What Greek soup is made with chicken broth, rice, and egg-lemon sauce?

The Greek soup made with chicken broth, rice, and egg-lemon sauce is avgolemono.

Avgolemono literally means “egg-lemon” in Greek. The soup begins with chicken broth, often containing rice, orzo, or another small pasta. Beaten eggs and lemon juice are gradually mixed with hot broth before being returned to the pot, creating a creamy texture without adding dairy.

The name also describes the egg-lemon mixture itself, which is used to thicken other Greek dishes. That is why similar soups can cause confusion: magiritsa is an Easter soup made with lamb offal and avgolemono, while yuvarlakia contains meatballs and is finished with the same sauce. Avgolemono is also found in versions made with lamb, fish, or vegetable broth. Its broader culinary history overlaps with Sephardic Jewish, Balkan, Arab, and Turkish egg-lemon preparations.