Avgolemono (Greek Chicken Rice Egg Lemon Soup)

Discover the best Avgolemono recipe — a rich, silky Greek chicken and rice soup made with fresh lemon, eggs, and tender chicken pieces. This easy, no-temper Avgolemono method inspired by America’s Test Kitchen delivers authentic Greek flavor with a foolproof modern twist. Learn the history of Avgolemono, get step-by-step instructions, and make a creamy lemon chicken soup that’s perfect for weeknight cooking, Mediterranean diets, and traditional Greek comfort food. Ideal for home cooks searching for “easy Avgolemono,” “Greek lemon chicken soup,” “authentic Avgolemono recipe,” and “creamy Greek soup with rice.” Perfect balance of lemon, chicken, and broth for the ultimate Greek soup experience.

Avgolemono is one of the most iconic comfort foods in Greek cooking — a silky lemon-egg chicken soup dating back to ancient Mediterranean “egg-lemon” sauces used to thicken stews, braises, and celebratory dishes. Traditionally, Avgolemono requires delicate tempering: slowly whisking hot broth into beaten eggs so the mixture doesn’t curdle. It’s delicious, but it’s also fussy, easy to mess up, and requires constant attention.

America’s Test Kitchen developed a brilliantly simplified method that removes the stress while keeping the authentic flavor and velvety texture. By blending a portion of the cooked rice with the eggs and lemon, you get a stable thickener that doesn’t require traditional tempering. It tastes just as rich and classic — but the technique is faster, easier, and nearly foolproof.

This version builds off that ATK foundation while adding more rice for body, doubling the lemon for brightness, and using chicken chunks instead of shredded meat for a heartier bite.

Ingredients

(Serves 4–6)

1½ pounds boneless skinless chicken breasts, cut into bite-size pieces
1¾ teaspoons table salt
Zest from 3 lemons (about 24 strips)
Juice from 3 lemons (about 12 tablespoons total)
2 teaspoons coriander seeds
1 teaspoon black peppercorns
1 garlic clove, smashed
8 cups chicken broth
1½ cups long-grain rice
3 large eggs

Instructions

1. Prep the Chicken and Spice Sachet

Toss the bite-size chicken pieces with the salt and let sit for 15–30 minutes.
Create a spice sachet by placing the lemon zest, coriander seeds, peppercorns, and garlic onto an 8-inch square of triple-thickness cheesecloth and tying securely.
Optional: Use a reusable muslin spice bag instead of cheesecloth for easier cleanup.

2. Cook the Broth, Rice, and Chicken

Add the chicken broth, rice, and spice sachet to a large pot.
Bring to a boil over high heat.
Reduce heat to low, cover, and simmer for 5 minutes.
Add the chicken pieces, turn off the heat, cover, and let sit for 15 minutes to gently cook.

3. Make the Egg-Lemon-Rice Mixture

Remove and discard the spice sachet.
Transfer 1 cup of the cooked rice from the pot to a blender (leave the rest in the pot).
Add half of the lemon juice and all 3 eggs.
Blend until smooth and creamy (about 1 min).

4. Thicken the Soup (No Tempering Needed)

Keep the soup over low heat — hot but not boiling.
Pour the blended mixture directly into the pot while stirring constantly.
Let the soup warm gently for several minutes until it thickens.
Do not boil the soup at this stage.

5. Finish the Soup

Stir in the remaining lemon juice (about 6 tablespoons).
Taste and adjust seasoning to your liking.

Notes

Avoid overcooking the rice — the increased amount thickens quickly and can lose texture if simmered too long.
Keeping the soup below a simmer after adding the eggs ensures a silky, smooth finish.