Name: Greek Avgolemono Soup with Chicken and Rice Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 tablespoon extra-virgin olive oil; 1 small onion, diced; 2 celery ribs, chopped; 4 cups low-sodium chicken broth; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 large eggs; ¼ cup freshly squeezed lemon juice (from about 1 to 2 lemons); 1 ½ cups cooked white rice; 2 cups shredded chicken; Chopped fresh dill for garnish

There’s something incredibly comforting about a warm bowl of soup that feels like a hug in a bowl. The Greek Avgolemono Soup with Chicken and Rice Recipe is exactly that—bright, tangy, and silky smooth with just the right touch of lemony goodness. It’s a classic that never fails to lift my spirits, and I bet you’ll love it too once you try making it yourself.

The image shows three white bowls filled with creamy light beige soup that has chunks of chicken and small pieces of diced celery and onion mixed inside. Each bowl is topped with fresh, bright green dill sprigs and sprinkled with ground black pepper. A silver spoon rests inside two of the bowls, with one spoon leaning on the edge. The bowls sit on a soft beige cloth on a white marbled surface. The soup looks thick and smooth, with a warm and comforting appearance. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Greek Avgolemono Soup with Chicken and Rice Recipe
Top Tip
How to Serve Greek Avgolemono Soup with Chicken and Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Greek Avgolemono Soup with Chicken and Rice Recipe

Why You'll Love This Recipe

I’ve always been drawn to recipes that feel both elegant and achievable, and this Greek Avgolemono Soup with Chicken and Rice Recipe hits that sweet spot perfectly. It’s soothing yet fresh, and honestly, just a bowl of pure comfort anytime you need it.

Classic Comfort: The soup combines creamy eggs and lemon in a way that’s uniquely Greek, delivering a comforting taste with a bright twist.
Simple Ingredients: It uses pantry staples and fresh ingredients you can find anywhere, making it super accessible.
Fast & Easy: From prep to table in just about 30 minutes—I love how quick it comes together without skimping on flavor.
Versatile & Customizable: You can easily swap chicken for turkey or add fresh herbs, making it your own signature soup.

Ingredients & Why They Work

This Greek Avgolemono Soup with Chicken and Rice Recipe centers around simple but flavorful ingredients that really play well together. The gentle sweetness of sautéed onions and celery builds the base, while the lemon and eggs create that silky, tangy charm you can’t get enough of.

Flat lay of extra-virgin olive oil in a small white ceramic bowl, a small white onion whole and diced pieces arranged neatly, two fresh celery ribs with chopped pieces beside them, four cups of golden chicken broth in a simple white ceramic bowl, two large uncracked brown eggs, a small white bowl of freshly squeezed pale yellow lemon juice, a small mound of cooked white rice, shredded white chicken meat arranged in a small pile, and fresh sprigs of green dill laid out symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: Adds richness and rounds out the soup’s flavors without overpowering the lemon.
Onion: Provides a subtle sweetness and depth when softened.
Celery: Adds a touch of earthiness and crunch in the background.
Low-sodium chicken broth: The salty backbone that brings everything together; I prefer low-sodium so I can control the seasoning.
Kosher salt and freshly ground black pepper: Essential for seasoning and balancing flavors.
Eggs: The secret to that creamy texture and body without cream; be sure to temper carefully!
Freshly squeezed lemon juice: The star ingredient that gives avgolemono its signature bright, fresh tang.
Cooked white rice: Keeps the soup hearty and comforting; leftover rice works perfectly here.
Shredded chicken: Protein-packed and tender—homemade or rotisserie chicken both work wonders.
Chopped fresh dill: A garnish that adds a fresh, herbaceous note to finish off the soup beautifully.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I like to think of this Greek Avgolemono Soup with Chicken and Rice Recipe as a flexible canvas—you can tweak it to suit how you like your soup, whether that’s more lemon zing or a heartier texture. Don’t hesitate to make it your own!

Variation: Sometimes I swap out the rice for orzo pasta, which gives it a slightly different texture but just as much comfort. If you like your soup thicker, add a bit more rice or cook it a bit longer.
Dietary change: You can easily use turkey instead of chicken, or make it vegetarian by substituting vegetable broth and omitting the meat.
Herbs: While dill is traditional, I’ve also loved adding fresh parsley or even a sprinkle of mint for a refreshing twist.

Step-by-Step: How I Make Greek Avgolemono Soup with Chicken and Rice Recipe

The image shows a white pot filled with thick creamy soup that has shredded pieces of meat and small green vegetable bits mixed throughout. A metal spoon is holding a scoop of the hearty soup above the pot, showing the dense texture and chunks of meat and vegetables clearly. The pot is placed on a white marbled surface. A woman's hand with manicured nails is visible holding the spoon. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Aromatics

Start by heating the olive oil in a large saucepan over medium-high heat. I like to hear that gentle sizzle when I add diced onion and chopped celery—cook them for about 3 to 4 minutes until they soften and become fragrant. This base is subtle but crucial—it builds the flavor foundation of your soup.

