Mediterranean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Avgolemono Soup
A silky Greek chicken and rice soup thickened with eggs and brightened by an abundance of fresh lemon.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Bring the chicken broth to a gentle boil in a large pot, add the chicken breasts, and simmer for 18 to 20 minutes until cooked through and reaching 165°F internally.
- 2
Remove the chicken to a plate, then stir the rice into the simmering broth and cook 15 minutes until tender, while you shred the cooled chicken into bite-size pieces.
- 3
In a bowl, whisk the eggs vigorously until frothy, then slowly whisk in the lemon juice to make the avgolemono base.
- 4
Temper the eggs by ladling about 2 cups of hot broth into the bowl in a thin stream while whisking constantly, which prevents the eggs from scrambling.
- 5
Reduce the heat to low and pour the tempered mixture back into the pot, stirring gently until the soup turns opaque and lightly thickened, about 2 minutes; do not let it boil.
- 6
Return the shredded chicken to the pot, season with salt and white pepper, stir in the dill, and serve immediately while velvety.
Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving510
Calories
66 g
Protein
33 g
Carbs
12 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Avgolemono is a Greek technique as much as a dish name, referring to the egg-and-lemon mixture used to thicken and enrich soups and sauces across Greek and wider Mediterranean cooking. Applied to a chicken and rice soup, it produces something velvety and bright, a comfort food built on a genuinely old culinary technique.
Listahan note
This version tempers the eggs carefully with hot broth before returning them to the pot, which is the one non-negotiable technique step that keeps the soup silky instead of scrambled.
Technique cues
- Whisking the eggs until frothy before adding lemon juice incorporates air that helps the final soup feel lighter rather than dense.
- Tempering the eggs with a thin, steady stream of hot broth while whisking constantly raises their temperature gradually, which is what prevents them from curdling into scrambled bits.
- Keeping the heat low and never letting the soup return to a full boil after the eggs go in preserves the smooth, thickened texture that defines avgolemono.
Kitchen flow
- Parallel prep
- Shred the cooled chicken while the rice simmers in the broth, so both are ready when it's time to temper the eggs.
- Make-ahead
- Make the broth, chicken, and rice base ahead, then finish with the fresh egg-lemon mixture just before serving for the best texture.
- Leftover move
- Reheat leftovers very gently over low heat, since the eggs can separate if the soup is boiled hard on reheating.
- Cleanup rhythm
- Use one large pot for the entire process, tempering the eggs in a separate bowl before returning everything to the same pot.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Chicken broth
Base
Purpose: It's both the cooking liquid for the chicken and rice and the foundation the egg-lemon mixture thickens into a velvety soup.
Handling: Bring to a gentle boil rather than a hard one, so the chicken poaches evenly instead of toughening.
Adaptation: Homemade broth gives a deeper flavor, but a good store-bought broth works well too.
Boneless skinless chicken breast
Protein
Purpose: Poached gently in the broth, it stays tender and shreds easily once cooked.
Handling: Simmer just until it reaches 165°F internally, then remove promptly to avoid overcooking.
Adaptation: Chicken thighs can replace breast for a richer, slightly more forgiving cut of meat.
Long-grain white rice
Body
Purpose: It adds starchiness and substance to the soup, cooking directly in the flavorful broth.
Handling: Simmer until fully tender before moving on to the egg-lemon step.
Adaptation: Orzo pasta can replace rice for a slightly different, more pasta-forward texture.
Eggs and fresh lemon juice
Avgolemono thickener
Purpose: Whisked together and tempered into the hot broth, they thicken the soup into its signature velvety texture while adding bright acidity.
Handling: Whisk the eggs frothy first, then slowly whisk in the lemon juice before tempering with hot broth.
Adaptation: There isn't a good substitute for eggs here; they're essential to the avgolemono technique itself.
Technique notes
- Temper the eggs patiently with a thin stream of broth while whisking constantly; adding it too fast is the most common cause of scrambled bits in the soup.
- Keep the heat low once the eggs are stirred back into the pot; a hard boil at this stage will curdle the soup instead of thickening it smoothly.
- Serve promptly once finished, since the soup's silky texture is best enjoyed fresh rather than after sitting.
Ingredient swaps
- Gluten-free direction
- This recipe uses rice rather than orzo pasta, so it doesn't rely on wheat as written.
- Herb variation direction
- Add fresh dill in place of or alongside parsley for a different, equally traditional herbal note.
- Lighter direction
- Use two whole eggs and one extra yolk instead of three whole eggs for a slightly lighter, less rich soup.
Serve alongside
- Crusty bread
- Greek salad
- Lemon wedges
- Sparkling water with lemon
- Dry white wine
- Iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container for up to 3 days.
- Reheat very gently over low heat, stirring often, and never let it come to a full boil or the eggs may separate.
- Freezing is not recommended, as the egg-thickened texture doesn't hold up well after thawing.
Equipment
- Large soup pot
- Whisk
- Ladle for tempering the eggs
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Avgolemono Soup to your week, check it against your household's allergens, and build the shopping list automatically.
More Mediterranean recipes
Mediterranean Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Mediterranean Baked Cod
Cod fillets baked with cherry tomatoes, Kalamata olives, and capers in garlicky olive oil, a bright one-pan Mediterranean fish dinner finished with parsley and lemon.
Mediterranean Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Shawarma Wraps
Marinated, thinly sliced meat wrapped in a flatbread with vegetables.
Mediterranean Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Mediterranean Roasted Vegetables
A colorful side dish or main of caramelized oven-roasted veggies.