Greek Egg Soup (Avgolemono): A Silky Lemon Rice Soup

Greek egg soup, or avgolemono, is a lemony chicken soup thickened with eggs and usually finished with rice or orzo. Its bright citrus, tender chicken, and silky broth make a comforting meal, while the egg-lemon mixture gives the soup body without cream; family and regional versions vary in their grains and proportions.

Ingredients

8 cups (1.9 L) low-sodium chicken broth
1 lb (450 g) boneless, skinless chicken thighs
3/4 cup (140 g) long-grain white rice, rinsed
1 medium yellow onion (about 150 g), peeled and quartered
2 bay leaves
1 tsp (5 g) fine salt, or to taste
1/4 tsp (0.5 g) freshly ground black pepper
3 large eggs (about 150 g without shells), at room temperature if convenient
1/3 cup (80 ml) fresh lemon juice, from about 2 to 3 lemons
2 tbsp (6 g) chopped fresh dill, plus extra to serve
Lemon wedges, for serving (optional)

Instructions

Set up the broth. Put the chicken broth, chicken thighs, quartered onion, bay leaves, salt, and pepper in a large pot or Dutch oven. Bring the liquid to a gentle simmer over medium-high heat, then reduce the heat so it bubbles lightly rather than boiling hard. Partly cover the pot and simmer for about 20 minutes, turning the chicken once if it is not fully submerged. Check the thickest part of each thigh with a food thermometer; USDA FSIS gives 165°F (74°C) as the safe minimum internal temperature for poultry. If a thigh has not reached that temperature, simmer it a few minutes longer and check again.
Cook the rice. Transfer the cooked chicken to a plate with tongs and set it aside. Remove and discard the onion quarters and bay leaves. Stir the rinsed rice into the broth, bring it back to a gentle simmer, and cook uncovered for 15 to 18 minutes, stirring occasionally, until the grains are tender but not falling apart. Follow the package timing if your rice needs longer, and keep the broth at a steady simmer so the rice cooks evenly.
Shred the chicken and prepare the eggs. While the rice cooks, let the chicken cool enough to handle, then shred it into bite-size pieces with two forks. In a medium heatproof bowl, whisk the eggs until no streaks of white remain. Whisk in the lemon juice until smooth. Keep the bowl close to the pot; the next step works best when you add hot broth gradually and whisk continuously.
Temper the egg-lemon mixture. Ladle about 2 cups (475 ml) of hot broth from the pot into a measuring jug. Pour it into the egg mixture in a thin, steady stream, whisking all the while. Add the first ladle slowly, then continue at a slightly quicker pace. This gradual warming raises the eggs’ temperature without scrambling them. Do not pour the egg mixture directly into the pot while it is very hot, and avoid skipping the whisking.
Finish the soup gently. Turn the burner to low. Slowly pour the tempered egg mixture into the pot while stirring the rice and broth. Add the shredded chicken and chopped dill. Stir continuously for 2 to 4 minutes, keeping the soup below a boil, until it is evenly creamy and reaches 160°F (71°C) on a food thermometer; USDA FSIS lists 160°F (71°C) as the safe minimum temperature for egg dishes. If checking the temperature, stir first and take the reading in the liquid without touching the bottom of the pot. Remove the pot from the heat as soon as it reaches temperature. Do not let the soup boil, which can make the eggs curdle.
Taste and serve. Taste a spoonful and add more salt, pepper, or lemon juice if needed. Let the soup stand for 2 minutes, then ladle it into warm bowls and scatter over a little extra dill. Serve with lemon wedges so everyone can adjust the brightness at the table.

Tips

Temper patiently. The gradual addition of hot broth is the key to a smooth avgolemono. Whisk without stopping as you pour, and use a ladle rather than tipping a heavy pot. If the egg mixture looks a little foamy, that is fine; it should still blend into the soup smoothly.
Keep the heat gentle after adding eggs. A hard boil can separate the egg and lemon into small curds. Use low heat, stir continuously, and take the pot off the burner as soon as the soup reaches 160°F (71°C). The soup will thicken slightly as it rests.
Use fresh lemon and taste as you go. Lemons differ in size and sharpness, so begin with the listed amount, then add a little more at the end if you prefer a tangier bowl. Bottled lemon juice can work in a pinch, but it often tastes less fresh and may make the finish seem flatter.
Choose the right rice and plan for thickening. Rinsing the rice removes some surface starch and helps keep the broth from becoming overly starchy. The grains will continue to absorb liquid as the soup sits, so loosen leftovers with a splash of broth or water when reheating.

