Avgolemono Soup
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Warm up with a bowl of creamy avgolemono, the Greek classic that combines lemon, egg, chicken, and rice into a simple, comforting soup.
Every culture has its favorite chicken soup—from classic American chicken noodle soup to cozy Jewish matzo ball soup. In Greece, it’s avgolemono soup, a light yet satisfying blend of rich chicken broth, bright lemon, silky eggs, tender chicken, rice, and fresh dill.
Avgolemono is surprisingly simple to prepare. The only part of the recipe that might seem a bit “cheffy” is tempering the eggs, a process that gently acclimates them to the hot broth to ensure a creamy, rich texture—if you add them directly in, you’ll end up with scrambled bits. But don’t worry, I’ve streamlined this step with a blender, making it foolproof and ensuring the eggs blend smoothly into the soup.
Before serving, I like to add a splash of heavy cream to the soup, which introduces a subtle richness that balances the lemon’s tang. This addition isn’t traditional, so feel free to omit it if you prefer a lighter, more lemon-forward version. Round out the meal with souvlaki and a fresh Greek salad.
“I couldn’t believe I wasn’t at a restaurant. This had the most delicious taste with the perfect amount of lemon. I’m in heaven! Thank you!”
What You’ll Need to Make Avgolemono
- Chicken tenderloins or breasts: Provides the soup with its main source of protein and flavor.
- Chicken broth: Forms the base of the soup, adding depth and richness.
- Long grain white rice: Provides substance to the soup; a portion is blended in to help thicken the soup and stabilize the consistency.
- Fresh Dill: Imparts a unique, aromatic flavor that’s characteristic of Greek cuisine.
- Bay leaf: Adds a subtle layer of flavor complexity to the broth.
- Fresh lemon juice: Brings a bright, acidic balance to the creamy soup.
- Eggs: Used to thicken the soup and provide a creamy, rich texture.
- Heavy cream: Though not traditional in avgolemono, this ingredient lends delicious richness and helps soften the lemon’s acidity.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Place the chicken on a plate and season all over with the salt. Let sit for 15 minutes.
Meanwhile, in a large pot, bring the broth, rice, white pepper, dill sprigs, and bay leaf to a boil over high heat. Reduce the heat to low, cover, and cook until the rice is al dente, about 5 minutes.
Remove the pot from the heat and add the chicken.
Cover and let sit until the chicken is cooked through, about 15 minutes.
Discard the dill sprigs and bay leaf. Transfer the chicken to a cutting board, let cool slightly, then chop into bite-sized pieces.
Using a slotted spoon, transfer about 3/4 cup of the rice to a blender. Add the lemon juice, eggs, and yolks to the blender as well. Process until smooth, about 30 seconds. Using a soup ladle, transfer about 3/4 cup of the broth to the blender and process until smooth, 10 seconds. Add another ladleful of broth to the blender and process again.
Slowly pour the egg mixture into the pot, stirring until evenly combined.
Add the cream and bring to a gentle simmer over low heat. Do not boil. Taste the rice to see if it’s cooked through. If it needs a few more minutes, gently simmer the soup until the rice is cooked.
Right before serving, stir in the chopped dill and the chicken, then taste and adjust seasoning, if necessary. If the soup is too lemony, add more cream. If the soup is too thick, thin it with a bit of water.
Serve immediately, as the soup thickens up quite a bit as it sits.
Video Tutorial
Frequently Asked Questions
Avgolemono combines the Greek words “avgo” (egg) and “lemono” (lemon), forming a creamy and tangy mixture often used as a sauce in Greek cuisine. But, when you add chicken broth, rice, and pieces of chicken to it, this blend transforms into avgolemono soup, turning the simple sauce into a rich and comforting meal.
No, I don’t recommend making this soup ahead. The texture and flavor may change when refrigerated or frozen, especially due to the egg-lemon mixture, which can separate or curdle upon reheating. Additionally, the rice in the soup tends to absorb the broth, thickening it beyond the desired consistency. For best results, prepare the soup fresh.
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Avgolemono Chicken Soup with Rice
Warm up with a bowl of creamy avgolemono, the Greek classic that combines lemon, egg, chicken, and rice into a simple, comforting soup.
Ingredients
- 1 pound chicken tenderloins (or chicken breasts, cut into 1-inch strips)
- 1¼ teaspoons salt
- 8 cups chicken broth
- ¾ cup long grain white rice
- ¼ teaspoon white pepper
- 3 sprigs fresh dill, plus 2 teaspoons chopped (see note)
- 1 bay leaf
- 5 tablespoons fresh lemon juice, from 2 lemons
- 2 large eggs plus 2 large yolks
- ½ cup heavy cream, plus a bit more if necessary (optional; see note)
- Freshly ground black pepper, for serving
Instructions
- Place the chicken on a plate and season all over with the salt. Let sit for 15 minutes.
