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This Greek lemon rice soup, called Avgolemono, is both light and creamy. It will brighten your day! #soup #lemon #chicken | cookingtheglobe.com

Greek lemon rice soup (Avgolemono)

Every bowl of this light and creamy Greek lemon rice soup contains chicken, rice, and is bursting with lemon flavor!
Cuisine Greek
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 people
Calories 333kcal
Author CookingTheGlobe


For the chicken stock:

  • 1 lb (450g) chicken breast with bone
  • 1 lb (450g) chicken wings 450g
  • 12 cups water
  • 1 large onion, quartered
  • 2 large carrots, diced
  • 2 stalks celery, chopped
  • 4 cloves garlic, crushed
  • 2 leaves bay
  • 1 small handful parsley
  • few sprigs of thyme (optional)

For the soup:

  • 8 cups chicken stock
  • 4 large egg yolks
  • ¼ cup fresh lemon juice
  • ¼ teaspoon lemon zest
  • 3 cups cooked rice
  • 2 cups cooked chicken, shredded
  • salt and pepper, to taste


  • The stock. If you use a store bought chicken stock, you can skip this part and go straight to the soup section.
  • Add chicken breast, chicken wings, onion, carrots, celery, garlic, bay leaves, parsley and thyme to a pot. Pour in 12 cups of water and bring to a boil. Lower the heat and simmer, uncovered, for 1,5 hours.
  • Strain through a colander and discard the solids. You will get 8-9 cups of stock.
  • The soup. If you were making the stock, take the cooked chicken from there and shred it. Otherwise, cook the chicken.
  • Bring the stock (either the one we've made or the store bought one) to a boil. In a bowl, combine egg yolks, lemon zest and lemon juice. While whisking, slowly pour in about 2 cups of the hot stock. It is called tempering. Tempering is the process by which we avoid the curdling of eggs that often happens when hot stuff is added too fast. By adding hot water gradually we slowly elevate the temperature of the eggs and avoid that.
  • Pour the egg and lemon mixture into the stock and continue to whisk for few minutes more. Do not allow the soup to boil.
  • For each portion use ½ cup of rice, ⅓ cup of shredded chicken and 1-½ cup of the soup. Salt and pepper each bowl individually. Enjoy!


Calories: 333kcal