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Home / Recipes

Avgolemono Soup

30 minutes
4.61 from 277 votes
146 Comments
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by: Joanna Cismaru
04.05.19

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This Lemon Rice and Chicken Soup also known as Avgolemono is a classic Greek soup thickened with eggs, loaded with rice, chicken and flavored with lots of lemon. This soup is a hearty delicious soup requiring minimal effort and ready in only 30 minutes!

a Dutch oven pot with Lemon Rice and Chicken Soup with lemon slices in it

I don’t know if it’s still soup season or not, but who cares really. I love eating soup year round. This right here, my friends, is one of my favorite soups ever because of all the lemon flavor. It reminds me of my Romanian soups in which we always add lemon juice or vinegar.

This chicken and rice soup has been on my blog for a few years now and continues to be one of my most popular recipes. There’s a good reason for that. It really is that great, it really only takes 30 minutes and it really is that delicious!

Lemon Rice and Chicken Soup Known as Avgolemono

This lemon rice and chicken soup is known as Avgolemono. Avgolemono is a traditional Greek soup that I’m sure most of you have had if you’ve ever been to a Greek restaurant. I’m not claiming my recipe here is a classic traditional Greek soup but this is simply my version of the popular soup.

Avgolemono is an egg-lemon sauce and avgolemono is basically a soup made with egg yolk and lemon juice mixed with broth. As it cooks it will thicken nicely.

Ingredients In Avgolemono Soup

This soup is incredibly easy to make and uses simple ingredients. Here’s what you’ll need (make sure to scroll down for the printable recipe):

  • Olive oil  – a good extra virgin olive oil is great.
  • Vegetables – I used onions and carrots, you can also use a bit of celery if you want.
  • Arborio Rice – this is an Italian short-grain rice.
  • Chicken Broth – buy a good low sodium or no sodium added chicken broth, or make your own.
  • Lemon Juice – you’ll need about 3 tablespoons of lemon juice, which you should get from 1 large lemon or a couple regular lemons. It all depends on how juicy they are.
  • Eggs – the egg part of the soup, which is used to thicken the soup.
  • Chicken breasts – you’ll need cooked chicken breast. I usually buy a rotisserie chicken and use the breast from that. However, you can use uncooked chicken and just cook it along with the soup, then at the end take it out, shred it and add it back.
  • Salt & pepper – add as much or as little as you want to flavor your soup.
  • Dill – lots of fresh dill. I absolutely love fresh dill and always use lots of it. I really recommend you use it.
process shots for making Avgolemono Soup

How to Make Avgolemono Soup

This soup could not get any easier, especially since I’m using already cooked chicken breast. I usually buy a whole roast chicken and use the chicken breast for this soup. However, sometimes if I don’t have a roast chicken and don’t feel like going grocery shopping, I’ll just boil a couple chicken breasts and use that broth actually to make the soup.

This soup is actually thickened with eggs, again this is a method I use in my Romanian soups as well. You basically beat the eggs with the lemon juice, then add a ladle of the hot broth to the eggs and stir, then slowly pour it in the soup.

Here’s how you make it:

Saute veggies: Heat the oil in a soup pot or large Dutch oven over medium-high heat and add the onion and carrot. Cook for about 5 minutes until the carrot and onion are tender.

Add rice and broth: Add the rice and chicken broth to the pot and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes or until the rice is cooked through.

Prepare eggs with lemon juice: In a small bowl beat the eggs together with the lemon juice.

Finish the soup: Add the shredded chicken to the pot, then add about a ladle of the soup broth to the egg mixture and stir. Pour the egg mixture into the soup. You will notice the soup thickening up. Season with salt and pepper as needed and if you feel the soup needs more lemon, add more lemon juice as desired.

Garnish and serve: Garnish with lots of dill, with some feta cheese and lemon slices if you prefer, then serve.

Avgolemono Soup in a bowl with a slice of lemon and fresh dill

What Is The Best Rice Used For This Soup

I like to use Arborio rice because it thickens the soup nicely as the rice cooks. However, pretty much most types of rice can be use such as brown rice, long grain rice such as Basmati or Jasmine.

If you use a brown rice or wild rice, it will take a lot longer to cook and you will also need to add more broth.

How Do You Store Leftover Avgolemono Soup

As the soup cools the rice will thicken even more and absorb most of the liquid. If you don’t eat all the soup in one sitting, just keep that in mind. You have a couple options. You can either add more broth to avoid having the soup turning into a big blob, or you can use a slotted spoon to separate the rice from the soup and store them separately.

I’ll be honest with you, I’ve never done that. I’m ok with the soup being thicker and as you heat it up it will thin out a bit. Anyway you can store it in the fridge in an airtight container for about 3 days.

Can You Freeze This Soup

You can freeze it meal sized in a large airtight container or individual portions. You can also use freezer bags.

Keep in mind that this soup will separate when reheated, even if it isn’t frozen, so make sure you stir it well before serving. Thaw it in the fridge overnight or cook from frozen in the microwave or on the stovetop.

This soup is fabulous!!! And SO easy and quick to make! Try it!

