If you’re anything like me, you know that comfort food isn’t just about taste—it’s about warmth, memory, and that feeling of home. This Avgolemono Chicken and Rice Soup Recipe hits all those marks perfectly. It’s a traditional Greek soup that combines tender chicken, fluffy rice, and a luscious, tangy lemon-egg broth that’s just downright soothing, especially on chilly days or when you’re feeling under the weather.
What makes this recipe truly special is the way the eggs and lemon come together to create a silky texture without any cream—making it lighter yet incredibly satisfying. I love serving it when friends or family come over because not only is it delicious, but it’s also straightforward enough to make ahead without losing its magic. You’ll find that once you try this Avgolemono Chicken and Rice Soup Recipe, it quickly becomes a go-to for cozy dinners.
Why You’ll Love This Recipe
- Comfort in Every Spoon: The creamy lemon-egg mixture adds a unique silky texture that feels like a warm hug.
- Simple Ingredients: Uses common pantry staples and fresh dill to brighten the flavors.
- Versatile and Nourishing: Perfect for sick days, family dinners, or anytime you need a wholesome boost.
- Make-Ahead Friendly: Cooks quickly and reheats beautifully without losing texture or flavor.
Ingredients You’ll Need
The ingredients here work wonderfully to build layers of flavor while keeping the soup light and fresh. When shopping, look for fresh dill with vibrant green fronds—they really make the dish pop, and the best chicken broth you can find (low sodium gives you control over seasoning).
- Fresh dill: Adds a bright, herbaceous aroma that pairs beautifully with lemon.
- Low-sodium chicken broth: Using low sodium lets you adjust the salt level perfectly without overpowering the soup.
- Boneless skinless chicken thighs: I prefer thighs for their juicy texture, but breasts work fine too.
- Uncooked white rice: You’ll want a starchy, tender grain that complements the silky broth.
- Large eggs: These are the secret to that creamy, velvety texture in the broth.
- Freshly squeezed lemon juice: Fresh lemon is irreplaceable for the vibrant tang.
- Kosher salt: Balances flavors with a clean saltiness.
- Ground black pepper: Adds subtle heat and spice.
- Extra-virgin olive oil: A drizzle on top enhances richness and adds silky mouthfeel.
Variations
I love how adaptable the Avgolemono Chicken and Rice Soup Recipe is. Feel free to tailor it to your taste or pantry. For example, adding veggies or switching the grain can give it a fresh twist without losing the soul of the dish.
- Vegetable addition: Sometimes, I toss in chopped carrots or celery early on for extra color and crunch.
- Grain swap: Using orzo instead of rice creates a slightly different texture I enjoy on a rainy day.
- Chicken breast option: For leaner meat, chicken breast works just as well—just watch the cooking time so it doesn’t dry out.
- Extra lemon: If you’re big on citrus, I’ve learned that adding extra lemon juice at the end really brightens the soup beautifully.
How to Make Avgolemono Chicken and Rice Soup Recipe
Step 1: Prepare the Chicken and Rice Base
Start by pulling fresh dill fronds from their stems and set aside about a half-cup for garnish—you’ll want that fresh herbal kick at the end. Place the dill stems, boneless chicken thighs, uncooked rice, and chicken broth in a large pot, then bring it all to a boil over high heat. Once boiling, reduce to medium-low, cover, and simmer gently for about 25 minutes until the chicken is tender and cooked through.
Step 2: Shred the Chicken and Return to the Broth
Use a slotted spoon to remove the chicken thighs and the dill stems from the pot. Discard the stems—they’ve done their job infusing flavor. Transfer the chicken to a plate and shred it finely with two forks, which makes every bite tender and easy to eat.
Step 3: Make the Avgolemono Mixture
Bring the broth back up to a simmer over medium-high heat. In the meantime, whisk the eggs in a heatproof bowl until they’re frothy, then stir in ¼ cup of freshly squeezed lemon juice. Slowly drizzle about one ladle of the hot broth into this egg-lemon mixture while whisking vigorously—this tempers the eggs so they won’t scramble when added to the pot.
Step 4: Finish the Soup and Season
Pour the tempered lemon-egg mixture back into the simmering pot and immediately remove the pot from heat to avoid curdling. Stir in the shredded chicken. Now’s the perfect time to taste the soup—add more lemon juice, salt, or pepper as you like. I usually add a little extra lemon for that bright zing.
Step 5: Garnish and Serve
To finish, sprinkle the reserved fresh dill over the top, crack in some freshly ground black pepper, and drizzle extra-virgin olive oil for richness. I find that olive oil brings everything together and creates beautiful mouthfeel.
Pro Tips for Making Avgolemono Chicken and Rice Soup Recipe
- Tempering the Eggs: Always add hot broth slowly to the egg-lemon mixture while whisking to prevent scrambling.
- Fresh Dill Matters: Use fresh dill for garnish and discard the stems after cooking to avoid bitterness.
- Rice Texture Tip: Use white rice rather than brown; it softens nicely in the soup without getting too mushy.
- Avoid Boiling After Adding Eggs: Remove the pot from the heat once the avgolemono mix goes in to keep the soup silky smooth.
