This Greek Inspired Chicken Lemon Rice Soup is my interpretation of a traditional Avgolemono and it’s one of my all time favorite things to eat. The chicken and rice makes it super hearty, and the lemon gives it such a delicious tangy flavor. I love it. If you’re a big frequenter of diners (as I am) then you are most likely familiar with it, it’s very often the soup of the day.
When I lived in Chicago I had a Greek diner around the corner from me and as soon as the weather started turning chilly, I was there all the time slurping up this deliciousness. Since I’ve moved away from the States, I decided to have a go at making it myself because I’m not really sure I can survive winter without it. After a few tweaks, I’m confident this recipe is as good as – if not better – than where I used to go in Chicago. It’s SO good. 🙂
One note on the preparation – mixing in the eggs can be a little tricky if you’re not paying attention. They can scramble if you just pour them in. You need to be sure to add them a little at a time and stir vigorously each time so they give the soup a silky, thick texture and don’t scramble.
If you have any doubts about the deliciousness of this soup, just check out the awesome reviews and comments at the bottom of the page. I don’t know one person yet who has made it and didn’t fall in love with it immediately. It doesn’t take too much prep time, about 15 minutes, and it’s done cooking in about 1/2 an hour. It makes quite a bit of soup, I would say enough for 6 – 8 people.
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Greek Inspired Chicken, Lemon & Rice Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Serving: 6 - 8 servings
Nutrition facts (per portion)
- Calories: 369
- Carbohydrate Content: 27.7g
- Cholesterol Content: 128mg
- Fat Content: 18.1g
- Fiber Content: 1.4g
- Protein Content: 22.7g
- Saturated Fat Content: 6.4g
- Serving Size: 8
- Sodium Content: 1282mg
- Sugar Content: 3.4g
Ingredients
- olive oil - 3 tbsp
- carrots - 3 large, peeled and diced
- celery - 2 stalks, thinly sliced
- onion - 1 large, finely chopped
- salt and pepper - to taste
- rice - 1 cup
- chicken broth - 12 cups
- chicken breasts - 2, cooked and shredded
- butter - 4 tbsp
- flour - 4 tbsp
- eggs - 4
- fresh lemon juice - 1/2 cup
how to
- In a large soup pot, heat the olive oil over medium heat, add the carrots, celery and onion and cook until soft, about 3 - 5 minutes.
- Increase heat to medium high, then stir in the rice and cook for a minute or two, generously salt and pepper.
- Stir in the chicken broth, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the rice and carrots are cooked.
- Stir in the chicken and remove from heat.
- In a small, heavy bottomed saucepan, melt the butter over medium heat and whisk in the flour, until smooth.
- Gradually add about 4 cups of the broth mixture, and cook (stirring constantly) until slightly thickened, then remove from heat.
- In a small bowl, beat the eggs until they are foamy.
- Slowly beat the lemon juice and the thickened broth into the soup, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.
- Heat the soup over medium heat until it thickens a bit, but do not return to a boil.
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I grew up with a rendition of this that I dare say is even more special. Here are the differences:
1) Cook the rice in chicken broth; this gives an even richer flavor.
2) No roux or veggies.
3) Separate the eggs.
a) Beat the whites until soft peaks form.
b) Beat the yolks in a separate bowl.
c) Stir the yolks into stiffened whites.
d) SLOWLY add egg mixture to broth/rice mixture
e) Serve immediately!
More work, but worth it! The result is so light & frothy. Wonderful! Delicious reheated, but it won’t have the frothy texture.
Thanks for the great tips!
is the rice already cooked when you add it, or does it cook woth the broth? thanks!
The rice is NOT cooked, it cooks in the broth. 🙂
Can you make this without using the eggs as I’m allergic to them?
Sure, just leave them out – it won’t have the same texture but will still be delicious. 😉
So yummy! And I use this same recipe, stopping after the add chicken part, for a basic chicken and rice soup.
Tip from this Greek momma: DON’T stir the eggs into the soup it’s backwards. Scramble the eggs, then SLOWLY while stirring constantly add a thin stream of the chicken broth into the egg lemon mixture (that you are mixing). Do this until all the broth is in the egg bowl.
Thanks for commenting!
just made this now to freeze for hubby for work, it taste sensational but I don’t have the Sriracha Sauce so what can I use instead for when I remake it again thanks kathy
I just use Sriracha because I like everything spicy. Any hot sauce will do to add some kick. 😉
Phenomenal! Absolutely delicious. Thank you for sharing this great recipe:).
YES! Thanks for saying!
can you please tell me what the red over the soup is pls, is it chilli sauce
Have you ever used rotisserie chicken or always just plain chicken breast?
