Greek Lemon Rice Soup (Avgolemono) – Bright, Comforting, and Creamy Without Cream

Greek Lemon Rice Soup, or Avgolemono, is the kind of comfort food that feels both cozy and refreshing. It’s silky, tangy, and surprisingly simple, with ingredients you probably already have. No heavy cream—just eggs whisked with lemon to create that velvety texture.

This is the soup you crave when you want something light yet satisfying. It’s equally good for a weeknight dinner or a soothing lunch on a chilly day.

Greek Lemon Rice Soup (Avgolemono) - Bright, Comforting, and Creamy Without Cream

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 6 cups chicken broth (or vegetable broth for a vegetarian version)
• 3/4 cup uncooked white rice (long-grain or medium-grain; or use 2 cups cooked rice)
• 3 large eggs
• 1/3 to 1/2 cup fresh lemon juice (about 2–3 lemons), plus extra wedges for serving
• 1 cup cooked, shredded chicken (optional)
• 2 tablespoons olive oil
• 1 small onion, finely chopped (optional, for extra flavor)
• 1 garlic clove, minced (optional)
• Salt and freshly ground black pepper, to taste
• Fresh dill or parsley, chopped, for garnish
• Lemon zest, optional, for garnish

Instructions

 

• Heat the broth. In a large pot, add the chicken broth and bring it to a gentle simmer over medium heat. Keep it hot but not boiling vigorously.
• Sauté aromatics (optional but recommended). In a separate pan, warm the olive oil over medium heat. Add the onion and cook until soft and translucent, 4–5 minutes. Stir in the garlic and cook for 30 seconds. Transfer the mixture to the simmering broth.
• Cook the rice. Add the rice directly to the simmering broth. Cook until tender, about 12–15 minutes for white rice. If using cooked rice, add it in step 6 instead.
• Whisk the eggs and lemon. In a medium bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice until smooth. This mixture is your avgolemono base.
• Temper the egg mixture. Ladle 1 cup of the hot broth into a measuring cup. While constantly whisking the egg-lemon mixture, slowly pour in the hot broth. Repeat with a second cup. Tempering prevents curdling and ensures a silky soup.
• Combine and gently heat. Reduce the pot to low heat. Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently. Add the cooked chicken (if using) and cooked rice if you haven’t added it yet. Do not let the soup boil. Heat gently for 2–3 minutes to thicken slightly.
• Season and finish. Taste and season with salt and pepper. Add more lemon juice if you like a brighter finish. Garnish with chopped dill or parsley and a little lemon zest.
• Serve immediately. Ladle into warm bowls and serve with extra lemon wedges and fresh herbs.

Why This Recipe Works

This soup delivers creaminess without dairy, thanks to a classic Greek technique where eggs and lemon are tempered into hot broth. The result is a smooth, luscious texture that feels indulgent but stays light.

Using cooked rice gives the soup body and makes it a complete meal. Lemon brightens every spoonful, and a simple chicken broth base keeps the flavors clean and balanced.

It also comes together quickly. With a good broth, fresh lemon juice, and a few pantry staples, you can have a pot ready in about 30 minutes.

The technique is simple once you’ve done it once, and the payoff is big.

Ingredients

• 6 cups chicken broth (or vegetable broth for a vegetarian version)
• 3/4 cup uncooked white rice (long-grain or medium-grain; or use 2 cups cooked rice)
• 3 large eggs
• 1/3 to 1/2 cup fresh lemon juice (about 2–3 lemons), plus extra wedges for serving
• 1 cup cooked, shredded chicken (optional)
• 2 tablespoons olive oil
• 1 small onion, finely chopped (optional, for extra flavor)
• 1 garlic clove, minced (optional)
• Salt and freshly ground black pepper, to taste
• Fresh dill or parsley, chopped, for garnish
• Lemon zest, optional, for garnish

How to Make It

1. Heat the broth. In a large pot, add the chicken broth and bring it to a gentle simmer over medium heat. Keep it hot but not boiling vigorously.
2. Sauté aromatics (optional but recommended). In a separate pan, warm the olive oil over medium heat. Add the onion and cook until soft and translucent, 4–5 minutes.

   Stir in the garlic and cook for 30 seconds. Transfer the mixture to the simmering broth.

3. Cook the rice. Add the rice directly to the simmering broth. Cook until tender, about 12–15 minutes for white rice.

   If using cooked rice, add it in step 6 instead.

4. Whisk the eggs and lemon. In a medium bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice until smooth. This mixture is your avgolemono base.
5. Temper the egg mixture. Ladle 1 cup of the hot broth into a measuring cup.

