Authentic Avgolemono: The Ultimate Lemony Greek Chicken and Rice Soup Recipe

There are few soups as universally comforting and exquisitely flavorful as Avgolemono, the classic Lemony Greek Chicken and Rice Soup. This traditional Greek dish, famously thickened with a luxurious egg and lemon sauce and often finished with a drizzle of olive oil and a sprinkle of fresh pepper, has quickly become an absolute favorite in my kitchen. Its bright, tangy notes perfectly balance the savory chicken and fluffy rice, creating a truly unique and deeply satisfying meal that feels like a warm hug in a bowl.

While the name Avgolemono might sound exotic, the preparation of this delightful soup is surprisingly straightforward, especially once you master the simple art of tempering the eggs. Don’t let that step intimidate you; with a little care, you’ll achieve a velvety smooth consistency every time. Whether you choose to start with a whole chicken to build a rich, deeply flavored broth from scratch or opt for the convenience of chicken breasts, I’ll guide you through both methods, ensuring a perfect pot of Avgolemono every time.

Simple Ingredients, Profound Flavor: Crafting Your Avgolemono

One of the most remarkable aspects of this Lemony Greek Chicken and Rice Soup is its ability to deliver an explosion of rich, complex flavors from a surprisingly humble and concise ingredient list. You don’t need a pantry full of exotic items to create this masterpiece. In fact, you likely already have most of what you need right in your kitchen.

The magic lies in the quality of each component and how they interact. Fresh lemons are non-negotiable, providing the signature bright acidity that defines Avgolemono. Good quality chicken forms the soul of the broth, while simple white rice adds comforting substance. Eggs, of course, are key for the soup’s unique texture and richness. With just a handful of these fundamental ingredients, you’re on your way to creating a decadently comforting soup that I personally find myself craving time and time again.

Mastering the Art of Tempering Eggs for Avgolemono

The secret to Avgolemono’s characteristic creamy, luscious texture, and the critical step that often causes apprehension for new cooks, is the tempering of the eggs. Far from being a difficult task, tempering simply means gently and gradually raising the temperature of the egg mixture before incorporating it into the hot soup. This slow heating process prevents the eggs from scrambling, ensuring they blend seamlessly into the broth to create that beautiful, velvety finish rather than coagulating into unpleasant lumps.

The fundamental principle is to introduce the hot liquid to the egg and lemon mixture very slowly while whisking continuously and vigorously. Imagine adding a single drop of the boiling broth at a time to your whisked eggs and lemon juice. As the egg mixture slowly warms up and becomes thinner, you can gradually increase the amount of broth you add, perhaps a teaspoon at a time. The key is constant movement with your whisk and a patient hand. If this is your first time, remember: slow and steady truly wins the race. Don’t rush this step, and you’ll be rewarded with a perfectly smooth and integrated Avgolemono sauce that thickens the soup to perfection.

The Method: Crafting Your Delicious Avgolemono Soup

The journey to a perfect bowl of Avgolemono begins with a rich, flavorful broth, which is the very foundation of this incredible soup. I typically prefer to start my Avgolemono with a whole chicken, simmering it for several hours until the meat is incredibly tender, practically falling off the bone. This traditional approach yields a profoundly flavorful base, infusing the broth with not only the savory essence of the chicken but also the valuable health benefits of bone broth, including collagen and healthy fats, which enrich the stock significantly.

Once the whole chicken is thoroughly cooked and tender, carefully remove it from the pot. Allow it to cool sufficiently so you can comfortably handle it, then proceed to pull all the succulent meat from the bones. At this stage, to ensure a perfectly clear and smooth broth, I highly recommend straining the stock. This step meticulously removes any small bits of bone, skin, or other solids, leaving you with a pristine, golden liquid that forms the heart of your Avgolemono.

For those seeking a quicker preparation or a lighter option, you can certainly start with chicken breasts. In this alternative method, I dice the onion finely and poach the chicken breasts directly in water for approximately an hour, or until they are fully cooked and tender. After poaching, remove the breasts, let them cool slightly, and then shred them. This method streamlines the process, and generally, you won’t need to strain your stock as thoroughly, as there are fewer impurities.

Regardless of your chosen starting method, once your chicken is ready and your broth is prepared, transfer the rich stock into another clean pot or bowl, then return it to the original pot (if strained) and bring it back to a gentle boil. This is where the soup truly begins to take shape. Add the chicken bouillon paste for an extra layer of savory depth, along with the rice. Allow the rice to cook in the simmering broth, absorbing the wonderful flavors and becoming tender. While the rice is cooking, you’ll prepare your tempered egg and lemon mixture, whisking it in slowly as described earlier, transforming the broth into a creamy, lemony delight.