I have, and it works great!
I just made it today with rotisserie chicken and it’s amazing! Great flavor!
I’m SO glad you loved it – it’s one of my favorite things to eat. 😉
This soup is just as delicious as the soup we get at our favorite Greek restaurant. I made it with fresh lime juice since I had fresh limes and not lemons. I had to add more lime juice to get enough flavor, but it was excellent. I also threw in some bacon bits–bacon is good in anything! It made a big pot of soup, but three of us ate half of it.
I am so happy to hear that! Thanks for your comment!
What is the red drizzle on top?
It’s sriracha. 😉
Do really have to use 4eggs? Only have 3. Will it make that much difference?
Ha! I’m soooo sorry I am so late in replying, I’m sure 3 would be just fine. 🙂
If you’re concerned about the eggs curdiling, temper the beaten eggs before adding to soup. To temper eggs, beat eggs then slowly add two cups of warm, not hot soup, to the eggs stirring constantly.
The slower you do this, the less chance of getting scrambled eggs.
Why eggs…in lemon rice soup?
It’s a Greek inspired soup – they use eggs to thicken it and give it a silky texture.
Nancy Howell – Thanks for the tip!
DELICIOUS!! Easy recipe to follow. Took me about an hour from start to finish. Used gluten free all purpose flour and worked great. Will definitely make this one again!
I’m SO glad you loved it. 🙂
OMG!!! Fabulous soup. Im not usually a soup maker or eater! But I could eat this everyday!! I’m making another batch today for a friend who just had surgery. I know this will make her feel better!!
I’m SO glad you love it. It’s definitely one of my favorite things to eat!
what would it look like if it curdled ? and then you would have to toss it out?
You would just be able to see pieces of scrambled egg. It would smell like cooked eggs as well, which is not really optimal. I’m not sure you’d have to throw it out, but it would definitely have a different flavor.
Wow – made this today exactly as written phenomenal!!!! I love to cook and change things up but not this time. Served with pita – Thanks!!!!
So glad to hear it!
What are the nutritional stats?
I’m sorry I don’t have a way to post them. I know there are some sites you can go to and plug in the ingredients, but I just don’t have the time myself.
I made this for dinner tonight, I have to say, it was absolutely delicious! It did take me more than 15 to prep everything though, but it was well worth it! My family loved it! I will definitely be making it again. Thank you so much for the recipe! It’s actually better than the one I order at a restaurant we normally get it at when we go out to eat.
I’m so glad that you loved it. It’s one of my favorite soups to eat!
This looks amazing! Just wondering.. if i decide to substitute the rice for orzo pasta, how much orzo should i put in? The same amount as I would if I used the rice (1 cup)?
Yeah, I would use the same amount, but not cook it as long. Keep an eye on the orzo so it doesn’t turn to mush. 🙂
This is phenomenal! I made it with chicken bone broth and we are in Heaven. I also added 2 bags of spinach at the same time I added the lemon juice. Fresh squeezed lemon juice makes a huge difference in this soup.
How do you reheat? Would you recommend a crock pot for reheating?
Just made this soup for my sick husband and he absolutely love this. I love Greek lemon chicken and rice so being able to make it at home is a real treat. This was such an easy recipe to follow.
Avgolemono is one of my favorite soups to order when out – this was my first attempt at ever making it at home and it was just as good as I’ve eaten at restaurants, if not better!! I thought portion was great. Makes just enough to cover lunches on a cold, snowy week. Thank you!
Thanks for checking it out! I’m so glad you loved it. 🙂
How about orzo instead of rice?
It’s more traditionally Greek to use orzo. Just watch the cook time so it doesn’t get all mushy. 🙂
You could add the orzo to the bowl u are eating instead of the whole pot, that way it would not sit in the broth and get mushy.
Can i use heavy cream i stead of flour? And if so how much?
If you don’t want to use the flour, then just skip the roux altogether. The soup won’t be quite as thick, but it’s still gonna be creamy and delicious. 🙂
Hey! 12 cups of stock? Really? That seems like a ton! Looks fab, ready to make, just wondering if that’s the correct amount of broth??
Really. If you don’t want to make that much soup, then just halve the recipe. But you’re gonna sad when it’s gone super fast. 😉
making it for my guest tonite (new years eve)
GREAT! Let me know how it turned out for you! Happy New Year!
Made this soup tonight on a very cold winter night. The soup was so delicious and hit the spot.
I’m so glad you enjoyed it. 🙂
I’ve made this three times now and this is SUCH a delicious recipe!!! My whole family loves it. It’s easy and just plain delicious. The lemon is the difference that makes the difference. I recommend this to everyone and this is my now my winter Go To meal to make when friends come over.
