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Greek Lemon Rice Soup

By February 7, 2021January 12th, 2023Eats, Featured, Lifestyle

Greek lemon rice soup, also known as Avgolemono, is one of those dishes that reminds me of home.  The funny part about this is that my family never actually made the soup, nor are we Greek.  Lemon Rice soup is a staple dish at almost all of the Greek restaurants back where I grew up in Northwest Indiana. I spent many a late night in these restaurants talking with friends about the meaning of life while sipping on this comforting concoction.  It’s a soup that I still crave from time to time, but unfortunately it’s a lot  harder to find here in California. In order to curb these cravings, I’ve been experimenting with recipes to try to perfect this delicious soup.  After countless tries, I think I may finally have a winner.  Below is my recipe for my version of Greek Lemon Rice Soup (Northwest Indiana Style).  It’s as close as I can get to the ones from back home. What’s great about this soup is that it seriously has only four ingredients, well five, if you want to add chicken.  I actually included a cup of shredded chicken since I had it leftover in the refrigerator. You can easily omit it and the soup won’t lose any flavor.  Let me know if you end up making it.  I would love to hear your thoughts.  Enjoy!  If your looking for other hearty recipes be sure to check out my Spinach Quinoa Salad.

lemon rice soup

Greek Lemon Rice Soup

Michelle Tucker
Greek Lemon Rice Soup, also known as Avgolemono, is rich, creamy and wonderfully easy to make. In my opinion, it's the perfect comfort food for a cold winter's day.
4.24 from 63 votes
Prep Time 10 minutes
Cook Time 40 minutes
Course Soup
Cuisine Greek
Servings 8


  • 2 qt Chicken broth
  • cup Long Grain Rice
  • ½ cup Fresh Lemon Juice
  • 3 eggs
  • 1 cup Shredded Chicken (optional)


  • Bring broth to a boil in a large dutch oven.
  • Stir in rice and simmer covered for 20 minutes.
  • Uncover and reduce heat to low.
  • Mix lemon juice and eggs together in a mixing bowl.
  • Slowly stir or whisk some of the hot soup into the egg and lemon mixture to temper the eggs. I add about three ladles full. I make sure each ladle is fully mixed before adding the next.
  • Pour the lemon and egg mixture into the soup and stir vigorously for a few minutes until thoroughly blended.
  • At this point add shredded chicken if desired.
  • Continue to cook over medium-low heat, stirring until the soup thickens, about 5-10 minutes more.
  • Add salt and pepper to taste.
  • Enjoy.
Keyword lemon, Rice, Soup
Tried this recipe?Let us know how it was!
lemon rice soup


  • MARIAH Moore says:

    I’m from NWI!! Maxims made THE best lemon rice soup. Though I could be biased lol my grandma worked there since they had opened and the owners family is like my own.

  • Beth griffith says:

    Hi. I too am from NW Indiana, and used to get this soup at harry O’s in Cedar lake. Of course like many others we moved away and I haven’t been able to find it since then. Thanks for the recipe!

  • Oh yes, I remember Harry O’s! Hope you enjoy it!

  • This soup was like a warm hug on a chilly day, and it quickly became a family favorite. The flavors were authentic and transported me straight to Greece.

    The soup had a perfect balance of tartness from the lemon and creaminess from the eggs and rice. It was both comforting and refreshing. The recipe was easy to follow, and the ingredients were readily available at my local grocery store.

    This Greek Lemon Rice Soup is not only delicious but also a crowd-pleaser. Whether you’re serving it as a comforting weeknight dinner or as an appetizer for a special occasion, it’s sure to impress your guests. Plus, the leftovers taste even better the next day!

    I highly recommend trying this recipe if you’re a fan of Mediterranean cuisine or just looking for a unique and flavorful soup. It’s a definite winner in my book, and I’ll be making it again and again.

    Thank you or sharing this fantastic Greek Lemon Rice Soup recipe with us. It’s a must-try for anyone who appreciates good food and great flavors!

  • Cate says:

    I’m from NWI too! We used to get this at Twelve Islands in Crown Point! Like you, we moved away years ago and I never found the likes of it anywhere!

  • Tina says:

    Should the rice be precooked?

  • Margaret says:

    Im from NW Indiana too and I always got Paragons!

  • Doyle Hayes says:

    I’M orginally from NW Indiana also and used to get it at Jedi’s. Not sure if it is even open anymore. I moved to the OTHER THE end of the state (SW Indiana) back in 2000. Can’t wait to give this receipe a try. Can’t find it ANYWHERE around here!

    • Yes, We always went to Jedis. They had a fire a while back, but rebuilt and is still there!

    • Nikki says:

      Hi there…I’m from Merrillville and Jedi’s is still open. My husband loves Lemon Ruce soup and has it at Jedi’s, Maxim’s and at Round the Clock now Brother’s in Merrillville. He said they all seem pretty comparably good.

  • Emily says:

    Just casually looking up recipes and found this! I’m from Crown Point and live out west now and I get this EVERY time I come home! Totally gonna make this now. I really always thought it had cream in it. Who knew!

    • There are so many of us who moved away that miss this soup! That is why I had to figure out how to make it. Every time I go back home to Highland I get it. I hope you like it. I make it pretty lemony. 🙂

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