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Avgolemono Chicken and Rice Soup

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You’ll love this delicious and silky Greek Avgolemono soup with chicken, rice and dill in a lemon egg sauce. delicious!

Avgolemono chicken and rice soup

Avgolemono is a traditional Greek soup made with chicken broth, rice and eggs. Beat the eggs and mix with lemon juice to create a thick and creamy texture. The soup is known for its bright, zesty flavor and pleasant warmth. Made from scratch, this recipe has all the comfort of chicken noodle soup, but lemon juice adds a touch of sunshine. Some of the more comforting chicken soup recipes you should try are chicken and cavatelli soup, chicken barley soup, and chicken shiitake and wild rice soup.

Avgolemono Soup

Where is Avgolemono from?

What is Avgolemono “egg-lemon” in Greekbut the soup is also found in “Arab, Sephardi-Jewish, Turkish, Balkan, Judeo-Italian cuisine”.

Is Avgolemono Soup Healthy?

This Greek chicken, lemon and rice soup is nutritious and comforting. It’s creamy without fresh cream, so it’s relatively low in calories, and it uses chicken and eggs, so it’s high in protein.

Avgolemono Soup Ingredients

  • Dill: Fresh dill is essential, so don’t substitute dried dill. To prepare the dill, pull all the leaves off the stems and set aside half a cup for garnish.
  • broth: Use 2 quarts of low-sodium chicken broth.
  • Chicken thigh: You need 1 ½ pounds of boneless, skinless thighs.
  • Rice: White rice is my favorite for this soup, but brown rice works well too.
  • Egg lemon mix: Whisk the warm broth over the eggs to soften them before adding them to the pan so they don’t scramble. Then add freshly squeezed lemon juice from about 2 lemons.
  • salt and pepper for seasoning
  • extra virgin olive oil let it rain before serving

How to make avgolemono soup

  1. Cook the chicken: Place the dill stalks, chicken, rice, chicken stock or broth in a large pot or Dutch oven and bring to a boil over high heat. Reduce heat to medium-low, stir, cover, and simmer until chicken is tender, about 25 minutes.
  2. Shred the chicken: Using a slotted spoon, remove chicken and stems from broth. Discard the stem and shred the meat with 2 forks.
  3. Make the egg sauce: Increase heat to medium-high to actively simmer stock. Whisk the eggs in a medium bowl, add the lemon juice and stir. While the eggs are whisking, pour in a cup or ladle of warm broth and mix until completely combined.
  4. Finish the soup: Pour the lemon-egg mixture into the pot with the soup and remove from heat immediately to prevent the eggs from cooking. Stir in the shredded chicken to taste, adding lemon juice if desired . Garnish with dill, pepper and olive oil.

Variations and Tips:

  • You can use chicken breast or turkey breast instead of chicken thigh
  • Orzo or mini pasta instead of rice if you like. Add the Avgolemono sauce last before adding it and cook according to package directions. Once cooked, add lemon and egg mixture.
  • If desired, you can add diced carrots, onions, celery, and other vegetables in step 2.
  • Refrigerate leftovers in an airtight container for up to 4 days. This soup can also be frozen in a freezer-safe container for up to 3 months.

How to Freeze Avgolemono Soup

Leftovers will last up to 4 days in the refrigerator. Alternatively, this simple Greek Lemon Soup is dairy-free and can be frozen. Store the soup in a glass container leaving a little space at the top and freeze for up to 3 months.

Avgolemono Soup IngredientsChicken and rice soup recipe.Avgolemono SoupAvgolemono Soup


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Preparation: Ten minutes

cooking: 45 minutes

total: 55 minutes

yield: 6 serving

Serving size: 1 1/2 cup

  • Pull the dill leaves off the stem. Reserve 1/2 cup of leaves for garnish.

  • Add chicken thighs, rice, and chicken broth to a pot and heat over high heat.

  • Reduce heat to medium-low and stir. Cover and simmer chicken for 25 minutes until tender.

  • Using a slotted spoon, remove chicken and stems from broth. Remove the stem, transfer the chicken to a plate, and cut into thin strips with 2 forks.

  • Meanwhile, increase heat to medium-high to actively simmer stock.

  • Place the eggs in a large heatproof bowl and whisk with a whisk. Add ¼ cup lemon juice and mix.

  • While stirring the egg with a whisk, gradually add a ladleful (about 1 cup) of dashi stock (it’s okay if there are a few rice grains) and mix until the whole is combined.

  • Pour the lemon-egg mixture into the pot with the broth, immediately remove from heat, and stir in the minced chicken.Taste and add lemon juice to taste.

  • Garnish with plenty of fresh dill, black pepper and a drizzle of olive oil.

Last step:

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If you want to use chicken breast, that’s fine too.

Serving: 1 1/2 cup, calorie: 265 kcal, carbohydrates: 21.5 g, protein: 27.5 g, obesity: 6.5 g, saturated fat: 2 g, cholesterol: 168.5 mg, sodium: 413 mg, fiber: 0.5 g, sugar: 2 g

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