Avgolemono (Greek Lemon-Egg Soup)

Real Simple
Avgolemono (Greek Lemon-Egg Soup)Recipe
Photo: William Meppem
4 servings


+ Add To Shopping List
6 cups low-sodium chicken broth
3/4 cup long-grain rice
2 cooked chicken-breast halves, skin discarded and meat shredded
2 large eggs, at room temperature
1/3 cup fresh lemon juice
1 lemon, thinly sliced


Prep: 10 Minutes
Other: 20 Minutes

Heat the broth and rice in a large saucepan to boiling. Reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked. Add the chicken. Remove the soup from heat and cover. Whisk the eggs and lemon juice in a medium bowl until frothy. Remove about 1 cup hot broth from the soup and slowly add it to the eggs, whisking continually. Slowly stir the warmed eggs into the soup. Ladle into bowls and serve immediately with a slice of lemon.

Created date

June 2004

Nutritional Information

Calcium 47 mg
Calories 314
Caloriesfromfat 0 %
Carbohydrate 36 g
Cholesterol 145 mg
Fat 7 g
Fiber 1 g
Iron 3 mg
Protein 28 mg
Satfat 2 g
Sodium 178 mg