What does "avgolemono" mean?

Avgolemono combines the Greek words "avgo" (egg) and "lemono" (lemon), forming a creamy and tangy mixture often used as a sauce in Greek cuisine. But, when you add chicken broth, rice, and pieces of chicken to it, this blend transforms into avgolemono soup, turning the simple sauce into a rich and comforting meal.

Can avgolemono soup be made ahead and/or frozen?

No, I don't recommend making this soup ahead. The texture and flavor may change when refrigerated or frozen, especially due to the egg-lemon mixture, which can separate or curdle upon reheating. Additionally, the rice in the soup tends to absorb the broth, thickening it beyond the desired consistency. For best results, prepare the soup fresh.

Avgolemono Soup - Once Upon a Chef

Avgolemono soup in bowl with gray striped dish towel, olive oil, and lemon wedges.

Avgolemono Chicken Soup with Rice

By Jenn Segal

Inspired by The Complete One Pot Cookbook from America's Test Kitchen

Warm up with a bowl of creamy avgolemono, the Greek classic that combines lemon, egg, chicken, and rice into a simple, comforting soup.

Servings: 4 to 6

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Total Time: 35 Minutes

Ingredients

1 pound chicken tenderloins (or chicken breasts, cut into 1-inch strips)
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

Per serving (6 servings)
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