Avgolemono (Greek Lemon Chicken & Rice Soup)

Avgolemono is a bright, silky Greek soup where chicken broth and tender rice are thickened with a lemony egg mixture. It eats like comfort food but tastes fresh and springy—creamy without any dairy. This version uses bone-in chicken for deeper flavor, then finishes with plenty of lemon and dill. Serve it as a light dinner with warm bread and a simple salad.

Total time: 55 minutes

Yield: Serves 4–6

Ingredients

  • 1 1/2 lb (680 g) bone-in, skin-on chicken thighs (or 2 bone-in breasts)
  • 1 medium yellow onion, halved
  • 1 carrot, cut into 2-inch pieces
  • 1 celery stalk, cut into 2-inch pieces
  • 2 cloves garlic, smashed
  • 1 bay leaf
  • 8 cups (1.9 L) low-sodium chicken stock (or water + stock concentrate)
  • 1 1/2 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 1/2 cup (90 g) white rice (jasmine or long-grain), rinsed (or 3/4 cup orzo)
  • 2 large eggs
  • 1/3 to 1/2 cup (80–120 ml) fresh lemon juice (about 2–3 lemons)
  • 2 tbsp chopped fresh dill (or parsley)
  • Optional: 1–2 tsp grated lemon zest
  • Optional: extra black pepper

Instructions

  1. Add chicken, onion, carrot, celery, garlic, bay leaf, stock, salt, and pepper to a pot. Bring to a gentle simmer (small lazy bubbles, not a rolling boil), skimming any foam for the first 5 minutes.
  2. Simmer until the chicken is cooked through and very tender—thighs should pull easily from the bone and the broth smells deeply chicken-y, 25–35 minutes.
  3. Transfer chicken to a bowl. Strain the broth (optional but recommended for a clean, silky soup) and return it to the pot. Discard solids.
  4. Bring the strained broth back to a steady simmer. Stir in the rinsed rice.
  5. Simmer, stirring occasionally, until rice is tender but not mushy, 12–16 minutes (orzo: 7–9 minutes). The soup should look brothy, not thick like porridge.
  6. While the rice cooks, shred chicken meat and discard skin/bones. Keep it covered so it stays juicy.
  7. In a medium bowl, whisk eggs until smooth and a little foamy. Whisk in the lemon juice (and zest if using).
  8. Temper: when rice is tender, reduce heat to low so the soup is hot but not boiling. Ladle in 1 cup of hot broth very slowly while whisking constantly. Then whisk in a second ladleful. The mixture should feel warm and silky, not grainy.
  9. Off the boil, slowly pour the tempered egg-lemon mixture back into the pot while stirring gently. Keep the heat low and stir until the soup turns slightly opaque and lightly thickens, 1–3 minutes.
  10. Stir in shredded chicken and warm through 1 minute. Taste and adjust with more salt, lemon, and pepper.
  11. Off heat, stir in dill. Serve hot—look for a glossy, lightly creamy broth that coats the spoon.

Notes

Make-ahead: Cook the chicken and rice in broth, but add the egg-lemon mixture right before serving for the silkiest texture. Storage: Refrigerate up to 3 days; reheat gently over low heat (do not boil). If it thickens in the fridge, loosen with a splash of water or stock. Substitutions: Orzo can replace rice; dill can be parsley. For extra richness, use an extra yolk (add 1 yolk to the 2 eggs).