May 6

Cooking Class: Lemon Rice Soup (Avgolemono)

Cooking Basics, How To


Homemade lemon rice soup is quick to make with only 4 main ingredients — chicken broth, rice, eggs, and lemon. For best results make sure you use the best quality and flavorful ingredients you can.

Avgolemono (Lemon Rice) Soup

Lemon Rice soup is quick and simple to make with only 4 ingredients!
Course: Soup
Servings: 4 servings
Author: Mrs. Dornberg


  • 4 Cups Chicken stock or broth
  • 1/3 Cup White Rice preferably medium grain
  • 4 Large Eggs
  • 1/4 Cup Lemon Juice more to taste
  • Grated lemon zest
  • Salt and freshly ground pepper to taste


  • Heat the stock in a saucepan or Dutch oven until boiling. Stir in the rice and cover. Reduce the heat to a simmer and cook for about 15-20 minutes or until the rice is tender. Maintain simmer, but do not allow mixture to boil.
  • Whisk together the eggs, lemon juice and lemon zest in a bowl. Gradually add a ladleful (about ¼ cup) of the hot stock to the bowl with the egg mixture, mixing constantly. This will “temper” the mixture. Continue to add stock mixture in ¼ cup portions until egg mixture is approximately body temperature. Using a metal bowl to do this works great since you can feel the temperature of the mixture by putting your hand under the bowl.
  • Slowly add the warm egg mixture into the warm stock-rice mixture, stirring constantly. Continue to heat and stir until soup starts to thicken, about 2-3 minutes. Be sure not to let the soup boil. Taste and add additional lemon juice if desired and season to taste with about ½ teaspoon salt and a few grinds of pepper. Cover and allow soup to sit at least 15-30 minutes before serving. It will continue to thicken as it cools.


Store, tightly covered, in the refrigerator for up to 5 days. 
Freezing is not recommended.  


cook from scratch, Gluten Free, healthy cooking, member content

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