Avgolemono Chicken and Rice Soup Recipe

Nothing feels quite as comforting and soul-satisfying as a warm bowl of homemade soup, and the Avgolemono Chicken and Rice Soup Recipe delivers just that with its bright, tangy, and creamy personality. This Greek classic combines tender chicken, fluffy rice, and a luscious lemon-egg sauce that creates a dreamy texture and burst of flavor unlike any other. If you’re looking for a recipe that’s both simple and utterly delicious, this Avgolemono Chicken and Rice Soup Recipe is sure to become a beloved staple in your kitchen.

Ingredients You’ll Need

Every ingredient in this Avgolemono Chicken and Rice Soup Recipe plays a crucial role in building layers of flavor and texture, all while keeping the process straightforward. Each element brings something special, whether it’s the brightness of lemon or the fresh herbaceous note of dill.

• Fresh dill (½ ounce container): Adds a fragrant, slightly citrusy aroma that complements the lemon beautifully.
• Low-sodium chicken broth (2 quarts): The rich base that carries all the flavors without being overpowering.
• Boneless skinless chicken thighs (1½ pounds): Tender and juicy, perfect for shredding into the soup.
• Uncooked white rice (¾ cup): Cooks directly in the broth, absorbing flavor and creating satisfying texture.
• Large eggs (2): Whisked into the soup for creaminess without cream, essential for that luscious avgolemono sauce.
• Freshly squeezed lemon juice (¼ cup, plus more to taste): The star ingredient that brings brightness and zing to the soup.
• Kosher salt (½ teaspoon): Enhances all the flavors without overwhelming the delicate balance.
• Ground black pepper (to taste): Adds a gentle kick and depth.
• Extra-virgin olive oil (for drizzling): A finishing touch that adds richness and silkiness to each spoonful.

How to Make Avgolemono Chicken and Rice Soup Recipe

Step 1: Prepare the Aromatic Base and Chicken

Start by carefully pulling the dill fronds from their stems, setting aside half a cup of the fronds for a fresh garnish later. Toss the remaining stems into the pot along with the chicken thighs, rice, and chicken broth. Bring everything to a lively boil on high heat—this step infuses the broth with the delicate dill flavor.

Step 2: Simmer Until Perfectly Tender

Once boiling, reduce the heat to medium-low and stir gently. Cover the pot and let the chicken simmer until it’s tender through and through, about 25 minutes. This slow cooking helps meld the flavors together and tenderizes the meat to shreds you’ll love.

Step 3: Shred the Chicken and Remove the Stems

Using a slotted spoon, fish out the chicken and dill stems from the pot. Discard the stems to keep the broth smooth and fragrant. Transfer the chicken onto a plate and shred it finely with two forks. This shredded chicken will reunite with the soup in a moment to deliver that hearty bite.

Step 4: Bring the Broth Back Up to Simmer

Turn the heat back up to medium-high to get the broth bubbling again—an active simmer is key for the next step where you gently temper the eggs.

Step 5: Whisk the Eggs and Lemon Juice Mixture

In a heatproof bowl, whisk the eggs vigorously until they’re frothy and light. Slowly stir in the fresh lemon juice until just combined. This lemon-egg mixture is the soul of the Avgolemono Chicken and Rice Soup Recipe, providing that signature creamy tang without dairy.

Step 6: Temper the Eggs with Hot Broth

Here’s a crucial move: gradually add one ladleful (about a cup) of the hot broth into the egg-lemon mixture while whisking continuously. This tempers the eggs, waking them up to the warmth without scrambling—this step ensures a silky smooth texture.

Step 7: Combine and Finalize the Soup

Pour the tempered egg mixture back into the pot with the broth immediately, then remove from heat to prevent curdling. Stir in your shredded chicken, and taste the soup, adjusting with extra lemon juice if you crave a brighter pop. Finally, season with salt and pepper to your liking.

Step 8: Garnish and Serve

To finish, sprinkle a generous handful of fresh dill fronds on top, add a few cracks of black pepper, and drizzle with extra-virgin olive oil for that glossy, aromatic finish. Your Avgolemono Chicken and Rice Soup Recipe is ready to bring warmth and joy to your table.

How to Serve Avgolemono Chicken and Rice Soup Recipe

Garnishes

Fresh dill is a must-have garnish here, enhancing the lemony brightness while adding a lovely green pop of color. A drizzle of high-quality olive oil not only adds a silky richness but makes the soup glow invitingly. A final grind of black pepper rounds out the flavors with a touch of warmth.

Side Dishes

This soup is satisfying on its own, but pairing it with warm, crusty bread or a fresh Greek salad amplifies the experience. The bread is perfect for soaking up any leftover broth, and a simple cucumber-tomato salad dressed with olive oil and oregano contrasts the soup’s creaminess with crisp freshness.

Creative Ways to Present

For an elegant touch, serve this Avgolemono Chicken and Rice Soup Recipe in shallow bowls with a sprig of dill perched on top. Add a lemon wedge on the side for guests who love that extra citrus burst. For family dinners, a large rustic pot on the table invites everyone to help themselves and encourages sharing stories over the warmth of this comforting soup.

Make Ahead and Storage

Storing Leftovers

Keep leftover soup in an airtight container in the refrigerator for up to 3 days. The rice will continue to absorb broth over time, so expect the soup to thicken slightly; simply add a splash of broth or water when reheating if it becomes too thick.

Freezing

While freezing Avgolemono Chicken and Rice Soup Recipe is possible, it’s best to freeze before adding the egg-lemon mixture. Freeze the broth, chicken, and rice base separately, then thaw and add the avgolemono sauce fresh when ready to serve. This keeps the soup’s texture and flavor at its best.

Reheating

Reheat gently on the stove over low to medium heat, stirring frequently to prevent sticking. If the soup thickens too much, stir in a little extra broth or water. Avoid boiling to keep the delicate egg and lemon emulsion from breaking apart.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless, skinless chicken breasts if you prefer a leaner option. Just note that thighs tend to remain juicier and more tender after simmering. Adjust cooking time accordingly to avoid drying out the breast meat.

What rice works best in this soup?

Long-grain white rice is ideal because it cooks evenly and absorbs flavors nicely without becoming mushy. Avoid quick-cooking or instant rices, as they may become too soft during the simmering process.

Can I make this soup without fresh dill?

Fresh dill is important for the authentic flavor profile, but if you don’t have it on hand, a teaspoon of dried dill can be used as a substitute. Just add it earlier during the simmering stage for better infusion.

How do I prevent the eggs from curdling?

Tempering the eggs is the key step. Gradually whisk hot broth into the egg-lemon mixture before adding it back to the pot, and remove the soup from heat before combining. This gentle temperature rise keeps the eggs from scrambling.

Is this soup suitable for meal prep or freezing?

This Avgolemono Chicken and Rice Soup Recipe is great for meal prep, but freezing is best done before adding the egg-lemon sauce to preserve texture. Prepare and freeze the base, then add the avgolemono mixture fresh after thawing and warming.

Final Thoughts

Whipping up this Avgolemono Chicken and Rice Soup Recipe feels like inviting a little sunshine to your table on any day. Its blend of bright lemon, tender chicken, and creamy texture creates a bowl of comfort that you’ll want again and again. Trust me, once you experience this soup, it’s bound to become one of your favorite meals to share with loved ones.

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