Greek Lemon Egg Drop Soup Recipe (Avgolemono)

Greek lemon egg drop soup, known as avgolemono, is a Greek soup with chicken, rice, lemon, and eggs whisked into a smooth, gently thickened broth. This version is bright and comforting, and tempering the eggs before adding them to the pot helps keep the soup silky instead of scrambled.

Ingredients

1 tablespoon (15 ml) olive oil
1 small yellow onion, finely diced, about 1 cup (150 g)
8 cups (1.9 L) chicken broth, preferably lower-sodium
3/4 cup (140 g) long-grain white rice, rinsed and drained
2 cups (280 g) cooked, shredded chicken, such as poached chicken or plain rotisserie chicken
3 large eggs, about 150 g without shells
1/3 cup (80 ml) freshly squeezed lemon juice, from about 2 lemons
1 teaspoon (2 g) finely grated lemon zest
1/2 teaspoon (3 g) fine salt, plus more to taste
1/4 teaspoon (0.5 g) freshly ground black pepper, plus more to taste
2 tablespoons (6 g) chopped fresh dill, plus extra for serving
2 tablespoons (8 g) chopped fresh flat-leaf parsley, optional

Instructions

Prepare the ingredients. Dice the onion, shred the cooked chicken into bite-size pieces, and rinse the rice under cool water until the runoff looks mostly clear. Zest the lemons before juicing them, and measure the lemon juice. Have the eggs and a whisk ready before you start the final step; the egg mixture needs your attention once it goes into the hot broth.
Soften the onion. Set a large, heavy-bottomed pot over medium heat and add the olive oil. Stir in the diced onion and cook for about 4 minutes, stirring now and then, until it looks translucent and smells sweet. Keep the heat moderate so the onion softens without browning; browned onion can make the broth taste more roasted than clean and lemony.
Bring the broth to a simmer. Pour in the chicken broth and add the salt and pepper. Raise the heat and bring the liquid to a steady simmer, which should take about 5 minutes depending on your pot and stove. Avoid a hard, rolling boil, since a gentle simmer is enough to cook the rice and is easier to control later.
Cook the rice. Stir in the rinsed rice. Lower the heat to maintain a gentle simmer, partly cover the pot, and cook for 16 to 18 minutes, stirring once or twice so grains do not stick to the bottom. Start checking at 16 minutes: the rice should be tender but still hold its shape. If it is still firm, simmer for another minute or two before continuing.
Warm the chicken and season the base. Stir in the cooked chicken and let it warm in the simmering soup for about 3 minutes. Taste a spoonful of broth and adjust the salt and pepper if needed. Remove the pot from the heat while you prepare the egg mixture; letting the bubbling stop makes it easier to temper the eggs without curdling them.
Whisk and temper the eggs. In a medium bowl, whisk the eggs until the yolks and whites are completely blended and slightly foamy. Whisk in the lemon juice and lemon zest. While whisking constantly, slowly pour in about 2 cups (475 ml) of hot broth from the pot, a ladleful at a time. Taking a couple of minutes here gradually warms the eggs, so they are less likely to form strands when returned to the soup.
Thicken the soup gently and finish. Slowly pour the tempered egg mixture back into the pot while stirring continuously. Set the pot over low heat and stir gently for about 3 to 5 minutes, until the soup is lightly thickened and reaches 160°F (71°C) in the center, checked with a food thermometer. The USDA FSIS safe minimum temperature for egg dishes is 160°F (71°C). Do not let the soup boil; boiling can make the eggs grainy or separated. Stir in the dill and parsley, taste once more, and serve hot.

Tips

Temper slowly. Add the hot broth to the egg mixture gradually while whisking, rather than pouring the eggs straight into the pot. If the broth is added too quickly, the eggs can cook into visible curds before they have a chance to blend smoothly.
Keep the heat low at the end. Once the lemon and eggs are in the pot, think gentle warming, not boiling. Stir consistently and use a thermometer to confirm the mixture reaches 160°F (71°C); pulling it off the heat as soon as it reaches that temperature helps protect its smooth texture.
Choose your rice with the finish in mind. Long-grain white rice stays distinct and gives the soup a brothy feel. Short-grain rice releases more starch and makes a thicker bowl. Rinse either kind first, and remember that rice continues to absorb liquid as the soup stands.
Adjust lemon at the table if needed. Lemons vary in size and tartness, so measure the juice rather than relying only on a count. If you prefer a milder flavor, begin with 1/4 cup (60 ml), then add more after tasting; extra juice brightens the soup but does not replace salt.

