Silky Greek egg and lemon chicken soup with rice.
A beautifully simple yet luxurious Greek soup made by whisking eggs and lemon juice into a warm chicken broth, creating a naturally creamy, velvety texture without any dairy. Light, bright, and deeply comforting.
Serves 4
Bring chicken stock to a boil in a large saucepan. Add rice and cook for 18–20 minutes until tender.
Whisk eggs and lemon juice together in a bowl until frothy. Slowly ladle about 200 ml of the hot broth into the egg mixture, whisking constantly to temper — this prevents scrambling.
Reduce heat to low. Pour the tempered egg mixture back into the soup while stirring. Do not let the soup boil after this point or the eggs will curdle.
Stir in the shredded chicken and heat through gently. Season with salt and white pepper.
Ladle into bowls and garnish with fresh parsley and a wedge of lemon. Serve with crusty bread.
Never boil the soup after adding the egg mixture.
Whisk the eggs very thoroughly with lemon juice for the silkiest result.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Use orzo (kritharaki) pasta instead of rice.
Make it vegetarian by using vegetable stock and omitting chicken.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate up to 2 days. Reheat very gently — do not boil. The texture may change slightly upon reheating.
Avgolemono Soup is celebrating Greek table culture of olive oil, herbs and unhurried Mediterranean meals. Regional variations are the rule rather than the exception — neighboring villages, families and even individual cooks adapt the dish to what's in the pantry and what's in season, which is why no two versions taste exactly alike and why the recipe has stayed alive for so long.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
The two most common issues are under-seasoning and rushing the heat. Taste as you go, season in layers, and give aromatics and proteins the time they need to develop color and depth before moving on.
Per serving (400g / 14.1 oz) · 4 servings total
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