Greek Name for Lemon Rice Soup: Avgolemono Explained

Avgolemono is the Greek name for a bright, silky soup made with lemon, eggs, broth, and usually rice or orzo; this version includes tender chicken for a satisfying main-course bowl. Its signature texture comes from slowly whisking hot broth into the eggs and lemon, then stirring that mixture back into the pot rather than boiling it.

Ingredients

1 tablespoon (15 ml) extra-virgin olive oil
1 small yellow onion, finely diced, about 1 cup (150 g)
12 ounces (340 g) boneless, skinless chicken breast, whole
8 cups (1.9 L) low-sodium chicken broth, divided if needed for measuring
1/2 cup (95 g) long-grain white rice, rinsed and drained
3 large eggs, about 150 g without shells, brought to room temperature if convenient
1/3 cup (80 ml) freshly squeezed lemon juice, from about 2 lemons, plus more to taste
1 teaspoon (6 g) fine salt, plus more to taste
1/4 teaspoon (0.5 g) freshly ground black pepper
2 tablespoons (8 g) chopped fresh dill or flat-leaf parsley, for serving

Instructions

Prepare the ingredients. Dice the onion, rinse the rice in a fine-mesh strainer until the water runs mostly clear, and juice the lemons. Measure out the broth and keep the eggs nearby. Rinsing removes loose surface starch, which helps the rice cook up tender without making the soup unnecessarily gluey. If the eggs are cold, set them on the counter while you start the soup; they will be easier to temper when they are not refrigerator-cold.
Soften the onion. Warm the olive oil in a medium, heavy-bottomed pot over medium heat. Add the onion and cook for 4 to 5 minutes, stirring now and then, until it is soft and translucent but not browned. Browning is not harmful, but a deeply toasted onion can distract from the soup’s clean lemon flavor. If the pot seems dry or the onion begins to color, lower the heat.
Poach the chicken. Pour in the chicken broth and add the whole chicken breast, salt, and pepper. Bring the broth just to a gentle simmer, then lower the heat so it bubbles lightly rather than boiling hard. Simmer for about 16 to 18 minutes, turning the chicken once if it is not fully submerged. Check the thickest part with a food thermometer; USDA FSIS guidance sets the safe minimum internal temperature for poultry at 165°F (74°C). Transfer the cooked chicken to a plate and cover it loosely. Keep the broth in the pot.
Cook the rice. Bring the broth back to a gentle simmer, stir in the rinsed rice, and cook uncovered for 15 to 16 minutes, or until the grains are tender but still hold their shape. Stir once or twice so rice does not settle and stick to the bottom. Keep the simmer moderate: a rolling boil can make the rice break apart and the broth reduce too quickly. If the broth has reduced more than expected, add a little hot water or extra broth before finishing.
Shred the chicken and whisk the egg-lemon mixture. While the rice cooks, shred or finely chop the chicken into bite-size pieces and set it aside. In a medium bowl, whisk the eggs until evenly blended, then whisk in the lemon juice. The mixture should look smooth and pale. Use a bowl with enough room to add hot broth gradually; a small bowl makes whisking safely and steadily more difficult.
Temper the eggs. Take about 2 cups (475 ml) of hot broth from the pot, using a ladle. Whisk constantly while adding the broth to the egg-lemon mixture in a slow, thin stream, a few tablespoons at a time at first. Continue until all the measured broth is incorporated. This gradual warming brings the eggs closer to the soup’s temperature, so they thicken the broth smoothly instead of forming ribbons of scrambled egg. If the rice is ready before you finish tempering, turn the burner to low.
Finish the soup without boiling. Turn the burner to low and slowly pour the tempered egg mixture into the pot while stirring gently. Add the shredded chicken. Stir over low heat for about 2 to 3 minutes, until the soup is steaming and a food thermometer registers at least 160°F (71°C); USDA FSIS lists 160°F (71°C) as the safe minimum for egg dishes. Do not let the soup boil after adding the eggs, because vigorous heat can curdle the mixture. Taste and adjust the salt, pepper, and lemon juice. Serve promptly with dill or parsley.

Tips

Temper slowly and keep whisking. Adding the first ladle of broth too quickly is the most common cause of a grainy egg mixture. Start with a small amount, whisk until smooth, and then add the rest in a steady stream. If you see a few tiny flecks, the soup is still usable, but lowering the heat and stirring gently can help prevent more curdling.
Use fresh lemon, then adjust. Bottled juice can work in a pinch, but its flavor is often less fragrant and sometimes sharper. Begin with the listed 1/3 cup (80 ml), then add a little more after the eggs are incorporated if you want a tangier soup. Avoid adding all the extra lemon before tasting; the right balance depends on the lemons and broth.
Choose rice with the texture you want. Long-grain white rice stays more distinct. Short-grain rice releases more starch and gives a thicker, softer soup, so check it early and expect a creamier result. Brown rice needs considerably longer to cook; do not substitute it without adjusting the simmer time and liquid amount.
Do not leave the finished pot out. Egg-thickened soup is best served soon after cooking. If dinner is delayed, hold it briefly over the lowest heat and stir occasionally, but avoid a simmer or boil. For longer holding, cool and refrigerate it promptly instead of keeping it warm for hours.

Serving Suggestions

Serve avgolemono as a light main course with warm crusty bread, pita, or a simple green salad. A few chopped dill or parsley leaves add freshness, while a very thin slice of lemon on the side lets each person adjust the tartness at the table. If you want a fuller Greek-inspired meal, pair the soup with olives, sliced cucumber, and tomatoes; keep strongly dressed or heavily salted sides modest so they do not overwhelm the lemon broth.

For a smaller first course, ladle it into warm bowls and serve a smaller portion before roasted vegetables or grilled fish. The soup thickens as it stands because the rice continues to absorb liquid, so have a little hot broth or water available to loosen it. Avoid garnishing the whole pot with herbs if you expect leftovers; add them to individual bowls so they stay fresh.

Variations

Avgolemono is an egg-and-lemon preparation used in Greek cooking, and family and regional versions vary in their grains, thickness, and use of chicken. This recipe uses rice, but you can replace it with 1/2 cup (85 g) orzo. Add the orzo to the simmering broth and cook according to its package time, usually about 8 to 10 minutes, checking for tenderness before tempering the eggs. Orzo gives the soup a pasta-like bite rather than the softer texture of rice.

For a vegetarian version, replace the chicken broth with vegetable broth and leave out the chicken. The result is lighter and less savory, so taste carefully and consider adding a little extra salt, pepper, or chopped dill. For a more substantial bowl, stir in 2 cups (280 g) cooked shredded chicken instead of poaching a raw breast; add it when you return the tempered egg mixture to the pot, and heat the soup thoroughly. You can also use cooked turkey in the same amount. A small handful of baby spinach stirred in at the end wilts quickly and adds color without changing the basic method.

Storage and Reheating

Cool leftovers in shallow containers and refrigerate within 2 hours of cooking. Keep the soup covered in the refrigerator for 3 to 4 days. The rice will absorb broth as it sits, so the next serving may be thicker than the freshly made soup. That change is normal; stir in a splash of broth or water before reheating, rather than adding a large amount all at once.

Reheat only the portion you plan to eat in a saucepan over low to medium-low heat, stirring frequently and avoiding a boil. Heat leftovers to 165°F (74°C), checking with a food thermometer. The egg-thickened texture can become less smooth after chilling and reheating, but gentle heat and steady stirring help. A microwave also works: cover the bowl loosely, heat in short intervals, and stir between intervals so the center warms evenly. Freeze the soup in airtight containers for up to 2 months for best quality, leaving space for expansion. Rice and egg-based soups may separate or turn softer after thawing; thaw overnight in the refrigerator and reheat gently to 165°F (74°C).

Frequently Asked Questions

What is the Greek name for lemon rice soup?
It is commonly called avgolemono, from the Greek words for egg and lemon. The name can refer to the egg-and-lemon mixture itself as well as soups and sauces made with it. Rice is one common choice for the soup, though orzo and other versions are also served.

Is avgolemono always made with chicken?
No. Chicken is common, but versions vary: some are made with chicken broth and rice without pieces of meat, and others use vegetable broth. This recipe includes chicken breast for a filling bowl. For a meatless version, use vegetable broth and omit the chicken.

Why did my avgolemono curdle?
The egg mixture may have been added to broth that was too hot, or the finished soup may have boiled. Tempering gradually with hot broth helps warm the eggs before they go into the pot. Afterward, keep the burner low, stir gently, and use a thermometer to make sure the egg mixture reaches 160°F (71°C) without bringing the soup to a boil.

Can I make it with leftover cooked chicken?
Yes. Use about 2 cups (280 g) of cooked shredded chicken in place of the raw breast. Cook the rice in the broth as directed, temper and add the egg-lemon mixture, then stir in the chicken and heat the soup to 165°F (74°C). If the chicken is already salty or seasoned, taste before adding the full amount of salt.

Can I make avgolemono ahead?
You can cook it a day ahead and refrigerate it, but the rice will keep absorbing broth and the texture may be thicker when reheated. For a fresher texture, cook the rice in broth ahead and refrigerate it separately from the egg-lemon mixture; finish the soup shortly before serving. In either case, refrigerate within 2 hours and reheat leftovers to 165°F (74°C).

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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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