Creamy Greek Avgolemono Soup with Chicken and Wild Rice
Greek Avgolemono Soup with Chicken and Wild Rice is a comforting, creamy, and tangy soup that’s ready in just 30 minutes. After making this many times, I discovered the trick to a perfectly smooth and velvety soup every time. The warm, cozy aroma of this soup fills your home and makes it perfect for chilly winter nights or any time you need a comforting meal. If you love recipes like this, you’ll also enjoy Easy Greek Custard Phyllo Cups with Honey Lemon Syrup and Grilled Octopus Salad with Fennel and Citrus Dressing.
Why This Creamy Greek Avgolemono Soup with Chicken and Wild Rice Is Pure Comfort
- It's creamy and tangy, with a perfect balance of flavors.
- Packed with protein from chicken and wild rice for a satisfying meal.
- Ready in just 30 minutes for a quick and easy dinner.
- Better than takeout and freezes well for meal prep.
What You'll Need for Creamy Greek Avgolemono Soup with Chicken and Wild Rice
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- wild rice
- lemon
- eggs
- chicken broth
- onion
- carrots
- celery
- garlic
- bay leaves
- thyme
- salt
- pepper
- Optional: fresh parsley
- Optional: crumbled feta
đź“ť Ingredient Notes
- wild rice: You can substitute with brown rice or orzo pasta if preferred.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Cooks wild rice and chicken perfectly in half the time. → See on Amazon
- Immersion Blender — Smooths the soup to velvety perfection without transferring to a blender. → See on Amazon
How to Make Creamy Greek Avgolemono Soup with Chicken and Wild Rice
- Step 1: Cook wild rice according to package instructions and set aside.
- Step 2: In a large pot, sauté onion, carrots, celery, and garlic until softened. Add chicken breasts, cook through, and remove from pot.
- Step 3: Add chicken broth, bay leaves, and thyme to the pot. Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Step 4: Whisk together eggs, lemon juice, and lemon zest in a small bowl. Slowly pour this mixture into the simmering soup while stirring constantly.
- Step 5: Add cooked chicken and wild rice to the pot. Stir well to combine. Season with salt and pepper to taste. Garnish with fresh parsley and crumbled feta before serving.
Cook's Tips for Perfect Creamy Greek Avgolemono Soup with Chicken and Wild Rice
- Common mistake and fix: Adding the egg mixture too quickly can cause it to curdle. To prevent this, make sure the soup is simmering but not boiling when you add the eggs.
- Pro tip: For a smoother soup, you can blend a portion of the soup with the egg mixture before adding it back to the pot.
- Pro tip: To make this soup ahead, prepare the soup without the egg mixture. Reheat gently, then whisk in the egg mixture just before serving.
Storing & Reheating Creamy Greek Avgolemono Soup with Chicken and Wild Rice
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: Prepare the soup without the egg mixture up to 2 days ahead. Reheat gently and whisk in the egg mixture just before serving.
Freezing Creamy Greek Avgolemono Soup with Chicken and Wild Rice
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat gently on the stovetop or in the microwave, stirring occasionally. Microwave: Reheat gently on the stovetop or in the microwave, stirring occasionally.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce.
- Best substitution: You can substitute the chicken with turkey or shrimp for a different twist.
- Make-ahead: Prepare the soup without the egg mixture up to 2 days ahead. Reheat gently and whisk in the egg mixture just before serving.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the soup is too thick, thin it out with a bit more chicken broth. If it's too thin, let it simmer for a few more minutes to reduce.
Want to level up this recipe?
Good quality chicken broth — Pays for itself vs takeout by adding depth of flavor to the soup. → Check price on Amazon
Creamy Greek Avgolemono Soup with Chicken and Wild Rice
Ingredients
Main Ingredients
- chicken breasts
- wild rice
- lemon
- eggs
- chicken broth
Seasonings
- onion
- carrots
- celery
- garlic
- bay leaves
- thyme
- salt
- pepper
Optional Toppings
- fresh parsley
- crumbled feta
Instructions
- Step 1: Cook wild rice according to package instructions and set aside.
- Step 2: In a large pot, sauté onion, carrots, celery, and garlic until softened. Add chicken breasts, cook through, and remove from pot.
- Step 3: Add chicken broth, bay leaves, and thyme to the pot. Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Step 4: Whisk together eggs, lemon juice, and lemon zest in a small bowl. Slowly pour this mixture into the simmering soup while stirring constantly.
- Step 5: Add cooked chicken and wild rice to the pot. Stir well to combine. Season with salt and pepper to taste. Garnish with fresh parsley and crumbled feta before serving.
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce.
- Best substitution: You can substitute the chicken with turkey or shrimp for a different twist.
- Make-ahead: Prepare the soup without the egg mixture up to 2 days ahead. Reheat gently and whisk in the egg mixture just before serving.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the soup is too thick, thin it out with a bit more chicken broth. If it's too thin, let it simmer for a few more minutes to reduce.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat gently on the stovetop or in the microwave, stirring occasionally.
- Microwave reheat: Reheat gently on the stovetop or in the microwave, stirring occasionally.
- Make ahead: Prepare the soup without the egg mixture up to 2 days ahead. Reheat gently and whisk in the egg mixture just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 10g
- Carbs: 30g
- Fiber: 2g
- Sugar: 3g
- Sodium: 750mg
- Cholesterol: 120mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Greek Avgolemono Soup with Chicken and Wild Rice FAQs
Yes, prepare the soup without the egg mixture up to 2 days ahead. Reheat gently and whisk in the egg mixture just before serving.
Adding the egg mixture too quickly can cause it to curdle. To prevent this, make sure the soup is simmering but not boiling when you add the eggs.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, this recipe is naturally gluten-free. Always check your specific ingredients to ensure they are certified gluten-free if necessary.
Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent curdling.
A Warm Final Note
I can’t wait for you to try Creamy Greek Avgolemono Soup with Chicken and Wild Rice and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
