Avgolemono Soup is a rich pairing of lemon, egg and rice that’s delicious and filling. It brings a taste of summer any time of year.
Avgolemono Soup

Avgolemono Soup (Chicken-Lemon Soup)
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: Greek
Serves: 4 to 6
  • 6 Cups chicken stock
  • 1/3 Cup rice, white
  • 2 eggs
  • 1/4 Cup lemon juice
  • 1/2 teaspoon salt
  • chives, finely chopped or snipped
  • lemon, thinly sliced
  1. Bring the stock to a boil in a large saucepan.
  2. Add the rice, cover and simmer over low heat for 20 minutes.
  3. In a large mixing bowl, beat the eggs vigorously.
  4. Whip the lemon juice into the eggs, adding it slowly.
  5. Constantly whip the lemon-egg mixture while you add 2 cups of the hot stock, without rice.
  6. Just before serving, and the egg, lemon and stock mixture to the rest of the rice and chicken stock, whisking constantly while heating the soup over a medium-low burner. Do not boil the soup or the eggs will coagulate.
  7. Add the salt.
  8. Let the soup stand, covered, off the burner for 5 minutes.
  9. Portion the soup into bowls.
  10. Optionally garnish with a lemon slice and some chopped chives.

Serve with a crusty bread or toasted pita for a wonderful meal.

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