Avgolemono (Greek Chicken Rice Egg Lemon Soup)

Discover the best Avgolemono recipe — a rich, silky Greek chicken and rice soup made with fresh lemon, eggs, and tender chicken pieces. This easy, no-temper Avgolemono method inspired by America’s Test Kitchen delivers authentic Greek flavor with a foolproof modern twist. Learn the history of Avgolemono, get step-by-step instructions, and make a creamy lemon chicken soup that’s perfect for weeknight cooking, Mediterranean diets, and traditional Greek comfort food. Ideal for home cooks searching for “easy Avgolemono,” “Greek lemon chicken soup,” “authentic Avgolemono recipe,” and “creamy Greek soup with rice.” Perfect balance of lemon, chicken, and broth for the ultimate Greek soup experience.

Avgolemono is one of the most iconic comfort foods in Greek cooking — a silky lemon-egg chicken soup dating back to ancient Mediterranean “egg-lemon” sauces used to thicken stews, braises, and celebratory dishes. Traditionally, Avgolemono requires delicate tempering: slowly whisking hot broth into beaten eggs so the mixture doesn’t curdle. It’s delicious, but it’s also fussy, easy to mess up, and requires constant attention. America’s Test Kitchen developed a brilliantly simplified method that removes the stress while keeping the authentic flavor and velvety texture. By blending a portion of the cooked rice with the eggs and lemon, you get a stable thickener that doesn’t require traditional tempering. It tastes just as rich and classic — but the technique is faster, easier, and nearly foolproof. This version builds off that ATK foundation while adding more rice for body, doubling the lemon for brightness, and using chicken chunks instead of shredded meat for a heartier bite.