Serving Suggestions

Serve avgolemono as a main course in generous bowls, with crusty bread or warm pita for catching the lemony broth. A simple salad of cucumber, tomato, red onion, and olives makes a fresh contrast to the warm, softly thick soup. For a lighter meal, offer smaller portions before roasted vegetables or a plate of grilled fish; the soup is satisfying enough that the rest of the menu can stay simple.

Set out extra lemon wedges, chopped dill, and black pepper at the table. A small drizzle of olive oil is an optional finishing touch, though it is not necessary for the soup to taste rich. If serving several people, keep the pot off the heat after cooking and ladle promptly. Rice gradually soaks up broth, so you can stir in a little warm stock just before serving if the soup has become thicker than you like.

Variations

Use orzo instead of rice. Substitute 1 cup (170 g) orzo for the rice and cook it according to its package directions, usually about 8 to 10 minutes. Orzo gives the soup a pasta-like bite and may release enough starch to make the broth a little thicker. Start checking early so it stays tender rather than soft.

Make it with cooked chicken. Leftover cooked chicken or shredded rotisserie-style chicken can replace the raw thighs. Skip the chicken simmering step and begin by gently heating the broth with the onion and bay leaves for about 10 minutes; remove the aromatics, then cook the rice in the broth. Add about 2 cups (280 g) shredded cooked chicken when you add the tempered egg mixture, and heat the finished soup thoroughly. This shortcut saves time, though the broth will have a less pronounced chicken flavor.

Try a meatless version. Use vegetable broth and omit the chicken. Add sliced mushrooms or chopped carrots with the rice if you want more substance, allowing extra time for firmer vegetables to soften. The egg and lemon still provide the soup’s characteristic creamy, tart finish. Choose a flavorful vegetable broth, since there is no chicken to deepen the base.

Adjust the herbs and grain. Dill is a fresh, familiar finish, but chopped parsley also works and tastes more grassy than anise-like. Some versions use other small pasta shapes or a different balance of lemon and egg. Keep the tempering method the same whichever grain you choose, and add lemon gradually at the end so the soup stays balanced rather than sharply sour.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking, in a covered container. It keeps for 3 to 4 days in the refrigerator. Rice absorbs broth as it sits, and the egg-thickened soup will become noticeably denser, so store a little extra broth separately if you have it. The texture may also become less silky after chilling; that is normal and does not necessarily mean the soup has spoiled.

Reheat only the portion you plan to eat in a saucepan over low to medium-low heat, stirring frequently. Add a splash of broth or water to loosen it, and heat leftovers to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Avoid bringing the soup to a rolling boil because the egg mixture can separate. A microwave also works: use a microwave-safe bowl, cover it loosely, heat in short intervals, and stir between intervals until the soup is steaming hot throughout and reaches 165°F (74°C).

For longer storage, freeze the soup in meal-size airtight containers for up to 2 months for best quality. Leave room for expansion and thaw it in the refrigerator before reheating. The rice can soften and the egg mixture may separate slightly after freezing, so stir well while warming and expect a less polished texture than freshly made soup. Do not leave cooked soup at room temperature for extended periods.

Frequently Asked Questions

What does avgolemono mean?

Avgolemono combines the Greek words for egg and lemon, and it refers to an egg-and-lemon mixture used to thicken or finish foods. In soup, whisked eggs and lemon juice are warmed with hot broth and stirred back into the pot. The result is creamy in texture without adding cream.

Why did my Greek egg soup curdle?

Curds usually form when the eggs meet very hot broth too quickly or the finished soup boils. Temper the eggs slowly with hot broth, whisk continuously, and keep the pot over low heat after adding the mixture. Small flecks are mostly a texture issue; next time, lower the heat and stir steadily as the soup warms.

Can I make avgolemono ahead of time?

Yes, but it is at its silkiest just after cooking. You can prepare it earlier the same day and refrigerate it promptly, then reheat gently while stirring and loosen it with broth as needed. For the freshest texture, another option is to cook the chicken and rice in broth ahead, refrigerate that base, and make and stir in the egg-lemon mixture shortly before serving.

Can I use brown rice?

Brown rice takes longer to cook than white rice, so it is best cooked separately and stirred into the soup before you add the tempered eggs. Follow the package directions and check that the grains are tender; cooking it directly in the soup for the shorter white-rice timing can leave it firm. The soup may need extra broth because brown rice absorbs more liquid.

How can I make the soup more or less lemony?

For a milder finish, begin with 1/4 cup (60 ml) lemon juice and taste before adding more. For a brighter, sharper soup, add extra juice a teaspoon at a time after the eggs have been incorporated and the pot is off the heat. Avoid adding a large splash all at once, since acidity varies between lemons and can overwhelm the chicken broth.

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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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