Greek Lemon Drop Soup: Silky Avgolemono with Chicken

Greek lemon drop soup, usually called avgolemono, is a Greek chicken soup finished with eggs and lemon juice for a bright, silky broth. This version includes tender chicken and rice, and its gentle egg-tempering method gives the soup a creamy texture without adding cream; family recipes vary in their choice of rice, pasta, and how tart they make the broth.

Ingredients

1 tablespoon (15 ml) extra-virgin olive oil
1 small yellow onion, finely diced, about 1 cup (150 g)
6 cups (1.42 L) low-sodium chicken broth, plus a little extra to adjust the consistency if needed
12 ounces (340 g) boneless, skinless chicken breast, cut into roughly 1-inch (2.5 cm) pieces
½ cup (95 g) long-grain white rice, rinsed and drained
3 large eggs, at room temperature if convenient
⅓ cup (80 ml) freshly squeezed lemon juice, from about 2 lemons, plus more to taste
1 teaspoon finely grated lemon zest (about 2 g), optional
¾ teaspoon fine salt (about 4 g), plus more to taste; use less if your broth is salty
¼ teaspoon freshly ground black pepper (about 0.5 g)
2 tablespoons (6 g) chopped fresh dill or flat-leaf parsley, for serving

Instructions

Prepare the ingredients. Dice the onion, cut the chicken into similar-sized pieces, rinse the rice, and juice the lemons. If using zest, grate it before juicing. Measure the broth and seasonings. Whisk the eggs in a medium bowl until the whites and yolks are evenly combined, then whisk in the lemon juice and zest. Setting everything out first makes the final tempering step easier.
Soften the onion. Warm the olive oil in a medium, heavy-bottomed pot over medium heat. Add the onion and cook for 5 minutes, stirring often, until softened and translucent but not browned. Browning is not a problem for safety, but it gives the broth a deeper, sweeter flavor that can distract from the lemon.
Start the broth and cook the chicken. Pour in the chicken broth and add the salt and pepper. Bring it to a gentle simmer over medium-high heat, which should take about 5 minutes. Add the chicken pieces, lower the heat to maintain a steady, gentle simmer, and cook for 10 minutes, stirring once or twice. Check the largest piece with a food thermometer: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, keep simmering and check again before removing it. Transfer the cooked chicken to a plate with a slotted spoon.
Cook the rice. Stir the rinsed rice into the simmering broth. Cook uncovered for 17 minutes, or until the grains are tender but still hold their shape. Keep the liquid at a gentle simmer rather than a vigorous boil; a hard boil can make the rice split and turn the soup cloudy or overly thick. Stir occasionally so grains do not settle and stick to the bottom.
Shred and return the chicken. While the rice cooks, use two forks to pull the chicken into bite-size pieces. If the chicken is too hot to handle, let it cool briefly on the plate. When the rice is tender, return the chicken and any juices on the plate to the pot. Reduce the heat to low while you prepare the lemon-egg mixture, and avoid letting the soup boil.
Temper the eggs. Ladle about 1½ cups (355 ml) of hot broth from the pot into a measuring jug. Whisk the egg-and-lemon mixture continuously while slowly pouring in the broth in a thin stream. Gradual addition warms the eggs without turning them into curds. Do not pour the eggs directly into the pot of hot soup; the sudden temperature change is likely to scramble them.
Finish the soup gently. Slowly pour the tempered egg mixture into the pot while stirring the soup. Cook over low heat for about 5 minutes, stirring constantly, until it is hot and slightly thickened. Because this is an egg-based soup, use a food thermometer to check that it reaches the USDA FSIS safe minimum of 160°F (71°C). Do not let it boil, which can make the eggs curdle. Taste and adjust the salt, pepper, or lemon juice, then serve with dill or parsley.

Tips

Temper patiently. Pour the hot broth into the eggs slowly and whisk the whole time. If you add it in one large pour, or stop whisking, the eggs can form small cooked bits before they are blended into the soup. If a few tiny flecks appear, the soup is still usable, though its texture will be less smooth.
Choose the lemon level you like. Lemons differ in size and tartness, so start with ⅓ cup (80 ml), then taste after the soup is finished. Add another teaspoon or two if you want a sharper, more lemon-forward bowl. Avoid adding a large amount of lemon before tasting, since it is easier to add acidity than to correct an overly sour soup.
Keep the rice from overcooking. Rice continues to absorb broth as the soup sits. Stop cooking when it is just tender, and loosen the soup with warm broth or water if it thickens before serving. Rinsing the rice removes some surface starch and helps keep the broth from becoming gluey.
Use room-temperature eggs if possible. They warm more evenly when tempered. If your eggs are cold, set them in a bowl of warm tap water for several minutes before cracking. Do not use boiling water, and do not skip the final thermometer check.

