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Horizontal side view of Avgolemono Soup recipe in a blue bowl with fresh parsley.
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Avgolemono Soup Recipe (Mediterranean Lemon Chicken Soup)

Treat yourself to a comforting bowl of classic Greek avgolemono soup full of chicken, lemon, dill, & vegetables! Learn how to make it here!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 servings
Calories: 232kcal
Author: Stephanie Wilson

Ingredients

  • 2 tablespoons olive oil extra virgin
  • 1/2 cup onion finely chopped
  • 1/2 cup carrots finely chopped
  • 1/2 cup celery finely chopped
  • 4 cups low sodium chicken stock
  • 1/2 teaspoon dried dill or fresh dill added at the end if available
  • Kosher salt and black pepper to taste
  • 1/2 cup dry white rice rinsed-- I'm using long grain but short grain works great too
  • 2 large egg yolks
  • 1/4 cup fresh lemon juice plus more for taste if desired
  • 2 cups cooked chicken leftover chicken or rotisserie chicken
  • fresh parsley for serving

Instructions

  • In a large Dutch oven, heat the olive oil over medium-high heat. Add the onions, carrots, and celery and saute until softened.
    Top view of onions, carrots and celery sautéed in olive oil in a white Dutch oven.
  • Pour in the chicken broth, and add the dried dill. Raise the heat and bring to a rolling boil, then add the rice and season with salt and pepper. Reduce heat and simmer until the rice is tender, about 10-12 minutes.
  • Transfer 1 cup of the hot stock to a blender. Add the egg yolks and the lemon juice and puree until smooth.
    Top view of soup puree and egg yolks in a blender.
  • Stir the puree back into the simmering stock and add the cooked chicken. Cook until the soup is thickened slightly, about 10 minutes. Serve with fresh parsley if desired.
    Top view of cooked Avgolemono Soup in a white Dutch oven.

Notes

Rice: Rinse the rice well, and if you have time, let it soak for a few minutes before adding it to the soup. I'm using long-grain because it's always in my pantry, but arborio rice or short-grain rice works well too.
Storing Soup: Cool the soup to room temperature, transfer to an airtight container, and refrigerate for up to 3 days. To reheat, you may need to add a bit of liquid to thin, as the rice will absorb moisture. 

Nutrition

Calories: 232kcal | Carbohydrates: 18g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 96mg | Sodium: 101mg | Potassium: 355mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1926IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg