Name: Avgolemono Soup (Greek Lemon Chicken and Rice Soup) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Greek
Ingredients: 1 tbsp olive oil; 2 banana shallots (or one small onion, finely chopped); 1 large leek (white parts only, finely chopped); 3 carrots (diced); 4 cups (1 lt) homemade chicken broth (or store-bought broth/stock); 1 tsp salt; 1 bay leaf; 8 chicken thighs (skinless and boneless) or 3 large chicken breasts; ½ cup (100g) Arborio rice (short-grain rice); 3 eggs; 3 tbsp lemon juice (freshly squeezed); salt and freshly ground pepper (to taste); fresh dill or flat leaf parsley (chopped); extra lemon juice (optional)

Jump to Recipe· 4.2 from 15 reviews

There is something truly magical about a bowl of Avgolemono Soup (Greek Lemon Chicken and Rice Soup) Recipe that warms both heart and soul. This traditional Greek comfort food combines tender chicken, creamy rice, and a bright, tangy lemon-egg sauce in a way that feels both indulgent and nourishing. Whether you’re feeling under the weather or simply craving a cozy meal, this soup is a perfect balance of richness and freshness that brings families and friends together at the table.

Ingredients You’ll Need

In the image, a large black cooking pot sits on a stove with a white marbled surface underneath. Inside the pot, a bubbling yellow mixture of small diced onions or garlic fills most of the space, with some green leaves visible near the center. A woman’s hand wearing a ring is holding black tongs, adding raw pink chicken pieces into the mixture. The whole scene shows the cooking process with steam rising in a bright kitchen setting. Photo taken with an iphone --ar 4:5 --v 7

What makes this recipe so delightful is its simplicity and how each ingredient plays a vital role in creating layers of flavor and texture. From the silky olive oil to the fragrant herbs, every component works in harmony to make this Avgolemono Soup sing.

1 tbsp olive oil: Adds a subtle fruity richness and helps soften the vegetables.

2 banana shallots or 1 small onion, finely chopped: Provides a gentle sweetness that forms the flavor base.
1 large leek, white parts only, finely chopped: Brings a mild, oniony hint that elevates the soup’s aroma.
3 carrots, diced: Offers natural sweetness and beautiful color.
4 cups (1 liter) homemade or store-bought chicken broth: The essential liquid that delivers depth and body.

1 tsp salt: Enhances all the flavors without overpowering.
1 bay leaf: Adds subtle herbal notes during simmering.
8 skinless, boneless chicken thighs or 3 large chicken breasts: The tender protein star of the dish.
½ cup (100g) Arborio rice (short-grain): Gives the soup a creamy, comforting texture.
3 eggs: Used in the signature lemon-egg sauce that thickens and enriches the soup.

3 tbsp freshly squeezed lemon juice: Brings the fresh, bright zing that defines avgolemono.
Salt and freshly ground pepper, to taste: Final seasonings to perfect the balance.
Fresh dill or flat-leaf parsley, chopped: Adds a fresh herbal finish at serving.

Extra lemon juice: An optional splash to brighten flavors just before enjoying.

How to Make Avgolemono Soup (Greek Lemon Chicken and Rice Soup) Recipe

Step 1: Prepare the Base

Begin by heating your olive oil in a large pot over medium-low heat. Add the shallots (or onions), leeks, and carrots and cook gently until they soften and release their natural sweetness, about 5 to 7 minutes. This gentle cooking lays the foundation of flavor and color, setting the tone for the entire soup.

Step 2: Simmer the Chicken

Next, stir in the salt, bay leaf, and chicken broth, then bring the liquid to a rolling boil. Reduce the heat to a simmer and add the chicken thighs or breasts. Let them cook undisturbed for roughly 15 minutes so they become tender and juicy. Once done, lift the chicken out with a slotted spoon, letting it cool slightly before shredding it with two forks. This step keeps the broth clear and flavorful.

Step 3: Cook the Rice

With the shredded chicken set aside, add the Arborio rice directly into the simmering broth. Allow it to cook slowly for 15 to 20 minutes until the rice is tender yet slightly creamy. Don’t forget to remove and discard the bay leaf here; its job is done.

Step 4: Prepare the Avgolemono Sauce

While the rice is gently sizzling away, whisk together the eggs and freshly squeezed lemon juice in a small bowl until smooth and combined. This homemade lemon-egg mixture is what makes the Avgolemono Soup so uniquely luscious and bright.

