Photo: William Meppem Photo by: Photo: William Meppem

Avgolemono (Greek Lemon-Egg Soup)

Real Simple APRIL 2003

  • Yield: 4 servings
  • Prep time:10 Minutes
  • Other:20 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 47mg
  • Calories: 314
  • Calories from fat: 0%
  • Carbohydrate: 36g
  • Cholesterol: 145mg
  • Fat: 7g
  • Fiber: 1g
  • Iron: 3mg
  • Protein: 28mg
  • Saturated fat: 2g
  • Sodium: 178mg

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Avgolemono (Greek Lemon-Egg Soup) recipe