Chicken Lemon Rice Soup: The Ultimate Healing Greek Avgolemono Recipe

There are few soups as simultaneously comforting, bright, and deeply nourishing as the perfect bowl of **chicken lemon rice soup**. Often found on the menus of Greek diners and inspired by the classic Avgolemono, this recipe transforms simple ingredients—chicken, rice, and broth—into a creamy, tangy, golden masterpiece without using any heavy cream.

This method focuses on achieving the signature velvety texture through the delicate process of tempering eggs with hot broth—the secret to authentic **greek chicken lemon rice soup**. Once you master the Avgolemono technique, you’ll never settle for a thin, watery broth again. This soup is truly *ultimate* comfort food.

Why This is the Ultimate Lemon Chicken Rice Soup Recipe

While many recipes for **lemon chicken rice soup** exist, this version adheres closely to the traditional Greek preparation, offering significant advantages:

• **Naturally Creamy:** The egg and lemon liaison (Avgolemono) provides a luxurious, velvety texture without adding any fat-laden cream.
• **Bright and Tangy:** The large amount of fresh lemon juice is what defines this soup, providing a necessary, vibrant tang that balances the rich chicken broth.
• **Healing Properties:** Hot broth, chicken protein, and Vitamin C from the lemon make this the perfect **lemon chicken and rice soup** to enjoy when fighting a cold.

Ingredients: Making Greek Chicken Lemon Rice Soup

The beauty of this recipe lies in its simplicity. Use quality, low-sodium chicken broth for the best results, as the flavor needs to shine.

Soup Base:

• 8 cups low-sodium chicken broth (preferably homemade)
• 2 cups cooked, shredded chicken (rotisserie chicken works perfectly)
• ½ cup medium-grain white rice (Arborio or Carolina Gold are excellent choices)
• 1 tablespoon unsalted butter or olive oil
• ½ cup finely chopped onion
• Salt and freshly ground black pepper

The Avgolemono (Egg-Lemon Liaison):

• 3 large eggs, brought to room temperature
• ¼ cup fresh lemon juice, plus 1 tbsp zest (about 2 large lemons)

Instructions: How to Make Chicken Lemon Rice Soup

The key to a successful Avgolemono lies in **tempering** the egg mixture carefully to prevent scrambling. This technique gives the **greek chicken lemon rice soup** its characteristic creamy body.

1. Sauté and Simmer the Rice:

In a large pot, melt the butter over medium heat. Add the onion and sauté until softened (about 5 minutes). Pour in the chicken broth and bring to a boil. Add the rice, reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender. Once cooked, stir in the shredded chicken.

2. Prepare the Avgolemono Base:

While the rice is simmering, whisk the room-temperature eggs vigorously in a medium bowl until light and frothy. Slowly drizzle in the lemon juice and whisk until fully combined. The whisking should be continuous.

3. Temper the Eggs (The Crucial Step):

Remove the soup pot from the heat. This is important: **The soup must not be boiling** when you add the eggs. Use a ladle to slowly scoop about 1 cup of the hot broth into the egg-lemon mixture, whisking constantly and aggressively. This gentle heating process, known as tempering, raises the temperature of the eggs without scrambling them. Repeat with a second cup of broth.

4. Finish the Soup:

Slowly pour the tempered egg-lemon mixture back into the large soup pot, stirring the soup gently but continuously. The heat of the broth will thicken the mixture slightly. Do not allow the soup to return to a boil once the Avgolemono is added, or the eggs will curdle.

5. Season and Serve:

Taste the finished **chicken lemon rice soup** and season generously with salt, pepper, and lemon zest. The salt is key to balancing the tang of the lemon. Ladle into bowls and serve immediately. For extra authentic flavor, top with a sprinkle of chopped fresh dill or parsley.

Expert Tips & Secrets to Perfect Avgolemono

Achieving that perfect texture requires a little finesse. Even highly rated recipes, like those found on Serious Eats, emphasize these key techniques:

• **Room Temperature Eggs:** This is critical. Cold eggs have a higher chance of seizing up and scrambling when introduced to hot liquid.
• **Constant Whisking:** When tempering, whisk constantly while slowly adding the hot broth. This ensures the heat is distributed evenly throughout the egg mixture.
• **Never Boil:** Once the egg-lemon mixture is returned to the pot, the soup must never boil. The residual heat is sufficient to keep it hot and maintain the thickened texture.

FAQ: Lemon Chicken and Rice Soup

Here are answers to common questions about making this delightful soup.

how to make chicken lemon rice soup

The best way for **how to make chicken lemon rice soup** (Avgolemono) involves simmering chicken and rice in broth, then thickening the soup with a tempered mixture of egg yolks and lemon juice, ensuring it does not boil after the egg is added.

is chicken lemon rice soup healthy

**Is chicken lemon rice soup healthy**? Yes. This soup is naturally high in lean protein from the chicken, rich in Vitamin C from the lemon, and contains easily digestible carbohydrates from the rice. Because it uses eggs for thickening instead of heavy cream, it remains a low-fat, highly nutritious option, perfect for a healing soup when you’re under the weather.

lemon chicken rice soup

A true **lemon chicken rice soup** relies heavily on the fresh lemon juice to achieve its bright flavor profile, distinguishing it from regular chicken and rice soup. The amount of lemon juice should be generous and added at the end.

What You’ll Need

→ Soup Base

8 cups low-sodium chicken broth

2 cups cooked, shredded chicken

½ cup medium-grain white rice

1 tablespoon butter or oil

½ cup finely chopped onion → Avgolemono

3 large eggs (room temperature)

¼ cup fresh lemon juice

1 tablespoon lemon zest

Steps to Follow

1. Sauté onion in butter; add broth and rice. Simmer 15 minutes until rice is tender. Stir in chicken.
2. Whisk room-temperature eggs until frothy, then slowly whisk in lemon juice.
3. Remove soup from heat. Slowly ladle 2 cups of hot broth into the egg-lemon mixture, whisking constantly (tempering).
4. Pour tempered mixture back into the pot, stirring gently. Do not boil.
5. Season with salt, pepper, and zest. Serve hot.

Tools You’ll Need

• Large soup pot or Dutch oven
• Medium mixing bowl
• Whisk
• Ladle