Greek Lemon Chicken Rice Soup (Avgolemono)

Greek Lemon Chicken Rice Soup also known as Avgolemono is now one of my favorite easy soups to make! This is pure comfort food!

I know this yummy soup has been around for a very long time, but my first time trying this was a few years ago when I visited San Francisco. San Francisco is an amazing foodie city where you can find restaurants that serve food from all different parts of the world at any given time of the day.

We came across a lovely Greek restaurant in the Haight-Ashbury neighborhood where I tried Avgolemono Soup.

My taste buds were bursting with every single bite. It was like the ultimate comfort food for me on a chilly San Francisco day after spending hours upon hours of walking the city.

When I got back from San Fran, I knew I had to try making this wonderful soup. After scouring the internet for recipes and finally tweaking this soup to my own liking, I was shocked by how easy this was to make!

What is Avgolemono?

Avgolemono is a Greek sauce made with egg yolk and lemon juice, then mixed with chicken broth until it’s heated through. That’s what thickens this chicken soup and gives it a nice aroma and flavor.

The addition of chicken, rice and dill makes this a totally satisfying soup!

Ingredients for Greek Lemon Chicken Rice Soup

• 2 Tbs EVOO (extra virgin olive oil)
• 1 large Sweet Onion chopped
• 3 cloves minced Garlic
• 4 cups Chicken Broth
• 1 Bay Leaf
• 1/2 tsp Sea Salt
• 1/2 tsp Black Pepper
• 2 boneless skinless Chicken Breasts
• 1/2 cup Arborio Rice
• Juice from 1 Lemon
• 3 Eggs
• 1/4 cup chopped fresh Dill Weed

I used a 6-Quart Cast Iron Dutch Oven to make this. It’s the perfect size and makes for easy cleanup because nothing gets stuck to the sides or bottom of this pot. I love it!

How to Make Greek Lemon Chicken Rice Soup

In a 6 Qt Dutch Oven or pot add Olive Oil and Onion. Sauté over med/high heat 5-6 min until Onions are translucent and softened. Add Garlic and sauté 1 minute.

Then add Chicken Broth, Bay Leaf, Salt, Pepper, and Chicken Breasts. Bring to boil over med/high heat, cover and turn heat down to med/low. Let it simmer for 20 minutes.

Remove Chicken and shred it up, then add it back to the pot along with the rice. Cover and simmer 20 more minutes or until rice is fully cooked.

Remove Bay Leaf and discard.

Next in a small bowl, whisk together Eggs and Lemon Juice. Slowly add in 1 ladle of the broth while whisking, then add egg mixture into the soup.

Toss in the Dill Weed and stir. Let it cook about 5 minutes before serving. Taste and add more Lemon juice if needed.

Garnish with Lemon Slices and more fresh Dill Weed if desired.

Frequently Asked Questions

More Soup Recipes

• Gluten Free French Onion Soup
• Instant Pot Chicken Fajita Soup
• Curry Cauliflower Soup
• Spicy Sausage and White Bean Soup with Spinach
• Slow Cooker Chicken and Rice Soup with Lemon
• Italian Sausage and Wild Rice Soup
• Creamy Tomato Basil Soup with Parmesan Crisps
• Lemon Chicken Quinoa Soup with Spinach
• Leftover Turkey Wild Rice Soup
• Potato Corn Chowder

If you try this recipe let me know what you think! Leave a comment, rate it, share it on social media, or take a picture and tag it #tastefulventure on Instagram! I LOVE seeing what you guys cook up.

Cheers!

More Chicken Recipes:

• Creamy Chicken Sausage and Spinach Pasta
• The Best White Chicken Chili
• Grilled Mojo Spatchcock Chicken
• Asian Chicken Lettuce Wraps
• Air Fryer Buffalo Chicken Thighs
• Spinach and Provolone Stuffed Chicken Breast
• Prosciutto Wrapped Chicken Stuffed with Brie and Rosemary
• Blackened Chicken Caesar Salad

Greek Lemon Chicken Rice Soup (Avgolemono)

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Greek Lemon Chicken Rice Soup also known as Avgolemono is now one of my favorite easy soups to make! This is pure comfort food!

• Author: Sara
• Prep Time: 10 mins
• Cook Time: 45 mins
• Total Time: 55 mins
• Yield: 6 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek

Ingredients

Units USM Scale 1x2x3x

• 2 Tbs EVOO (extra virgin olive oil)
• 1 large Sweet Onion chopped
• 3 cloves minced Garlic
• 4 cups Chicken Broth
• 1 Bay Leaf
• 1/2 tsp Sea Salt
• 1/2 tsp Black Pepper
• 2 boneless skinless Chicken Breasts
• 1/2 cup Arborio Rice
• Juice from 1 Lemon
• 3 Eggs
• 1/4 cup chopped fresh Dill Weed

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Instructions

1. In 6 Qt Dutch Oven add EVOO and Onion.
2. Saute over med/high heat 5-6 min until Onions are translucent and softened.
3. Add Garlic and saute 1 minutes.
4. Add Chicken Broth, Bay Leaf, Salt, Pepper, and Chicken Breasts.
5. Bring to boil over med/high heat, cover and turn heat down to med/low.
6. Let simmer 20 minutes.
7. Remove Chicken and shred.
8. Add Chicken back to the pot.
9. Add Rice.
10. Cover and simmer 20 more minutes.
11. Remove Bay Leaf.
12. In a small bowl whisk together Eggs and Lemon Juice.
13. Slowly add in 1 ladle of the broth while whisking, then add egg mixture into the soup.
14. Add in Dill Weed and stir.
15. Let cook about 5 minutes before serving.
16. Taste and add more Lemon juice if needed.
17. Garnish with Lemon Slices and more fresh Dill Weed.
18. Enjoy!

Notes

I prefer this soup on the thicker side, if you like your soup more brothy feel free to add more Chicken Broth to your liking. See reader tips below.

When tempering the sauce, it helps to have your eggs at room temperature before adding the broth. It’s key to add the broth very slowly to the eggs while whisking the vigorously.

Nutrition

• Serving Size:
• Calories: 225
• Sugar: 2.3 g
• Sodium: 813.4 mg
• Fat: 9 g
• Saturated Fat: 1.8 g
• Carbohydrates: 17.2 g
• Fiber: 0.6 g
• Protein: 18.7 g
• Cholesterol: 137.7 mg

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*This post first appeared on Tastefulventure on April 2017 and has recently been updated with new information and media to benefit the reader.