Go Back
Bowl of Easy Avgolemono Soup - Greek Lemon Rice Chicken with lemon slices

Easy Avgolemono Soup

A bright and comforting Greek chicken soup with rice, enriched by a silky avgolemono sauce of egg and lemon that brings a cozy twist to your dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Comfort Food, Main Course, Soup
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced optional
  • 6 cups low sodium chicken broth
  • 1 cup white rice jasmine or basmati works too
  • 2 cups cooked shredded chicken rotisserie chicken works great
Avgolemono Mixture
  • 3 large eggs
  • 1/2 cup fresh lemon juice about 2-3 lemons
Seasoning and Garnish
  • to taste salt
  • to taste pepper
  • optional dill or parsley for garnish

Method
 

Preparation
  1. In a medium to large pot, cook your chopped onion and celery with a little olive oil for a few minutes until they soften.
  2. Add garlic if using and stir for about 30 seconds, just until fragrant.
  3. Pour in the chicken broth and bring it to a gentle boil.
  4. Add the rice and lower the heat, letting it simmer until the rice is tender (around 15 to 20 minutes).
  5. Stir in the cooked chicken and let it warm through for a couple of minutes.
Avgolemono Step
  1. In a bowl, whisk the eggs until smooth. Whisk in the lemon juice.
  2. Slowly ladle in hot broth from the pot while whisking the egg lemon mixture continuously to warm it up without scrambling.
  3. Turn the heat down low and pour the warmed egg lemon mixture back into the pot while stirring gently.
  4. Keep it on low for a minute or two without boiling. Taste and adjust salt, pepper, and add more lemon if desired.

Notes

Tips: Temper the eggs slowly and do not allow the soup to boil after adding the egg mixture. If the soup becomes too thick, add a splash of broth when reheating.