Avgolemono Soup in a Dutch oven with lemon slices in it

LOOKING FOR MORE SOUP RECIPES? TRY THESE:

  • Cheesy Chicken Enchilada Soup
  • Red Lentil and Chicken Soup
  • Chicken and Dumplings
  • Homemade Chicken Noodle Soup

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side view shot of a ladle taking a scoop of soup

Avgolemono Soup

4.61 from 277 votes
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
This Lemon Rice and Chicken Soup also known as Avgolemono is a classic Greek soup thickened with eggs, loaded with rice, chicken and flavored with lots of lemon. This soup is a hearty delicious soup requiring minimal effort and ready in only 30 minutes!

Ingredients

  • 1 tbsp olive oil
  • 1 small onion chopped
  • 1 medium carrot chopped
  • 1/2 cup Arborio rice *
  • 4 cups chicken broth low sodium
  • 3 tbsp lemon juice freshly squeezed
  • 3 eggs
  • 2 chicken breast cooked and shredded with 2 forks, skinless and boneless
  • 1/2 tsp salt or to taste
  • 1 tsp pepper or to taste
  • 1/4 cup dill chopped
US Customary – Metric

Instructions

  • Saute veggies: Heat the oil in a soup pot or Dutch oven over medium-high heat then add the chopped onion and carrot and cook for about 5 minutes or just until the carrot is tender and the onion is translucent.
  • Add rice and broth: Add the rice and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through.
  • Prepare eggs with lemon juice: Meanwhile in a small bowl beat the egg together with lemon juice.
  • Finish the soup: Add the shredded chicken to the pot, then add about a ladle of the soup broth to the egg mixture and stir. Pour the egg mixture into the soup. You will notice the soup thickening up. Season with salt and pepper as needed and if you feel the soup needs more lemon, add more lemon juice as desired.
  • Garnish and serve: Garnish with lots of dill, with some feta cheese and lemon slices if you prefer, then serve.

Video

Recipe Notes

  1. * Arborio rice is an Italian short-grain rice.
  2. I used 2 small cooked chicken breasts which I shredded with 2 forks, should be about 2 cups of shredded chicken.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 192kcal (10%)Carbohydrates: 18g (6%)Protein: 15g (30%)Fat: 6g (9%)Saturated Fat: 1g (6%)Cholesterol: 105mg (35%)Sodium: 324mg (14%)Potassium: 389mg (11%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 1980IU (40%)Vitamin C: 6.5mg (8%)Calcium: 31mg (3%)Iron: 1.7mg (9%)
Course:Soup
Cuisine:Greek
Keyword:arborio rice, avgolemono, chicken, greek soup, lemon, soup
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
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I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. RAMEY HAYES says

    March 8, 2021 at 4:26 am

    5 stars
    This was so delicious! I was intimidated at first because I’ve never made something like this with the lemon and egg mixture, but it couldn’t have been easier. I used a rotisserie chicken and the whole thing came together in less than 30 minutes! Perfect for a light, spring tasting meal!

    Reply
  2. Doreen says

    March 2, 2021 at 6:10 am

    5 stars
    Quick easy and delicious.

    Reply
  3. Caryl Derenfeld says

    February 23, 2021 at 1:42 pm

    This came out delicious. I used orzo pasta since I didn’t have Arborio rice.
    One question-it didn’t get much thicker. What I noticed was an immediate change in color. Any suggestions on how to thicken it up?

    Reply
    • Jo Cooks Team says

      February 23, 2021 at 1:49 pm

      You can try adding yogurt or sour cream, or try adding a bit more starch like flour or cornstarch. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot!

      Reply
  4. Andrea liston says

    February 16, 2021 at 6:54 am

    All recipes have been delicious. Thank you

    Reply
    • Jo Cooks Team says

      February 16, 2021 at 9:39 am

      We are so glad you like them 🙂

      Reply
  5. Haley Brogren says

    January 31, 2021 at 3:57 pm

    5 stars
    Let me just start this review by saying that I almost never repeat recipes and I HATE eating leftovers. But I could easily eat this multiple times a week every week. My husband and I argue over the leftovers. This is my go-to recipe for the occasions when it’s appropriate to take other people food. In case you haven’t picked up on this yet, I LOVE THIS RECIPE. Highly, HIGHLY recommend. In fact, I’m not sure I’ve tried a Jo Cooks recipe I didn’t like. Thank you for a recipe that is on repeat rotation in our house!

    Reply
    • Jo Cooks Team says

      February 1, 2021 at 10:20 am

      Awesome to hear!! I’m so glad you love it 🙂

      Reply
  6. Tam Rasmussen says

    January 31, 2021 at 8:19 am

    5 stars
    YuM!! I added 2 cups white rice that I had cooked in the instant pot once the soup was cooked. I sauted the veggies in the instant pot, added chicken broth and pressured at 3 minutes with quick release. Following that, I added cooked , chopped baked chicken breast, lemon and egg mixture. Like a lot of others have done, I added more lemon. It was FABULOUS!

    Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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