- Meanwhile, in a large pot, bring the broth, rice, white pepper, dill sprigs, and bay leaf to a boil over high heat. Reduce the heat to low, cover, and cook until the rice is al dente, about 5 minutes. Remove the pot from the heat, add the chicken, cover, and let sit until the chicken is cooked through, about 15 minutes.
- Discard the dill sprigs and bay leaf. Transfer the chicken to a cutting board, let cool slightly, then chop into bite-sized pieces.
- Using a slotted spoon, transfer about ¾ cup of the rice to a blender. Add the lemon juice, eggs, and yolks to the blender and process until smooth, about 30 seconds. Using a soup ladle, transfer about ¾ cup of the broth to the blender and process until smooth, 10 seconds (be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape). Add another ladleful of broth to the blender and process again.
- Slowly pour the egg mixture into the pot, stirring until evenly combined. Add the cream and bring to a gentle simmer over low heat. Do not boil. (The soup will be a bit frothy at this point; don’t worry, the froth will settle as it simmers.) Taste the rice to see if it’s cooked through. If it needs a few more minutes, gently simmer the soup until the rice is cooked. Right before serving, stir in the chopped dill and the chicken, then taste and adjust seasoning, if necessary. If the soup is too lemony, add more cream. If the soup is too thick, thin it with a bit of water. Serve immediately, as the soup thickens up quite a bit as it sits.
- Note: A sprig of dill is one “branch.”
- Note: Heavy cream is not traditionally added to avgolemono soup, but I like how it balances the tanginess of the lemon. It's fine to omit it if you'd like to make the soup a bit lighter and/or more lemony.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 428
- Fat: 26 g
- Saturated fat: 9 g
- Carbohydrates: 25 g
- Sugar: 6 g
- Fiber: 1 g
- Protein: 23 g
- Sodium: 1,048 mg
- Cholesterol: 191 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I had never tried this soup before or even heard of it. But the description made me want to try it and I’m so glad I did! It was comforting, flavorful and hit the right balance for me. The dill was not overpowering and the flavors were light and refreshing. I made no changes to the recipe.
This was a quick, easy and delicious soup! I liked cooking the chicken tenderloins in the broth, very easy. Next time I would shred the chicken a bit more, I think my original idea of “bite sized pieces” were too large. I added some extra lemon juice to my taste. I also ate it the next day as leftovers and thought it was just as good.
The soup turned out really delicious. Super simple
This was a great recipe from one of my favorite Bloggers. I did use half and half and added a little more lemon juice. Really delish..!
Very yummy! Thanks for making it so easy.
As usual, Jenn comes through with precise easy to follow instructions! This one had a few steps but well worth the effort. The amount of chicken makes it a complete meal. I substituted plain non fat yogurt for the cream (not greek) with good results – gave it that creaminess without the calories and cholesterol for my husband who is on a heart healthy diet. Thanks for being my “go to” resource for wonderful foolproof recipes.
This is just the best chicken soup. It is great on a cold winter night for dinner. It does get thicker when it sits, but then it is more like a stew consistency and we still enjoyed it. I have shared this recipe with some friends and they all think it is terrific.
My wife and I fixed the Avgolemono Greek chicken and rice soup recently and loved it. We prepare a lot of soups year around and this was a delightful change of pace from the usual melange of meat, veggies, tomato, etc. Add the cream for sure, as it adds a silky texture without making the final product heavy. With Jenn’s caution about the eggs you might feel intimidated to try to make this but don’t. It really is easy to follow her suggestion and the soup is well worth the effort. We noted the pita bread in the photo and added that for a very satisfying meal!
Delicious! I was looking for a winter soup for a cold snowy evening and this was perfect! I also used milk instead of cream and it was a great substitute since there are so many other rich flavors. While I don’t always love dill, it doesn’t overpower and is completely balanced with the lemon. I’ll make this again (and again).
I was delighted to see this recipe in my inbox; I used to make a variation of this recipe years ago, when my kids were younger, but they weren’t keen on the lemon/egg flavours. My son loved the idea of the extra protein with the addition of chicken pieces, so I decided to try your version….it was a hit with everyone, and my family declared it “ a keeper”! I have been attempting a new recipe every couple of weeks to keep my sanity during these times. Will definitely make this again. I did omit the cream, and doubled the lemon. The blender method for adding eggs and rice was awesome. Thanks, Jen.