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Bright and beautiful bowl of Greek Lemon Chicken Soup. Also know as Avgolemono.

Avgolemono Soup Recipe: Greek Lemon Chicken & Rice Soup

Avgolemono is a very special recipe. This Greek Lemon Chicken and Rice Soup is a delicious and unique soup. Your first bite brings all of the warmth and comfort of traditional chicken soup, while the bright lemon flavor steals you away and drenches you with Mediterranean sunlight. 
Course Dinner, Soup
Cuisine Greek/ Mediteranean
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 Cups
Calories 223kcal
Author Diana Reis


  • 1 lb Boneless Skinless Chicken Breast
  • 1 Yellow Onion
  • 2 Carrots
  • 3 Cloves Garlic Minced
  • 10 Cups Water
  • 1 Cup White Rice
  • 3 Eggs Separated
  • 3 Lemons ¾ Cup Juice
  • 2 tablespoon Extra Virgin Olive Oil
  • 3 Tbsp Salt
  • 1 teaspoon Pepper
  • 1 tablespoon Dry Oregano
  • pinch Red Pepper Flake (optional)


  • Heat a large pot on medium heat. Then, add 2 tablespoons of olive oil.
  • Add diced carrot, yellow onion, and garlic to the pot and cook until the onions are translucent.
  • Season with salt, pepper, oregano, and chili flakes (optional).
  • Add 10 Cups of water. Bring to a simmer and add one pound or approximately two whole chicken breast pieces.
  • Let cook at a gentle simmer for 20 minutes or until the chicken breasts are fully cooked. Dice cooked chicken into ¼ inch pieces and return to the soup.
  • Separate three eggs.
  • Whisk egg whites vigorously until they are white and foamy.
  • Beat eggs yolks and add yolks and ¾ cup of lemon juice to eggs whites and gently mix.
  • Then, add ¼ cup of hot soup broth to the egg, lemon juice mixture.
  • Next, add the tempered egg mixture to the broth and stir well.
  • Finally, make sure the soup is simmering on low heat. Add one cup of white rice, and cook for 20 minutes with the lid on. Give the whole pot a stir around the 10 minute mark to make sure the rice doesn’t burn on the bottom of the pot.


  • Be sure to keep the temperature low while you are simmering the chicken breasts. If the broth is boiling, it will make the chicken dry and tough. A low simmer is ideal for moist tender bits of chicken.
  • Do not add egg and lemon juice directly to the simmering broth. First, temper the eggs with hot broth.
  • Be sure to stir the rice occasionally. Rice that settles at the bottom of the pot could burn and spoil the Avgolemono.


Calories: 223kcal | Carbohydrates: 26g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 77mg | Sodium: 2726mg | Potassium: 388mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2645IU | Vitamin C: 24.4mg | Calcium: 57mg | Iron: 1.2mg