I couldn’t resist perfecting Lemon Chicken Rice Soup, and the surprising secret in my version is a silky egg and lemon broth.

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I didn’t expect to fall for Avgolemono, but this Greek Lemon Chicken Rice Soup now sneaks into my week. It tastes like a Mediterranean Lemon Chicken Soup but lighter, the kind you think is simple until it surprises you.

The bright zip of freshly squeezed lemon juice cuts through the gentle, savory base of low sodium chicken broth and makes me always reach for seconds. I call it my Easy Chicken Lemon Rice Soup when I tell friends, yet every spoonful feels small, like there’s one more secret waiting.

Try it and you’ll see what I mean.

Ingredients

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Chicken: Lean protein that makes the soup hearty and satisfying, plus leftover friendly.
Lemon: Bright citrus tang, adds acidity and freshness, helps cut richness.
Eggs: Create silky, creamy texture when tempered, add protein and richness.
Rice or orzo: Starches that thicken soup and add comfort, choose orzo for bite.
Chicken broth: Savory base with minerals, low sodium keeps it lighter and cleaner.
Dill or parsley: Fresh herbs brighten flavor, they add color and a fresh finish.
Carrots, onion, celery: Mirepoix veggies give sweetness, body and aromatic depth to the broth.
Butter or olive oil: Fat that carries flavors, adds silkiness and it’s mouthfeel to the soup.
Salt and pepper: Essential seasoning; balances tastes and brings out all the other flavors.

Ingredient Quantities

6 cups low sodium chicken broth

2 cups cooked shredded chicken about 1 pound

1/2 cup long grain white rice rinsed or 1/2 cup orzo

3 large eggs

1/3 cup freshly squeezed lemon juice about 2 to 3 lemons worth

1 medium onion chopped

2 medium carrots diced

2 celery stalks diced

2 tablespoons unsalted butter or extra virgin olive oil

1 bay leaf optional

1 teaspoon kosher salt plus more if needed

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh dill or flat leaf parsley chopped

Lemon wedges for serving optional

How to Make this

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1. Melt 2 tablespoons unsalted butter or heat 2 tablespoons extra virgin olive oil in a large pot over medium heat, then add 1 chopped medium onion, 2 diced carrots and 2 diced celery stalks; sauté until soft and translucent, about 5 minutes, don’t let them brown.

2. Pour in 6 cups low sodium chicken broth and add 1 bay leaf if using, bring to a simmer.

3. Stir in 1/2 cup rinsed long grain white rice or 1/2 cup orzo and 1 teaspoon kosher salt plus 1/2 teaspoon freshly ground black pepper; simmer gently until the rice is tender, about 15 to 20 minutes for rice or 8 to 10 minutes for orzo.

4. Add 2 cups cooked shredded chicken (about 1 pound) to the pot to heat through for a few minutes, taste and adjust salt if needed.

5. While the soup simmers, whisk together 3 large eggs and 1/3 cup freshly squeezed lemon juice in a medium bowl until smooth and slightly frothy.

6. Temper the egg mixture so it doesn’t scramble: slowly ladle about 1/2 to 1 cup of the hot soup broth into the egg and lemon mix while whisking constantly, then continue adding another cup or so until the egg mixture is warmed up.

7. Remove the pot from heat or turn it to the lowest setting, then slowly pour the tempered egg and lemon mixture back into the soup while stirring gently and continuously; the soup will thicken slightly and become silky, do not boil after adding the eggs or it will curdle.

8. Stir in 2 tablespoons chopped fresh dill or flat leaf parsley, discard the bay leaf, adjust seasoning with more salt or lemon if you want it brighter.

9. Serve hot with lemon wedges on the side, and know the rice will keep absorbing broth so add a splash of extra chicken broth if it gets too thick on leftovers.

Equipment Needed

1. Large heavy bottom pot (6 to 8 quart), roomy so rice wont bubble over while simmering
2. Chef’s knife, sharp for chopping onion, carrots and celery
3. Cutting board, keep one for veg and one for chicken if you can but rinsing is fine
4. Measuring cups and spoons for broth, rice, eggs and salt
5. Wooden spoon or silicone spatula for gentle stirring, wont scratch the pot
6. Medium bowl and whisk (or a fork) to beat eggs and lemon juice, whisk well
7. Ladle and a small heatproof pitcher or cup to temper and pour the egg mix slowly
8. Fine mesh sieve or colander to rinse rice and drain chicken if needed
9. Two forks or tongs to shred cooked chicken quickly
10. Citrus juicer or reamer and a few serving bowls, plus lemon wedges for serving

FAQ

Can I use orzo instead of rice?

Yes. Use the same volume. Orzo cooks faster so add it near the end and simmer 8 to 10 minutes until tender. Long grain white rice needs about 15 to 20 minutes.

How do I stop the eggs from curdling when I add them?

Whisk the eggs with the lemon juice first, then slowly whisk in about a cup of hot broth to temper them. Pour that warmed mixture back into the pot while whisking constantly, and do not let the soup come to a boil after you add it.

Can I cook raw chicken in the soup instead of using cooked shredded chicken?

Yes. Add boneless chicken to simmering broth and cook until an instant read thermometer reads 165 F, about 15 to 20 minutes, then shred and return to the pot. Bone in pieces will take longer.

What is the best way to store and reheat leftovers?

Refrigerate in an airtight container for 3 to 4 days. Reheat gently over low heat and add a splash of broth if it feels thick. Avoid boiling after the egg has been added or it may break. For longer storage freeze the soup without the egg lemon mixture or without cooked rice, then finish fresh after thawing.

Can I make this vegetarian or vegan?

