Silky Greek Lemon Chicken Soup (Avgolemono)

Why You’ll Love This Recipe

• Silky and creamy without any dairy—just eggs whisked with lemon for a luxe finish.
• Whole-grain comfort: nutty brown rice adds substance and gentle chew.
• One pot, pantry-friendly ingredients, and bright Greek flavors.
• Flexible: use poached chicken or rotisserie to save time.

Grocery List

• Produce: Lemons (3–4), 1 small yellow onion, fresh dill or parsley
• Dairy: 3 large eggs
• Pantry: Low-sodium chicken broth, boneless skinless chicken (or cooked rotisserie chicken), long-grain brown rice, bay leaf, extra-virgin olive oil, fine sea salt, black pepper

Full Ingredients

For the Soup Base

• 8 cups (1.9 L) low-sodium chicken broth
• 1 lb (450 g) boneless, skinless chicken breasts or thighs (or 2 1/2 cups cooked shredded rotisserie chicken)
• 2/3 cup (120 g) uncooked long-grain brown rice, rinsed
• 1 small yellow onion, halved (peel on is fine)
• 1 bay leaf
• 1 teaspoon fine sea salt (plus more to taste)

For the Avgolemono (Egg-Lemon Emulsion)

• 3 large eggs
• 1/2 cup (120 ml) fresh lemon juice (from about 3–4 lemons)
• 1 teaspoon finely grated lemon zest

To Finish & Garnish

• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon freshly ground black pepper (plus more to serve)
• 2 tablespoons chopped fresh dill or flat-leaf parsley
• Lemon wedges and extra zest for serving (optional)

Step-by-Step Instructions

Step 1: Prep the simple ingredients

Rinse the brown rice under cold water until the water runs mostly clear; drain well. Zest one lemon (about 1 teaspoon) and juice enough lemons to yield 1/2 cup (120 ml). Crack the eggs into a large heatproof bowl. Set everything near the stove so you can move smoothly through the recipe.

Step 2: Poach the chicken with aromatics

In a large pot, combine the chicken broth, halved onion, bay leaf, and 1 teaspoon salt. Add the chicken. Bring just to a gentle simmer over medium heat, then reduce to maintain a bare simmer (no rolling bubbles). Poach until the chicken is cooked through—about 12–15 minutes for breasts or 18–20 minutes for thighs. Transfer the chicken to a plate; tent loosely with foil. Remove and discard the onion and bay leaf from the pot, leaving the clear broth behind.

Step 3: Cook the brown rice in the broth

Add the rinsed brown rice to the simmering broth. Partially cover and cook at a gentle simmer, stirring occasionally, until the rice is tender, 35–40 minutes. If too much liquid evaporates, top up with hot water or broth to keep roughly 8 cups of liquid in the pot.

Step 4: Shred the chicken

While the rice cooks, shred the chicken into bite-size pieces using two forks (or chop if you prefer smaller pieces). If using cooked rotisserie chicken, simply shred to measure about 2 1/2 cups.

Step 5: Make and temper the avgolemono

When the rice is tender, reduce the heat to low. Let the soup sit off the heat for 2–3 minutes to drop just below a simmer (aim for about 170–175°F/77–80°C if using a thermometer). Whisk the eggs vigorously until frothy, 30–45 seconds, then whisk in the lemon juice and zest until smooth. Ladle in the hot broth a little at a time (about 3 cups total), whisking constantly to warm the eggs gently without scrambling. Slowly pour this tempered egg-lemon mixture back into the pot, stirring in a slow figure-eight motion. Keep the heat low; do not let the soup boil once the eggs are added.

Step 6: Finish, season, and serve

Stir the shredded chicken back into the pot along with the olive oil and black pepper. Taste and adjust with additional salt and lemon juice as needed—the flavor should be bright and balanced. Let the soup rest on low heat for 3–5 minutes to thicken slightly (still below a simmer). Ladle into warm bowls and garnish with dill or parsley, extra zest, and freshly ground pepper. Serve immediately with lemon wedges.

Pro Tips

• Keep it silky: after adding the egg-lemon mixture, never let the soup boil. Gentle heat preserves the creamy texture.
• Temper patiently: whisk in hot broth gradually to the eggs to avoid curdling. A steady stream and constant whisking are key.
• Use a thermometer: aim for 170–175°F (77–80°C) when finishing; above that, the eggs can scramble.
• Speed option: use 2 cups cooked brown rice and add it at the end, skipping the 35–40 minute simmer.
• Rotisserie shortcut: swap the poached chicken for 2 1/2 cups shredded rotisserie for a weeknight-friendly version.

Variations

• Classic orzo avgolemono: replace brown rice with 3/4 cup dry orzo. Simmer in broth 8–10 minutes before tempering the eggs.
• Vegetarian lemon-rice soup: use vegetable broth and 2 cups cooked chickpeas in place of chicken.
• Greens boost: stir in 3 cups baby spinach or chopped kale during the last 2 minutes for color and nutrients.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat, stirring often; do not boil or the egg emulsion can break. If the soup thickens in the fridge, loosen with a splash of water or broth. Freezing is not recommended once the eggs are added. For freezer meal prep, cook the broth with chicken and rice only; cool and freeze up to 3 months. Reheat to a simmer, then temper and add the egg-lemon mixture just before serving.

Nutrition (per serving)

Approximate values: 260 calories; 22 g protein; 9 g fat; 23 g carbohydrates; 2 g fiber; 680 mg sodium (varies with broth). Calculated with chicken breast and 1 tbsp olive oil.