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5.0 from 3 votes

Avgolemono (Greek Egg and Lemon Soup)

Avgolemono is a light, Greek soup that combines chicken, rice, and lemon in a perfectly refreshing meal or starter.  

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 people
Course: Soup
Cuisine: Greek

Ingredients

  • 1 ½ lbs chicken breast
  • 1 onion, halved
  • 1 carrot, cut into 1 inch chunks
  • 1 bay leaf
  • 4 c water
  • 1 c Rice, dry
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 2 eggs, room temperature
  • 1 ½ lemons, juiced (roughly 1/4 c juice)
  • fresh parsley (for serving)

Instructions

    Cup of Yum
  1. In a medium soup pot, place the chicken, onion, carrot, and bay leaf. Cover with water. Cover the pot and bring the mixture to a boil. Reduce the heat to medium low and simmer for 15 minutes until the chicken is cooked.  
  2. Remove the chicken from the cooking liquid and set aside. Remove the onion, carrot, and bay leaf. Discard. 
  3. Add the rice to the cooking liquid in the pot. Bring the mixture back to a simmer and simmer, covered, 9-10 minutes, until the rice is cooked. 
  4. Shred or cut the chicken and add it to the broth once the rice is cooked. Taste and add the salt and pepper as desired. 
  5. Beat the egg in a medium bowl. Add the lemon juice and whisk until combined. Slowly pour 2-3 ladles of the hot soup broth into the egg and lemon mixture, mixing constantly. 
  6. Pour this warmed egg mixture into the soup pot while stirring constantly. Cook over low heat, stirring, until slightly thickened, 3-4 min. 
  7. Top with chopped parsley for serving, if desired. 

Notes

  • This recipe from 2013 was updated April 2017. We made the soup even more authentic and tasty! Enjoy!