Creamy Greek Avgolemono Soup: The Ultimate 35-Minute Comfort Bowl

When the winter chill sets in, nothing beats a warm bowl of soup. You need something that feels like a hug from the inside out. This Greek Avgolemono Soup is exactly what your family craves today. It is bright, silky, and incredibly soothing for the soul.

The bright scent of lemon will fill your whole kitchen quickly. It makes your house feel fresh and welcoming on dark days. You can have this healing meal on the table very fast. It is a wonderful way to bring light to your dinner table.

Why You Will Love This Greek Avgolemono Soup

This recipe is a winner because it uses simple pantry staples. You likely have eggs, rice, and lemons in your kitchen right now. It is the perfect healthy reset after a long, busy week. Your kids will love the creamy texture and mild flavor.

This soup is also very kind to your monthly grocery budget. You can feed a whole family with just a few ingredients. It feels like a fancy restaurant meal but costs very little. You will love how impressive and elegant it looks in the bowl.

Simple Cooking Method

Making this soup feels like a fun kitchen magic trick. You start by simmering rice in a savory chicken broth. Then, you whisk eggs and lemon juice together for a base. The secret is tempering the eggs so they stay smooth. Beginners can master this technique with just a little steady whisking.

Ingredients You Will Need

These fresh ingredients create a flavor that is both deep and bright.

• 6 cups high-quality chicken broth
• 1/2 cup long-grain white rice
• 2 large eggs, room temperature
• 1/3 cup fresh lemon juice
• 2 cups cooked shredded chicken breast
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 2 tablespoons fresh dill, chopped

Step-by-Step Directions

1. Bring the chicken broth to a boil in a large pot.
2. Add the rice to the boiling broth and reduce the heat.
3. Cover and simmer for 15 to 18 minutes until rice is tender.
4. Whisk the eggs in a bowl until they are very frothy.
5. Slowly whisk the lemon juice into the frothy egg mixture.
6. Drizzle 1 cup of hot broth into the eggs while whisking.
7. Pour the egg mixture back into the pot with the rice.
8. Add the chicken, salt, and pepper and stir over low heat.
9. Stir until the soup thickens but do not let it boil.
10. Remove from heat and serve with a garnish of fresh dill.

Best Ways to Enjoy It

Serve this soup warm in your favorite deep ceramic bowls. It pairs beautifully with a crusty piece of bread for dipping. You can also serve it alongside a simple green garden salad. The fresh lemon flavor cuts through the richness of the broth. It is a complete and satisfying meal for any evening.

How to Store Leftovers

Store your leftovers in an airtight container in the fridge. It stays fresh and delicious for up to three days. When you reheat it, use very low heat on the stove. Never let it boil or the eggs might curdle and separate. Stir it gently until it is warmed through perfectly for lunch.

Recipe Tips for Best Results

• Use room temperature eggs for the smoothest possible texture.
• Whisk your eggs until they are very frothy before adding lemon.
• Pour the hot broth into the eggs very slowly at first.
• Keep the heat low once the egg mixture is added back.
• Fresh dill makes a huge difference in the final flavor.
• Avoid using bottled lemon juice for the best bright taste.
• If the soup gets too thick, add a splash of broth.
• Double the recipe if you are feeding a large holiday crowd.

Ways to Switch It Up

• Swap the white rice for orzo pasta for a different bite.
• Use vegetable broth and extra veggies for a vegetarian version.
• In the summer, add a handful of fresh baby spinach.
• Swap the chicken for chickpeas for a budget-friendly protein boost.
• Add a pinch of turmeric for a deeper golden color.

Common Questions

Why did my soup curdle?

Curdling happens if the eggs get too hot too fast. Always temper the eggs by adding hot broth slowly while whisking. Never let the soup reach a full boil after adding eggs.

Can I use brown rice instead?

You can use brown rice, but it takes much longer to cook. It will also change the traditional silky texture of the soup. Stick with white rice for the most authentic Greek experience.

Will my kids like the lemon taste?

Most kids enjoy the bright and creamy flavor of this soup. It is not overly sour but very balanced and refreshing. You can start with a little less lemon for picky eaters.

I hope this cozy soup brings warmth to your home this winter. It is the perfect way to reset and feel good. Happy cooking to you and your sweet family!

— Lidia

Traditional Greek Avgolemono Soup

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 320 kcal

Ingredients

  

• 6 cups high -quality chicken broth
• 1/2 cup long -grain white rice
• 2 large eggs , room temperature
• 1/3 cup fresh lemon juice
• 2 cups cooked shredded chicken breast
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 2 tablespoons fresh dill, chopped

Instructions

 

• Bring the chicken broth to a boil in a large heavy-bottomed pot over medium-high heat.
• Add the rice to the boiling broth, then reduce heat to low, cover, and simmer for 15 to 18 minutes until the rice is tender.
• In a medium mixing bowl, whisk the eggs until frothy and well-combined, then slowly whisk in the lemon juice.
• Temper the egg mixture by slowly drizzling in 1 cup of the hot broth while whisking vigorously to prevent curdling.
• Pour the tempered egg mixture back into the main pot with the remaining broth and rice, stirring constantly over low heat.
• Add the shredded chicken, salt, and pepper; continue stirring until the soup thickens slightly and is heated through, ensuring the liquid does not reach a boil.
• Remove from heat and serve immediately garnished with fresh dill.