Haha – GREAT! I’m so glad you love it. 🙂
Since my daughter and I are vegetarians, would it be ok making this without the chicken??
Yeah, sure you can try it using just vegetable stock and maybe adding some more veggies for substance.
My granpa was Greek, and he showed me how to make this. I remember he added just a little bit of the broth to the beaten eggs, letting the broth run down the side of the bowl as he whisked the eggs. This warmed up the eggs slightly so they were less likely to curdle. Then he added the egg mixture slowly, whisking as he did. He did not add flour. The eggs thickened the soup.
Nice!
Never flour in Greek soup. And we use orzo not rice. Your grandfather taught u right.
is the rice already cooked?
No, the rice cooks in the soup.
OMG this is so good–it reminded us of a soup we had at a Turkish restaurant once. This is definitely getting made over and over again this winter!
Nice! I’m so glad you liked it. I agree – it’s sooooo delicious. 🙂
Hello. I love soups and this looks sooo good. I have a question, can leftover turkey from thanksgiving be use instead of the chicken? I make a lot of soups with leftovers so this would be a grate one for that. Thanks
Debbie
Hey – so sorry for the delay in getting back to you, I had some website issues. Yes, I think leftover turkey would be GREAT in this soup. 🙂
I recently made this soup. My family said this is the best thing I have EVER cooked in all my life! LOL, and I cook a lot. Haha. Funny family. Thank you for posting this recipe.
Hahaha. I’m not surprised (although I know nothing about your cooking) – it’s so easy and I agree that it’s soooooo delicious. Thanks for the comment!
So good!
Here is a suggestion that will BLOW your mind. How about a “print” button to print ONE RECIPE at a time. It is such a great recipe but waaaaay too time consuming to cut and paste. It’s a shame. Unless I missed something, using the print button prints me 38 pages.
…in all sincerty
Thanks for commenting. I’m not sure if you noticed, but when you click the print button, the page that pops up gives you the option to delete anything you don’t want to print. You just click on the boxes and in a couple seconds all the things you do not want to print are gone.
I have some leeks i need to use. Could I substitute them for the onions
Sure.
Just made this today using gluten free flour. It is delicious! Just cooked about 2 mins when adding the flour to the butter.
This one is a keeper, and a new favorite.
May make up a batch to share with neighbors.
Thanks!!
I’m so glad you liked it! I think it’s sooo delicious. 🙂
Love this soup. I add cavenders seasoning to it and it tastes even better.
I made.this soup today minus the eggs, and substituted egg noodles for rice. It was divine. I also added a bit of parsley n oregano
YUM! I’m so glad you enjoyed it!
I LOVE Cavender’s Greek seasoning! I always have it on hand and use it in a lot of things! I was thinking for sure i would try it in there! Glad you posted that it works well in there!
I want to make this for supper. If I make it this morning and reheat tonight should I wait to add the rice? Or maybe transfer into a slow cooker to keep warm all day?
Hi. Sorry I just saw this. I would make it as is then just reheat it. I normally eat it for day and have never had an issue reheating it with the rice already cooked. 🙂
So delicious!! Thank you!!
I’m so glad you liked it!
Is the lemon strong in this recipe?
If so, would it be just as delicious without the lemon juice?
Personally I think it needs the lemon. While the flavor isn’t necessarily ‘strong’ it is still there. Maybe you could try cutting the lemon juice in half, but still including it?
It is a little strong for me but I was so hungry I ate it pretty quickly. wondering if it will be less lemon-y later on or even tomorrow. I may cut in half next time.
Do you cook the rice first or is it UNCOOKED rice?
It is uncooked following the recipe times.
WOW! This was delicious soup. I followed the directions and it was perfect. I will make this again. Im glad you posted this. Thank you..
I’m so glad you liked it! It’s one of my frequent go-to’s when I want something great and don’t want to cook. 🙂
I also, reside in Chicago and always crave this soup! I made this, tonight and it did not disappoint! Way better than the Greek restaurant up the street! The richness the eggs give it, was just perfect! Thank you for this recipe! I added 1/2 basmati rice and 1/2 wild rice.
Awesome! I’m so glad you liked it! LOVE the wild rice addition!
Sounds wonderful. I’ll be trying it for sure. Just an aside…as someone who looks for and uses online recipes BUT likes to print them, it would be nice to have your recipes turn into just one page when going to print. I’m not sure what technical folks do that for you…but check out Sally’s Baking Addiction (I’m sure there are many). When you go to print the recipe…all the excess is gone. Prints up neat, simple, one photo…just the recipe.
Thanks so much for your comment! If you click the print button, then what shows up in the new screen are in boxes – if you click them they go away and will not print so you can choose exactly what prints and doesn’t print.
