Greek Avgolemono Soup (Lemon Chicken & Rice Soup) Recipe

There’s something incredibly comforting and downright delicious about a well-made bowl of Greek Avgolemono Soup (Lemon Chicken & Rice Soup). This timeless Greek classic combines tender shredded chicken, fluffy rice, and the bright, tangy flavor of fresh lemon balanced beautifully with a silky, egg-enriched broth. It’s the perfect dish for cozy evenings, offering warmth and a lift of sunshine in every spoonful. Whether you’re looking to impress guests or just treat yourself to a soothing yet vibrant meal, this soup never disappoints.

Ingredients You’ll Need

The magic of Greek Avgolemono Soup (Lemon Chicken & Rice Soup) lies in its simple, fresh ingredients, each chosen to bring out a harmony of flavors and textures. From aromatic veggies to the brightness of lemon and the richness of eggs, every component has a special role that makes this soup truly unforgettable.

• Extra-virgin olive oil: Adds a smooth, fruity base that gently sautés the vegetables without overpowering them.
• Small onion, diced: Offers subtle sweetness and depth to the broth.
• Celery stalks, chopped: Brings a crisp, fresh note and slight bitterness that balances the soup.
• Low-sodium chicken broth: Acts as the hearty, savory foundation for the soup’s flavors.
• Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing all the ingredients.
• Large eggs: The secret to creating the soup’s signature creamy texture without cream.
• Freshly squeezed lemon juice: Provides the bright, tangy punch that makes this soup so vibrant and refreshing.
• Cooked white rice: Adds comforting heartiness and soaks up the flavorful broth perfectly.
• Shredded chicken: Offers protein and a tender bite throughout the soup.
• Chopped fresh dill: A fragrant garnish that enhances the freshness and authenticity of the dish.

How to Make Greek Avgolemono Soup (Lemon Chicken & Rice Soup)

Step 1: Sauté the aromatics

Start by warming the extra-virgin olive oil in a large saucepan over medium-high heat. Add the diced onion and chopped celery, then cook them for 3 to 4 minutes until they soften and become translucent. This step awakens the veggies, releasing a subtle sweetness and creating a flavorful base for the broth.

Step 2: Build the broth

Pour in the low-sodium chicken broth and season with kosher salt and freshly ground black pepper. Bring the mixture to a gentle simmer, allowing the flavors to meld beautifully. This simmering broth is where your soup really begins to take shape, rich with savory goodness.

Step 3: Prepare the avgolemono mixture

In a blender, combine the eggs, freshly squeezed lemon juice, and ¼ cup of your cooked white rice. Blend everything until smooth, around 20 seconds. As the blender runs, slowly add two ladles of the hot broth from your saucepan to the mixture. This gradual addition tempers the eggs, preventing them from scrambling when added back to the soup.

Step 4: Combine and thicken

Slowly pour the egg-lemon blend back into the simmering broth, stirring gently but steadily to incorporate it evenly. Then add the remaining cooked rice and shredded chicken. Let the soup cook for another 5 to 10 minutes to slightly thicken, but be careful not to allow it to boil, as too much heat will curdle the delicate egg mixture.

How to Serve Greek Avgolemono Soup (Lemon Chicken & Rice Soup)

Garnishes

Finishing touches make all the difference! Sprinkle chopped fresh dill over each serving for a burst of herbaceous brightness and an authentic Greek flair. You might also consider a few twists of freshly ground black pepper or a lemon wedge on the side for extra zing.

Side Dishes

This soup pairs beautifully with crusty bread to soak up every last drop of that luscious broth. A simple Greek salad or a platter of olives and feta can complement the meal perfectly, enhancing the Mediterranean vibe while keeping things light and fresh.

Creative Ways to Present

For a fun twist, serve the soup in shallow bowls layered with a sprinkle of toasted pine nuts or a drizzle of extra-virgin olive oil for richness. You could even offer mini bowls for a family-style dinner, allowing everyone to appreciate the soup’s comforting flavors up close.

Make Ahead and Storage

Storing Leftovers

Greek Avgolemono Soup (Lemon Chicken & Rice Soup) keeps well in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and avoid absorbing other odors. When ready to enjoy again, stir gently before reheating to maintain its smooth texture.

Freezing

Freezing this soup is possible, but keep in mind that the egg-based broth may slightly change texture once thawed. To freeze, cool the soup completely, then transfer it to freezer-safe containers, leaving some headspace for expansion. Use within 2 months for the best flavor.

Reheating

To reheat, warm the soup slowly over low to medium heat, stirring often. Avoid boiling to prevent curdling of the eggs. If the soup thickens too much in the fridge, simply add a splash of chicken broth or water to loosen it up.

FAQs

What makes Greek Avgolemono Soup (Lemon Chicken & Rice Soup) different from other chicken soups?

The defining feature is the avgolemono sauce—a silky blend of eggs and lemon juice—that enriches the broth and gives the soup its signature bright, creamy texture without using cream or flour.

Can I use brown rice or another grain instead of white rice?

While white rice is traditional and offers the ideal texture, you can substitute brown rice or even orzo pasta, but cooking times and textures will vary, so adjust accordingly.

Is there a vegetarian version of this soup?

Yes! To make a vegetarian version, replace chicken broth with vegetable broth and omit the shredded chicken. You can add mushrooms or chickpeas for additional heartiness.

How can I prevent the eggs from curdling in the soup?

Tempering the egg-lemon mixture by slowly adding hot broth while blending and stirring the mixture back slowly into the soup at low heat are key steps. Avoid boiling once the eggs are added.

Can I prepare the soup ahead of time for a dinner party?

Absolutely! You can prepare the broth, chicken, and rice in advance and combine everything just before serving to keep the soup fresh, vibrant, and perfectly textured.

Final Thoughts

Greek Avgolemono Soup (Lemon Chicken & Rice Soup) is a true treasure from Greek cuisine, offering a brilliant balance of tangy lemon, velvety eggs, comforting chicken, and rice. It’s one of those dishes that feels like a warm hug in a bowl, guaranteed to brighten your day and become a cherished recipe in your kitchen. Dive in and savor every spoonful—you’ll wonder how you ever lived without it!

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