Greek Chicken and Rice Soup (Avgolemono) is a classic, comforting dish finished with a silky, lemony egg sauce and made easy in 30 minutes!
If you’re a fan of classic Greek dishes like one-pot Greek Mediterranean Chicken and Rice or Greek Chicken and Potatoes then you’re sure to love this rich and savory soup recipe with traditional Mediterranean ingredients.
Sabrina’s Greek Chicken and Rice Soup Avgolemono Recipe
Avgolemono (Ahvo-lemono) is a hearty chicken soup that’s full of lemon flavor. The lemon juice is combined with an egg mixture that is then added to the soup to give it a rich and silky texture that’s completely unique to Avgolemono Soup.
Recipe Card
Ingredients
- 2 tablespoons unsalted butter
- 1/2 yellow onion , chopped
- 2 cloves garlic , minced
- 2 stalks celery , sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 6 cups chicken broth , divided
- 2 chicken breasts , boneless skinless
- 2 carrots , sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup long-grain rice , uncooked
- 3 tablespoons lemon juice
- 2 large egg yolks
Instructions
- Add the butter to a large dutch oven on medium heat and cook the onions, garlic, celery, salt, and pepper for 3-4 minutes or until translucent.
- Add 5 cups of broth, chicken, carrots, oregano, basil, and rice and bring to a boil, then to low heat for 20 minutes, until rice is tender.
- Remove the chicken and shred with two forks before returning to the soup.
- Add the last cup of broth to a blender jar along with lemon juice, egg yolks, and ½ cup of the drained, cooked rice from the soup.
- Blend until smooth, about 1 minute, then pour into the soup and stir well.
Nutrition
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Table of Contents
Ideas to Serve
The lemon adds a nice refreshing taste to the other classic soup flavors like celery, garlic, onion, oregano, and basil. Make Greek Lemon Chicken Soup as an alternative to Chicken Noodle Soup the next time you or someone in your family is feeling unwell. It may even become a new favorite soup that you find yourself making once every couple of weeks, even in the best of health, or for a cozy Easter dinner.
Chef’s Note
This is an especially great recipe to make if you have any leftover chicken. You can cut up leftover Rotisserie Chicken to use in Lemon Chicken Soup, to make the recipe even quicker.
How to Store
- Serve: Don’t leave Avgolemono Soup at room temperature for more than 2 hours.
- Store: Once the Greek Lemon Chicken Soup has cooled down you can store it in an airtight container in the fridge for 3 days.
- Freeze: You can also freeze Avgolemono Soup for up to 3 months. Let it thaw in the fridge then reheat it on the stovetop before serving.
Instant Pot Method
- Start with your instant pot on saute mode.
- Add the butter, onions, garlic, celery, salt, and pepper to the base of your pot. Sauté until the onions are translucent.
- Add 5 cups of the chicken broth, chicken, carrots, oregano, basil, and rice to the instant pot.
- Seal the instant pot and cook on high pressure for 15 minutes.
- Quick-release, then open the lid and remove the chicken to shred it. Add the chicken back into the pot once it’s shredded.
- Blend the egg yolk, lemon, and ½ cup of cooked rice together.
- Add the mixture to the Lemon Chicken Soup and stir together. Let the mixture heat up before serving, but don’t bring the soup to a full boil again.
Variations
- Chicken: Instead of using chicken breast for your Greek Chicken Soup, you could use ground chicken or boneless chicken thighs just depending on what you have on hand.
- Orzo: You can absolutely use orzo pasta instead of long-grain rice in this Avgolemono Soup Recipe. Just keep in mind that orzo will cook faster than rice, so you’ll want to add the orzo slightly later than the other ingredients so the noodles don’t overcook and get too soft. Instead of orzo, you could also use short-grain white rice or another noodle of your choice to change up the Chicken Soup.
- Add-ins: For some different flavor try mixing in basil, fresh dill, bay leaf, or some extra lemon zest to garnish the Chicken and Rice Soup
Related Recipes
More Yummy Chicken Soups
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Can you make it a day before? We are having houseguests and would love to cook it ahead of time but don’t want to ruin the taste!
Thank you
Hello Janet,
I am sure you have already enjoyed the recipe with your house guests; however, just in case, to answer your question:
Serve: Don’t leave Avgolemono Soup at room temperature for more than 2 hours.
Store: Once the Greek Lemon Chicken Soup has cooled down you can store it in an airtight container in the fridge for 3 days.
Freeze: You can also freeze Avgolemono Soup for up to 3 months. Let it thaw in the fridge then reheat it on the stovetop before serving.
Flipping Fantastic!! Have had Greek style soup before, but this one is even tastier! I use Bone in chicken thighs and low boil for a couple of hours with spices to get that homemade taste. Family finishes a Dutch oven full in one evening!
This soup is really really good!! I followed recipe exactly as is but added 1 tbs of lemon zest. (I love lemon!) Thanks for the fabulous recipe!!
I was craving chicken and rice soup and decided on this Greek version. It totally hit the spot! So tasty and filling. I will make it again soon!
I’m glad you decided to give it a try, Anna.
I agree – your recipes are always winners. And I often look here for dinner ideas. This was terrific! The lemon and chicken flavors go together so well. It was easy to make and a new family fave. Thanks Sabrina!
You’re welcome, Lisalia.
Love the flavors!! The rice & chicken make it hearty & filling.
It’s definitely a filling meal. Thanks for the 5 stars, Natalie.
I have made several if you’re recipes ! Percy every time. My family loves Olive Garden Ziti 5 cheese I make a lot sauce put it in freezer bags also glass jars to keep handy in fridge
Making the Greek Lemon soup tomorrow
I hace t had a good bowl
If that since I was in New York 6 yrs ago!
Thank you so much. I know what ever I copy frim your menu will be great
I’m so glad to know you’re enjoying the recipes, Susan.
The soup was delicious. The only problem is that the recipe says to add butter, but does not give a quantity. I went with 3 tablespoons, but may cut it down to 2 the next time.
I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
Yes, 2 tablespoons is the right amount, I am so sorry that was missing!