Serving Suggestions

Serve avgolemono hot in shallow bowls, with chopped dill or parsley and a little black pepper. Put extra lemon wedges on the table for anyone who wants more acidity, but taste the soup first: the egg and lemon should already balance one another, not leave the broth sharply sour. Warm crusty bread or toasted pita is useful for soaking up the last of the broth. For a fuller Greek-inspired meal, pair a bowl with a simple cucumber and tomato salad, or serve a smaller portion before roasted vegetables or grilled fish.

This soup is filling enough to serve as a light main course, especially with the chicken and rice in each bowl. If serving guests, keep the pot over very low heat only briefly and stir gently; prolonged holding can overcook the rice and thicken the egg-enriched broth. Set out herbs and lemon separately so each person can finish their serving without changing the seasoning of the whole pot.

Variations

Use orzo instead of rice: Replace the rice with ¾ cup (135 g) orzo. Check the package timing and simmer until just tender; it may cook faster or slower than the rice, and it will absorb broth as the soup stands. For the most reliable texture, cook the orzo separately and add it to bowls just before ladling in the soup.

Make a meatless version: Replace the chicken broth with vegetable broth and omit the chicken. Add 1 cup (150 g) sliced carrots or chopped celery with the onion for substance, and use ½ cup (95 g) rice as directed. The result will be lighter and less savory than chicken avgolemono; a little extra dill and black pepper can help round it out. Follow the same egg-tempering and 160°F (71°C) finishing steps.

Adjust the consistency: For a thinner soup, stir in warm broth a little at a time. For a heartier bowl, use up to ⅔ cup (125 g) rice, but expect it to become thicker as it rests and add broth when reheating. You can also leave the chicken in larger pieces rather than shredding it. Greek households and regions have their own preferences for rice, small pasta, herbs, and tartness, so these are practical variations rather than a single fixed formula.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered, shallow container. The soup keeps for 3–4 days in the refrigerator. Rice will continue to absorb liquid, and the egg-lemon broth may look slightly thicker or less smooth once chilled; that change is normal. Stir in a splash of broth or water as you reheat to restore a spoonable consistency.

Reheat only the portion you plan to serve in a saucepan over low to medium-low heat, stirring frequently so the bottom does not scorch. Heat leftovers to 165°F (74°C), checking with a food thermometer, and do not bring the soup to a rolling boil. You can also microwave individual portions in a microwave-safe bowl, stirring at intervals and checking the temperature in more than one spot. For best texture, eat the soup freshly made; freezing is possible for up to 2 months, but the rice can soften and the egg-thickened broth may separate after thawing. Thaw overnight in the refrigerator and reheat gently to 165°F (74°C), whisking if needed.

Frequently Asked Questions

Is Greek lemon drop soup the same as avgolemono?
Avgolemono is the Greek egg-and-lemon mixture used to thicken and season soups and sauces, and the name is also commonly used for Greek chicken soup made with that mixture. This recipe is a chicken-and-rice version. The term “lemon drop soup” can also refer to other lemon soups, so the Greek style is often called Greek lemon chicken soup or avgolemono to make the distinction clear.

Why did my egg and lemon mixture curdle?
Most often, the eggs were added to the pot too quickly, the broth used for tempering was not whisked in gradually, or the finished soup boiled. Whisk the eggs continuously as you slowly add hot broth, then stir the tempered mixture into the pot over low heat. A thermometer helps you bring the soup to 160°F (71°C) without relying on a hard boil.

Can I make avgolemono without chicken?
Yes. Use vegetable broth and omit the chicken for a meatless soup, or add vegetables such as carrots and celery for more texture. The egg, lemon, and rice still create the defining creamy-tart character, although the broth will taste less rich than a chicken-based version.

Can I use bottled lemon juice?
Fresh juice is preferable because it usually tastes brighter and gives you the option of adding fresh zest. Bottled juice can work in a pinch; begin with a little less than the recipe amount, taste, and add more carefully. Bottled juice may have a flatter or sharper flavor, and it will not provide fresh lemon zest.

Can I prepare the soup ahead of time?
You can cook the chicken and rice in the broth ahead, refrigerate them promptly, and add the tempered egg-lemon mixture when you reheat the soup for serving. This helps avoid rice that has absorbed nearly all the broth and gives you better control over the final texture. Reheat the prepared soup to 165°F (74°C), stir in the egg mixture carefully, and bring the finished soup to 160°F (71°C) without boiling.

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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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