Greek-Style Lemon Chicken Soup with Rice and Avgolemono

Greek-style lemon chicken soup is a comforting bowl of tender chicken and rice in a bright, silky broth finished with lemon and eggs, a Greek technique known as avgolemono. Versions vary from home to home, and some use orzo instead of rice; this recipe keeps the method approachable while balancing the richness of the eggs with fresh citrus.

Ingredients

1½ lb boneless, skinless chicken thighs (680 g)
1½ tbsp olive oil (22 ml)
1 medium yellow onion, finely diced (150 g)
2 medium carrots, diced (about 150 g)
2 celery stalks, diced (about 100 g)
2 garlic cloves, minced (6 g)
8 cups low-sodium chicken broth (1.9 L)
¾ cup long-grain white rice, rinsed (145 g)
1 bay leaf (about 0.2 g), optional
1 tsp fine salt (6 g), plus more to taste
½ tsp freshly ground black pepper (1 g), plus more to taste
3 large eggs (about 150 g without shells)
½ cup fresh lemon juice, from about 2–3 lemons (120 ml)
2 tbsp chopped fresh dill (about 6 g), plus extra for serving

Instructions

Prepare the ingredients. Dice the onion, carrots, and celery, mince the garlic, and rinse the rice in a fine-mesh strainer until the water runs mostly clear. Pat the chicken dry. Juice the lemons and measure out ½ cup (120 ml); zest a little lemon first if you want extra citrus aroma for serving. Keeping everything ready makes it easier to finish the egg-and-lemon mixture smoothly.
Soften the vegetables. Warm the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for about 6 minutes, stirring now and then, until the onion is translucent and the vegetables have started to soften. Stir in the garlic and cook for 30 seconds, just until fragrant. Avoid browning the garlic, which can make its flavor taste bitter in the delicate broth.
Simmer the chicken. Pour in the chicken broth, then add the chicken thighs, bay leaf if using, salt, and pepper. Bring the liquid to a gentle simmer, not a hard boil, and cook uncovered for 18–22 minutes. Check the thickest part of each thigh with a food thermometer; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Transfer the cooked chicken to a plate and remove the bay leaf. If the chicken needs more time, keep it simmering and check again rather than relying only on the clock.
Cook the rice in the broth. Stir the rinsed rice into the simmering soup and cook uncovered for 15–18 minutes, stirring occasionally so the grains do not stick to the bottom. Start checking at 15 minutes: the rice should be tender but still hold its shape. Meanwhile, shred or cut the chicken into bite-size pieces. If the rice is not tender yet, give it a few more minutes; different rice brands and pots can vary slightly.
Whisk the avgolemono. In a medium heatproof bowl, whisk the eggs until blended and slightly foamy. Slowly whisk in the lemon juice. Ladle about 1 cup (240 ml) of hot broth from the pot into a measuring cup, then drizzle it into the egg mixture in a thin stream while whisking continuously. Add another ladleful in the same way. This gradual warming, or tempering, helps the eggs blend into the soup rather than forming little cooked strands.
Finish gently. Turn the burner to low or take the pot off the heat. While stirring the soup, pour in the warmed egg-and-lemon mixture in a slow, steady stream. Return the shredded chicken to the pot and stir in the dill. Warm gently for 1–3 minutes if needed, stirring, until the soup is hot; do not let it boil after adding the eggs, since boiling can make the broth grainy or cause it to separate. Taste and adjust the salt, pepper, or lemon before serving.

Tips

Temper slowly and keep whisking. The hot broth needs to enter the egg mixture gradually. If you pour it in all at once, the eggs can set before they are dispersed. If a few tiny flecks appear, the soup is still usable, though it will be less silky.
Choose the lemon level you like. The listed ½ cup (120 ml) gives the soup a pronounced, lively tang. For a gentler flavor, begin with ⅓ cup (80 ml), taste after tempering, and add more juice a tablespoon at a time. Lemon size and tartness vary.
Use low-sodium broth when possible. The soup reduces slightly as it cooks, and store-bought broths differ in saltiness. Starting with lower-sodium broth gives you more control; adjust the seasoning at the end, after the lemon and egg mixture is in.
Do not leave the rice unattended for long. Rice can settle and catch on the bottom, especially in a thin pot. Stir a few times as it cooks, and keep the soup at a gentle simmer rather than a rolling boil.

Serving Suggestions

Serve the soup hot in warmed bowls, with extra chopped dill, a little black pepper, and lemon wedges at the table. A small squeeze of lemon is useful for anyone who wants a sharper finish, while a drizzle of good olive oil adds a rounded, fruity note. Because the soup already contains rice, it is filling on its own, but crusty bread or warm pita is welcome for soaking up the broth.

