Go Back

Avgolemono Chicken Soup with Rice

A sumptuous blend of juicy chicken, creamy broth, and tender rice, steeped in the tangy brightness of lemon. This classic Greek dish is perfect for family dinners or a cozy evening in.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken and Broth
  • 1 pound chicken tenderloins Juicy and tender
  • 8 cups chicken broth Rich and savory base
  • 1¼ teaspoons salt Enhances flavors
Rice and Spices
  • ¾ cup long grain white rice Soaks up flavors
  • ¼ teaspoon white pepper Subtle heat
  • 1 bay leaf bay leaf Adds depth of flavor
  • 3 sprigs fresh dill Iconic herb in Greek cuisine
Lemon and Cream
  • 5 tablespoons fresh lemon juice Brightens the soup
  • ½ cup heavy cream Adds luxurious creaminess
Eggs
  • 2 large eggs For creaminess
  • 2 large egg yolks Provides richness
To Serve
  • Freshly ground black pepper For serving

Method
 

Preparation
  1. Season the chicken with salt and let it sit for 15 minutes.
Cooking
  1. In a large pot, bring the chicken broth, rice, white pepper, dill sprigs, and bay leaf to a boil over high heat.
  2. Once boiling, reduce heat to low, cover, and cook until rice is al dente, about 5 minutes.
  3. Remove pot from heat, add seasoned chicken, cover, and let it sit for 15 minutes to cook through.
  4. Discard dill sprigs and bay leaf. Chop chicken into bite-sized pieces.
  5. Blend about ¾ cup rice from the pot with lemon juice, eggs, and yolks until smooth.
  6. Gradually add hot broth to the blender with the egg mixture, processing until combined.
  7. Pour egg mixture back into the pot, stir to combine, and add heavy cream before bringing to a gentle simmer.
  8. Check rice for tenderness, adjust consistency as needed, and stir in chopped dill and chicken before serving.
  9. Serve hot, garnished with freshly ground black pepper.

Notes

If desired, use boneless chicken thighs for extra flavor. Temper the eggs to prevent curdling. Adjust lemon juice according to taste. Substitute heavy cream for half-and-half for a lighter version.