The Comfort of Greek Lemon Rice Soup (Avgolemono)

A Taste of Greece in Every Spoonful

Few dishes capture the heart and soul of Greek cuisine like Avgolemono, the silky, lemon-infused rice soup that has been a staple of Mediterranean households for generations. Whether served as a comforting meal on a cold day or as a refined first course at a family gathering, this lusciously creamy yet dairy-free soup is a testament to the simple brilliance of Greek cooking.

At its core, Avgolemono is more than just a soup—it’s a culinary tradition that balances tangy citrus, delicate rice, and the velvety richness of eggs. The method of slowly incorporating whisked eggs into hot broth to create a smooth, creamy texture is a technique that has been passed down for centuries. If you’ve never made Avgolemono before, you’re in for a treat.

Greek Lemon Rice Soup (Avgolemono) Recipe

Ingredients

For the Soup:

• 6 cups chicken broth (homemade or store-bought)
• ½ cup uncooked white rice (such as Arborio or long grain)
• 2 large eggs
• 2 large lemons, juiced
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 tablespoon olive oil (optional, for extra richness)
• 2 tablespoons chopped fresh parsley or dill (for garnish)

Optional Additions:

• 2 cups shredded cooked chicken (for a heartier version)
• 1 small carrot, finely diced (for added sweetness)
• 1 celery stalk, finely diced (for extra depth of flavor)

Cooking Instructions

Step 1: Prepare the Rice

1. In a large pot, bring the chicken broth to a gentle boil over medium heat.
2. Add the rice and cook for about 15 minutes, stirring occasionally, until the rice is tender.

(Optional: If using carrots and celery, add them now so they soften while the rice cooks.)

Step 2: Make the Avgolemono Sauce

1. In a medium bowl, whisk together the eggs and lemon juice until frothy.
2. Temper the eggs: Slowly ladle about ½ cup of the hot broth into the egg mixture, whisking constantly. Repeat with another ladle of broth, continuing to whisk vigorously.
3. Gradually pour the warmed egg mixture back into the pot, stirring constantly to prevent curdling.

Step 3: Final Touches

1. Lower the heat and let the soup gently thicken for 3-5 minutes. Do not let it boil, or the eggs may scramble.
2. Season with salt and pepper to taste. Stir in olive oil if using, for added richness.
3. Ladle into bowls and garnish with fresh parsley or dill.

Why You’ll Love This Soup

Avgolemono is a masterpiece of balance—its velvety texture and bright lemony tang make it both comforting and refreshing. The simplicity of its ingredients belies its luxurious taste, and its versatility allows for endless variations. Want something heartier? Add shredded chicken. Looking for a vegetarian version? Swap chicken broth for vegetable broth.

Beyond taste, this soup carries history—a dish passed from Greek grandmothers to their grandchildren, a recipe that has warmed homes and hearts for centuries.

Next time you’re craving something cozy yet elegant, let Avgolemono transport you to the sunlit shores of Greece, one spoonful at a time.