Recipes from the heart since 2008

Soup

Greek Chicken Lemon Rice Soup

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This is by far the most popular recipe on my site–over 100,000 views! It’s called Avgolemono Soup and it’s commonly served in Greek restaurants. It’s probably my favorite soup ever. Serve a steaming hot bowl with warm pita bread on a cold day.

Ingredients:
6 cups chicken broth
3/4 cup long-grain white rice
2 cups cooked chicken, diced (a rotisserie chicken works great for this)
2 large eggs, at room temperature
2/3 cup fresh lemon juice (do not use bottled)

Directions:

  1. Add broth and rice to a large saucepan. Bring to a boil.
  2. Reduce heat to a simmer, cover, and cook 15 minutes or until rice is cooked.
  3. Add chicken to pot.
  4. Remove soup from heat and cover.
  5. In a separate bowl, whisk lemon juice into eggs until frothy.
  6. Ladle out about 1 cup hot broth from soup pot and slowly whisk it into the eggs, whisking continually.
  7. Slowly stir the warmed eggs into the pot of soup.
  8. Serve immediately.
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31 thoughts on “Greek Chicken Lemon Rice Soup”

  1. Just made this — very simple and satisfying — cut down on the lemon juice as I’m a bit of a super-taster for sour things and added some parsley for a bit of color

  4. Hi There – Love this recipe – and will be using it again now that the weather is getting cold! I’m wondering if I can substitute brown rice for white? Trying to eat a little healthier. I can up the broth a bit and cook the rice a little longer as needed. Anything else I should consider?

  5. The minute I saw this recipe on facebook I knew I had to make it. I made it this afternoon, and it is absolutely delicious. I made it exactly as writen and would not change a thing. I have never had this soup before but I will definitely make this again.

  8. We had a greek restaurant a few blocks from my house, and my favorite thing to order was a big bowl of their lemon chicken soup. Trying this one this week. I pray it’s close.

      1. Hi Linda, Thanks for writing! I\’ve never swapped the eggs for the condensed soup, so I can\’t say if it would work. Personally, I love this soup exactly as is 🙂

  9. I just made this and it was so easy and delicious. I served it with some green beans that I had boiled in salted water, drained, and squeezed fresh lemon on. My husband declared the meal one of his new favorites. Thank you!

  11. Two years after your post I happened upon this recipe on pinterest and it was a big hit with the husband! I was a little nervous about adding the eggs in at the end since I’m pregnant so I just heated it up to a very brief boil after for piece of mind. Thanks for sharing the recipe!

  13. FYI I juiced an entire bag of lemons with my Jack LaLanne juicer, and it only yielded 3/4 cup of lemon juice. I thought it would be enough for me to make at least double this recipe.

  15. I’ve been looking for a recipe for this – and love how simple it is! We can’t have egg yolk here – do you think I could modify it and use egg white only? Any suggestions?

    1. Thanks for writing! I\’m not sure about the egg white…but give it a try and see. The only difference I think is that it may be slightly less \”creamy\” without the yolk. But hopefully the chicken and lemon will be enough to hold up the rich flavor. Lemme know if you try it and how it turns out!

  21. This sounds so good and so easy! It also helps that it only has a few ingredients, most of which I always have on hand. I think I’ll try this one tomorrow.

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