Avgolemono Soup Recipe with Rice: Lemon-Egg Velouté That Rivals Greek Tavernas

This avgolemono soup recipe with rice transports you straight to a Greek taverna with its bright lemon-egg velouté and tender rice—no shortcuts, just authentic technique. The secret lies in tempering the egg-lemon mixture just right to create that signature silky texture without breaking.

I've perfected this method over years of testing, ensuring every spoonful delivers that perfect balance of tangy, creamy, and comforting flavors.

The beauty of avgolemono is its versatility—start with a rich chicken broth, then fold in the lemon-egg sauce off the heat to preserve that velvety consistency. Cooking jasmine rice directly in the broth infuses it with flavor, while optional fish or shrimp adds a seafood twist.

The result? A soup so rich and aromatic, it feels like a hug in a bowl.

What makes this recipe stand out is the foolproof tempering method, where you gradually whisk the egg-lemon mixture into the hot broth to prevent curdling. The rice absorbs the broth's depth, while the sauce clings to every bite, creating a harmonious blend of textures and flavors.

It's the kind of dish that transforms a simple meal into something truly memorable.

Whether you're serving it as a light lunch or a comforting dinner, this avgolemono with rice delivers restaurant-quality results at home. The key is patience—letting the flavors meld and the sauce thicken just enough to coat the rice and fish perfectly. Ready to make it?

Ingredients for avgolemono soup recipe with rice

Authentic Greek taverna flavors start with these carefully chosen ingredients for velvety avgolemono soup with rice.

The quality of your broth is everything—homemade is ideal, but store-bought low-sodium works in a pinch. For the chicken, boneless, skinless breast ensures tender chunks without excess fat. Jasmine rice is non-negotiable here; its delicate floral notes complement the lemon perfectly. Fresh dill and parsley should be bright green and robust—avoid wilted stems. The extra-virgin olive oil should have a peppery finish, not be overly fruity. For the fish, cod or haddock holds up best to the broth's acidity, though any mild white fish works. Whole Foods or Trader Joe's carry excellent pre-minced garlic if you prefer convenience.

No fresh dill? Dried dill at one-third the amount suffices, though fresh delivers superior brightness. Substitute white wine vinegar for lemon juice if needed, though the flavor profile shifts slightly. For a vegetarian version, swap fish for extra mushrooms or artichokes. The egg yolks must be fresh—older yolks curdle more easily. If you lack white wine, substitute extra chicken broth with a splash of apple cider vinegar for acidity. Diamond Crystal kosher salt dissolves more easily than table salt—stick with it for best results. The fish can be omitted entirely if you prefer a vegetarian broth.

Store the broth base (without eggs or rice) for up to 3 days in the fridge or 3 months frozen. The egg-lemon mixture should be made fresh—it doesn't store well. Jasmine rice keeps best in a cool, dark place for 6 months post-opening. For the fish, freeze uncooked fillets for up to 2 months to preserve freshness. The finished soup reheats beautifully—simmer gently to avoid curdling. Portion into containers for easy lunches; the flavors deepen overnight. Garnish with fresh parsley just before serving to maintain vibrant color.

Step-by-step instructions for avgolemono soup with rice

Master this Greek classic with a creamy lemon-egg velouté and perfectly cooked rice.

In a large pot, combine the 4 cups chicken broth, 3 minced garlic cloves, and 0.25 cup white wine. Bring to a gentle simmer over medium heat. Add the 1.5 lb chicken breast chunks and poach for 15-18 minutes until the meat is just cooked through and easily flaked with a fork.

Remove the chicken from the broth and let it cool slightly. Once cool enough to handle, shred the meat using two forks and set aside. Strain the broth through a fine-mesh sieve to remove any solids, then return it to the pot. Keep the broth warm over low heat—this prevents it from cooling too quickly when we add the egg mixture later.

Rinse the 0.5 cup jasmine rice under cold water until the water runs clear. In a separate pot, combine the rice with 1 cup of the reserved warm broth (measured separately). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it steam, covered, for another 5 minutes. Fluff with a fork and keep warm.

