The Pantry
Greek

Avgolemono

A classic Greek lemon-egg soup with tender rice and shredded chicken in a silky, pale-gold broth. This version makes 4 generous servings and leans into the traditional avgolemono method: simmer rice in broth, temper eggs with hot liquid, then finish the soup off heat so it turns velvety instead of curdled.

Prep 15 minCook 25 minRest 5 minAdjust servings ↓
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Avgolemono
Photo: Missvain · CC BY 4.0. Resized for display.
~230 calper person · ~920 total
~$7.80meal total · ~$1.95 per person

Estimated calories and US ingredient costs.

For a larger batch, use a wider pot so the rice cooks evenly and the egg-lemon mixture can be whisked in without streaking. Double the recipe cleanly for 8 servings, but keep the tempering and final low-heat finish the same; those stages do not scale by time. Reheat leftovers gently to 165 F without boiling, since the egg-thickened broth can split if overheated.

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Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 4 people.

Step timeline

Cooking order

8 left
Step 1

Start the rice in broth

~14 min

Start the rice in broth.

In a medium Dutch oven or soup pot, combine the chicken broth, water, uncooked rice, and kosher salt.

Bring to a boil over medium-high heat, then reduce to a lively simmer and cook uncovered for 12 to 14 minutes, stirring once or twice, until the rice is tender but still intact.

If the broth looks very thick from starch, that is expected.

Ingredients
  • 6 cupsLow-sodium chicken broth
  • 1 cupWater
  • 1/3 cup total for recipeUncooked long-grain white rice
  • 1 tsp total for recipeKosher salt
Step 2

Whisk the avgolemono base

~7 min

Whisk the avgolemono base.

While the rice cooks, whisk the 3 eggs in a medium bowl until smooth and foamy.

Whisk in the lemon juice and lemon zest.

Keep the bowl near the stove so the mixture is ready for tempering before the rice finishes.

Ingredients
  • 1/3 cup total for recipeUncooked long-grain white rice
  • 3Large eggs
  • 1/2 cupFresh lemon juice
  • 1 tspLemon zest
Step 3

Temper with hot broth

~7 min

Temper with hot broth.

When the rice is done

ladle about 1 1/2 cups of the hot broth and rice into the egg-lemon mixture in a slow stream, whisking constantly.

This raises the temperature gradually and prevents the eggs from scrambling.

Keep whisking until the mixture is completely fluid and warm.

Ingredients
  • 1/3 cup total for recipeUncooked long-grain white rice
  • 3 total for recipeLarge eggs
Step 4

Finish the soup without boiling

~3 min

Finish the soup without boiling.

Reduce the pot heat to low or turn it off completely.

Slowly whisk the tempered egg mixture back into the pot in a thin stream, stirring the soup the entire time.

Return the pot to very low heat and cook 2 to 3 minutes, stirring constantly, just until the soup turns slightly thicker and glossy.

Do not let it boil after the eggs go in.

Step 5

Add the chicken and season

~3 min

Add the chicken and season.

Stir in the shredded chicken and black pepper, then warm gently for 2 to 3 minutes over low heat until the chicken is hot throughout.

Taste and add the remaining salt only if needed, keeping in mind that broth can be salty already.

The finished soup should be creamy, bright, and lightly thickened, not heavy.

Ingredients
  • 8 oz total for recipeCooked chicken breast
  • 1 tsp total for recipeKosher salt
  • 1/4 tspBlack pepper
Step 6

Rest briefly and serve

~5 min cook

Rest briefly

Remove the pot from the heat and let the soup stand for 5 minutes so the texture settles.

Ladle into warm bowls and top with the chopped dill

Ingredients
  • 1 tbspFresh dill
Step 7

Keep Avgolemono ready

After ~5 min

Keep Avgolemono ready until the rest of the meal is finished.

Step 8

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Avgolemono: serve.

Avgolemono: Serve immediately while the broth is silky and the lemon aroma is fresh.