Made yesterday and it was fantastic. Can’t wait to make again when it is cold and snowy. Good hearty soup without all the cream.
Exactly! I’m so glad you liked it!
Could you use orzo instead, and when would you incorporate it into the recipe?
Sure. Just read the cooking instructions on the packet of Orzo and add it in at the appropriate time.
Can the soup be made the day before and reheated the next day?
Absolutely. It’s even better the next day.
This sounds wonderful – I love soups, can’t wait to try. I am surprised there is no garlic – have you ever added it? Also any problems reheating left overs with the eggs once it’s been cooked? Thank you – Susan
It doesn’t need the garlic. At all. The celery and onion give it plenty of delicious flavor. And no, the eggs incorporate into the broth – there are no issues reheating it.
Holy SHIZAZZ!! This soup ROCKS!! I used Basmati rice, and rotisserie chicken – PERFECT! I also added a little lemongrass that I have growing in my kitchen – over the top! For sure, my new soup recipe for the season and many more to come. THANK YOU!! YUUMMMM!!
Yay! I’m so glad you loved it. I love the addition of the lemongrass! Great idea!
Added chopped fresh dill. Gave it some extra zing! Took it to a potluck at work and it was loved by all!
Yum! I’m so glad it turned out good for you. 🙂
Whoops just saw it’s 6-8.
Haha. Yeah, it’s quite a bit of soup.
How many servings is this?
Made this last night , added kale at the end. This soup rocks .
Just shared the recipe with the rest of my family.
Thank u
Nice! Love the kale addition! I’m so glad you liked it, thanks for saying.
Oh my goodness…..so tasty and so very easy to make!
Right? I loooooove this soup, I could eat it every day.
I think my husband is going to love this soup. Do you use instant rice or regular rice in this recipe?
I just used regular rice. If you use instant, just cut the cooking time down so it doesn’t turn to mush.
I made this tonight in my InstaPot. I didn’t have any chicken ready to go and I subbed quinoa for the rice. I literally threw everything but the eggs and lemon juice right in the pot, turned it on soup, and let it slow release and then added the lemon juice and then eggs after. It is fantastic! Thanks you for the recipe!
Sounds great! I’m so glad you enjoyed it! 🙂
How long did you cook it in your instant pot?
Did you sure the onion, carrots, celery & rice? How long did you cook it?
Do you recommend low sodium or regular chicken broth? I can’t wait to try this recipe!
I use regular, but if you’re watching your salt intake low sodium should work just fine. 🙂
Can you freeze this soup?
Sure – it freezes very well.
Made this today. Added lemon thyme and turmeric. It’s really good! Thanks 🙂
Yum. I love turmeric and never thought to add it here. Delicious. 🙂
What is the reason for the eggs?? What do they do??
They thicken the soup and give it a wonderful silky texture.
My husband loves this soup and I am not the best cook!! How do I know if the eggs are cooked and safe to eat? Just bring soup to a boil? Thank you!!
The eggs will cook immediately as you add them in. The heat from the soup cooks them, and when you add them in small batches they cook right away.
Do not boil, if it comes to a boil, the eggs will curdle
Can this be make in a crockpot?
I haven’t written the recipe specifically for a crock pot, but I’m sure with some modifications it will work just fine. Just don’t over cook the rice or it will turn to mush.
CAN YOU freeze it?
For sure you can.
This is awesome! Any idea on a calorie count?
Honestly I have no idea. I need to add a nutrition facts to the site. There are a few websites you can go to to plug in the ingredient information to get a caloric count, I just haven’t had the time. 🙂
Can you leave the eggs out?
I’ve heard of some people making it without the egg, but they really do provide a great texture to the soup.
Debbie, I was wondering the same thing. I can eat eggs but some of my friends can’t. Did you try it without the eggs? Happy New Year!!
I can’t wait to try this with gluten free flour. We were at a Greek Restaurant the other day and everyone had this but me because of the flour. So now I can make my own! Or do you think corn starch would work?
You can absolutely leave out the roux and add a cornstarch slurry at the end. Enjoy it!
I’ve actually never seen it made with a roux before this recipe. Usually the eggs are enough to give it a smooth, thick, silky texture.
I just made this using gluten free bisquick. It was delicious
Great!
Hi, thank you, I love this soup! One question please, the recipe says 6 eggs and the video said 4. Which one is correct? Thank you!!
It should be just 4 – I adjusted the recipe, thanks SO much for bringing it to my attention!
This looks so good. One question 🙂 what is the red sauce you have on top of the soup in the pic?
Sriracha. Haha. I put it on everything! 🙂