This Greek-style lemon egg soup simmers chicken and rice broth, then thickens it with whisked eggs and fresh lemon juice for a silky, tangy soup known locally as avgolemono, ready in about 35 minutes. A cozy, silky soup built on the classic Mediterranean trick of thickening broth with whisked eggs and lemon instead of flour or cream. It’s the kind of soup that makes a head cold feel like a minor inconvenience. For another Eastern Mediterranean lemon drink, try our Turkish-style lemon mint sherbet.
Quick answer: This Greek-style lemon egg soup is a chicken and rice soup thickened with whisked eggs and fresh lemon juice, giving it a silky, custardy texture and a bright tang. It's known in Greece as avgolemono and takes about 35 minutes from start to finish.
Bring the broth to a boil in a large pot. Add the rice, reduce to a simmer, and cook uncovered for 15-18 minutes until tender. Stir in the shredded chicken and keep warm over very low heat.
In a separate bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice.
Ladle about 1 cup of the hot broth into the egg mixture in a thin stream, whisking constantly, to gently bring the eggs up to temperature without scrambling them.
Remove the pot from the heat and slowly stir the warmed egg mixture back into the soup. Season with salt and pepper, and let it sit for a minute to thicken slightly before serving.
The broth was likely too hot when it hit the eggs. Temper slowly with a thin stream of broth while whisking, and keep the heat off once the eggs are stirred back in.
The broth and rice can be made a day ahead, but add the egg-lemon mixture just before serving since it doesn't reheat well without curdling.
Yes, orzo is a common substitute. Cook it directly in the broth the same way as the rice.
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