Greek Lemon Chicken Rice Soup (Avgolemono)

4.6 from 31 reviews

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


Units Scale
  • 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


  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!


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.

Keywords: Greek Lemon Chicken Rice Soup, Lemon Rice and Chicken Soup, avgolemono, lemon rice chicken soup, soup, Greek soup, lemon chicken soup, chicken rice soup, gluten free

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