Greek Lemon Rice Egg Soup: A Creamy Avgolemono Recipe

Greek lemon rice egg soup, known as avgolemono, is a bright, comforting soup made with chicken, rice, lemon, and eggs whisked into a silky broth. This version poaches chicken right in the soup pot, then gently thickens the broth with lemon and egg; Greek households vary the grain, herbs, and amount of lemon, so the recipe is a flexible home-style rendition.

Ingredients

1 lb (450 g) boneless, skinless chicken breast, cut into roughly 1-inch pieces
8 cups (1.9 L) low-sodium chicken broth
1 small yellow onion, about 5 oz (150 g), peeled and halved
1 bay leaf
½ cup (95 g) medium-grain rice, such as Arborio or Greek-style rice; long-grain rice also works
3 large eggs, about 5 oz (150 g) without shells
⅓ cup (80 ml) freshly squeezed lemon juice, usually from 2 large lemons
1 tsp (5 g) kosher salt, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper, plus more to taste
2 tbsp (6 g) finely chopped fresh dill, optional

Instructions

Get the ingredients ready. Cut the chicken into similarly sized pieces so they poach at about the same rate. Rinse the rice briefly in a fine-mesh strainer if you want a slightly clearer broth; skipping the rinse leaves more surface starch and makes the finished soup a little creamier. Squeeze the lemons and strain out any seeds. Set out a large heatproof bowl for tempering the eggs.
Build the broth and poach the chicken. Put the broth, onion halves, bay leaf, salt, and pepper in a large saucepan or Dutch oven. Bring it just to a boil over medium-high heat, then lower the heat to maintain a gentle simmer. Add the chicken pieces and simmer for about 12–14 minutes, turning them once if needed. Check a piece in its thickest part with a food thermometer; USDA FSIS guidance sets the safe minimum for poultry at 165°F (74°C). If it has not reached that temperature, keep simmering and check again. Transfer the cooked chicken to a plate, leaving the broth in the pot.
Cook the rice. Remove and discard the onion and bay leaf. Stir the rice into the simmering broth. Cook uncovered for 15–18 minutes, stirring occasionally, until the grains are tender but still hold their shape. Rice varieties and pots differ, so begin checking near the shorter end of the range. Keep the broth at a quiet simmer rather than a hard boil, which can make the rice break down before the soup is finished.
Shred the chicken while the rice cooks. When it is cool enough to handle, pull or cut the chicken into bite-size pieces. If the rice finishes before you are ready to temper the eggs, lower the heat so the broth stays hot without boiling. Do not leave the pot sitting at room temperature for an extended period.
Whisk the lemon and eggs. In the heatproof bowl, whisk the eggs until they are smooth and evenly combined. Whisk in the lemon juice. Slowly ladle about 2 cups (475 ml) of hot broth into the bowl, a little at a time, whisking constantly. This gradual warming, called tempering, brings the eggs closer to the broth’s temperature and helps them thicken smoothly instead of forming soft scrambled-egg strands.
Finish the soup gently. Reduce the pot to low heat. While stirring the broth and rice, pour in the tempered egg-lemon mixture in a slow stream. Add the shredded chicken and continue stirring until the soup is hot and slightly thickened, usually about 3–5 minutes. Check the center of the soup with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum for egg dishes. Keep the soup below a boil; boiling can cause the egg mixture to curdle even after tempering. Taste and adjust the salt, pepper, or lemon, then stir in dill if using. Serve promptly.

Tips

Use gentle heat at the end. The broth should be steaming and hot, not bubbling vigorously, when the egg mixture goes in. Tempering and a low final heat are the two most useful safeguards against a grainy or curdled texture.
Choose rice for the texture you like. Medium-grain rice releases starch and gives the soup a plush, slightly thick body. Long-grain rice stays more distinct and makes a looser soup. Check the package timing, since different rice types may need a few extra minutes.
Adjust lemon gradually. Lemons vary in size and tartness. Start with the listed amount, taste after the eggs are incorporated, and add more juice a teaspoon or tablespoon at a time. Adding lemon directly to the pot before tempering can make the flavor uneven and does not replace the egg-tempering step.
Make a useful broth substitution. If you cannot find Greek-style rice, ordinary medium-grain or Arborio rice works well. For a milder, less creamy result, use long-grain rice. Vegetable broth can replace chicken broth, but it gives a lighter flavor; omit the chicken or replace it with cooked chickpeas for a meat-free variation.

