Avgolemono Chicken and Rice Soup Recipe

I absolutely love how comforting and bright this Avgolemono Chicken and Rice Soup Recipe turns out every single time. It strikes the perfect balance between tangy lemon, tender chicken, and soothing broth that just feels like a warm hug on a chilly day. Whether you’re feeling under the weather or simply craving something wholesome, you’ll find this soup is a true crowd-pleaser and incredibly satisfying.

When I first tried making Avgolemono, I was amazed at how simple ingredients like eggs and lemon juice could transform a humble chicken and rice soup into something spectacularly creamy and flavorful without any cream or thickeners. If you’re looking for a soulful soup recipe that’s quick to throw together but makes you feel like you’ve spent hours simmering something special, this Avgolemono Chicken and Rice Soup Recipe is exactly what you need in your kitchen rotation.

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Ingredients You’ll Need

The magic of this Avgolemono Chicken and Rice Soup Recipe lies in its straightforward ingredients that work beautifully together. Fresh dill and lemon juice cut through the richness, while chicken thighs keep the meat tender and juicy. Quick tip: fresh dill and fresh lemon juice always make a difference, so avoid bottled lemon juice if possible.

• Fresh dill: Lots of flavor here—reserve some fronds for garnish to brighten the dish.
• Low-sodium chicken broth: Controls salt levels while adding deep chicken flavor.
• Boneless skinless chicken thighs: So much juicier and more forgiving than breast meat, making the soup extra tender.
• Uncooked white rice: Classic combo with chicken in this soup; packs in body and texture.
• Large eggs: Whisked into a lemony sauce, they thicken the broth beautifully without curdling.
• Freshly squeezed lemon juice: Key for that signature tang — add more or less to suit your taste.
• Kosher salt: To season just right — start small and taste as you go.
• Ground black pepper: Adds gentle heat and rounds out the flavors.
• Extra-virgin olive oil: Drizzled on top for a subtle fruity finish that ties it all together.

Variations

One of the things I love about this Avgolemono Chicken and Rice Soup Recipe is how easy it is to make your own by tweaking the protein or swapping rice varieties. Don’t hesitate to make it your own with what you have on hand or what your family prefers.

• Chicken breast instead of thighs: I’ve switched to breast meat when trying to lighten the soup, just be careful not to overcook it as it dries out faster.
• Swap rice for orzo or pearl couscous: Adds a slightly different texture but still so delicious; great if you want to change things up.
• Vegetarian version: Try using vegetable broth and adding cooked chickpeas or tofu for protein, though it won’t taste exactly the same.
• More herbs: I sometimes add parsley or mint alongside dill for a fresh twist.

How to Make Avgolemono Chicken and Rice Soup Recipe

Step 1: Build the Flavor Base

Start by pulling the dill fronds from the stems—this adds delicate herbal notes without any bitterness from stems. Toss the stems into your pot along with chicken thighs, rice, and chicken broth, then bring it all to a rolling boil over high heat. This locks in the flavors right away and helps the rice start cooking evenly. Lower the heat to medium-low after that to keep it at a gentle simmer while the chicken cooks through—about 25 minutes until tender.

Step 2: Shred & Remove Chicken

Use a slotted spoon to carefully lift out the chicken thighs and dill stems. Toss the stems—they’ve done their job infusing flavor. Then shred the chicken with two forks on a plate; you want those tender, juicy shreds that soak up broth later.

Step 3: Whisk the Egg-Lemon Mixture

Here’s my favorite part: in a large heatproof bowl, whisk the eggs vigorously until frothy. Add the lemon juice, and mix to combine. Then, slowly drizzle in about one ladleful of hot broth from the pot while whisking nonstop. This step tempers the eggs so they don’t scramble when added back into the soup, creating that silky avgolemono texture.

Step 4: Bring It All Together

Pour the tempered egg-lemon mixture into the simmering broth, then immediately remove the pot from the heat—this is critical to keep the eggs from curdling. Stir in the shredded chicken and give the soup a taste to adjust lemon juice, salt, and pepper. A drizzle of olive oil just before serving adds that perfect finishing touch.

How to Serve Avgolemono Chicken and Rice Soup Recipe

Garnishes

I always garnish with a generous handful of fresh dill fronds because the herbal brightness brings the soup alive. A few grinds of black pepper add a bit of warmth, and a drizzle of good-quality extra-virgin olive oil adds richness and a lovely sheen on top. If you like, a wedge of lemon served on the side lets guests add even more tang to their bowls.

Side Dishes

Since this soup feels like a full meal already, I often keep sides light. A crisp green salad with a lemon vinaigrette pairs beautifully, or some crusty bread to soak up the broth is always a hit. On special days, a side of roasted vegetables adds color and extra nourishment.

Creative Ways to Present

For dinner parties, I sometimes serve this Avgolemono Chicken and Rice Soup in individual bowls garnished with edible flowers and microgreens for a fancy touch. Another fun idea is to ladle it into small mason jars for a bright, casual lunch giveaway or picnic meal. It’s always a crowd-pleaser no matter how you present it!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The rice tends to soak up a lot of the broth, so I recommend reheating gently with a splash of broth or water to loosen the soup back up to that perfect consistency before serving.

Freezing

Freezing avgolemono soup can be a bit tricky because the egg-lemon mixture may separate or change texture. I’ve had better luck freezing the broth and chicken before adding the egg mixture, then tempering fresh eggs and lemon juice when reheating. This keeps the soup silky and fresh tasting.

Reheating

Reheat in a saucepan over low to medium heat, stirring gently and adding a bit of broth or water if needed. Avoid boiling once the eggs are added because that can cause them to curdle. Slowly warming keeps the soup creamy and lovely, just like when fresh.

FAQs

Final Thoughts

This Avgolemono Chicken and Rice Soup Recipe has become one of my go-to comfort foods—it’s simple but feels so thoughtful and special when you serve it. Whether you’re nursing a cold, hosting friends, or just craving something cozy, it won’t let you down. I hope you enjoy making it as much as I do; trust me, once you master the egg-lemon trick, you’ll be adding this soup to your favorites list too.

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