Step 2: Simmer the Broth

Pour in the low-sodium chicken broth and season with salt and pepper to your taste. Bring it up to a gentle simmer—this helps meld those flavors together without being too aggressive, which is key before you add the delicate egg and lemon mixture.

Step 3: Temper the Eggs and Lemon

This is the trickiest but most important part of the Greek Avgolemono Soup with Chicken and Rice Recipe. In a blender, combine the eggs, lemon juice, and a small amount of cooked rice (¼ cup). Blend it until smooth, about 20 seconds, then slowly stream in two ladles of hot broth while blending to temper the eggs. This step keeps the eggs from scrambling when you add them back to the soup.

Step 4: Finish the Soup Gently

Slowly pour the tempered egg-lemon mixture back into your gently simmering soup, stirring to combine. Add the remaining rice and shredded chicken, and cook for another 5 to 10 minutes until slightly thickened. The key here is not to let the soup boil once the eggs are in; too much heat will cause curdling, and we want that silky smooth texture.

Step 5: Garnish and Serve

Before serving, sprinkle the soup with fresh chopped dill. This adds a lovely herbaceous note that brightens each spoonful. Ladle into bowls and enjoy the warm, comforting flavors!

Top Tip

From my many attempts with this Greek Avgolemono Soup with Chicken and Rice Recipe, I’ve learned timing and heat control are everything. Here are my go-to tips to get it just right every time.

Temper Slowly: Always add hot broth to the egg mixture slowly to avoid curdling. Rushing this step is the most common reason for scrambled eggs in your soup.
Simmer, Don’t Boil: After adding the egg mixture, keep the soup on low heat; a gentle simmer thickens the soup beautifully without breaking it.
Use Fresh Lemon: Freshly squeezed lemon juice gives a bright, clean flavor that bottled juice can’t match—definitely worth the extra step.
Don’t Skip the Resting: Let the soup sit for a couple minutes after cooking to allow flavors to meld perfectly before serving.

How to Serve Greek Avgolemono Soup with Chicken and Rice Recipe

Garnishes

I almost always reach for fresh dill when serving this soup, but sometimes I mix it up with a sprinkle of fresh parsley or a little cracked black pepper on top. A lemon wedge on the side never hurts when you want to add an extra zing at the table. These small touches bring freshness and make each bowl inviting.

Side Dishes

This soup pairs beautifully with a simple Greek salad or crusty bread to soak up every last drop. I especially love serving it with warm pita or a rustic baguette—nothing beats dipping into that lemony broth!

Creative Ways to Present

For family gatherings, I’ve served this soup in shallow bowls garnished with edible flowers and a drizzle of extra-virgin olive oil for that extra touch of elegance. If you want to impress guests, try layering fresh herbs and lemon zest on top for a vibrant visual and flavor pop.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Greek Avgolemono Soup with Chicken and Rice Recipe in an airtight container in the fridge for up to 3 days. If the rice has absorbed too much broth and the soup thickens, just add a splash of chicken broth or water when reheating to loosen it back up.

Freezing

I’ve found freezing this soup is a bit tricky because the eggs can separate. If you must freeze it, leave out the egg-lemon mixture and add it fresh when reheating. This way, you keep that silky texture intact.

Reheating

Reheat gently on the stove over low heat, stirring often. Avoid boiling to keep the eggs from curdling again. Adding a little broth or water during the reheat helps keep it creamy and delicious.

Frequently Asked Questions:

Can I use brown rice instead of white rice?

Absolutely! Brown rice works well, but since it takes longer to cook, make sure it’s fully cooked before adding it to the soup. Also, the texture will be a bit nuttier and chewier, which some people love.

What can I do if my soup curdles?

If curdling happens, it usually means the egg mixture wasn’t tempered properly or the soup boiled after adding the eggs. To fix it, strain the soup to remove any curdled bits and try again slowly adding the egg mixture next time. Keeping the soup at a gentle simmer is key.

Can this soup be made vegetarian?

Yes! Substitute the chicken broth with vegetable broth and skip the chicken. You can add extra rice or vegetables like carrots and zucchini to keep it hearty and satisfying. The avgolemono technique with eggs and lemon still adds great flavor.

How do I adjust lemon flavor to my taste?

Start with the amount in the recipe and taste after stirring the lemon mixture into the soup. If you want more brightness, add lemon juice little by little. Fresh lemon zest can also add zing without extra acidity.

Final Thoughts

I honestly think the Greek Avgolemono Soup with Chicken and Rice Recipe is one of those dishes that everyone should have in their armory—it’s quick, nourishing, and elegant without fuss. I love how it can comfort on a cold day or refresh when you want something bright and satisfying. Give it a try and enjoy the flavors that have brought warmth to tables for generations.