It genuinely is that simple to create a bowl of this heartwarming soup. Avgolemono is more than just a meal; it’s a comforting embrace, a culinary hug that you can easily whip up any day of the week, bringing a touch of Greek tradition and immense flavor to your table.

Enhance Your Meal: More Great Greek Favorites & Serving Suggestions

Avgolemono is a complete meal in itself, but it pairs wonderfully with a variety of accompaniments that elevate the dining experience. I particularly love serving this savory Avgolemono chicken soup with rice alongside a refreshing beverage, like my unique Feta Martini, a delightful creation I featured for Martini Monday on Instagram. The tangy, briny notes of the martini provide a surprising yet harmonious contrast to the lemony soup.

For those eager to explore more authentic Greek flavors, I highly recommend trying my Homemade Hummus Recipe. This creamy, rich hummus is inspired by the incredible version I enjoy at my favorite Mediterranean restaurant, and it’s perfect for dipping with warm pita bread alongside your soup. Other excellent additions include a simple Greek salad with crisp lettuce, tomatoes, cucumbers, and olives, or some crusty bread to soak up every last drop of the delicious broth. Garnish your Avgolemono with a sprinkle of fresh dill or parsley for an added burst of freshness and color. While feta cheese isn’t traditional, a crumble of it on top adds a delightful salty tang that many find irresistible, myself included!

Did you make this recipe? I would absolutely love to hear about your experience! Please let me know by leaving a review or comment below. And to stay updated with all my latest recipes and culinary adventures, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: 12 servings

Lemony Greek Chicken and Rice Soup – Avgolemono

Prep Time:
30 minutes

Cook Time:
30 minutes

Total Time:
1 hour

This super simple and AMAZINGLY delicious soup will become one that you will crave again and again!

Ingredients

• 1 3-pound Whole Chicken or 2 pounds Chicken Breasts
• 2 medium Yellow Onions, small diced
• 3-4 cloves Garlic, smashed
• 16 cups Water
• 3 tablespoons Chicken Bouillon Paste
• Kosher Salt
• 6 lg Eggs
• 3 Lemons, juiced
• 1 ½ cup Basmati Rice
• Fresh Cracked Black Pepper, for serving
• Olive Oil, for serving
• Feta Cheese, optional for serving

Instructions

1. In a large pot, 6 quarts or larger, bring 12 cups of water to a boil. Place the onion, smashed garlic cloves, and 2 tablespoons of salt into the boiling water along with the whole chicken or chicken breasts based on what you’re using. Bring the mixture back to a boil
2. Reduce the heat to medium-low and simmer the whole chicken for 2-3 hours or breasts for about 1 hour until the meat is tender and cooked through. When the chicken is tender, remove it from the water and set it aside to cool.
3. Add 4 cups more water to the pot, along with the bouillon paste, and bring the stock back to a boil.
4. While the stock mixture is coming to a boil, pull the chicken off the bones or shred the breasts, when it is cool enough to handle.
5. When the chicken stock comes to a boil, add the pulled chicken and the rice into the pot. Bring the mixture back to a simmer and cook for 5 minutes.
6. While the rice is simmering, whisk together the eggs and lemon, and also temper the eggs/lemon mixture by dripping in 1 cup of the simmering broth. While whisking constantly, a drip at a time (don’t pour too much hot broth too quickly or you’ll end up with scrambled eggs).
7. Reduce the heat to low and whisk the egg mixture into the simmering stock/chicken/rice mixture, stirring constantly for about 2 minutes after adding. Continue cooking the soup for about 5 minutes, whisking frequently.
8. Turn the heat off and let it stand for 10 minutes to thicken up slightly.
9. Taste and add in more salt or lemon juice if needed or desired.
10. To serve, divide the soup among bowls and top with a few cracks of black pepper and a drizzle of olive oil. Crumble over some feta cheese if desired, I really enjoy this, but it is not traditional.

Notes

If you have leftovers of this soup, it reheats beautifully in the microwave. Do so by heating slowly for 30 seconds at a time so as not to overcook the eggs. Stir and heat 30 seconds longer as needed till hot.

If the soup becomes too thick from the rice absorbing too much liquid, stir in a bit more chicken stock or water as needed to thin the soup out as desired, though I like it to be a bit like a porridge.

Depending on how juicy your lemons are, you may want to add a bit more. Taste the soup before serving, and add more salt and/or lemon juice till it reaches your desired flavor. I almost always squeeze in an extra lemon, the soup should be fairly lemony.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:
Calories: 383Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 204mgSodium: 556mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 39g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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