Greek

Medium · Hot

Avgolemono Chicken and Rice Soup

A beloved Greek comfort soup with tender chicken, silky rice, and a rich egg-lemon sauce that creates a velvety, bright finish.

Recipe by

Dimitris Kosta

The Taverna Regular

Prep

15 min

Cook

35 min

Total

50 min

Method

Build the soup base

Dice the yellow onion, slice the carrots into half-moons, and chop the celery into small pieces.

In a large pot over medium heat, warm the olive oil. Add the onion, carrot, and celery. Sauté for 5 minutes until the vegetables soften and the onion becomes translucent.

Season with salt and white pepper, stirring to coat everything evenly.

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Cook the rice

Add the arborio rice directly to the simmering broth. Cook for 15-18 minutes, stirring occasionally, until the rice is tender and has thickened the soup slightly.

Make and add avgolemono

In a medium bowl, juice both lemons. Add the eggs and whisk vigorously until frothy and well combined.

Temper the egg-lemon mixture by slowly ladling about 2 cups of the hot soup broth into the bowl, whisking constantly to prevent the eggs from curdling.

Pour the tempered egg-lemon mixture back into the pot, stirring gently. Remove from heat immediately and stir for 1 minute until the soup becomes creamy and velvety.

Taste and adjust salt or lemon juice as needed. Serve hot, with an extra squeeze of lemon and a drizzle of olive oil if you like.

Nutri-Score

Excellent balance

A–E · lower is better · score -3

Calories

591

per serving

High in protein · 42gLow sugar · 6gLow saturated fat · 6g

Protein

42g

Carbs

43g

Fat

28g

Sat. fat

Fiber

Sugar

Sodium

826mg

Gluten FreeMediterraneanHigh ProteinLow CarbDairy FreeHeart HealthyDiabetes FriendlyAnti InflammatoryWeight ManagementImmune SupportLow Processed FoodOmega 3 BalanceBone Health

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Moderate impact

A–E · lower is better · complete match

kg CO₂e

1.7

per serving

CCarbonAEU all-round· carbon sets the grade

Water

1.8m³

Land

59Pt

Runoff

0.2g P

chicken thigh drives 73% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderSilkyCreamySoft

Aromas

CitrusSavoryHerbalFatty

Kitchen Equipment

Primary Tool

Large Pot

Large PotChef Knife Cutting Board Citrus Juicer Fine Mesh Strainer Mixing Bowl Plastic Wrap Kitchen Timer

Counter FootprintMedium

Techniques

SautéIngSimmeringTemperingWhisking Shredding

Safety & Storage

High Risk Population

Eggs in this soup are not fully cooked to pasteurization temperatures. Pregnant women, young children, elderly individuals, and immunocompromised persons should consume with caution or avoid this dish.

Handling

When tempering eggs with hot broth, add the liquid slowly while whisking constantly to prevent curdling. If eggs are added too quickly to hot liquid, they will scramble and ruin the soup texture.

Cooking Temperature

Maintain the soup at a gentle simmer. Do not boil aggressively after adding the avgolemono sauce, as high heat will cause the eggs to curdle and separate.

Cross Contamination

Ensure all utensils, bowls, and equipment used for raw chicken are thoroughly cleaned and sanitized before use with the tempered egg mixture to prevent bacterial contamination.

Storage

Refrigerate leftover soup within 2 hours of serving. Store in an airtight container and consume within 2-3 days. Egg-based soups are particularly susceptible to bacterial growth if left at room temperature.

Allergen Warning

Celery is present in this recipe. Individuals with celery allergies should avoid this dish entirely, as celery allergens can cause severe reactions even in small amounts.

Shelf Life

Reheat egg-based soups gently over low heat, stirring frequently. Do not bring to a rolling boil, as this will overcook the eggs and cause the soup to become grainy or curdled.

Pro Tips

Technique

When tempering the eggs with hot broth, pour slowly like you're making gold — if you rush, you'll have scrambled eggs and ruined soup. My grandmother used to say, 'The good things in life cannot be rushed.'

Substitution

If you cannot find arborio rice, orzo pasta works beautifully — my mother often used whatever pasta was in the cupboard. The starch still creates that signature velvety thickness.

Flavor Boost

A generous drizzle of your best extra virgin olive oil at the end, with a pinch of dried oregano and fresh lemon zest, transforms this from good to unforgettable. Never skip the olive oil — it is not optional, it is the soul.

From the chef

Ah, avgolemono — this is what we call 'Greek penicillin' on Naxos, the soup my grandmother made whenever the wind blew cold from the Aegean. She always said the secret wasn't fancy spices or complicated techniques; it was respect for three simple things — good olive oil, fresh lemons, and patience with the egg-lemon sauce. When you pour that golden avgolemono into the soup and watch it turn silky and rich, you understand what Greek cooking is all about: few ingredients, done properly, with love.

Dimitris KostaThe Taverna Regular

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TagsComfort FoodOne PotCitrusEgg Lemon Sauce

AllergensEggsCelery

Source: generated · June 10, 2026