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A top-down view of a white bowl filled with creamy lemon rice soup, garnished with a lemon slice and fresh herbs. A whole lemon sits next to the bowl.
Daniel

Hearty Lemon Rice Soup (Avgolemono)

A vibrant and comforting soup, this Hearty Lemon Rice Soup combines tender chicken, fluffy rice, and a silky, tangy lemon-egg broth. It's a classic Greek-inspired dish, perfect for a cozy meal any day of the week.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Olive oil
  • 1 medium Yellow onion finely chopped
  • 2 medium Carrots peeled and finely chopped
  • 2 stalks Celery finely chopped
  • 3 cloves Garlic minced
  • 8 cups Low-sodium chicken broth
  • 1.5 lbs Boneless, skinless chicken breasts
  • 1 cup Long-grain white rice such as Arborio or Carolina, uncooked
  • 1 Bay leaf
For the Lemon-Egg (Avgolemono) Mixture
  • 3 large Eggs at room temperature
  • 0.5 cup Fresh lemon juice from about 2-3 lemons
  • 0.25 cup Fresh dill chopped, for garnish
  • 1 tsp Kosher salt or to taste
  • 0.5 tsp Freshly ground black pepper or to taste

Equipment

  • Large pot or Dutch oven
  • Medium mixing bowl
  • Whisk
  • Ladle

Method
 

Create the Soup Base
  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery (the mirepoix). Sauté for 6-8 minutes, until softened but not browned.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Pour in the chicken broth, add the bay leaf, and bring to a simmer. Carefully place the whole chicken breasts into the simmering broth. Cook for 15-20 minutes, or until the chicken is cooked through. Remove the chicken from the pot and set it on a cutting board to cool slightly. Once cool enough to handle, shred the chicken using two forks.
  4. While the chicken cools, add the uncooked rice to the simmering broth. Cook for 15-20 minutes, or until the rice is tender. Remove and discard the bay leaf.
Prepare the Avgolemono and Finish
  1. In a medium bowl, whisk the eggs vigorously until they are pale and frothy, about 2 minutes. While still whisking, slowly stream in the fresh lemon juice. Continue whisking until well combined.
  2. This next step is crucial for a silky soup: Temper the eggs. While whisking the egg-lemon mixture continuously, use a ladle to slowly pour in about 2 cups of the hot broth from the pot, one ladleful at a time. This gently raises the temperature of the eggs without scrambling them.
  3. Reduce the heat of the soup pot to low. Return the shredded chicken to the pot. Slowly pour the tempered egg mixture back into the pot, stirring the soup constantly. Continue to stir gently over low heat for 2-3 minutes until the soup thickens and becomes creamy. DO NOT let the soup boil, as this will cause the eggs to curdle.
  4. Remove from heat. Season with salt and pepper to taste. Ladle into bowls and garnish generously with fresh dill before serving.

Notes

Tempering is Key: The most important step is to temper the eggs slowly. Pouring the hot broth too quickly will cook the eggs, resulting in scrambled eggs in your soup. Whisk constantly!
Do Not Boil: Once the egg mixture is added, do not let the soup come to a boil, or it may curdle. Keep it at a gentle simmer.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it sits. Reheat gently on the stovetop, adding a splash of broth or water to thin if necessary. Do not microwave, as it can cause the soup to separate or curdle.