Craving something hearty yet refreshing?
This Greek Avgolemono Soup is your answer! Packed with tender chicken, comforting rice, and a vibrant burst of lemon, this easy recipe is a game-changer.
With just 30 minutes of prep and cook time,
it’s the perfect weeknight dinner that’s as quick as it is delicious. Ready to feel warm and satisfied? Let’s get cooking!
For Avgolemono Soup
- Chicken – You can use shredded rotisserie chicken or cook your own for added flavor.
- White Rice – This gives the soup a comforting texture and a base to soak up all the flavorful broth.
- Eggs – Used to create the creamy, velvety texture that makes Avgolemono unique.
- Lemon Juice – Provides the signature bright, zesty flavor that balances the richness of the broth.
- Olive Oil – For sautéing the onions and celery, giving the base a nice depth of flavor.
- Onion & Celery – These aromatic vegetables form the flavorful base of the soup.
- Low-Sodium Chicken Broth – The main liquid for the soup, adding savory depth.
- Fresh Dill – Adds a fresh herbaceous note to the finished dish.
- Salt & Pepper – For seasoning, adjusting to taste.
Greek Avgolemono Soup (Lemon Chicken & Rice Soup)
Craving a warm, satisfying meal that’s both comforting and refreshing? This Greek Avgolemono Soup combines tender chicken, fluffy rice, and a zesty lemon kick—creating the perfect balance of flavors. Best of all, you can make it in just 30 minutes!
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 small onion, diced
- 2 celery stalks, chopped
- 4 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 2 large eggs
- ¼ cup freshly squeezed lemon juice (about 1 to 2 lemons)
- 1 ½ cups cooked white rice
- 2 cups shredded chicken
- Chopped fresh dill for garnish
Instructions
Heat olive oil in a large saucepan over medium-high heat.
- Add the onion and celery.
- Sauté for 3-4 minutes until they soften.
Add chicken broth to the saucepan.
- Season with salt and pepper.
- Bring to a simmer.
Blend the egg mixture:
- In a blender, combine eggs, lemon juice, and ¼ cup of rice.
- Blend until smooth (about 20 seconds).
- While blending, gradually add 2 ladles of hot broth from the pan to temper the eggs.
Combine the egg mixture with the broth:
- Slowly stir the egg-lemon mixture back into the simmering broth.
- Add the rice and shredded chicken.
- Cook for another 5-10 minutes until the soup slightly thickens.
- Be careful not to let the soup boil to avoid curdling the egg mixture.
Garnish with fresh dill before serving.
- How can I prevent the eggs from curdling when adding them to the broth?
Temper the eggs before adding them to the broth. Simply whisk hot broth into the egg and lemon mixture slowly, then stir it into the soup. This step helps the eggs gently incorporate without curdling. Trust me, it’s a game changer! - Can I use pre-cooked chicken for this recipe?
Absolutely! Rotisserie chicken or leftover cooked chicken works great. Just add it to the broth and rice once everything is simmering, and let it heat through—easy peasy! - What’s the best type of rice for Avgolemono Soup?
For the perfect texture, go for short-grain rice—it absorbs the flavors beautifully. If that’s not on hand, medium-grain rice will do just fine. Keep it simple, and you’ll still get that cozy, creamy base. - How do I get the creamy, velvety texture?
The key is in the egg-lemon mixture. After tempering the eggs, stir them in gently while keeping the soup at a low simmer. Don’t let it boil, as the eggs might curdle. Patience is everything here! - Can I make this soup ahead of time?
You sure can! Prepare the base (broth, rice, and chicken) in advance and store it in the fridge. When you’re ready to serve, simply reheat and add the egg-lemon mixture. Fresh soup, with minimal effort!
