Avgolemono (Greek Lemon Chicken & Rice Soup)

Name: Avgolemono (Greek Lemon Chicken & Rice Soup)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4–6
Cuisine: Greek
Ingredients: 1 1/2 lb (680 g) bone-in, skin-on chicken thighs (or 2 bone-in breasts); 1 medium yellow onion, halved; 1 carrot, cut into 2-inch pieces; 1 celery stalk, cut into 2-inch pieces; 2 cloves garlic, smashed; 1 bay leaf; 8 cups (1.9 L) low-sodium chicken stock (or water + stock concentrate); 1 1/2 tsp kosher salt, plus more to taste; 1/2 tsp black pepper; 1/2 cup (90 g) white rice (jasmine or long-grain), rinsed (or 3/4 cup orzo); 2 large eggs; 1/3 to 1/2 cup (80–120 ml) fresh lemon juice (about 2–3 lemons); 2 tbsp chopped fresh dill (or parsley); Optional: 1–2 tsp grated lemon zest; Optional: extra black pepper

User

Avgolemono is a bright, silky Greek soup where chicken broth and tender rice are thickened with a lemony egg mixture. It eats like comfort food but tastes fresh and springy—creamy without any dairy. This version uses bone-in chicken for deeper flavor, then finishes with plenty of lemon and dill. Serve it as a light dinner with warm bread and a simple salad.

Greek
Soup
One-pot
Comfort food
Spring

55 min total · 15 min prep · 40 min cook

Serves 4–6

360 kcal · 28g protein · 20g carbs · 18g fat total

Large pot or Dutch oven · Fine-mesh strainer (optional but recommended) · Whisk

Ingredients

Instructions

Build the broth

Add chicken, onion, carrot, celery, garlic, bay leaf, stock, salt, and pepper to a pot. Bring to a gentle simmer (small lazy bubbles, not a rolling boil), skimming any foam for the first 5 minutes.

Simmer until the chicken is cooked through and very tender—thighs should pull easily from the bone and the broth smells deeply chicken-y, 25–35 minutes.

Transfer chicken to a bowl. Strain the broth (optional but recommended for a clean, silky soup) and return it to the pot. Discard solids.

Cook the rice (or orzo)

Bring the strained broth back to a steady simmer. Stir in the rinsed rice.

Simmer, stirring occasionally, until rice is tender but not mushy, 12–16 minutes (orzo: 7–9 minutes). The soup should look brothy, not thick like porridge.

Make the avgolemono (egg-lemon liaison)

While the rice cooks, shred chicken meat and discard skin/bones. Keep it covered so it stays juicy.

In a medium bowl, whisk eggs until smooth and a little foamy. Whisk in the lemon juice (and zest if using).

Temper: when rice is tender, reduce heat to low so the soup is hot but not boiling. Ladle in 1 cup of hot broth very slowly while whisking constantly. Then whisk in a second ladleful. The mixture should feel warm and silky, not grainy.

Off the boil, slowly pour the tempered egg-lemon mixture back into the pot while stirring gently. Keep the heat low and stir until the soup turns slightly opaque and lightly thickens, 1–3 minutes.

Finish & serve

Stir in shredded chicken and warm through 1 minute. Taste and adjust with more salt, lemon, and pepper.

Off heat, stir in dill. Serve hot—look for a glossy, lightly creamy broth that coats the spoon.

Tip: If the soup ever bubbles hard after adding the egg-lemon, it can curdle. Keep it below a simmer—steam is fine, boiling is not.

Notes

Make-ahead: Cook the chicken and rice in broth, but add the egg-lemon mixture right before serving for the silkiest texture. Storage: Refrigerate up to 3 days; reheat gently over low heat (do not boil). If it thickens in the fridge, loosen with a splash of water or stock. Substitutions: Orzo can replace rice; dill can be parsley. For extra richness, use an extra yolk (add 1 yolk to the 2 eggs).