Greek Lemon Chicken Avgolemono Soup

Greek Lemon Chicken Avgolemono Soup—a comforting and flavorful dish that mirrors the heartiness and simplicity of Mediterranean cuisine. Imagine tender chicken, fragrant herbs, and al dente rice swimming in a velvety, lemon-infused broth, creating a symphony of tastes that soothe the soul. 


  • 1 whole chicken, cut into pieces
  • 1 cup long-grain rice
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1/2 cup fresh lemon juice
  • 3 large eggs
  • Salt and black pepper to taste
  • Fresh dill for garnish


  1. Prepare the Chicken Broth:
    1. In a large pot, combine the chicken pieces, chopped onion, diced carrots, chopped celery, minced garlic, salt, and black pepper. Cover with water and bring to a boil. Reduce heat and simmer until the chicken is cooked and flavors meld, approximately 45-60 minutes.
  2. Cook the Rice:
    1. In a separate pot, cook the long-grain rice according to package instructions.
  3. Prepare the Avgolemono Sauce:
    1. In a bowl, whisk together the eggs and lemon juice until well combined. Gradually add a ladle of the hot chicken broth to the egg mixture, whisking continuously to temper the eggs.
  4. Combine Everything:
    1. Gradually add the tempered egg mixture back into the pot with the chicken broth, stirring continuously. Add the cooked rice and continue to simmer for an additional 10-15 minutes.
  5. Season and Garnish:
    1. Season the soup with additional salt and black pepper to taste. Garnish with fresh dill for a burst of Mediterranean freshness.

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