Avgolemono Greek Lemon Rice Soup recipe

Greek Lemon Rice Soup

Traditional Greek Lemon Rice Soup with some added veggies. 
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course, Soup
Cuisine American, Greek


  • 6 cups chicken broth
  • 2 eggs
  • 1 lemon, juice and zest
  • 1.5 cups white rice, cooked
  • 1 tablespoon olive oil
  • 1/2 bundle asparagus, optional
  • 1-2 chicken breasts, cooked and shredded (optional)
  • salt and pepper to taste


  • Cook 1.5 cups of rice according to directions. Cook Chicken and shred or use rotisserie chicken (1-2 cups). Cut Asparagus into 1 1/2 in. pieces. Heat 1 tablespoon of Olive Oil in a skillet, add asparagus and cook for 3-5 minutes. Set asparagus aside.
  • In a large soup pot bring the 6 cups of chicken broth to a simmer.
  • In a separate bowl combine the two eggs with the juice and zest of 1 lemon. Whisk to combine.
  • Add 1/4 cup at a time of hot chicken broth to the egg mixture to temper the eggs without scrambling them. Whisk constantly as you add the broth into the eggs. Once you've added a cup or so of hot chicken broth the eggs should be hot enough to add into the chicken broth pot. Simmer the broth for 10-15 minutes until mixture thickens slightly- whisking every few minutes. 
  • Add chicken, rice, and asparagus. Heat for 5 minutes. Serve with crusty bread.
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