Name: Avgolemono Rice Soup with Dill & Spinach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean cuisine
Ingredients: 1.5 l chicken broth (low-sodium or homemade); 300 g shredded chicken (cooked, skinless, shredded (rotisserie or poached)); 0.5 cup rice (long-grain white or jasmine, uncooked); 2 pcs eggs (large, room temperature); 3 tbsp lemon juice (freshly squeezed); 2 tbsp dill (fresh, finely chopped); 150 g spinach (fresh baby spinach, roughly chopped); 1 pcs onion (small, finely chopped); 2 pcs garlic cloves (minced); 1 tbsp olive oil (extra-virgin); 1 tsp salt (or to taste); 0.5 tsp black pepper (freshly ground)

Avgolemono Rice Soup with Dill & Spinach - Image 1

Avgolemono Soup

Prep: 15 min • Cook: 25 min. Bright, heartier version of the classic Greek avgolemono: a comforting chicken and rice soup finished with a silky lemon-egg emulsion and studded with tender spinach and fresh dill for brightness.

Preparation time: 15 min
Cooking time: 25 min
Total time: 40 min
Servings: 4
Course: Soup
Complexity: Easy

Units:

Scale:

Ingredients

1 3/5 qt chicken broth(low-sodium or homemade)
11oz shredded chicken(cooked, skinless, shredded (rotisserie or poached))
1/2 cup rice(long-grain white or jasmine, uncooked)
2 pcs eggs(large, room temperature)
3 tbsp lemon juice(freshly squeezed)
2 tbsp dill(fresh, finely chopped)
5oz spinach(fresh baby spinach, roughly chopped)
1 pc onion(small, finely chopped)
2 pcs garlic cloves(minced)
1 tbsp olive oil(extra-virgin)
1 tsp salt(or to taste)
1/2 tsp black pepper(freshly ground)

Instructions

Prep

Gather and measure ingredients; finely chop onion, mince garlic, chop dill, and roughly chop spinach.
If using leftover or rotisserie chicken, shred it into bite-size pieces and set aside.
Bring eggs to room temperature for a smoother emulsion; juice lemons and whisk together eggs and lemon juice in a medium bowl.

Cook

Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 3–4 minutes; add garlic and cook 30 seconds.
Stir in the rice and cook 1 minute to coat and lightly toast the grains.
Pour in the chicken broth, increase heat to high to bring to a boil, then reduce to a simmer. Cook until rice is tender, about 12–15 minutes, stirring occasionally.
Stir in the shredded chicken and spinach, cook 1–2 minutes until spinach wilts and chicken is warmed through. Season with salt and pepper.

Finish

With the egg-lemon mixture prepared, temper the eggs by whisking in 1/2 cup of hot soup broth slowly until warmed and smooth.
Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly off heat to combine; return the pot to the lowest heat and stir until slightly thickened but do not boil.
Stir in chopped dill, check seasoning and adjust salt and pepper. Remove from heat and let rest 1 minute before serving.
Ladle into bowls and serve hot with extra lemon wedges and a sprinkle of fresh dill.

Nutrition

Servings: 4
Serving size (imperial): 12.7 fl oz

Nutrient	Per serving	Per 100 ml	Total (4 servings)
Calories	300.5 kcal	80.1 kcal	1,202 kcal
Protein	20.2 g	5.4 g	80.8 g
Fat	12.8 g	3.4 g	51.2 g
Carbs	25.1 g	6.7 g	100.4 g

Tips

Bring eggs to room temperature before whisking; cold eggs increase the risk of curdling the emulsion.
Avoid boiling after adding the egg-lemon mixture; gentle heat keeps the soup silky and prevents curdling.
Serve immediately with extra lemon wedges and a sprinkle of fresh dill for a bright, aromatic finish.

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Ingredients

1 3/5 qt chicken broth(low-sodium or homemade)
11oz shredded chicken(cooked, skinless, shredded (rotisserie or poached))
1/2 cup rice(long-grain white or jasmine, uncooked)
2 pcs eggs(large, room temperature)
3 tbsp lemon juice(freshly squeezed)
2 tbsp dill(fresh, finely chopped)
5oz spinach(fresh baby spinach, roughly chopped)
1 pc onion(small, finely chopped)
2 pcs garlic cloves(minced)
1 tbsp olive oil(extra-virgin)
1 tsp salt(or to taste)
1/2 tsp black pepper(freshly ground)

Instructions

Prep

Gather and measure ingredients; finely chop onion, mince garlic, chop dill, and roughly chop spinach.
If using leftover or rotisserie chicken, shred it into bite-size pieces and set aside.
Bring eggs to room temperature for a smoother emulsion; juice lemons and whisk together eggs and lemon juice in a medium bowl.

Cook

Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 3–4 minutes; add garlic and cook 30 seconds.
Stir in the rice and cook 1 minute to coat and lightly toast the grains.
Pour in the chicken broth, increase heat to high to bring to a boil, then reduce to a simmer. Cook until rice is tender, about 12–15 minutes, stirring occasionally.
Stir in the shredded chicken and spinach, cook 1–2 minutes until spinach wilts and chicken is warmed through. Season with salt and pepper.

Finish

With the egg-lemon mixture prepared, temper the eggs by whisking in 1/2 cup of hot soup broth slowly until warmed and smooth.
Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly off heat to combine; return the pot to the lowest heat and stir until slightly thickened but do not boil.
Stir in chopped dill, check seasoning and adjust salt and pepper. Remove from heat and let rest 1 minute before serving.
Ladle into bowls and serve hot with extra lemon wedges and a sprinkle of fresh dill.

Nutrient

Per serving

Per 100 ml

Total (4 servings)

Calories

300.5 kcal

80.1 kcal

1,202 kcal

Protein

20.2 g

5.4 g

80.8 g

Fat

12.8 g

3.4 g

51.2 g

Carbs

25.1 g

6.7 g

100.4 g

Tips

Bring eggs to room temperature before whisking; cold eggs increase the risk of curdling the emulsion.

Avoid boiling after adding the egg-lemon mixture; gentle heat keeps the soup silky and prevents curdling.

Serve immediately with extra lemon wedges and a sprinkle of fresh dill for a bright, aromatic finish.