If you love comforting soup with bright lemon flavor, this Creamy Avgolemono Chicken Rice Soup is the one to make. It’s rich, tangy, and creamy, without using any cream. This soup is a Greek classic that’s both simple and satisfying. It’s like the best version of a chicken and rice soup recipe.
What is Avgolemono Soup?
Avgolemono can either be a soup, or sauce. It is found in traditional Greek cuisine. The word “Avgolemono” literally means egg-lemon. The basic ingredients include; chicken broth, rice, lemon juice, and eggs.
Why You Will Love This Greek Lemony Chicken Rice Soup
- Greek Comfort Food Favorite: Traditional Avgolemono Soup combines chicken, rice, and lemon for the ultimate cozy meal.
- Creamy Without Cream: Whisked eggs and lemon juice create a velvety texture naturally.
- Easy and Quick: This chicken and rice soup is ready in about 25 minutes using leftover or rotisserie chicken.
- Protein-Packed: Chicken and eggs make this soup hearty and nutritious.
- Bright Lemon Flavor: Fresh lemon juice adds the perfect tangy balance to create the perfect pot of Avgolemono Chicken Rice Soup.
Ingredient Substitutions
- Chicken: Use leftover or rotisserie chicken. If starting from raw, you can brown chicken breasts or thighs first, then cut and add to the soup before simmering.
- Chicken stock: Use vegetable stock.
- Rice: Substitute with orzo, quinoa, or cauliflower rice for a low-carb option.
- Herbs: Dill is traditional, but parsley, thyme, or tarragon can be used.
How to Temper Eggs for Avgolemono Soup
Tempering the eggs is the only part of this recipe that takes a little care, but don’t let that stop you from making Avgolemono Chicken Rice Soup. After whisking the eggs and lemon juice together in a bowl, slowly ladle in about ½ cup of the hot broth while whisking briskly. This step gently warms the eggs, preventing them from curdling and giving the soup its signature smooth, creamy texture.
- In a medium bowl, whisk together the egg, egg yolks, and lemon juice until smooth.
- Slowly ladle about ½ cup of the hot broth from the soup into the egg mixture while whisking constantly.
- Repeat this step two more times, adding small amounts of broth each time to gradually raise the temperature of the eggs.
- Once warmed, slowly pour the tempered egg mixture back into the soup, stirring constantly.
How to Serve and Store
- Serve with warm pita bread, a light salad, or roasted vegetables for a complete meal.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat while stirring. Avoid boiling once the eggs are in the soup, or the texture may separate.
- Freeze before adding the egg mixture; add tempered eggs when reheating for the best texture.
Frequently Asked Questions
- Can I make this ahead of time? Yes! You can cook the rice and broth mixture in advance. When ready to serve, reheat gently, then temper and add the egg-lemon mixture.
- Can I make it without eggs? You can, but it won’t have the traditional creaminess. A splash of heavy cream or Greek yogurt can mimic the texture.
- Is this gluten-free? Yes, as long as you use gluten-free broth and rice instead of pasta.
- Can I use brown rice? Yes, but cook it longer before tempering the eggs — it takes about 35–40 minutes to soften.
More Creamy Soups to Love
Avgolemono Soup (Greek Lemony Chicken Rice Soup)
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
This Avgolemono Chicken Rice Soup is a bright, silky Greek lemon chicken soup that’s simple to make, comforting, and perfect when you want a tangy, protein-packed bowl. In about 25 minutes, you’ll have a flavorful, creamy soup that’s hearty and satifsying.
Ingredients
- 1 1/2 tablespoons olive oil
- 1/4 onion, minced
- 1 small carrot, minced
- 1 small celery stalk, minced
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups diced rotisserie chicken (or use leftover chicken)
- 6 1/2 – 7 cups chicken stock
- 1 1/4 cup medium to long-grain rice
- 1 large lemon peel
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 egg
- 2 egg yolks
- 1/3 cup lemon juice
- fresh parsley, for garnish
- drizzle of olive oil, for garnish
- fresh chopped parsley, for garnish (optional)
- cracked black pepper, for garnish
Instructions
- Heat olive oil to medium in a deep pot.
- Add the minced onions, celery, carrots and garlic. Season with kosher salt and pepper.
- Soften for a few minutes.
- Bundle the lemon zest, herbs, bay leaves using kitchen twine.
- Rinse the rice until the water runs clear.
- Add the chicken stock, rice and herb bundle to the pot.
- Bring to a boil. Reduce heat. Cover and simmer for 15 minutes, stirring occasionally.
- While the soup is simmering, in a separate bowl, whisk together the egg, egg yolks and lemon juice.
- Once the rice is tender, remove and discard the herbs and zest.
- Remove about a cup and a half of the broth (this will be used to temper the eggs).
- Whisk about 1/2 cup of the warm broth into the egg mixture to temper. Whisk vigorously so as to not scramble the eggs.
- Continue adding the remaining cup of warm broth, a little at a time, until the eggs are fully tempered.
- Whisk the egg/lemon mixture into the pot, vigorously.
- Add the cooked chicken. Stir.
- Warm through for about 5 minutes.
- Serve in bowls garnished with a drizzle of olive oil and garnished with cracked black pepper and fresh parsley or dill.
- ENJOY!
Notes
- Use rotisserie or leftover chicken for ease. You can also use boneless chicken breasts or thighs by searing them in the pot as the first step. Remove and dice. Add to the pot with the broth.
- Always temper the eggs by whisking in hot broth gradually.
- Avoid boiling after the eggs are added, gentle heat keeps the soup smooth.
- For a thicker consistency, use slightly less broth or add an extra egg yolk.
- Taste before serving and add extra lemon juice or salt, if you needed.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American/Greek
Nutrition
- Serving Size: 1 1/2 Cups
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