Greek Avgolemono Chicken and Rice Soup
Greek avgolemono soup turns lean chicken breast, rice, lemon, and fresh herbs into a silky, bright bowl that tastes cozy but still light enough for any night.
This soup uses simple staples and a classic egg lemon finish to create a creamy texture without cream. The broth tastes savory, the lemon wakes everything up, and the dill and parsley make each spoonful fresh.
Why You’ll Love This Recipe
- Silky and comforting, thanks to the tempered egg and lemon mixture.
- Bright and fresh, with lemon juice, dill, parsley, and black pepper.
- Filling but not heavy, with chicken breast, rice, and tender vegetables.
- Made in one pot with affordable ingredients you can find at any grocery store.
Fabian’s Budget & Health Tip: Use a low sodium store brand chicken broth, then stretch the soup with an extra carrot or celery stalk if you need more servings. Chicken breast gives you lean protein, while rice makes the soup filling without adding much cost.
Ingredients (Serves 4)
- 1 pound boneless skinless chicken breast (450 g)
- 3/4 cup long grain white rice, rinsed (150 g)
- 2 medium carrots, diced (200 g)
- 1 medium yellow onion, finely diced (150 g)
- 2 celery stalks, diced (120 g)
- 8 cups chicken broth (1.9 L)
- 2 large eggs (100 g without shells)
- 1/3 cup fresh lemon juice (80 ml)
- 2 tablespoons chopped fresh dill (8 g)
- 2 tablespoons chopped fresh parsley (8 g)
- 1/2 teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Simmer the Chicken, Rice, and Vegetables
Add the chicken broth, chicken breast, rinsed rice, carrots, onion, celery, and black pepper to a large pot. Bring it to a gentle boil over medium heat, then lower the heat until the broth softly bubbles around the edges.
Cook for 18 to 22 minutes, until the rice looks plump, the vegetables feel tender, and the chicken reaches 165°F (74°C). Your kitchen should smell savory and sweet from the onion, carrot, and celery.
2. Shred the Chicken
Lift the chicken breast onto a plate. Use two forks to shred it into bite size pieces. The meat should pull apart easily and look juicy, not dry.
Return the shredded chicken to the pot and stir gently so it folds back into the rice and broth.
3. Whisk the Eggs and Lemon
Crack the eggs into a medium bowl. Add the fresh lemon juice. Whisk until the mixture looks smooth, pale, and lightly foamy.
This step creates the signature avgolemono texture, so whisk well before you add any hot broth.
4. Temper the Egg Lemon Mixture
Turn the soup heat to low, or remove the pot from the burner for extra safety. Slowly ladle about 1 cup hot broth (240 ml) into the egg lemon mixture while whisking the whole time.
Add another 1/2 cup hot broth (120 ml) the same way. The bowl should feel warm, and the mixture should stay smooth instead of looking scrambled.
5. Finish the Soup Without Boiling
Slowly pour the tempered egg lemon mixture back into the pot while stirring the soup in a steady circle. Keep the heat low and do not let the soup boil.
Stir for 2 to 3 minutes, until the broth turns creamy, glossy, and slightly thicker. Fold in the dill and parsley right before serving so the herbs stay bright and fragrant.
Expert Troubleshooting & FAQs
Why did my avgolemono soup curdle?
The soup likely got too hot after the eggs went in. Temper the eggs slowly with hot broth, then keep the pot below a simmer. If you see bubbles breaking hard on the surface, the heat is too high.
Can I use cooked chicken instead of raw chicken breast?
Yes. Simmer the rice and vegetables in the broth first, then stir in 2 1/2 cups shredded cooked chicken (350 g) during the last 5 minutes. Add the egg lemon mixture after the chicken warms through.
Can I make Greek avgolemono soup ahead of time?
Yes, but it tastes best fresh because the rice keeps soaking up broth. If you make it ahead, rewarm it gently over low heat and add a splash of broth if it gets too thick.
What rice works best in avgolemono soup?
Long grain white rice works well because it cooks tender and keeps the broth clean. Short grain rice makes the soup thicker. Brown rice needs more time and more broth.
Can I add more lemon?
Yes. Start with 1/3 cup (80 ml), then taste after the soup thickens. Add a little more lemon juice if you want a sharper, brighter finish.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 330
- Protein: about 32 g
- Carbs: about 34 g
- Fats: about 8 g
Greek Avgolemono Chicken and Rice Soup
Ingredients
- 1 pound boneless skinless chicken breast (450 g)
- 3/4 cup long grain white rice, rinsed (150 g)
- 2 medium carrots, diced (200 g)
- 1 medium yellow onion, finely diced (150 g)
- 2 celery stalks, diced (120 g)
- 8 cups chicken broth (1.9 L)
- 2 large eggs (100 g without shells)
- 1/3 cup fresh lemon juice (80 ml)
- 2 tablespoons chopped fresh dill (8 g)
- 2 tablespoons chopped fresh parsley (8 g)
- 1/2 teaspoon black pepper (1 g)
Instructions
- 1. Simmer the Chicken, Rice, and Vegetables. Add the chicken broth, chicken breast, rinsed rice, carrots, onion, celery, and black pepper to a large pot. Bring it to a gentle boil over medium heat, then lower the heat until the broth softly bubbles around the edges. Cook for 18 to 22 minutes, until the rice looks plump, the vegetables feel tender, and the chicken reaches 165°F (74°C). Your kitchen should smell savory and sweet from the onion, carrot, and celery.
- 2. Shred the Chicken. Lift the chicken breast onto a plate. Use two forks to shred it into bite size pieces. The meat should pull apart easily and look juicy, not dry. Return the shredded chicken to the pot and stir gently so it folds back into the rice and broth.
- 3. Whisk the Eggs and Lemon. Crack the eggs into a medium bowl. Add the fresh lemon juice. Whisk until the mixture looks smooth, pale, and lightly foamy. This step creates the signature avgolemono texture, so whisk well before you add any hot broth.
- 4. Temper the Egg Lemon Mixture. Turn the soup heat to low, or remove the pot from the burner for extra safety. Slowly ladle about 1 cup hot broth (240 ml) into the egg lemon mixture while whisking the whole time. Add another 1/2 cup hot broth (120 ml) the same way. The bowl should feel warm, and the mixture should stay smooth instead of looking scrambled.
- 5. Finish the Soup Without Boiling. Slowly pour the tempered egg lemon mixture back into the pot while stirring the soup in a steady circle. Keep the heat low and do not let the soup boil. Stir for 2 to 3 minutes, until the broth turns creamy, glossy, and slightly thicker. Fold in the dill and parsley right before serving so the herbs stay bright and fragrant.
