Greek Lemon Chicken and Rice Soup (Avgolemono)

You’ll love this silky Greek Avgolemono soup—tender chicken and rice in a bright lemon-egg broth finished with fresh dill and a drizzle of olive oil. This comforting bowl is elegant, simple to make from scratch, and perfect for chilly nights or when you need a soothing, flavorful meal. Avgolemono’s creamy texture comes from a tempered egg-and-lemon mixture rather than heavy cream, giving it a light, tangy character that pairs beautifully with the savory chicken and fragrant dill.

Avgolemono Chicken and Rice Soup

Avgolemono (literally “egg-lemon” in Greek) is a classic Mediterranean soup made by thickening broth with a mixture of beaten eggs and fresh lemon juice. Although it has strong roots in Greece, versions of egg-lemon soups appear across the Mediterranean and Near East. The result is a nourishing, bright soup that feels both light and satisfyingly rich.

Origins and Health Benefits

The name avgolemono comes from the Greek words for egg (avgo) and lemon (lemono). While classic in Greek cuisine, similar soups can be found in other regional cuisines across the Mediterranean and the Middle East. Nutritionally, this soup is a healthy option: it’s naturally creamy without dairy, relatively low in calories, and provides a good amount of protein thanks to the chicken and eggs. Fresh lemon adds vitamin C while dill contributes aroma and a hint of herbal brightness.

Ingredients

• Fresh dill: Use fresh dill fronds—do not substitute dried. Reserve about 1/2 cup of chopped fronds for garnish.
• Chicken broth: 2 quarts low-sodium chicken broth for a clean, controlled salt level.
• Chicken thighs: 1 1/2 pounds boneless, skinless chicken thighs (or use chicken breast if you prefer).
• Rice: 3/4 cup uncooked white rice (short- or medium-grain works best for texture; brown rice can be used but will require longer cooking).
• Eggs and lemon: 2 large eggs whisked until frothy, mixed with about 1/4 cup (freshly squeezed) lemon juice; more lemon can be added to taste.
• Salt and pepper: Kosher salt (about 1/2 teaspoon to start) and freshly ground black pepper to taste.
• Extra-virgin olive oil: A small drizzle to finish each bowl for richness and shine.

How to Make Avgolemono Soup

1. Prep the dill: Remove the fronds from the stems and chop the fronds. Reserve about 1/2 cup for garnish; tie or discard stems.
2. Cook the chicken and rice: In a large pot or Dutch oven combine the dill stems, chicken thighs, rice, and chicken broth. Bring to a boil over high heat, then lower to medium-low. Cover and simmer about 25 minutes, until the chicken is cooked through and tender and the rice is soft.
3. Shred the chicken: Remove the chicken and discard the stems. Transfer the chicken to a plate and shred with two forks; set aside.
4. Temper the eggs: Raise the heat so the broth returns to an active simmer. In a heatproof bowl, whisk the eggs until frothy. Add the lemon juice and whisk to combine. While whisking continuously, slowly drizzle in about 1 cup (one ladle) of hot broth to gently warm and temper the eggs so they do not scramble.
5. Finish the soup: Pour the tempered egg-and-lemon mixture back into the pot while stirring, then immediately remove the pot from the heat to prevent curdling. Stir in the shredded chicken, then season with salt and pepper and more lemon if desired.
6. Serve: Ladle into bowls and garnish with the reserved fresh dill and a crack of black pepper. Drizzle with a little extra-virgin olive oil before serving.

Variations and Tips

• Swap chicken thighs for boneless skinless chicken breasts or leftover rotisserie chicken.
• Use orzo, small pasta, or short-grain rice instead of white rice; if using pasta, cook it in the broth and add the avgolemono sauce once the pasta is tender.
• Add diced carrots, celery, or onion at the start for extra vegetables and flavor—sauté them briefly before adding the broth for more depth.
• To prevent the soup from curdling, always temper the eggs by adding hot liquid slowly while whisking, and then remove the pot from the heat when combining the sauce into the soup.
• Leftovers keep well in the refrigerator for up to 4 days. Because this soup contains no cream, it freezes nicely for up to 3 months in airtight containers; thaw in the refrigerator overnight and reheat gently.

Recipe Yield and Nutrition (Approximate)

Yield: 6 servings. Serving size: about 1 1/2 cups per serving.

Approximate nutrition per serving: Calories 265, Protein 27.5 g, Carbohydrates 21.5 g, Fat 6.5 g, Fiber 0.5 g, Sodium ~413 mg (depends on broth), Cholesterol ~169 mg.

Final Notes

If you made this Avgolemono Chicken and Rice Soup, try adjusting the lemon to suit your taste — some prefer a punchier lemon flavor, others a more subtle brightness. Fresh dill makes a big difference, so avoid dried dill for garnish. This soup is both a weeknight-friendly recipe and a lovely dish to share when you want something simple yet special.