For a simple meal, pair it with a crisp green salad dressed with olive oil and vinegar, or serve sliced cucumber, tomatoes, and olives on the side. Keep strongly flavored garnishes optional: the soup’s appeal is its balance of savory broth, soft rice, fresh herbs, and citrus. If serving a group, place the dill and lemon wedges on the table so each person can finish a bowl to taste.

Variations

Use orzo instead of rice: Replace the rice with ¾ cup (about 135 g) orzo. Add it after the chicken is removed and cook according to the package timing, usually about 8–10 minutes. Check for tenderness before adding the egg-lemon mixture. Orzo gives the soup a pasta-like bite and can absorb more broth as it sits.

Make it with leftover cooked chicken: Skip the raw chicken and simmer the vegetables in broth until tender, then cook the rice in that broth. Stir in about 3 cups (420 g) shredded cooked chicken when you add the tempered egg mixture, and heat until steaming. For food safety, reheat leftover chicken as part of the soup to 165°F (74°C); a thermometer is the most reliable check.

Add greens or herbs: Stir in 2 cups (about 60 g) baby spinach during the final minute, just until wilted, or use a handful of chopped parsley alongside the dill. These additions change the color and herbal character without altering the basic technique. If you do not have fresh dill, use 2 tsp (about 1 g) dried dill, added with the broth; dried herbs taste more concentrated, so add more only after tasting.

Make the broth a little richer: Some cooks prefer a higher egg-to-lemon ratio or an extra egg yolk for a thicker, custard-like texture. You can whisk one additional yolk into the eggs before tempering, but keep the soup below a boil once it is added. This is a variation rather than a requirement; the three whole eggs in the main recipe make a smooth, gently thickened broth.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered container. The soup keeps for 3–4 days in the refrigerator. The rice continues absorbing liquid as it stands, so the next day’s soup will be thicker; stir in a splash of broth or water before reheating if you prefer a looser consistency.

Reheat only the amount you plan to eat in a saucepan over low to medium-low heat, stirring often. Bring leftovers to 165°F (74°C), checking with a food thermometer, and avoid boiling because the egg-lemon broth may separate. Microwave portions in a covered microwave-safe bowl, stirring every 30 seconds or so until evenly hot and 165°F (74°C). Let the soup stand briefly before eating, since the center can be hotter than the edges.

For longer storage, freeze the soup in airtight freezer-safe containers for up to 2 months for best texture. Rice can become softer after freezing, and the egg-and-lemon broth may lose some of its original silkiness when thawed. Thaw overnight in the refrigerator, then reheat gently to 165°F (74°C), stirring frequently. If you know you will freeze a portion, you can freeze the chicken and broth separately from freshly cooked rice and combine them when reheating, though the finished soup is still convenient to freeze as written.

Frequently Asked Questions

What does avgolemono mean?

Avgolemono refers to the Greek egg-and-lemon mixture used to season and thicken dishes such as soups and sauces. In this recipe, eggs are whisked with lemon juice and gradually warmed with hot broth before being stirred into the pot. The result is creamy in texture without adding cream.

Can I make the soup without eggs?

Yes, but it will no longer have the traditional avgolemono texture. Leave out the eggs and finish the broth with lemon juice to taste; it will be clearer and less rich. For a thicker egg-free bowl, you can mash a small portion of the cooked rice into the broth, though that creates a different texture rather than a substitute for the egg-lemon sauce.

Why did my soup turn grainy or curdle?

The eggs most often curdle when they meet very hot broth too quickly or when the finished soup boils. Whisk hot broth into the egg-and-lemon mixture a ladle at a time, keep whisking, then add it to the pot with the heat low or off. If the soup has already separated, take it off the heat and whisk gently; it may become more cohesive, though it might not return completely to a silky texture.

Can I use chicken breasts instead of thighs?

Yes. Use about 1½ lb (680 g) boneless, skinless chicken breasts and begin checking them after about 15 minutes of gentle simmering, since thinner pieces can cook sooner than thighs. Remove each piece as soon as its thickest part reaches 165°F (74°C), the USDA FSIS safe minimum for poultry, then shred it and return it to the finished soup.

Can I prepare Greek lemon chicken soup ahead?

You can make it a day ahead and refrigerate it, but the rice will continue to absorb broth and the soup may thicken. For the best texture when planning ahead, cook the chicken and broth, then refrigerate them separately from freshly cooked rice and prepare the egg-lemon mixture when reheating. If the soup is already fully assembled, reheat it gently to 165°F (74°C), never letting it boil, and loosen it with broth as needed.

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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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