooked chicken is convenient and works well; remove any bones and shred or dice the meat before adding it. Chicken with a strong smoky, spicy, or heavily seasoned coating can alter the soup’s mild lemon-and-broth flavor. Warm refrigerated chicken thoroughly in the simmering broth before adding the tempered eggs.

Can I prepare the soup ahead of time?

You can prepare the broth, rice, and chicken ahead, then refrigerate them promptly and finish with the egg-and-lemon mixture when you are ready to serve. That approach gives the freshest texture. If the soup is already finished, it can be refrigerated for 3 to 4 days, but rice thickens and the eggs may become less silky when reheated. Reheat gently to 165°F (74°C).

Why is my soup too thick?

Rice absorbs liquid as it cooks and continues doing so while the soup rests, so a thicker texture is normal. Stir in hot broth or water a little at a time until it reaches the consistency you want, then taste and correct the seasoning. If you expect leftovers, keeping some broth separate and adding it when reheating is especially helpful.

Can I use bottled lemon juice?

Yes, though fresh lemon juice usually gives a cleaner, brighter taste. Use the same measured amount to start, then taste the finished soup and adjust gradually. Bottled juice can vary in sharpness, so avoid adding extra automatically. Lemon zest is optional and adds fragrant citrus notes without making the soup much more sour.

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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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