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Horizontal close-up image of a spoon holding soup above a bowl of the same soup with an herb and lemon zest garnish.

Greek Lemon Rice Soup (Avgolemono)

  • Author: Meghan Yager
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


Greek lemon rice soup, traditionally known as avgolemono, is a creamy recipe with a tangy citrus flavor. And it comes together quickly at home.


  • 8 cups broth/stock (chicken or vegetable)
  • 1/2 cup basmati or other medium grain rice
  • 8 thin slices lemon peel
  • 4 large egg yolks
  • 1 cup heavy cream (or half and half)
  • 3 tablespoons lemon juice, plus more for garnish
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. In a large stockpot over medium-high heat, bring broth to a rolling boil. Add rice and cook until it’s soft, about 20 minutes. Add lemon peel. 
  2. Whisk together egg yolks and cream in a small bowl.
  3. When rice is cooked, lower heat to a simmer (medium-low) and slowly stir in the egg and cream mixture.
  4. Remove from heat. Add the lemon juice and stir to combine. Season with salt and pepper to taste.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Main Course

Keywords: Greek, lemon, rice, soup, avgolemono