This traditional Greek soup is silky and rich thanks to an egg-lemon sauce, balanced with tender chicken and rice. Light yet deeply satisfying.
⏱ Prep Time
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Prep: 10 minutes
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Cook: 35–40 minutes
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Total: ~50 minutes
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Servings: 4–6
🍳 Ingredients
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1 lb boneless chicken breasts or thighs
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6 cups chicken broth
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½ cup white rice (or orzo)
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2 large eggs
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⅓ cup fresh lemon juice (2–3 lemons)
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1 small onion, finely chopped
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1 tbsp olive oil
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Salt & black pepper, to taste
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1 tbsp fresh dill or parsley, chopped (optional)
👩🍳 Instructions
1. Cook Chicken
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In a large pot, bring chicken broth to a gentle boil.
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Add chicken and simmer 15–18 minutes until cooked.
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Remove chicken, shred or dice, set aside.
2. Cook Rice
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Add rice (or orzo) to the broth.
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Simmer 12–15 minutes until tender.
3. Make Avgolemono (Egg-Lemon Sauce)
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In a bowl, whisk eggs and lemon juice until smooth.
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Slowly whisk in 1–2 cups hot broth to temper the eggs.
4. Combine
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Reduce heat to low.
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Slowly pour egg-lemon mixture into soup, stirring gently.
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Add chicken back in.
⚠️ Do not boil or the soup will curdle.
5. Finish
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Stir in olive oil, salt, pepper, and herbs.
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Heat gently until creamy and thickened.
🍽 Texture & Flavor
✔ Creamy without cream
✔ Bright lemon flavor
✔ Tender chicken & rice
✔ Smooth, comforting broth
⭐ Tips & Variations
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Extra creamy: Use 3 eggs
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Low-carb: Replace rice with cauliflower rice
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More lemon: Add zest
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Orzo version: Most traditional
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Thicker soup: Add more rice or egg
📊 Nutrition (Approx per serving)
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Calories: 260
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Protein: 24g
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Carbs: 18g
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Fat: 9g
