A warm and comforting Greek classic, Avgolemono is a silky lemon rice soup made with simple ingredients like chicken broth, rice, eggs, and fresh lemon juice. It’s naturally creamy, tangy, and deeply nourishing—perfect as a starter or light meal.
Why You’ll Love This Recipe
- Naturally creamy without any dairy
- Fresh lemon juice adds a bright, vibrant flavor
- Soothing and nourishing for chilly days or sick days
- Easily customizable with or without chicken
- Simple pantry-friendly ingredients
Ingredients
- 2 quarts (8 cups) chicken broth
- 2/3 cup long-grain white rice
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 3 large eggs
- 1 cup cooked, shredded chicken (optional)
- Salt and freshly ground black pepper, to taste
Directions
- Cook the Rice:
In a large pot, bring the chicken broth to a boil. Stir in the rice, reduce heat to medium-low, cover, and simmer for 20 minutes, or until the rice is tender. - Prepare the Egg-Lemon Mixture:
In a medium bowl, whisk together the lemon juice and eggs until smooth and frothy. - Temper the Eggs:
Slowly ladle 2–3 scoops of the hot broth into the egg-lemon mixture, whisking constantly to avoid curdling. - Finish the Soup:
Gently pour the tempered egg mixture back into the soup, stirring continuously.
Cook over low heat for 5–10 minutes, stirring occasionally, until the soup thickens slightly. Do not allow it to boil. - Add Chicken (Optional):
Stir in the shredded chicken if using. Season the soup with salt and black pepper to taste. - Serve:
Ladle into bowls and serve hot. Garnish with fresh parsley or dill if desired.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: 210 kcal
Servings: 6 servings
Variations
- Vegetarian version: Use vegetable broth and skip the chicken
- Low-carb option: Substitute cauliflower rice for regular rice
- Herbed twist: Add dill or mint for extra flavor
- Creamier style: Use orzo instead of rice for a pasta-based version
- Spicy version: Add a pinch of red pepper flakes for warmth
Storage/Reheating
- Fridge: Store in an airtight container for up to 4 days
- Reheating: Gently reheat on the stove over low heat; do not boil to avoid curdling the eggs
- Freezing not recommended due to the egg-based texture
FAQs
What does avgolemono mean?
“Avgolemono” translates to “egg-lemon” in Greek, referring to the sauce that gives the soup its signature flavor and texture.
Can I use orzo instead of rice?
Yes, orzo is a common variation in Greek households.
How do I keep the eggs from curdling?
Tempering is key—gradually whisk hot broth into the egg-lemon mixture before adding it to the soup.
Is it safe to eat with raw eggs?
Yes, the eggs are gently cooked in the hot broth, which brings them to a safe temperature.
Can I make this ahead of time?
Yes, but avoid boiling when reheating to keep the soup smooth.
What kind of chicken works best?
Any cooked and shredded chicken will work—rotisserie chicken is a great shortcut.
Can I skip the chicken?
Absolutely. It’s traditionally served both with and without chicken.
Is this soup gluten-free?
Yes, as long as your broth and added ingredients are gluten-free.
Can I use bottled lemon juice?
Fresh lemon juice is best for authentic flavor, but bottled can work in a pinch.
Why is my soup too thin or thick?
Adjust thickness by using less or more broth. It will also thicken slightly as it cools.
Conclusion
Avgolemono, the traditional Greek lemon rice soup, is a comforting, silky dish with a tangy twist that’s perfect for any time of year. Whether served as a starter or a satisfying main, this Mediterranean favorite is sure to bring warmth and flavor to your table.
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Traditional Greek Lemon Rice Soup (Avgolemono)
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Creamy and comforting Greek Avgolemono soup made with chicken broth, rice, lemon juice, and eggs—tangy, nourishing, and satisfying!
Ingredients
2 quarts (8 cups) chicken broth
2/3 cup long-grain white rice
1/2 cup fresh lemon juice (about 2–3 lemons)
3 large eggs
1 cup cooked, shredded chicken (optional)
Salt and freshly ground black pepper, to taste
Instructions
Cook the Rice:
In a large pot, bring chicken broth to a boil.
Add the rice, reduce heat to medium-low, cover, and simmer for 20 minutes or until rice is tender.
Prepare Egg-Lemon Mixture:
In a medium bowl, whisk together lemon juice and eggs until smooth and frothy.
Temper the Eggs:
Slowly add 2–3 ladles of hot broth to the egg-lemon mixture, whisking constantly to prevent curdling.
Finish the Soup:
Slowly pour the tempered egg mixture back into the soup pot while stirring gently.
Cook over low heat for 5–10 minutes, stirring occasionally, until the soup thickens slightly. Do not boil.
Add Chicken (Optional):
Stir in shredded chicken if using.
Season with salt and pepper to taste.
Serve:
Ladle into bowls and garnish with chopped fresh parsley or dill, if desired.
Notes
The soup should be smooth and velvety—avoid high heat after adding the egg mixture.
Use homemade chicken stock for extra depth of flavor.
Traditionally served as a starter but satisfying enough as a light main course.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek