Chicken Lemon Rice Soup (Greek Avgolemono)
by This Chicken Lemon Rice Soup is my one-pot take on the avgolemono served at metro Detroit coney island diners. Raw chicken and uncooked rice simmer together, then eggs and fresh lemon juice give the broth its signature creamy finish, without cream or a blender.
“My family loves everything about this soup! It’s filling, light, just the right amount of lemon, and delicious! It has become a favorite for us!”
—Holly
The Greek Diner Soup That Is A Staple In My House
Here in metro Detroit, a trip to a coney island diner just isn’t complete without a bowl of chicken lemon rice soup. Coney islands are our local style of Greek-American diner, and this thick but bright soup is a staple on their menus. It’s also a weeknight favorite with both the kid and adults in my family.
What makes this version weeknight-friendly is that raw chicken and uncooked rice go into the same pot. There’s no separate pot of rice to wash, no need for leftover chicken, and no blender. The chicken is shredded once cooked, and the rice finishes softening while the lemon-egg mixture thickens the broth.
That egg-and-lemon combination is what makes avgolemono different from an ordinary chicken and rice soup. Tempering the eggs with hot stock keeps them smooth instead of scrambled. The finished soup tastes creamy without any dairy.
Why You Will Love This Lemon Chicken Rice Soup
- A one-pot method from start to finish. Chicken breast and dry rice simmer together in the stock, so you do not need anything cooked in advance.
- Greek diner flavor at home. Fresh lemon and eggs make the broth thick and tangy, without cream or a blender.
- A practical family dinner. Four servings in about 40 minutes, with enough chicken and rice to make it a meal.
Chicken Lemon Rice Soup Recipe Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- olive oil – gives the onion and celery a few minutes to soften before the stock goes in.
- celery and white onion – the aromatic foundation of the soup.
- boneless, skinless chicken breast – goes into the pot raw. Twelve ounces can be one large breast or two smaller ones; no precooking needed.
- chicken stock – the main flavor of the broth, so choose one that tastes good on its own.
- long-grain white rice – cooks directly in the stock and adds body as it releases starch. The specified cooking times are for white rice, not brown.
- kosher salt and black pepper – season the chicken, vegetables and broth as they simmer.
- eggs – the thickener in avgolemono. Whisking and tempering them produces a creamy broth without dairy.
- fresh lemon juice – provides the unmistakable bright, tangy flavor. Freshly squeezed juice is what you want here.
- fresh dill – optional garnish that adds a fresh herbal finish.
How To Make Chicken Lemon Rice Soup
- SAUTE. Heat olive oil in a large pot over medium heat. Add celery and onion; cook 3 to 4 minutes, until slightly softened.
- SIMMER. Add chicken breast, chicken stock, uncooked rice, salt and pepper. Bring to a boil over medium-high heat, then cover and cook over low heat 12 to 14 minutes, until chicken reaches 165 degrees F.
- SHRED. Transfer chicken to cutting board and roughly chop or shred. Return it to the pot and keep the heat on low.
- WHISK. Beat eggs in a large liquid measuring cup or medium bowl until smooth, then whisk in fresh lemon juice.
- TEMPER. While whisking constantly, slowly drizzle one ladle of hot soup into the egg-lemon mixture. Then gradually stir the warmed mixture back into the pot, keeping the heat low.
- FINISH. Cook uncovered over low heat for 5 to 10 minutes, stirring gently and frequently, until rice is tender and soup is heated through. Do not let soup boil. Taste for salt, then serve with fresh dill if desired.
Home Chef Tips For Greek Chicken Lemon Rice Soup
- Protect the egg-lemon mixture from high heat. Once you stir the tempered eggs into the pot, keep the soup at a gentle heat instead of a rolling boil. That is how you avoid curds in an otherwise creamy broth.
- Use a thermometer for the chicken. The 12 to 14 minutes is a guide; remove the chicken once its center reaches 165 degrees F. The rice can finish cooking after the chicken goes back in.
- Start with freshly squeezed lemon. Bottled lemon juice is not the right choice here; this soup only tastes right with fresh lemon juice. Taste the finished soup before deciding whether it needs a little more.