Serving Suggestions

Serve avgolemono in warm bowls as a complete light meal, with a little extra black pepper and dill on top. Put lemon wedges on the table so each person can adjust the brightness without making the whole pot more tart. Crusty bread is useful for dipping up the broth, while a simple side salad of cucumber, tomato, and greens adds a fresh contrast.

If serving the soup as a first course, keep portions modest because rice makes it satisfying. A plate of olives, sliced vegetables, or bread can round out the meal without competing with the lemony broth. Avoid piling on strongly flavored garnishes: a small amount of dill is enough to complement the lemon and chicken.

Variations

Use orzo instead of rice: Replace the rice with ¾ cup (130 g) orzo. Simmer it in the broth according to the package directions, usually about 8–10 minutes, and check it for tenderness before adding the egg mixture. Orzo gives the soup a pasta-like bite; it can absorb broth quickly, so serve soon after cooking.

Make it without chicken: Leave out the chicken and use vegetable broth for a vegetarian-style lemon and rice soup. The eggs still provide the signature silky finish. For more substance, add 1½ cups (about 250 g) cooked chickpeas when the rice is nearly tender, then heat them through before tempering the eggs.

Add greens or herbs: Stir 2 cups (60 g) baby spinach into the hot soup just before adding the tempered eggs; it wilts quickly. Dill is traditional in many home versions, while chopped parsley offers a milder, less anise-like flavor. Use one herb or the other so the lemon remains the main accent.

Choose a thicker or brothier bowl: For a more substantial soup, increase the rice to ⅔ cup (125 g), keeping in mind that it will thicken further as it sits. For a lighter broth, use ⅓ cup (65 g) rice. If the soup becomes thicker than you like, stir in a little hot broth or water before serving and recheck the seasoning.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. The soup keeps for 3–4 days in the refrigerator. Rice continues to absorb broth as it rests, so the chilled soup will be thicker than it was in the pot; that is expected. For the best texture, store it in meal-size portions so you only reheat what you plan to eat.

Reheat gently in a saucepan over low to medium-low heat, stirring often, until the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Do not let it boil, because vigorous bubbling can make the egg-thickened broth separate. Add a splash of broth or water if it has become too dense, then taste for lemon and salt. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the soup warms evenly and reaches 165°F (74°C).

Freezing is possible, but the rice may soften and the egg-lemon broth can separate when thawed, so the texture will be less silky. If you want to prepare ahead, freeze the chicken-and-broth base before adding the rice, eggs, and lemon. Thaw it in the refrigerator, bring it to a simmer, cook the rice, and finish with freshly tempered eggs and lemon just before serving.

Frequently Asked Questions

What is avgolemono?

Avgolemono refers to the Greek egg-and-lemon mixture used to enrich sauces and soups, and it is also the name commonly used for soup finished this way. Versions vary: some use rice, some use orzo, and some include chicken while others focus on the broth. This recipe uses chicken, rice, and a gently thickened lemon-egg broth.

Can I use leftover cooked chicken?

Yes. Use about 2 cups (280 g) shredded cooked chicken in place of the raw chicken breast. Simmer the broth with the onion and bay leaf, cook the rice as directed, and stir in the cooked chicken to warm it before tempering the eggs. Since the chicken is already cooked, you can skip the poaching step; reheat leftovers to 165°F (74°C) when serving.

Why did my egg-lemon soup curdle?

The most common cause is adding the egg mixture too quickly to very hot broth or letting the finished soup boil. Whisk hot broth into the eggs in small additions, then return the mixture to a pot over low heat while stirring. A few tiny flecks are usually a texture issue rather than a reason to discard the soup, but follow the thermometer guidance for safe cooking.

Can I make Greek lemon rice egg soup ahead?

You can prepare it a day ahead, but the rice will soak up liquid and the broth may lose some of its smoothness in the refrigerator. Reheat it slowly with extra broth as needed, stirring frequently and bringing leftovers to 165°F (74°C). For the freshest texture, prepare the broth, chicken, and rice ahead, then whisk and temper the eggs and lemon shortly before serving.

How can I make the soup more or less tart?

For a gentler lemon flavor, begin with ¼ cup (60 ml) juice, then taste the soup after tempering and add more if you like. For a brighter, sharper bowl, add extra lemon a teaspoon at a time. Keep the eggs and broth proportions the same; lemon changes the flavor, while the egg mixture is what gives the broth its characteristic silky body.

What if I do not have a food thermometer?

A food thermometer is the reliable way to verify that the chicken and egg-thickened soup reach their safe minimum temperatures. Chicken pieces can look opaque before the center is fully cooked, and visual cues are not a dependable substitute. Use a thermometer in the thickest chicken piece and in the soup, taking care not to touch the bottom of the pot.

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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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