Avgolemono Chicken and Rice Soup Recipe

Oh, I absolutely love sharing this Avgolemono Chicken and Rice Soup Recipe with you because it’s one of those delightful dishes that feels like a warm hug in a bowl. It’s tangy, comforting, and surprisingly simple to make—perfect for any day you want something both nourishing and bright on your taste buds. Whenever I’ve had a cold day or needed some extra comfort food that doesn’t weigh me down, this soup has been my go-to.

You’ll find that the Avgolemono Chicken and Rice Soup Recipe is special because it beautifully balances creamy, lemony, and savory flavors. Plus, it’s versatile enough to enjoy as a light lunch or a full dinner with a side salad. I remember the first time I tried making it—at first, I was nervous about tempering the eggs properly, but once I got the hang of it, I realized it’s easier than it seems, and that silky, velvety broth is totally worth it.

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Ingredients You’ll Need

The ingredients in this Avgolemono Chicken and Rice Soup Recipe come together in harmony — fresh dill adds bright herbal notes, and the lemon-egg mixture creates that signature silky finish. When you shop, look for fresh dill that smells fragrant and chicken thighs for juicy, tender meat.

• Fresh dill: Use fresh sprigs for garnish and flavor; the stems add subtle aroma during cooking.
• Low-sodium chicken broth: Starting with low-sodium broth lets you control how salty your soup ends up.
• Boneless skinless chicken thighs: They stay juicy and tender during cooking—feel free to swap for breasts if you prefer leaner meat.
• Uncooked white rice: Absorbs the broth’s flavor perfectly and thickens the soup slightly.
• Large eggs: These are whisked with lemon juice to create the creamy, tangy finish typical of avgolemono.
• Freshly squeezed lemon juice: Adds that refreshing zing; adjust quantity depending on your taste preference.
• Kosher salt: Balances the soup’s flavors without overpowering.
• Ground black pepper: Adds mild heat; freshly ground works best.
• Extra-virgin olive oil: A finishing drizzle enhances the soup with richness and a beautiful shine.

Variations

I love how versatile this Avgolemono Chicken and Rice Soup Recipe can be! Over time, I’ve played around with ingredients and find that you can easily personalize it to suit what you’ve got on hand or your cravings that day.

• Using chicken breasts: I sometimes swap thighs for breasts for a leaner option, and it still turns out tender—just watch the cooking time to avoid drying out.
• Substitute rice: I tried orzo once and loved how it added a different texture without losing that comforting feel.
• Add veggies: For extra nutrition, I occasionally toss in finely chopped carrots or celery early in the cooking process—it adds sweetness and color.
• Make it gluten-free: This recipe is naturally gluten-free if you use rice and ensure your broth contains no gluten additives.

How to Make Avgolemono Chicken and Rice Soup Recipe

Step 1: Build your flavor base with dill and chicken

Start by pulling the dill fronds from the stems, setting aside about half a cup of fronds for garnish. Toss the stems into a large pot along with the chicken thighs, uncooked rice, and chicken broth. Bring it all up to a boil over high heat. You’ll smell that fresh herbal aroma from the dill stems, which gives the broth an extra lift without overpowering it.

Step 2: Simmer until chicken is tender

Reduce heat to medium-low, cover, and cook gently for about 25 minutes until the chicken is tender and the rice has absorbed much of the broth. Stir occasionally to prevent the rice from sticking to the bottom. This is the moment where patience really pays off—it allows the flavors to deepen perfectly.

Step 3: Shred chicken and strain broth

Use a slotted spoon to remove the chicken and dill stems from the pot. Discard the stems—they’ve given their all to the broth! Transfer the chicken to a plate and shred it with two forks while the broth continues to gently simmer.

Step 4: Whisk eggs and lemon juice to create the avgolemono mixture

In a large heatproof bowl, whisk your eggs vigorously until frothy. Add the lemon juice and mix to combine. Here’s the trick: slowly drizzle one ladleful of hot broth into the egg-lemon mixture while whisking—this tempers the eggs so they don’t scramble when added back to the hot soup.

Step 5: Finish the soup with the avgolemono and shredded chicken

Pour the tempered lemon-egg mixture back into the pot with the simmering broth. Immediately remove the pot from heat and stir in the shredded chicken. Give it a taste and adjust with more lemon juice, salt, or pepper if needed. You’re after that perfect balance of tangy brightness and savory richness.

Step 6: Garnish and serve

Before serving, ladle the soup into bowls and sprinkle generously with fresh dill fronds, black pepper, and a drizzle of good-quality extra-virgin olive oil. The olive oil adds a silky finish that keeps your spoon sliding smoothly through the soup—a little touch I’ve come to appreciate time and again.

How to Serve Avgolemono Chicken and Rice Soup Recipe

Garnishes

I always stick to fresh dill because it brightens everything up and gives the soup that authentic Greek vibe. Freshly ground black pepper adds just the right amount of spice, and that finishing drizzle of extra-virgin olive oil is my secret to a luscious mouthfeel every time.

Side Dishes

This soup pairs beautifully with a simple Greek salad or warm crusty bread for dipping. Sometimes I like to serve it alongside garlic pita bread or roasted vegetables to round out the meal without overwhelming the delicate flavors.

Creative Ways to Present

For special occasions, I’ve served Avgolemono Chicken and Rice Soup in wide, shallow bowls topped with extra dill sprigs and a lemon twist on the side. Adding a sprinkle of toasted pine nuts or a dash of smoked paprika can make it feel festive and extra special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they taste even better the next day once the flavors have melded. Just be sure to stir well before reheating since the rice tends to settle.

Freezing

I’ve frozen this soup successfully, but I recommend freezing without the lemon-egg mixture, then adding it freshly tempered when reheating for best texture and flavor.

Reheating

Reheat gently on the stovetop over low heat, stirring often to prevent the eggs from scrambling. Adding a splash of broth or water can help loosen the soup if it thickens too much.

FAQs

Final Thoughts

I really hope you’ll try this Avgolemono Chicken and Rice Soup Recipe soon—it’s one of those dishes that makes your kitchen smell incredible and warms more than just your belly. It feels like sharing a little bit of Greek tradition while keeping things super cozy and approachable. Plus, it’s a recipe that’ll quickly become a family favorite and one you’ll pull out time and again when you want something comforting yet fresh. Trust me, once you taste that silky lemon-egg broth mingled with tender chicken and delicate herbs, you’ll be as hooked as I am!

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