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.