Silky Authentic Avgolemono Soup: The Ultimate Greek Comfort Food

When the winter wind whistles outside, your soul craves something bright and warm.

This Authentic Avgolemono Soup is the perfect way to beat the chill today.

It is silky, citrusy, and deeply satisfying for your whole family to enjoy.

You can have a restaurant-quality meal on the table in under an hour.

Why You’ll Love This Recipe

This recipe is a winner because it uses simple, wholesome pantry staples.

You likely have eggs, rice, and lemons in your kitchen right now.

It feels fancy but takes very little effort to pull together tonight.

The bright lemon flavor wakes up your taste buds instantly with every bite.

It is the ultimate healthy reset after a long, busy week of work.

Your kids will love the creamy texture and the tender bits of chicken.

Simple Cooking Steps

Making this soup is much easier than it might first sound to you.

You simply simmer the rice until it is perfectly tender and soft.

The secret is the tempering step, which we will do together slowly.

It creates a velvety texture without using any heavy cream or dairy.

Even a beginner cook can master this traditional Greek classic with ease.

Ingredients You’ll Need

Fresh ingredients make all the difference in this light and fragrant dish.

• 8 cups high-quality chicken broth
• 1 cup Arborio or medium-grain white rice
• 2 cups cooked chicken breast, shredded
• 3 large eggs, at room temperature
• 0.5 cup freshly squeezed lemon juice
• 1 teaspoon kosher salt
• 0.5 teaspoon ground white pepper
• 2 tablespoons fresh dill, finely chopped

Step-by-Step Directions

1. In a large stockpot, bring the chicken broth to a rolling boil over medium-high heat.
2. Add the rice, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender.
3. While the rice cooks, whisk the eggs in a medium bowl until light and frothy, then slowly whisk in the lemon juice.
4. Once the rice is cooked, remove the pot from the heat and carefully ladle 2 cups of the hot broth into a separate bowl.
5. Slowly drizzle the 2 cups of hot broth into the egg-lemon mixture while whisking vigorously to temper the eggs without scrambling them.
6. Gradually pour the tempered egg mixture back into the large pot, stirring the soup continuously to incorporate.
7. Add the shredded chicken to the pot and place over low heat for 3-5 minutes to warm through; do not allow the soup to boil or it will curdle.
8. Season with salt and white pepper, garnish with fresh dill, and serve immediately.

Best Ways to Enjoy It

Fill your favorite deep bowls with this golden, glowing soup right away.

Pair it with a thick slice of warm, crusty sourdough bread for dipping.

The bread is perfect for soaking up every drop of silky lemon broth.

Add a extra sprinkle of fresh dill for a bright, garden-fresh finish.

It is a wonderful meal for a quiet, cozy Sunday afternoon at home.

Storage & Reheating

Store any leftovers in an airtight container in your refrigerator for later.

It will stay fresh and delicious for up to three days of lunches.

When you reheat it, use very low heat on your stove top.

Do not let it boil or the egg base might separate and curdle.

The rice will soak up liquid, so add a splash of extra broth.

Tips for Best Results

• Use room temperature eggs to ensure a perfectly smooth, creamy blend.
• Whisk the eggs until they are very frothy and light in color.
• Drizzle the hot broth slowly to avoid accidentally scrambling your eggs.
• High-quality chicken broth makes a huge difference in the final flavor.
• Use fresh lemons instead of bottled juice for the brightest citrus punch.
• Stir the soup constantly when adding the egg mixture back into the pot.
• For a holiday twist, double the batch to feed a hungry crowd.
• Add a handful of fresh spinach at the end for extra nutrients.

Ways to Switch It Up

• Swap the rice for orzo pasta for a fun, different texture.
• Use store-bought rotisserie chicken to save even more time on weeknights.
• Add sautéed leeks for a subtle, sweet onion flavor in the base.
• Try cauliflower rice for a lighter, low-carb version that still tastes great.

Common Questions

Why did my soup curdle?

This usually happens if the soup gets much too hot after adding eggs. Never let the soup boil once the egg mixture is inside the pot. Keep the heat low and stir very gently to keep it smooth.

Can I freeze this soup?

I do not recommend freezing this specific type of egg-based soup. The texture of the eggs and rice can change quite a bit when thawed. It is truly best enjoyed fresh or from the fridge within days.

What if I don’t have white pepper?

You can certainly use regular black pepper if that is what you have. White pepper just keeps the soup looking very creamy and pale. The taste will still be absolutely wonderful and comforting for you.

I hope this golden soup brings a little sunshine to your winter table. It is a recipe I turn to whenever my family needs a lift. Enjoy every warm, lemony spoonful tonight!

— Lidia