Greek Avgolemono Soup

A creamy Greek avgolemono soup made with chicken, rice, lemon, and eggs—rich, bright, and comforting with a silky, velvety broth.

Prep Time10

Cook Time20

Total Time30

Course: dinner, Lunch, Main Dish

Cuisine: Mediterranean

Keyword: chicken, comfort food, one pot, quick

Servings: servings

Author: Courtney O'Dell

Cost: 15

Bring the broth to a boil in a large stock pot. Add the rice to the pot and cook till its tender, 15-20 minutes.
Whisk the eggs and lemon juice together in a separate bowl until smooth.
Temper the egg mixture by adding about a cup of hot broth to the egg mixture and whisking consistently. This gently heats the eggs.
Slowly pour the tempered egg mixture back into the pot with the rice. This will help thicken the soup.
Add the chicken to the soup, combine and heat through.
Season with the fresh dill, garlic, Italian Herbs, salt, and pepper.
Taste and add more salt as needed. Drizzle some olive oil on to garnish or more fresh herbs.

Temper the eggs slowly with hot broth to prevent curdling and create a smooth, silky texture.
Use freshly squeezed lemon juice for the brightest, most authentic flavor.
Stir constantly when adding the egg mixture back into the soup—do not boil after adding.
Adjust lemon juice to taste depending on how bright you want the soup.
Use cooked or rotisserie chicken for an easy shortcut.
Rice will continue to absorb liquid as it sits—add extra broth when reheating if needed.
Store in the refrigerator up to 3 days; reheat gently over low heat to maintain texture.

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