Avgolemono Chicken Soup with Rice


Avgolemono is a classic sauce of chicken broth, egg yolks, and lemon juice; the addition of a bit more broth, rice, and shredded chicken turns it into a satisfying soup.

Active Time:
15 mins
Total Time:
30 mins
4 servings

Avgolemono, which means lemon-egg in Greek, is a sauce served alongside dolma, vegetables, and roasted meats in Turkish, Balkan, Arab, Greek, and some Jewish cuisines. It's often used as the base of soups and stews, as it is here in our avgolemono soup with chicken. Though it contains only a handful of ingredients, the soup's ratios vary widely from version to version. This rendition uses just yolks instead of whole eggs. Feel free to stir in additional lemon juice at the end if you prefer a bit more tang.

Because this soup avgolemono recipe calls for both cooked rice and chicken, it's especially quick to make. There are no vegetables to prep; you'll simply need to juice a couple of lemons, shred a rotisserie chicken, and chop half a cup of fresh dill. Of course, you can cook the chicken yourself if you'd like — either poached or sous vide chicken will work nicely. For a slightly different texture, dice the meat instead of shredding it.

The rice in this chicken avgolemono soup serves two purposes: A quarter of it is pureed into the broth as a thickening agent, and the rest is stirred into the soup for a bit of contrast. Though a short-grain variety like arborio is best here, it can be swapped out for cooked orzo or even crushed angel hair pasta if that's what you have on hand.


  • 4 cups homemade chicken stock or low-sodium broth

  • Kosher salt

  • Freshly ground black pepper

  • 2 cups cooked white rice, warmed, divided

  • 2 large egg yolks

  • 1/4 cup plus 2 tablespoons fresh lemon juice

  • 1 rotisserie chicken (1 pound meat pulled from the bones and coarsely shredded)

  • 1/4 cup chopped fresh dill


  1. Avgolemono Chicken Soup with Rice

    Diana Chistruga

    Gather the ingredients.

  2. Avgolemono Chicken Soup with Rice

    Diana Chistruga

    In a large saucepan, season the stock with salt and pepper and bring to a simmer.

  3. Avgolemono Chicken Soup with Rice

    Diana Chistruga

    Transfer 1 cup of the hot stock to a blender. Add 1/2 cup of the rice, the egg yolks, and the lemon juice and puree until smooth.

  4. Avgolemono Chicken Soup with Rice

    Diana Chistruga

    Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes.

  5. Avgolemono Chicken Soup with Rice

    Diana Chistruga

    Stir in the dill and serve.

Suggested pairing

Tart Greek white.

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