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Lunch One Pot 30 Minutes or Less Mediterranean
4.6 from 366 votes

Avgolemono Soup

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By: Joanna Cismaru 170 Comments

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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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of a ladle taking a scoop of soup
4.61 from 366 votes

Avgolemono Soup

Prep 5 minutes minutes
Cook 25 minutes minutes
Total 30 minutes minutes
6
Rate Recipe Print Recipe
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!
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Ingredients

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

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%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a ladle taking a scoop of soup

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30-Minute One-Pot Meals Cookbook by Joanna Cismaru
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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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170 Comments
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Kathleen
Kathleen
Posted: 1 month ago

4 stars
I used regular rice instead of Arborino. I doubled the stock amount and tripled the lemon. Still it was not lemony or brothy enough for my taste but my husband said it was his favorite batch I’ve ever made!

0
Reply
Michelle La Grandeur
Michelle La Grandeur
Posted: 5 months ago

5 stars
Super easy, comfort food.

0
Reply
Tessa Bunn
Tessa Bunn
Posted: 7 months ago

5 stars
Delicious! I added spinach just to use it up and it gave a nice flavor addition

F7DF8054-7A22-4165-9C04-5F18A47BEECA.jpeg
Last edited Posted: 7 months ago by Tessa Bunn
0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Tessa Bunn
Posted: 7 months ago

Looks great, glad you enjoyed it!

0
Reply
Gail
Gail
Posted: 7 months ago

5 stars
Our new favorite 😍
Quick easy and very satisfying .

0
Reply
tt tt
tt tt
Posted: 8 months ago

5 stars
Incredible tasting soup-wowowowowwow! Will make again and again!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  tt tt
Posted: 8 months ago

Happy to hear you liked it!

0
Reply
Debra
Debra
Posted: 8 months ago

5 stars
Made this tonight and my family devoured it. I doubled it, used Orzo instead of rice and had frozen tenderloins in the freezer so I used that in place of the rotisserie chicken. Will definitely be making this again! Oh… and the feta on top is amazing!

1
Reply
Renata Hundley
Renata Hundley
Posted: 11 months ago

5 stars
So easy and absolutely delicious! I added more lemon juice than the recipe called for.

0
Reply
Kim
Kim
Posted: 1 year ago

5 stars
This was so delicious and super easy!! I used orzo instead (didn’t have the rice) and additional cup of water….perfection. Husband and I thoroughly enjoyed it!!

0
Reply
Kate
Kate
Posted: 1 year ago

5 stars
I’ve made this numerous times. My entire family loves it, kids included. I have a really dumb question. I try to cook my own chicken breasts to be a bit healthier, but always mess them up lol! Cover with water, add salt, put on lid and bring to boil, lower to simmer. 1) leave lid on or off? 2) how many minutes? Thank you!!!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kate
Posted: 1 year ago

I usually cook them like that for about 20 minutes, with the lid on or off, shouldn’t matter.

0
Reply
Carrie
Carrie
Posted: 1 year ago

5 stars
This was one of the best chicken soups recipes I’ve ever made. Hands done this soup gets 10 stars ⭐️

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carrie
Posted: 1 year ago

I’m so happy you liked it!

0
Reply
Court
Court
Posted: 1 year ago

5 stars
This recipe is so good!!! Great way to use leftover chicken or rotisserie if you want. I love how nourishing and refreshing this soup is. 10/10 will recommend to everyone!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Court
Posted: 1 year ago

I’m so glad you like it!

0
Reply
Angela Myers
Angela Myers
Posted: 1 year ago

Absolutely delicious! I left out the dill and added extra lemon juice. Topped with parsley! Perfection.

0
Reply
Megan Cioffi
Megan Cioffi
Posted: 1 year ago

5 stars
My daughter and I couldn’t stop eating this soup!! So delicious! Added extra lemon juice. This recipe is going in my arsenal for sure!

1
Reply
Gail V.
Gail V.
Posted: 1 year ago

5 stars
I made this delicious soup with leftover smoked turkey. OMG! The tastiest soup I have made in a while. I added fresh dill, carrots and celery from my garden. Thank you for this recipe!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Gail V.
Posted: 1 year ago

My pleasure, so glad you like it!

0
Reply
Kristine
Kristine
Posted: 1 year ago

5 stars
This is the best!!! avgolemono recipe! followed exactly and the soup turned out perfect. The only problem is that it isn’t enough ; ))) I zested the lemon, before using the lemon’s juice, for a topping. Soooo delicious!! Thank you Jo!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kristine
Posted: 1 year ago

My pleasure, so glad you liked it!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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