   While constantly whisking the egg-lemon mixture, slowly pour in the hot broth. Repeat with a second cup. Tempering prevents curdling and ensures a silky soup.

6. Combine and gently heat. Reduce the pot to low heat.

   Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently. Add the cooked chicken (if using) and cooked rice if you haven’t added it yet. Do not let the soup boil.

   Heat gently for 2–3 minutes to thicken slightly.

7. Season and finish. Taste and season with salt and pepper. Add more lemon juice if you like a brighter finish. Garnish with chopped dill or parsley and a little lemon zest.
8. Serve immediately. Ladle into warm bowls and serve with extra lemon wedges and fresh herbs.

How to Store

• Refrigerator: Store in an airtight container for up to 3 days.

  The texture may thicken as it sits; whisk in a splash of broth or water when reheating.

• Reheating: Warm over low heat on the stovetop, stirring often. Do not let it boil or the eggs may curdle. Gentle heat is key.
• Freezer: Not recommended.

  The egg-thickened base can separate and become grainy after freezing.

Benefits of This Recipe

• Light but satisfying: Creamy mouthfeel without any cream.
• Quick and weeknight-friendly: From start to finish in about 30 minutes.
• Budget-conscious: Uses simple pantry ingredients and leftover chicken or rice.
• Flexible: Works with chicken broth or vegetable broth, and you can add greens or swap the rice.
• Bright flavor: Lemon keeps it fresh, not heavy.

Common Mistakes to Avoid

• Boiling after adding eggs: This will curdle the soup. Keep the heat low once the egg mixture goes in.
• Skipping tempering: Always whisk in hot broth gradually to the eggs before returning the mixture to the pot.
• Adding lemon to cold eggs: Whisk well to fully combine lemon and eggs before tempering; it helps with a smooth texture.
• Overcooking the rice: Mushy rice will make the soup too thick. Cook just until tender.
• Under-seasoning: Lemon needs salt to shine.

  Taste and adjust at the end.

Alternatives

• Grain swaps: Use orzo, pearl couscous, farro, or cooked quinoa instead of rice. Adjust cooking time as needed.
• Protein variations: Try shredded rotisserie chicken, cooked turkey, or poached shrimp. For a vegetarian version, skip the meat and add chickpeas.
• Greens and veggies: Stir in baby spinach, kale ribbons, or finely sliced carrots during the simmer.

  Peas add sweetness and color.

• Richer finish: Whisk a teaspoon of cornstarch into the egg-lemon mixture before tempering for a thicker soup, or add a knob of butter off heat.
• Gluten-free: This soup is naturally gluten-free if you use rice or gluten-free grains and a GF-certified broth.

FAQ

Can I make Avgolemono without chicken?

Yes. Use vegetable broth and skip the chicken. The soup will still be rich and satisfying thanks to the egg-lemon base.

For more protein, add chickpeas or white beans near the end.

What kind of rice is best?

Long-grain white rice gives a nice texture and keeps the broth smooth. Medium-grain works well too. If you prefer orzo, cook it directly in the broth until al dente.

How do I avoid curdling?

Temper the egg-lemon mixture by whisking in hot broth slowly, then keep the soup over low heat.

Do not let it boil once the eggs are added. Stir gently until warmed through.

Can I use leftover rice?

Absolutely. Add 2 cups of cooked rice after you stir in the egg-lemon mixture, and heat gently.

This is a great way to use leftovers without overcooking the grains.

How lemony should it be?

That’s up to you. Start with 1/3 cup lemon juice and add more to taste. Fresh lemon juice makes a noticeable difference in flavor compared to bottled.

Is it safe to use raw eggs?

The tempering process warms the eggs gently and safely.

If you’re concerned, use pasteurized eggs. Avoid boiling the soup, which can scramble the eggs instead of emulsifying them.

Can I add more vegetables?

Yes. Add diced carrots, celery, or leeks to the pot with the onion so they soften while the rice cooks.

Stir in tender greens at the end so they stay bright.

Why did my soup turn grainy?

It likely boiled after adding the egg-lemon mixture or wasn’t tempered properly. Next time, whisk in the hot broth more slowly and keep the final heating very gentle.

In Conclusion

Greek Lemon Rice Soup (Avgolemono) is simple, bright, and deeply comforting. With a few careful steps—especially tempering—the result is silky and flavorful every time.

Keep lemons, eggs, broth, and rice on hand, and you can make this whenever you need a warm, nourishing bowl. It’s classic, versatile, and always hits the spot.