Avgolemono Chicken and Rice Soup
A silky Greek lemon-egg chicken soup, thickened with whisked eggs and brightened with fresh lemon and dill.
Avgolemono is what Greek cooks reach for when someone needs comforting — it's their version of chicken soup, made silky by whisking eggs and lemon juice into the hot broth at the end rather than relying on cream. The result is rich and velvety without any dairy at all.
Rice cooks right in the broth alongside shredded chicken, so the soup thickens naturally as it simmers, and a generous handful of fresh dill at the finish keeps things tasting fresh rather than heavy.
Because the chicken and eggs bring a solid amount of protein to a broth-based soup, this is a filling option that doesn't rely on cream or a large amount of added fat to feel satisfying, and it's easy on the stomach for many people who find heavier, cream-based soups harder to digest. It's the kind of soup worth making a double batch of, since it reheats gently on the stove without the egg mixture breaking if you keep the heat low.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion — diced
- 2 carrots — diced
- 2 stalks celery — diced
- 6 cups low-sodium chicken broth
- 2 boneless, skinless chicken breasts — about 1 lb
- 2/3 cup dry white rice
- 3 large eggs
- 2 lemons — juiced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp fresh dill — chopped
These ingredients are standard at most major European supermarkets.
Instructions
- 1Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook 6-7 minutes until softened.
- 2Add broth and chicken breasts, bring to a simmer, and cook 15-18 minutes until chicken is cooked through.
- 3Remove chicken, shred with two forks, and set aside.
- 4Add rice to the simmering broth and cook 15-18 minutes until tender.
- 5In a bowl, whisk eggs with lemon juice. Slowly ladle in about 1 cup of hot broth while whisking constantly to temper the eggs.
- 6Remove pot from heat and stir the tempered egg mixture back into the soup along with the shredded chicken.
- 7Season with salt and pepper, stir in dill, and serve immediately.