Greek lemon soup, traditionally known as avgolemono, is a simple soup recipe that calls for just 5 ingredients in addition to water, salt, and pepper. For more Greek favorites, see our complete Greek recipe collection.
2 cups low-salt chicken broth
1 cup water
3 tablespoons fresh lemon juice
2 large eggs, lightly beaten
1 cup hot cooked long-grain rice
1/2 teaspoon salt
1/8 teaspoon white pepper
6 lemon slices
How to Make It
Heat broth and water in a medium saucepan over medium-high heat. Gradually add hot broth mixture and lemon juice to eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until slightly thick (about 15 minutes), stirring constantly. Remove from heat; stir in rice, salt, and pepper. Ladle soup into each of 6 bowls; serve with lemon slices.