Avgolemono Soup with Herbed Chicken

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A velvety Greek soup where lemon and egg create a rich, comforting broth, gently infused with chicken and fresh herbs for an authentic taste of a seaside taverna. This Mediterranean-inspired soup recipe, ready in about 35 minutes, pairs chicken broth, boneless chicken breast, large egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups chicken broth
• 6 oz boneless chicken breast
• 2 large egg
• 1 fresh lemon
• 2 tbsp dill
• 1/4 cup rice

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Simmer 4 cups chicken broth in a medium pot over medium heat until it reaches a gentle simmer, then add 6 oz diced boneless chicken breast and cook for 8 minutes until opaque and fully cooked.
2. Step 2: While broth simmers, whisk 2 large eggs in a small bowl with the zest of 1 lemon and 1/4 cup of the hot broth until smooth and pale yellow.
3. Step 3: Add 1/4 cup rinsed rice to the simmering broth, stirring to prevent sticking, and cook for 5 minutes until rice is tender.
4. Step 4: Reduce heat to low and slowly drizzle in the egg mixture while whisking constantly—this prevents scrambling and creates a silky texture.
5. Step 5: Stir in 2 tbsp finely chopped fresh dill and cook for 2 more minutes until the soup is heated through and coats the back of a spoon without being runny.