To make it vegetarian use good vegetable broth and skip the chicken, add white beans or mushrooms for texture. It is not vegan if you keep the eggs. For a vegan version you would need to skip the eggs and use a creamy plant based substitute but it won't taste like traditional avgolemono.

How tart should the soup be, and how much lemon should I use?

Start with the 1/3 cup lemon called for and taste. Add more lemon a tablespoon at a time if you want brighter flavor. Also taste for salt at the end since lemon can make it seem less salty.

Greek Lemon Chicken Rice Soup (Avgolemono) Recipe Substitutions and Variations

Chicken broth: swap with low sodium vegetable broth for a meatless bowl, or dissolve bouillon in hot water (about 1 tsp bouillon per cup) if thats what you have, or use mushroom broth for extra savory depth.
Cooked shredded chicken: use store-bought rotisserie chicken shredded, or leftover roasted turkey, or for a vegetarian swap use canned chickpeas drained (lightly smashed for body).
Long grain white rice: use 1/2 cup orzo for a silkier, faster-cooking soup, or 1 cup cooked brown rice if you prefer whole grains, or quinoa/riced cauliflower for a lighter, grain-free option.
Eggs (the avgolemono emulsion): temper in 1 cup plain Greek yogurt off the heat for creaminess without raw eggs, or use a cornstarch slurry (2 to 3 tbsp cornstarch mixed with cold water) to thicken then add lemon, or blend silken tofu with lemon and a splash of broth for a vegan creamy finish.

Pro Tips

– Temper the eggs slowly, dont rush it. Whisk in only a little hot broth at first until the egg mix is warm, then add the rest. Once the egg and lemon go back into the soup take it off the heat and do not let it boil or it will curdle. If it starts to look grainy, stop heating and whisk gently or strain through a fine mesh.

– Decide rice or orzo based on leftovers. Rice soaks up broth and gets mushy if you plan to store the soup, so either cook the rice separately and add when serving, or keep extra broth on hand to thin it out later. Orzo cooks fast and holds up better for reheating.

– Taste and tweak at the end. Add lemon a bit at a time so it doesnt overpower the soup, then finish with the fresh herbs. A small pat of butter or a drizzle of good olive oil at the end makes it silkier and richer if it feels flat.

– Keep the veg soft not browned. Sweat the onion, carrots and celery over medium heat until translucent, you want sweetness not a roasted flavor. Also using shredded rotisserie chicken or warm leftover chicken saves time and gives more flavor than bland boiled chicken.

Greek Lemon Chicken Rice Soup (Avgolemono) Recipe

Recipe by Sarah level

0.0 from 0 votes

I couldn’t resist perfecting Lemon Chicken Rice Soup, and the surprising secret in my version is a silky egg and lemon broth.

Servings

servings

Calories

281

kcal

Equipment: 1. Large heavy bottom pot (6 to 8 quart), roomy so rice wont bubble over while simmering
2. Chef’s knife, sharp for chopping onion, carrots and celery
3. Cutting board, keep one for veg and one for chicken if you can but rinsing is fine
4. Measuring cups and spoons for broth, rice, eggs and salt
5. Wooden spoon or silicone spatula for gentle stirring, wont scratch the pot
6. Medium bowl and whisk (or a fork) to beat eggs and lemon juice, whisk well
7. Ladle and a small heatproof pitcher or cup to temper and pour the egg mix slowly
8. Fine mesh sieve or colander to rinse rice and drain chicken if needed
9. Two forks or tongs to shred cooked chicken quickly
10. Citrus juicer or reamer and a few serving bowls, plus lemon wedges for serving

Ingredients

6 cups low sodium chicken broth
2 cups cooked shredded chicken about 1 pound
1/2 cup long grain white rice rinsed or 1/2 cup orzo
3 large eggs
1/3 cup freshly squeezed lemon juice about 2 to 3 lemons worth
1 medium onion chopped
2 medium carrots diced
2 celery stalks diced
2 tablespoons unsalted butter or extra virgin olive oil
1 bay leaf optional
1 teaspoon kosher salt plus more if needed
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh dill or flat leaf parsley chopped
Lemon wedges for serving optional

Directions

Melt 2 tablespoons unsalted butter or heat 2 tablespoons extra virgin olive oil in a large pot over medium heat, then add 1 chopped medium onion, 2 diced carrots and 2 diced celery stalks; sauté until soft and translucent, about 5 minutes, don't let them brown.
Pour in 6 cups low sodium chicken broth and add 1 bay leaf if using, bring to a simmer.
Stir in 1/2 cup rinsed long grain white rice or 1/2 cup orzo and 1 teaspoon kosher salt plus 1/2 teaspoon freshly ground black pepper; simmer gently until the rice is tender, about 15 to 20 minutes for rice or 8 to 10 minutes for orzo.
Add 2 cups cooked shredded chicken (about 1 pound) to the pot to heat through for a few minutes, taste and adjust salt if needed.
While the soup simmers, whisk together 3 large eggs and 1/3 cup freshly squeezed lemon juice in a medium bowl until smooth and slightly frothy.
Temper the egg mixture so it doesn't scramble: slowly ladle about 1/2 to 1 cup of the hot soup broth into the egg and lemon mix while whisking constantly, then continue adding another cup or so until the egg mixture is warmed up.
Remove the pot from heat or turn it to the lowest setting, then slowly pour the tempered egg and lemon mixture back into the soup while stirring gently and continuously; the soup will thicken slightly and become silky, do not boil after adding the eggs or it will curdle.
Stir in 2 tablespoons chopped fresh dill or flat leaf parsley, discard the bay leaf, adjust seasoning with more salt or lemon if you want it brighter.
Serve hot with lemon wedges on the side, and know the rice will keep absorbing broth so add a splash of extra chicken broth if it gets too thick on leftovers.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.