Creamy Chicken and Rice Avgolemono Soup Recipe

If you love comfort food with a touch of Mediterranean flair, this Creamy Chicken and Rice Avgolemono Soup is the perfect meal. It’s warm, rich, and satisfying without being heavy—thanks to the classic Greek blend of chicken, lemon, egg, and rice. Let’s break down what makes this dish special and how to make it perfectly every time.

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What Is Avgolemono Soup?

Avgolemono (pronounced ahv-go-LEH-mo-no) literally means “egg-lemon” in Greek. It’s a traditional sauce or soup base that combines eggs and lemon juice, slowly tempered with hot broth to create a silky, creamy consistency—without any cream. This version adds shredded chicken and tender rice for a hearty one-bowl meal.

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Why You’ll Love This Recipe

• Naturally creamy without dairy
• Bright, tangy flavor from fresh lemon
• High in protein and comforting on cold days
• Easy to make with pantry staples

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Ingredients You’ll Need

For 4–6 servings:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 6 cups chicken broth (preferably low sodium)
• 2/3 cup long-grain white rice (or orzo for variation)
• 2 cups cooked chicken, shredded
• 3 large eggs
• Juice of 2 lemons (about 1/3 cup)
• Salt and pepper to taste
• Chopped fresh dill or parsley for garnish

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Step-by-Step Instructions

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened and fragrant (about 3 minutes).

Cook the Rice

Pour in the chicken broth and bring to a boil. Stir in the rice, then reduce the heat and simmer for 15–20 minutes until tender.

Add the Chicken

Stir in the shredded chicken and let it warm through for a few minutes. Keep the soup at a gentle simmer—don’t let it boil at this stage.

Make the Avgolemono Mixture

In a medium bowl, whisk together the eggs and lemon juice until smooth and slightly frothy.

Temper the Eggs

Slowly ladle about 1 cup of hot broth into the egg-lemon mixture while whisking constantly. This prevents the eggs from curdling.

Combine and Thicken

Gradually stir the tempered egg mixture back into the soup. Stir continuously over low heat until the soup thickens slightly and turns creamy. Do not boil.

Season and Serve

Taste and adjust with salt, pepper, or extra lemon juice. Ladle into bowls and top with chopped dill or parsley.

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Tips for Perfect Avgolemono

• Use warm broth when tempering eggs—it helps prevent curdling.
• Avoid boiling after adding eggs to maintain the velvety texture.
• Make it ahead by preparing the base (without eggs) in advance; whisk in the egg-lemon mixture just before serving.
• Additions: Try spinach, carrots, or cooked orzo for variations.

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Final Thoughts

This Creamy Chicken and Rice Avgolemono Soup is pure comfort with a sunny twist. It’s simple enough for a weekday meal yet elegant enough for entertaining. The tangy lemon, silky broth, and tender chicken come together to create a timeless Greek-inspired classic that never gets old.

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Frequently Asked Questions

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