Creamy, comforting, and bright with lemon flavor, Greek Lemon Rice Chicken Soup—also known as Avgolemono—is one of Greece’s most beloved comfort foods. It’s the perfect mix of hearty and light: tender chicken, soft rice, and a tangy egg-lemon broth that soothes and satisfies any time of year.
Whether you’re battling a cold, warming up in winter, or just craving a fresh, homemade soup with Mediterranean flair, this Greek classic is a must-try.
In this post, we’ll show you how to make an authentic, easy version of Greek Lemon Rice Chicken Soup that fits into busy weeknights and cozy weekends alike.
Craving more Mediterranean comfort? Don’t miss our Easy Lemon Herb Chicken and Rice
Table of Contents
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Greek Lemon Rice Chicken Soup (Avgolemono)
Ingredients
Equipment
Method
- In a large pot, bring chicken broth to a simmer. Add rinsed rice, reduce heat, and cook until rice is tender (~15–18 minutes).
- Stir in shredded chicken and heat through for a few minutes. Keep soup warm, not boiling.
- While soup simmers, whisk eggs, lemon juice, cold water, salt, and pepper in a medium bowl until frothy and pale.
- Ladle ~1 cup of hot broth into the egg mixture, whisking constantly to temper the eggs.
- Slowly pour tempered mixture back into the pot in a steady stream, stirring gently. Heat until soup thickens slightly—don’t boil or eggs will curdle.
- Taste and adjust seasoning with salt, pepper, or extra lemon if desired.
- Ladle into bowls; garnish with fresh herbs like dill or parsley and extra lemon zest if wished. Serve hot.
Notes
What Is Greek Lemon Rice Chicken Soup (Avgolemono)?
Avgolemono literally means “egg-lemon” in Greek. This comforting Mediterranean soup blends tender chicken, fluffy rice, and a bright splash of lemon in a rich, velvety broth thickened with a delicate egg-lemon mixture.
What sets this soup apart is the luscious, creamy texture created without any cream at all—the eggs are whisked with lemon juice, then tempered with hot broth to form a velvety base.
Flavor profile? Bright, tangy, warm, and nourishing—like sunshine in a bowl.
Why You’ll Love This Recipe
- Rich and creamy without dairy
- Light yet filling thanks to the rice and chicken
- Naturally gluten-free
- Easy to customize with herbs or vegetables
- Perfect for meal prep and leftovers
Ingredients You’ll Need
Here’s everything you need to make an authentic bowl of Greek Lemon Rice Chicken Soup:
Base Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs
- 8 cups chicken broth (preferably homemade or low-sodium)
- ¾ cup medium-grain white rice
- 3 large eggs
- Fresh juice from 2 large lemons, yielding about ½ cup
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- Salt and black pepper to taste
Optional Add-ins:
- 1 tbsp fresh dill or parsley, chopped
- Lemon zest for brightness
- Olive oil drizzle (for serving)
- Baby spinach or kale (for a veggie boost)
How to Make Greek Lemon Rice Chicken Soup
Step 1: Poach the Chicken
Start by adding the chicken to a large pot along with roughly 6 cups of chicken broth. Bring it to a boil, then lower the heat to let it simmer gently. Let the chicken cook thoroughly—this should take around 15 to 20 minutes. Once it’s done, remove it from the broth and shred the meat using two forks. Set it aside for later use.
Step 2: Cook the Onion and Garlic
In a separate skillet—or in the same pot after removing the chicken—heat a little olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 3 to 4 minutes until they become soft and aromatic.
Step 3: Simmer the Soup with Rice
Return the chicken to the pot, followed by the sautéed onions and garlic, and let the soup continue to simmer. Pour in the remaining broth and stir in the rice. Let the mixture simmer for approximately 15 minutes, or until the rice is fully cooked and tender. Stir occasionally to prevent the rice from sticking.
Step 4: Whisk the Egg and Lemon Mixture (Avgolemono)
Crack the eggs into a mixing bowl and whisk them together with freshly squeezed lemon juice until smooth. Slowly add about 1 cup of the hot soup broth into the egg mixture, whisking constantly as you pour. This step—known as tempering—helps bring the eggs to temperature without causing them to curdle.
Step 5: Combine and Finish the Soup
Reduce the heat under the soup to low. Gently stir in the tempered egg-lemon mixture, making sure the soup does not come to a boil. Continue stirring slowly for 2 to 3 minutes until the broth thickens into a creamy, silky texture.
Taste and adjust seasoning with salt, pepper, and a bit of lemon zest if you’d like a brighter flavor.
Serving Suggestions
Serve your Greek Lemon Rice Chicken Soup hot, garnished with:
- Chopped fresh dill or parsley
- Lemon wedges on the side
- A swirl of extra virgin olive oil
- Toasted pita or crusty bread for dipping
Perfect pairings: Greek salad, olives, or roasted vegetables.
Tips for the Best Greek Lemon Rice Chicken Soup
| Tip | Why It Helps |
|---|---|
| Temper eggs slowly | Prevents curdling |
| Use freshly squeezed lemon | Adds brightness and authentic flavor |
| Don’t boil after adding eggs | Keeps soup silky, not grainy |
| Medium-grain rice works best | Gives a creamy texture without turning to mush |
| Add herbs last | Keeps them vibrant and aromatic |
Variations and Substitutions
- Vegetarian Version: Use vegetable broth and chickpeas instead of chicken.
- Low-Carb: Swap rice for riced cauliflower.
- Extra Creamy: Add a bit of Greek yogurt (after removing from heat).
- Add Greens: Toss in baby spinach or kale for added nutrition.
- Spiced Version: Add a pinch of ground cumin or turmeric for depth.
Storage and Reheating
This soup stores beautifully!
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Best to freeze before adding the egg-lemon mixture
- Reheat: Gently reheat on the stove over medium heat—do not boil
Nutrition Snapshot (per 1½ cup serving)
| Nutrient | Approx. Value |
|---|---|
| Calories | 290 kcal |
| Protein | 25g |
| Carbohydrates | 18g |
| Fat | 12g |
| Fiber | 1g |
Frequently Asked Questions about Greek Lemon Rice Chicken Soup
Can I use orzo instead of rice?
Yes! Orzo is a common variation and makes the soup slightly heartier.
Will the eggs make it taste eggy?
Not at all. The eggs create a creamy texture without adding any egg flavor.
Can I use rotisserie chicken?
Absolutely. Shred store-bought rotisserie chicken and add during the simmering step for a shortcut.
What does “tempering eggs” mean?
Tempering gently warms the eggs by slowly adding hot liquid while whisking—this prevents them from scrambling.
Is Avgolemono served cold or hot?
It’s always served hot or warm—never cold, as the emulsion can break when chilled.
Final Thoughts
Greek Lemon Rice Chicken Soup is the definition of cozy comfort with a fresh, zesty twist. Whether you’re under the weather, craving something warm, or simply want to impress with an authentic Mediterranean recipe, this dish hits all the right notes.
Creamy yet light, simple yet sophisticated—it’s a soup you’ll make again and again.
At FlashMealsClub, we believe food should nourish your body and brighten your day—and this recipe does both beautifully.
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