Step 5: Temper the Egg Mixture

Remove the soup pot from the heat to avoid scrambling the eggs. Gradually add a ladleful of the hot broth into the egg-lemon mixture, whisking constantly. This process, called tempering, slowly raises the temperature of the egg sauce until it’s warm and silky. Continue adding the hot broth a bit at a time, making sure the eggs don’t curdle.

Step 6: Finish the Soup

Return the shredded chicken to the pot, then steadily stir in the tempered avgolemono sauce until the soup becomes creamy and slightly thickened. At this point, taste and season with salt, pepper, and if you like, a splash more lemon juice to brighten the flavors even further. Finally, fold in fresh chopped dill or parsley, which adds a lovely herbal pop right before serving.

How to Serve Avgolemono Soup (Greek Lemon Chicken and Rice Soup) Recipe

A large white pot with light blue handles holds a yellow soup filled with shredded chicken, diced carrots, and herbs, topped with three lemon slices arranged in the center. A decorative blue and white spoon rests on the right edge of the pot, partially dipped in the soup. Above the pot, there is a white cup filled with the same soup, also garnished with a lemon slice and some herbs. Two lemon wedges lie on the white marbled surface near the cup. The soup's texture looks smooth with visible small chunks of chicken and carrot scattered evenly throughout. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of vibrant fresh dill or flat-leaf parsley not only adds color but also complements the lemony brightness beautifully. A quick squeeze of extra lemon juice on top right before eating adds just the right zesty punch that lifts each spoonful.

Side Dishes

Serve this comforting soup alongside traditional Greek horiatiko bread for a classic touch. The crusty bread is perfect for dipping and soaking up every last drop of the luscious broth. Simple Greek salads or roasted vegetables also pair nicely to round out the meal.

Creative Ways to Present

For a festive occasion, ladle the soup into elegant bowls garnished with thin lemon wedges and a sprig of fresh herbs. You can also experiment with swapping fresh dill for mint or basil for an unexpected twist, inviting your guests to enjoy the vibrant flavors in new ways.

Make Ahead and Storage

Storing Leftovers

If you have leftovers of this Avgolemono Soup (Greek Lemon Chicken and Rice Soup) Recipe, store them in an airtight container in the refrigerator. It will keep beautifully for up to 3 days. The rice may thicken the soup, so you might want to loosen it with a splash of broth or water before reheating.

Freezing

Freezing this soup is possible, but not ideal because the rice can get mushy, and the egg-lemon sauce may curdle. If you plan to freeze, freeze the broth and chicken separately from the avgolemono sauce and rice, then combine everything gently upon reheating.

Reheating

Reheat gently over low heat, stirring frequently to prevent the egg mixture from scrambling. Add a small amount of broth or water if it seems too thick. This slow reheating will maintain the soup’s signature silky texture and fresh lemony flavor.

FAQs

What is avgolemono?

Avgolemono is a traditional Greek sauce made from eggs and lemon juice whisked together and then tempered with hot broth; it creates a creamy, tangy addition to soups and stews, but without using any cream.

Can I use other types of rice?

While Arborio rice is preferred for its creamy texture, you can substitute short-grain rice. Avoid long-grain rice as it won’t absorb as much liquid and will produce a different texture.

Is this soup gluten-free?

Yes, this Avgolemono Soup (Greek Lemon Chicken and Rice Soup) Recipe is naturally gluten-free as it contains no wheat or gluten ingredients. Just be sure your chicken broth is gluten-free too.

Can I make this vegetarian?

To make a vegetarian version, omit the chicken and use vegetable broth. You can add mushrooms or other veggies for extra heartiness, though it won’t have the same meaty richness as the original.

How tart should the lemon flavor be?

The lemon flavor is bright but balanced, not overwhelmingly sour. You can always add more lemon juice at the end to suit your personal taste, making the soup as mild or zingy as you like.

Final Thoughts

There is a warm, comforting joy found in every spoonful of this Avgolemono Soup (Greek Lemon Chicken and Rice Soup) Recipe. Its simple yet remarkable combination of tender chicken, creamy rice, and fresh lemon makes it a soul-soothing dish worth returning to again and again. I encourage you to dive in and experience the magic yourself — your family and friends will surely thank you!