How to Serve Avgolemono Chicken and Rice Soup Recipe
Garnishes
For garnishes, I always stick to extra fresh dill and a touch of olive oil drizzle—both enhance the freshness and texture. If you’re feeling adventurous, a sprinkle of paprika or a few lemon wedges on the side lets your guests customize the tartness.
Side Dishes
I love pairing this soup with crusty bread or warm pita to soak up every last drop. A simple green salad with cucumber and tomato works wonders too, balancing out the richness with crisp freshness.
Creative Ways to Present
For special occasions, I like serving the soup in individual bowls garnished with a sprig of dill and a lemon twist on the rim of the bowl. It looks charming and elevates the experience, making even a casual meal feel a little fancier.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and the soup stays fresh for about 3-4 days. The flavors actually deepen overnight, but the rice absorbs quite a bit of broth, so it thickens up.
Freezing
Freezing Avgolemono soup can be a bit tricky because the eggs might change texture. If you freeze it, I recommend leaving out the rice or adding it fresh when reheating. I’ve had better luck freezing the broth and chicken separately to maintain quality.
Reheating
Reheat gently over low heat on the stovetop to avoid curdling the eggs. If the soup has thickened, stir in a splash of chicken broth or water to loosen it back up. Avoid microwaving if possible because it can make the texture less smooth.
FAQs
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Can I use chicken breast instead of thighs for this Avgolemono Chicken and Rice Soup Recipe?
Absolutely! Chicken breast works just fine. Just be mindful to avoid overcooking it, as breast can dry out faster than thighs. Keep simmering time a little shorter and shred it carefully to maintain moistness.
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What if my soup curdles after adding the egg and lemon mixture?
This usually happens when the eggs are added too quickly or the soup is boiling. To prevent this, temper the eggs by slowly whisking hot broth into the egg-lemon mixture before adding it back to the pot, and remove the pot from heat immediately after stirring in the mixture.
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Can I make Avgolemono Chicken and Rice Soup Recipe vegetarian?
You can make a vegetarian version using vegetable broth and omit the chicken or substitute it with hearty mushrooms or tofu. Just note the flavor will be different but still delicious and comforting in its own right.
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How can I make the soup more lemony?
After completing the soup, taste and add extra freshly squeezed lemon juice as you like. Some people prefer a sharper tang, so feel free to adjust to your preference.
Final Thoughts
I absolutely love how this Avgolemono Chicken and Rice Soup Recipe brings simple ingredients together in such a magical way—it’s like a gentle hug in a bowl. Every time I make it, I’m reminded of slow weekends and family around the table. If you’ve been searching for a soup that’s both easy and elegant with a burst of fresh flavor, I hope you give this one a try. I promise it’ll become one of those recipes you want to keep in your back pocket for all seasons.
Print
Avgolemono Chicken and Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Salt
Description
This Avgolemono Chicken and Rice Soup is a comforting Greek-inspired dish featuring tender chicken thighs simmered with rice in a flavorful chicken broth, enriched with a velvety lemon-egg sauce. Fresh dill adds brightness while a drizzle of olive oil finishes the soup perfectly. It’s a warm, soothing meal perfect for any season.
Ingredients
Herbs
- ½ ounce container fresh dill
Soup Base
- 2 quarts low-sodium chicken broth
- 1 ½ pounds boneless skinless chicken thighs
- 3/4 cup uncooked white rice
Avgolemono Sauce
- 2 large eggs
- ¼ cup freshly squeezed lemon juice (plus more as needed)
- ½ teaspoon kosher salt
- Ground black pepper to taste
Finishing
- Drizzle of extra-virgin olive oil for serving
Instructions
- Prepare Dill: Pull the dill fronds from the stems; reserve ½ cup of the fronds for garnish and set aside.
- Simmer Soup Base: In a large pot, combine the dill stems, chicken thighs, and uncooked rice with the chicken broth. Bring to a boil over high heat.
- Cook Chicken and Rice: Lower heat to medium-low, stir gently, cover, and cook until the chicken is tender and the rice is cooked, about 25 minutes.
- Remove Chicken and Stems: Use a slotted spoon to remove the chicken and dill stems from the broth. Discard the stems, transfer the chicken to a plate, and shred it using two forks.
- Simmer Broth: Increase heat to medium-high and bring the broth back up to an active simmer.
- Prepare Avgolemono Mixture: In a large heatproof bowl, vigorously whisk the eggs until frothy. Stir in ¼ cup of freshly squeezed lemon juice until incorporated.
- Temper Eggs: While continuously whisking the egg-lemon mixture, gradually drizzle in one ladleful (about 1 cup) of hot broth, including some rice grains if they come along, to gently warm the mixture and prevent curdling.
- Combine and Finish Soup: Slowly pour the tempered egg-lemon mixture back into the pot with the hot broth. Immediately remove from heat and stir in the shredded chicken. Taste and adjust with additional lemon juice as desired.
- Garnish and Serve: Ladle soup into bowls and garnish with the reserved fresh dill fronds, freshly ground black pepper, and a drizzle of extra-virgin olive oil.
Notes
- You can substitute boneless skinless chicken thighs with chicken breast if preferred.
- The lemon juice can be adjusted to taste for a more or less pronounced tang.
- Ensure to whisk the egg-lemon mixture vigorously and temper slowly with hot broth to avoid scrambling the eggs.
- Using low-sodium broth allows better control of saltiness.
- Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 270 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 95 mg
