My favorite cozy Avgolemono soup — a classic Greek chicken and rice soup brightened with lemon. Eggs are whisked into hot stock to create a silky, dairy-free creaminess that feels both light and comforting.
This version is simple, nourishing, and perfect for cold nights. It’s become a family favorite (even my toddler loves it), so I often make it for weeknight dinners. I’ve adapted the traditional method slightly to save time and add extra vegetables, while keeping the soup fresh and soothing.
The soup is packed with protein and flavor, and fills the house with an irresistible aroma. It’s the kind of recipe that feels like medicine in a bowl—great for colds or anytime you want something gentle and restorative.
This soup is:
- Gluten free (check your rice packaging if necessary)
- Dairy free, yet naturally creamy
- Nut free
- Soy free
It’s an allergy-friendly, easy recipe to bring to friends, a postpartum parent, or to enjoy with family. It comes together quickly and stores well for leftovers.
I’m excited to share this recipe—it’s a staple in my kitchen. If you haven’t tried Avgolemono before, you’re in for a treat. Enjoy, and feel free to leave a note if you make it!
Easy Avgolemono
- Author: Mia Swinehart
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4–5 servings 1x
- Category: Lunch, Dinner
Description
Simple, nourishing, and warming Avgolemono soup with lemon, chicken, and rice—a classic comfort that’s bright and silky without dairy.
Ingredients
Scale
- 2 tbsp olive oil
- 3 chicken breasts
- Salt and pepper, to taste
- 1 onion, finely diced
- 4–5 carrots, diced
- 3 cloves garlic, minced
- 3 tbsp chicken bouillon*
- 8 cups water*
- 3/4 cup jasmine rice
- 3 eggs
- Juice of 3 lemons
- Fresh dill, to taste
Instructions
- Heat a large Dutch oven over medium heat with the olive oil. Season the chicken breasts with salt and pepper and sear 2–3 minutes per side until golden. Remove and set aside — they will finish cooking in the broth.
- Add the diced onion and carrots to the pot and cook about 4 minutes until softened. Stir in the garlic, then add the chicken bouillon.
- Pour in the water and bring to a boil. Return the seared chicken to the pot and stir in the rice. Reduce heat to a simmer, cover leaving a small gap to release steam, and cook for about 20 minutes, until rice is tender.
- Reserve 1 cup of the hot broth (it’s fine if some vegetables come with it). Remove the chicken and shred it with forks or in a bowl with a mixer.
- In a separate bowl, whisk the eggs with the lemon juice until smooth. Temper the egg-lemon mixture by slowly whisking in the reserved hot broth, a little at a time, then return the tempered mixture to the pot, stirring gently to combine.
- Stir the shredded chicken and chopped dill into the soup, warm gently without boiling, then serve immediately.
Notes
*You can substitute 8 cups of bone broth for the water and bouillon if you prefer a richer flavor.