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Ingredients

For 4 people

  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1/3 cup uncooked long-grain white rice
  • 8 oz cooked chicken breast, shredded into bite-size pieces
  • 3 large eggs
  • 1/2 cup fresh lemon juice
  • 1 tsp finely grated lemon zest
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped fresh dill

Method

  1. Start the rice in brothIn a medium Dutch oven or soup pot, combine the chicken broth, water, uncooked rice, and kosher salt. Bring to a boil over medium-high heat, then reduce to a lively simmer and cook uncovered for 12 to 14 minutes, stirring once or twice, until the rice is tender but still intact. If the broth looks very thick from starch, that is expected.
  2. Whisk the avgolemono baseWhile the rice cooks, whisk the 3 eggs in a medium bowl until smooth and foamy. Whisk in the lemon juice and lemon zest. Keep the bowl near the stove so the mixture is ready for tempering before the rice finishes.
  3. Temper with hot brothWhen the rice is done, ladle about 1 1/2 cups of the hot broth and rice into the egg-lemon mixture in a slow stream, whisking constantly. This raises the temperature gradually and prevents the eggs from scrambling. Keep whisking until the mixture is completely fluid and warm.
  4. Finish the soup without boilingReduce the pot heat to low or turn it off completely. Slowly whisk the tempered egg mixture back into the pot in a thin stream, stirring the soup the entire time. Return the pot to very low heat and cook 2 to 3 minutes, stirring constantly, just until the soup turns slightly thicker and glossy. Do not let it boil after the eggs go in.
  5. Add the chicken and seasonStir in the shredded chicken and black pepper, then warm gently for 2 to 3 minutes over low heat until the chicken is hot throughout. Taste and add the remaining salt only if needed, keeping in mind that broth can be salty already. The finished soup should be creamy, bright, and lightly thickened, not heavy.
  6. Rest briefly and serveRemove the pot from the heat and let the soup stand for 5 minutes so the texture settles. Ladle into warm bowls and top with the chopped dill. Serve immediately while the broth is silky and the lemon aroma is fresh.

Before you cook

What to get ready

Saucepan, heatproof mixing bowl, whisk, ladle and thermometer.

Whisk eggs and lemon in a heatproof bowl and reserve hot broth for gradual tempering.

If something needs adjusting

Egg forms visible strands

Add broth slowly while whisking and avoid boiling the finished soup; use pasteurized eggs if not heating the egg mixture to 160°F.

Egg-thickened broth curdles on reheating

Use gentle heat and stir continuously rather than boiling. Reheat leftovers to 165°F while watching the texture closely.

Store for later

Refrigerate in shallow portions promptly. Warm only the portion needed; repeated heating is especially hard on an egg-thickened broth.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use safely stored cooked chicken from another meal instead of cooking a separate batch.

Next use for your ingredients: Chicken rice soup →

Calculate this meal with your own prices →

How to Use a Food Thermometer →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

If you want a slightly richer soup, whisk 1 tablespoon of the hot broth into the egg-lemon mixture a few extra times before tempering in the larger ladlefuls. Keep the soup below a simmer after the eggs go in, because boiling is what turns the emulsion grainy. A wide pot also helps the rice cook evenly without overthickening the broth.

Make it work for you

If you do not have cooked chicken, use 8 oz roasted turkey or leftover rotisserie chicken and add it at the end just long enough to heat through. For a meatless version, replace the chicken broth with a strong vegetable broth and the chicken with 1 1/2 cups cooked chickpeas, but the flavor will be less traditional and the soup will need a little more lemon and salt.

Use more of your chicken broth and lemon juice in chicken rice soup.

Why did my avgolemono curdle or turn grainy?

The egg mixture was heated too fast or the soup boiled after tempering. Whisk the hot broth into the eggs gradually, then return everything to the pot over very low heat. Once the eggs are in, keep the soup below a simmer and stir constantly until it thickens slightly. If it starts to separate, pull the pot off the heat right away and whisk in a little cold broth.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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