Avgolemono Chicken and Rice Soup Recipe

If you’re looking for a soup that’s both comforting and uniquely bright, I can’t recommend this Avgolemono Chicken and Rice Soup Recipe enough. It’s a classic Greek dish that perfectly balances rich, tender chicken and rice with a tangy, creamy lemon and egg sauce. When I first tried this, its fresh lemony zing combined with the silky broth instantly won me over, especially on chilly evenings when I crave something soothing but not heavy.

This soup shines as a weeknight winner because it comes together relatively quickly and uses simple ingredients you might already have on hand. Plus, the magic of whisking eggs and lemon into hot broth to create that velvety texture? It’s easier than you think, and once you’ve nailed it, you’ll find yourself making it again and again. Trust me, the Avgolemono Chicken and Rice Soup Recipe is one of those meals that satisfies your soul and nurtures your body all at once.

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Ingredients You’ll Need

Each ingredient in this Avgolemono Chicken and Rice Soup Recipe works together to build layers of flavor — from the fresh dill adding herbal brightness, to the lemon that lifts the whole dish. Here’s what you’ll want to have on hand before you get started.

• Fresh dill: Using fresh dill really elevates the herbal aroma; dried just isn’t the same here.
• Low-sodium chicken broth: Helps control saltiness and lets you adjust seasoning toward the end.
• Boneless skinless chicken thighs: I prefer thighs because they stay tender and juicy, but breasts work too.
• Uncooked white rice: Absorbs the broth beautifully, giving a homey body to the soup.
• Large eggs: Essential for that silky, creamy texture when whisked in carefully.
• Freshly squeezed lemon juice: Adds bright acidity — always use fresh juice, not bottled!
• Kosher salt: For seasoning; start with a little, then adjust to taste.
• Ground black pepper: To help highlight the lemony flavors and balance the richness.
• Extra-virgin olive oil: A drizzle on top at the end adds a lovely fruity note and sheen.

Variations

I love how flexible this Avgolemono Chicken and Rice Soup Recipe is. Once you’re comfortable with the base, playing with variations makes it even more fun and tailored to your tastes!

• Use chicken breast instead of thighs: When I’m short on time, breasts cook quicker and still taste great.
• Swap rice for orzo or other small pasta: I sometimes switch to orzo for a slightly different texture that my family enjoys.
• Add vegetables: For extra nutrition and color, sautéed carrots or celery tossed in before simmering work wonders.
• Make it dairy-free: This recipe is naturally free of dairy, making it great if you’re avoiding lactose.
• Boost the herbs: If you love dill, don’t hesitate to add more, or mix in fresh parsley for a twist.

How to Make Avgolemono Chicken and Rice Soup Recipe

Step 1: Infuse the broth with chicken and dill stems

Begin by pulling the fresh dill fronds from their stems, reserving about half a cup of the fronds for garnish later — this little step adds fresh flavor at the end. Toss the stems into your pot along with the boneless skinless chicken thighs, uncooked rice, and low-sodium chicken broth. Bring everything up to a boil over high heat, then reduce to medium-low to gently simmer. This slow simmering lets the chicken get tender while the rice soaks up all the flavors. Expect this to take about 25 minutes, and remember to keep the pot partially covered to keep the moisture just right.

Step 2: Remove chicken and dill stems, shred chicken

Once the chicken feels tender and cooked through, use a slotted spoon to fish out the chicken pieces and dill stems — toss the stems, you won’t need them anymore. Set the chicken aside on a plate and shred it with two forks. This shredding helps the chicken disperse through the soup in nice, bite-sized pieces that make every spoonful hearty and satisfying.

Step 3: Whisk eggs and lemon, temper the mixture

Here comes the magic of the Avgolemono Chicken and Rice Soup Recipe — the lemon-egg sauce. In a separate large, heatproof bowl, whisk your two eggs vigorously until they’re frothy and light. Then stir in ¼ cup of freshly squeezed lemon juice to brighten the mixture. Now, to prevent the eggs from scrambling, slowly drizzle about one ladleful of the hot broth from the pot into the bowl while whisking constantly. This tempering step brings the eggs up to temperature gently, creating that smooth, creamy texture when added back.

Step 4: Finish the soup with lemon-egg sauce and shredded chicken

Pour the tempered lemon-egg mixture back into the pot with the simmering broth and remove the pot immediately from heat — this helps avoid curdling and keeps the soup silky smooth. Stir in your shredded chicken and give everything a taste. If you want a brighter lemon punch, feel free to add a bit more lemon juice. Season with kosher salt and freshly ground black pepper to your liking. And don’t forget a generous sprinkle of fresh dill fronds and a drizzle of extra-virgin olive oil before serving to make each bowl look and taste spectacular.

How to Serve Avgolemono Chicken and Rice Soup Recipe

Garnishes

I always finish this soup with a generous handful of fresh dill — it literally elevates the flavor and makes it smell like a Greek taverna. A fresh grind of black pepper adds just enough kick, and a light drizzle of good-quality extra-virgin olive oil lends a subtle fruity richness that ties all the flavors together beautifully.

Side Dishes

My go-to sides for this Avgolemono Chicken and Rice Soup Recipe are crusty bread slices or warm pita — perfect for dipping and soaking up every last drop of broth. A simple Greek salad with cucumbers, tomatoes, and olives pairs wonderfully to add fresh, crisp contrast. Sometimes, I serve it alongside roasted vegetables to round out the meal.

Creative Ways to Present

For a special occasion, I like to ladle the soup into pretty bowls and top each with edible flowers or a sprig of dill for that extra wow factor. Serving it with lemon wedges on the side lets guests customize their brightness. Another fun idea is to serve the shredded chicken separately, so everyone can add as much as they want — it’s a hit when feeding picky eaters.

Make Ahead and Storage

Storing Leftovers

After making this Avgolemono Chicken and Rice Soup Recipe, I cool leftovers quickly and store them in airtight containers in the fridge. It keeps beautifully for up to 3 days. Just remember that rice tends to absorb more liquid over time, so the soup might thicken — add a splash of chicken broth or water when reheating to loosen it back up.

Freezing

I’ve frozen this soup successfully, but I recommend freezing before adding the egg-lemon mixture to maintain the best texture. Freeze the chicken, broth, dill stems, and rice portion separately if possible. When you’re ready to enjoy, thaw overnight in the fridge, then finish with the lemon-egg sauce fresh for that signature creamy texture.

Reheating

Reheating gently on the stovetop works best for this soup. Warm it over low to medium heat to avoid curdling the eggs or drying out the chicken. If it’s too thick from sitting in the fridge, stir in a little broth or water until you get the perfect pourable consistency again.

FAQs

Final Thoughts

This Avgolemono Chicken and Rice Soup Recipe holds a special place in my kitchen because it feels like a warm hug with a zesty twist. Whether you’re recovering from a cold, entertaining friends, or just craving something different yet comforting, it hits all the right notes. I encourage you to give it a try—you might be surprised how addictively good a simple combination of lemon, eggs, tender chicken, and rice can be. Once you do, I’m sure it’ll become a go-to recipe you love as much as I do.

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