Avgolemono Chicken Soup with Rice
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If ever there were a soup to banish the winter blues, it’s avgolemono, the classic Greek soup made with lemon and eggs.
Every culture has a version of comforting chicken soup. In Greece, it’s avgolemono, the classic egg and lemon soup with chicken and rice. Avgolemono is easy enough to whip up on a busy weeknight. The only “cheffy” part of the recipe is tempering the eggs, a cooking technique used to gradually raise the temperature of eggs before adding them to the soup to prevent the eggs from scrambling (you don’t want egg drop soup!). I make the process easy by blending the eggs with some of the rice, broth, and lemon juice in a blender; this tempers the eggs and creates a creamy, stable base that never curdles. Before serving, I like to add a splash of heavy cream to the soup – it’s not traditional but I love how it balances the tanginess of the lemon. It’s fine to leave out the cream if you’d like to make the soup a bit lighter and/or more lemony.
What You’ll Need to Make Avgolemono
Step-by-step Instructions
Place the chicken on a plate and season all over with the salt. Let sit for 15 minutes.
Meanwhile, in a large pot, bring the broth, rice, white pepper, dill sprigs, and bay leaf to a boil over high heat. Reduce the heat to low, cover, and cook until the rice is al dente, about 5 minutes. 
Remove the pot from the heat and add the chicken.
Cover and let sit until the chicken is cooked through, about 15 minutes.
Discard the dill sprigs and bay leaf. Transfer the chicken to a cutting board, let cool slightly, then chop into bite-sized pieces.
Using a slotted spoon, transfer about 3/4 cup of the rice to a blender. Add the lemon juice, eggs, and yolks to the blender as well.
Process until smooth, about 30 seconds.
Using a soup ladle, transfer about 3/4 cup of the broth to the blender and process until smooth, 10 seconds (be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape). Add another ladleful of broth to the blender and process again.
Slowly pour the egg mixture into the pot, stirring until evenly combined. Add the cream and bring to a gentle simmer over low heat. Do not boil. (The soup will be a bit frothy at this point; don’t worry, the froth will settle as it simmers.) Taste the rice to see if it’s cooked through. If it needs a few more minutes, gently simmer the soup until the rice is cooked.
Right before serving, stir in the chopped dill and the chicken, then taste and adjust seasoning, if necessary. If the soup is too lemony, add more cream. If the soup is too thick, thin it with a bit of water. 
Serve immediately, as the soup thickens up quite a bit as it sits.
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Avgolemono Chicken Soup with Rice
If ever there were a soup to banish the winter blues, it’s avgolemono, the classic Greek soup made with lemon and eggs.
Ingredients
- 1 pound chicken tenderloins
- 1¼ teaspoons salt
- 8 cups chicken broth
- ¾ cup long grain white rice
- ¼ teaspoon white pepper
- 3 sprigs fresh dill, plus 2 teaspoons chopped (see note)
- 1 bay leaf
- 5 tablespoons fresh lemon juice, from 2 lemons
- 2 large eggs plus 2 large yolks
- ½ cup heavy cream, plus a bit more if necessary (optional; see note)
- Freshly ground black pepper, for serving
Instructions
- Place the chicken on a plate and season all over with the salt. Let sit for 15 minutes.
- Meanwhile, in a large pot, bring the broth, rice, white pepper, dill sprigs, and bay leaf to a boil over high heat. Reduce the heat to low, cover, and cook until the rice is al dente, about 5 minutes. Remove the pot from the heat, add the chicken, cover, and let sit until the chicken is cooked through, about 15 minutes.
- Discard the dill sprigs and bay leaf. Transfer the chicken to a cutting board, let cool slightly, then chop into bite-sized pieces.
- Using a slotted spoon, transfer about ¾ cup of the rice to a blender. Add the lemon juice, eggs, and yolks to the blender and process until smooth, about 30 seconds. Using a soup ladle, transfer about ¾ cup of the broth to the blender and process until smooth, 10 seconds (be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape). Add another ladleful of broth to the blender and process again.
- Slowly pour the egg mixture into the pot, stirring until evenly combined. Add the cream and bring to a gentle simmer over low heat. Do not boil. (The soup will be a bit frothy at this point; don’t worry, the froth will settle as it simmers.) Taste the rice to see if it’s cooked through. If it needs a few more minutes, gently simmer the soup until the rice is cooked. Right before serving, stir in the chopped dill and the chicken, then taste and adjust seasoning, if necessary. If the soup is too lemony, add more cream. If the soup is too thick, thin it with a bit of water. Serve immediately, as the soup thickens up quite a bit as it sits.
- Note: A sprig of dill is one “branch.”
- Note: Heavy cream is not traditionally added to avgolemono soup, but I like how it balances the tanginess of the lemon. It's fine to omit it if you'd like to make the soup a bit lighter and/or more lemony.
Pair with
Nutrition Information
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- Calories: 428
- Fat: 26 g
- Saturated fat: 9 g
- Carbohydrates: 25 g
- Sugar: 6 g
- Fiber: 1 g
- Protein: 23 g
- Sodium: 1,048 mg
- Cholesterol: 191 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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I made this today and it’s nothing short of amazing!!! The dill and lemon are a perfect blend in this and rice is a nice change from noodles. I used my immersion blender and it worked great. I am keeping this recipe on hand for the winter. I didn’t want to wait because your soups are always so delicious!!!
Delicious. Turned out perfect. I added a little extra lemon to taste. This is a keeper!
I have leftover very flavorful liquid from some preserved lemons I made for a Moroccan Chicken Dish. What about adding some of this flavorful (but salty) liquid to this soup?
I love all of your recipes! And I look forward to making this one.
Sure, that sounds like a tasty addition — I’d just cut back on the salt in the recipe. You can add it to taste at the end if necessary. Hope you enjoy!
I’m Greek and this soup is simply amazing especially in the winter. My recipe differs slightly by using orzo rather than rice, boneless, skinless thighs and whipping egg whites and folding them in for extra richness.
Egg Bites and now this soup with several eggs. Been to the grocery store lately and seen the price of eggs! Just kidding. I intend to make both recipes, despite the cost of eggs!