Serving Suggestions

Serve avgolemono in warm bowls while the broth is still loose and silky. A little extra dill, parsley, black pepper, or a thin lemon slice makes a simple garnish; add lemon slices sparingly because their pith can turn the soup bitter if left sitting in the bowl. Crusty bread is useful for soaking up the broth, and a Greek salad or a plate of sliced tomatoes and cucumbers makes a fresh side without competing with the soup’s lemon flavor.

This soup can be a light main course, especially with the chicken and rice already in the pot. For a larger meal, serve smaller bowls before roasted vegetables, grilled fish, or another simply seasoned main dish. If guests have different preferences for acidity, set lemon wedges on the table rather than stirring more juice into the whole pot. The soup is best served soon after it is finished, when the rice has not yet absorbed too much broth.

Variations

Use orzo instead of rice: Replace the rice with 3/4 cup (125 g) orzo and simmer according to the package directions, usually about 8 to 10 minutes. Orzo gives the soup a pasta-like texture and can absorb liquid quickly, so keep extra warm broth nearby if you want to thin the finished soup. Check the pasta for tenderness before adding the egg mixture.

Make it without chicken: Leave out the chicken and use vegetable broth for a meat-free version. The soup will be lighter and less savory, so taste carefully for salt and consider adding an extra handful of chopped herbs. For a different texture, stir in cooked chickpeas when the rice is tender; they are a variation rather than a traditional requirement.

Change the herbs or broth: Dill is a familiar pairing, but parsley alone works well if dill is hard to find or too assertive for your taste. Homemade or store-bought chicken broth can both be used; lower-sodium broth gives you more control over seasoning. Versions of avgolemono vary among cooks, including whether they use rice or orzo, how much lemon they add, and whether chicken is included.

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. The rice will continue to take up broth as it sits, so the leftovers may be thicker than the freshly made soup; that change is normal. For longer storage, freeze in airtight, freezer-safe containers for up to 2 months, knowing that the egg-thickened broth may separate slightly or become less silky after thawing.

Reheat only the amount you plan to eat in a small saucepan over low heat, stirring gently and often. Add a splash of broth or water if the rice has thickened the soup. Reheat leftovers to 165°F (74°C), as measured with a food thermometer, and avoid letting the soup boil. The texture may be a little less smooth after reheating, but gentle heat and frequent stirring help. Do not leave cooked soup at room temperature for more than 2 hours.

Frequently Asked Questions

Why did my egg and lemon soup curdle?

Curdling usually happens when the eggs meet very hot broth too quickly or the finished soup boils. Whisk hot broth into the eggs slowly, then stir the tempered mixture back into the pot over low heat. A thermometer helps you stop at 160°F (71°C), the USDA FSIS safe minimum for egg dishes, without relying on a vigorous simmer.

Can I make avgolemono ahead of time?

You can make it several hours ahead, but the rice will gradually absorb broth and the soup will thicken. For the freshest texture, cook the rice and chicken in broth ahead, refrigerate the base promptly, then reheat it and temper in the eggs and lemon shortly before serving. If you make the complete soup ahead, loosen it with broth as needed when reheating.

Can I use bottled lemon juice?

Fresh lemon juice is preferable because it gives the soup a cleaner, more fragrant citrus flavor, especially when paired with fresh zest. Bottled juice can work in a pinch, but its flavor may be sharper or flatter. Add it gradually, taste, and adjust rather than assuming the full measured amount will taste the same as fresh juice.

How can I make the soup thicker or thinner?

For a thicker soup, let the rice simmer until tender and allow the finished soup to stand for a few minutes; the rice will absorb more liquid. For a thinner consistency, stir in warm chicken broth a little at a time. Avoid adding cold liquid at the end, which can cool the soup and make it harder to serve hot.

Is avgolemono always made with chicken and rice?

No single ingredient list describes every version. Avgolemono refers to the Greek egg-and-lemon mixture used to enrich soups and sauces, and recipes vary in their choice of rice or orzo, the amount of lemon, and whether chicken is included. This recipe uses cooked chicken and long-grain rice for a substantial, easy-to-serve soup.

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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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