Go Back
Greek Lemon Rice Chicken Soup with lemon and parsley 1

Greek Lemon Rice Chicken Soup (Avgolemono)

A comforting, velvety Greek soup made with tender chicken, rice and bright lemon‑egg sauce (avgolemono). Perfect for chilly evenings or when you need a soothing bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Greek, Mediterranean
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 6 cups chicken broth low‑sodium
  • 1 cup long‑grain white rice rinsed
  • 2 cups cooked chicken shredded or diced (rotisserie works great)
Avgolemono Sauce
  • 3 large eggs room temperature
  • 1/2 cup fresh lemon juice about 2 lemons
  • 1/4 cup cold water
  • 1/4 tsp salt or to taste
  • 1/4 tsp black pepper

Equipment

  • Large pot or Dutch oven
  • Medium bowl
  • Whisk
  • Ladle

Method
 

  1. In a large pot, bring chicken broth to a simmer. Add rinsed rice, reduce heat, and cook until rice is tender (~15–18 minutes).
  2. Stir in shredded chicken and heat through for a few minutes. Keep soup warm, not boiling.
  3. While soup simmers, whisk eggs, lemon juice, cold water, salt, and pepper in a medium bowl until frothy and pale.
  4. Ladle ~1 cup of hot broth into the egg mixture, whisking constantly to temper the eggs.
  5. 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.
  6. Taste and adjust seasoning with salt, pepper, or extra lemon if desired.
  7. Ladle into bowls; garnish with fresh herbs like dill or parsley and extra lemon zest if wished. Serve hot.

Notes

Avgolemono is all about controlled heat—add the egg‑lemon slowly and avoid boiling after adding. Leftovers keep well, though sauce may thicken; just thin with extra broth when reheating.