ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Avgolemono (Greek Lemon Soup)

Yield 6 servings (serving size: 2/3 cups)
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.

Ingredients

  • 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

Nutrition Information

  • calories 74
  • caloriesfromfat 27 %
  • fat 2.2 g
  • satfat 0.8 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 3.8 g
  • carbohydrate 9.6 g
  • fiber 0.2 g
  • cholesterol 72 mg
  • iron 0.5 mg
  • sodium 252 mg
  • calcium 18 mg

How to Make It

  1. 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.