This separate cooking method ensures the rice doesn't turn mushy from the prolonged simmering of the soup. The rice should be tender but still hold its shape—each grain should be distinct when you fluff it. If it's undercooked, return it to the heat for 2-3 minutes more.

In a medium bowl, whisk together the 4 whole large egg yolks, 0.5 cup fresh lemon juice, and 1.5 tsp salt until smooth and pale. This mixture is delicate—work quickly to avoid overheating the eggs. In a separate small bowl, whisk the 2 tbsp extra-virgin olive oil with 0.5 tsp ground black pepper.

With the broth still simmering gently (it should be at 180-190°F), slowly ladle 1 cup of the hot broth into the egg mixture while whisking constantly. This gradual addition, called tempering, prevents the eggs from scrambling. Once the egg mixture is slightly warmed and thickened, whisk it back into the pot of broth in a slow, steady stream.

Stir the soup continuously over low heat for 3-5 minutes until it thickens slightly and coats the back of a spoon. The soup should reach 170-175°F—it should be hot but not boiling. Add the shredded chicken and stir to combine. Remove from heat and fold in the 0.25 cup chopped fresh dill and 0.125 cup chopped fresh parsley. The herbs should be evenly distributed throughout the soup.

Taste and adjust seasoning if needed—add more salt if the soup tastes flat, or a splash more lemon juice if it needs brightness. The soup should be tangy, creamy, and rich without being overly heavy. If you're using the 8 oz white fish fillets, gently poach them in a separate pot of simmering water for 4-5 minutes until just cooked, then add them to individual bowls before serving.

Ladle the soup into bowls, dividing the 0.5 cup cooked jasmine rice evenly among them. The rice should sit at the bottom of each bowl, with the soup poured over it. Garnish each serving with an additional sprinkle of chopped fresh dill and chopped fresh parsley. Serve immediately while the soup is hot and the rice is still warm.

The contrast of the creamy soup with the light, separate rice grains creates the perfect balance of textures. Each spoonful should deliver the bright lemon tang, rich egg velouté, and tender chicken—just like a taverna classic. If the soup thickens too much after sitting, whisk in a splash of hot water or broth to restore its silky consistency.

Essential equipment for avgolemono soup recipe with rice

Broth Pot Essentials

Start with a heavy-bottomed Dutch oven—I love the All-Clad Stainless Steel—to maintain even heat while poaching chicken and simmering broth. A fine-mesh strainer (like the OXO Good Grips) removes impurities without losing flavor. For measuring, a liquid measuring cup with spout ensures precise broth quantities. 💧

Egg Tempering Tools

Use a medium heatproof bowl (I prefer CorningWare) for the egg-lemon mixture—it won’t crack under hot liquid. A whisk with silicone handle (like OXO Good Grips) prevents overheating your hands during tempering.

A small ladle (about 4 oz capacity) lets you control broth additions for gradual warming. 🥚

Rice Cooking Setup

A separate small pot (like a mini saucepan) ensures rice cooks perfectly without absorbing soup flavors. A wooden spoon prevents scratching the pot while stirring. For fluffing, a fork with wide tines (like OXO Good Grips) separates grains cleanly. 🍚

Garnish and Serve

Fresh herbs need sharp kitchen shears (I use Mercer Culinary) for clean cuts. A soup ladle with strainer (like Zyliss) lets you serve broth without rice grains. For presentation, shallow bowls (like Corelle Stoneware) highlight the layered rice and soup. 🌿

Optional Fish Tools

If adding fish, a small saucepan with slotted spoon (like OXO Good Grips) poaches fillets perfectly. A fish spatula (with silicone edges) prevents tearing delicate haddock or cod. Prep fish on a cutting board (like John Boos Maple) for safe handling. 🐟

Storage Containers

For leftovers, glass Pyrex containers (with snap lids) preserve flavor better than plastic. A fine-mesh sieve (like OXO Good Grips) strains excess liquid before reheating. Label containers with masking tape and marker to track freshness. ❄️

Frequently asked questions