Creamy without a drop of cream, Greek Lemon Rice Soup—known as Avgolemono—is one of Greece's most beloved comfort foods. Made with tender chicken, fluffy rice, rich chicken broth, fresh lemon juice, and silky eggs, this soup delivers an incredibly smooth texture with a bright citrus finish that keeps every spoonful light and refreshing.

Whether you're looking for a cozy winter meal, a nourishing lunch, or a comforting bowl when you're feeling under the weather, Avgolemono is simple, elegant, and packed with flavor.

Why You'll Love It

Rich and creamy without heavy cream
Bright fresh lemon flavor
High in protein
Comforting yet light
Ready in under an hour
Excellent for meal prep
Naturally satisfying
Authentic Greek classic

About the Recipe

Avgolemono has been a staple of Greek cuisine for generations. The name comes from the Greek words for egg (avgo) and lemon (lemono), referring to the signature sauce that thickens the soup without flour or dairy.

The technique of tempering eggs with hot broth creates an incredibly velvety texture while keeping the soup fresh and vibrant thanks to generous amounts of lemon juice.

Recipe Information

Cuisine: Greek

Course: Soup / Main Course

Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 6

Calories: Approximately 310 per serving

Ingredients

Soup

2 tablespoons olive oil
1 small onion, finely diced
2 garlic cloves, minced
8 cups chicken broth
1 cup long-grain white rice
2 cups cooked shredded chicken
2 bay leaves
Salt and black pepper, to taste

Avgolemono Mixture

3 large eggs
½ cup freshly squeezed lemon juice
1 teaspoon lemon zest

Garnish

Fresh dill
Fresh parsley
Freshly cracked black pepper
Lemon slices

Equipment Needed

Dutch oven or soup pot
Medium mixing bowl
Whisk
Ladle
Citrus juicer
Citrus zester
Chef's knife
Cutting board
Measuring cups and spoons

Step-by-Step Instructions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Sauté the onion for about 5 minutes until softened.

Add the garlic and cook for another 30 seconds.

Step 2

Pour in the chicken broth.

Add the bay leaves and bring to a gentle boil.

Step 3

Stir in the rice.

Reduce the heat and simmer for about 18–20 minutes, or until the rice is tender.

Step 4

Add the shredded chicken and cook for another 5 minutes.

Remove the bay leaves.

Step 5

In a bowl, whisk together the eggs, lemon juice, and lemon zest until smooth.

Step 6

Slowly ladle about 1½ cups of the hot broth into the egg mixture while whisking constantly.

This tempers the eggs and prevents curdling.

Step 7

Slowly pour the tempered egg mixture back into the soup while stirring continuously.

Do not allow the soup to boil after this step.

Heat gently for 2–3 minutes until silky and slightly thickened.

Step 8

Taste and season with salt and black pepper.

Serve immediately with fresh dill, parsley, and lemon slices.

Chef's Tips

Always use freshly squeezed lemon juice.
Temper the eggs slowly.
Never boil after adding the egg mixture.
Rotisserie chicken works beautifully.
Fresh dill gives the most authentic flavor.
Add extra broth if reheating leftovers.

Variations

Orzo Avgolemono

Replace the rice with orzo pasta.

Turkey Avgolemono

Use leftover roast turkey instead of chicken.

Vegetarian Version

Replace chicken with chickpeas and use vegetable broth.

Spinach Avgolemono

Stir in baby spinach just before serving.

Extra Lemon Version

Serve with additional lemon wedges.

Storage

Refrigerator

Store for up to 3 days.

Freezer

Not recommended because the egg-lemon mixture may separate after thawing.

Reheating

Warm gently over low heat without allowing the soup to boil.

Frequently Asked Questions

Why is Avgolemono creamy without cream?

The eggs naturally thicken the broth when tempered correctly.

Can I freeze Avgolemono?

Fresh is best, as freezing can affect the texture.

Can I use rotisserie chicken?

Yes. It's one of the easiest options.

Why did my soup curdle?

The soup became too hot after adding the egg mixture or the eggs weren't tempered slowly enough.

What should I serve with Avgolemono?

Crusty bread, Greek salad, roasted vegetables, or pita bread.

Nutrition (Approximate Per Serving)

Calories: 310
Protein: 24 g
Carbohydrates: 20 g
Fat: 14 g
Saturated Fat: 3 g
Fiber: 1 g
Sugar: 2 g
Sodium: 620 mg

Serving Suggestions

Serve with:

Crusty Artisan Bread
Greek Salad
Pita Bread
Roasted Vegetables
Grilled Chicken
Spanakopita
Stuffed Grape Leaves
Roasted Potatoes

Final Thoughts

Greek Lemon Rice Soup is a timeless recipe that proves comfort food doesn't have to be heavy. Its velvety broth, tender chicken, fluffy rice, and bright lemon flavor create a bowl that's both nourishing and elegant. Whether served as a cozy family dinner or a starter for a Mediterranean feast, Avgolemono is a recipe you'll return to throughout the year.

Greek Lemon Rice Soup (Avgolemono) – Creamy, Comforting & Easy Homemade Recipe