- Expect the soup to thicken as it stands. The rice continues to absorb broth. If it gets too thick, stir in a splash of stock or water until it is the consistency you like.
What To Serve With Lemon Chicken Rice Soup
This is a complete meal on its own, but it is especially nice with something to dip into the broth. Try Garlic Bread or Quick Yeast Rolls. For something crisp alongside the creamy soup, pair it with a Chopped Salad.
Lemon Rice Soup Variations
- COOKED CHICKEN – Leftover cooked chicken or rotisserie chicken works. Simmer the rice in the stock until nearly tender, then add shredded cooked chicken near the end to heat through.
- EXTRA VEGETABLES – Add diced carrots with the celery and onion, or stir in a few handfuls of spinach just before serving.
- ORZO – Replace rice with orzo for a different take on Greek lemon chicken soup. Orzo cooking times may vary, so check for tenderness and add a little stock if needed.
Make Ahead, Storage And Reheating
- Make Ahead: I’ve had great results making this soup completely ahead of time, including the egg-lemon mixture. Refrigerate it, then reheat gently over low heat without boiling. Add a splash of stock if the rice has absorbed too much broth.
- Refrigerate: Transfer soup to a shallow storage container and refrigerate uncovered until fully chilled, then cover and keep refrigerated for up to 2 days.
- Reheat: Warm over low heat, stirring occasionally, without allowing it to boil. Add chicken stock or water a little at a time as needed, since the rice absorbs a lot of liquid overnight.
- Freeze: Freeze chilled soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently with a little more stock. The texture may be slightly less smooth after thawing.
Lemon Chicken Rice Soup FAQs
If the soup tastes too tart, stir in a little extra chicken stock and taste again. The simplest prevention is to add additional lemon gradually after the soup is finished, rather than all at once.
The eggs probably heated too quickly. Whisk hot soup into the egg-lemon mixture gradually, then stir it into the pot slowly. Keep the finished soup below a boil.
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Lemon Chicken Rice Soup (Avgolemono)
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Ingredients
- 1 tablespoon olive oil
- 2 celery ribs finely chopped
- ½ medium white onion finely chopped
- 12 ounces boneless skinless chicken breast
- 4 cups chicken stock
- ½ cup long grain white rice
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 large eggs
- ¼ cup fresh lemon juice
- Finely chopped fresh dill for garnish
Instructions
- Heat oil in large pot over medium heat. Add celery and onion and cook 3 to 4 minutes or until slightly softened.
- Add chicken, chicken stock, rice, salt and pepper, and stir until well combined. Heat to boiling over medium-high heat, then cover and reduce heat to low. Cook 12 to 14 minutes or until internal temperature of chicken reaches 165 degrees F.
- Carefully transfer chicken to cutting board and roughly chop or shred. Return chicken to pot and leave pot over low heat.
- In large liquid measuring cup or medium bowl, whisk eggs until smooth. Add lemon juice and whisk until well combined.
- While whisking, slowly add a ladle of the hot soup mixture to the egg mixture (it’s OK if a little rice or veggies get in there). Whisk until well combined, then slowly add the egg mixture back into the soup pot, stirring constantly while adding the egg mixture.
- Continue cooking over medium-low heat 5 to 10 minutes, uncovered, or until rice is tender, stirring occasionally. Keep soup at a gentle simmer and do not allow it to boil, as the eggs may curdle. Taste and adjust seasoning with additional salt, if needed. Serve garnished with dill. Makes about 6 1/2 cups.
My family loves everything about this soup! It’s filling, light, just the right amount of lemon, and delicious! It has become a favorite for us!
I’m so glad to hear that, Holly! Thank you for taking the time to leave a review.
Estia has the best lemon rice soup that I’ve had in the area. My father-in-law is Greek, makes soup from scratch. So I’m a bit picky. The soup from estia is consistently delicious! Love this
I have heard that about Estia, Sara! I will definitely have to try it soon.
I just remember it had a weird taste, and I think it was too lemony. I’m looking forward to trying out Estia though, have you been? It’s at Maple (15 Mile) and Coolidge.
I haven’t tried Estia, but when you do, definitely let me know how it is. <3 Greek food!