Greek Lemon and Chicken Soup

Greek Lemon and Chicken Soup

Serves 4 to 6

This brightly flavored chicken and rice soup is popular in Greece where its name, Avgolemono, means "egg-lemon", referring to two of its staple ingredients.

  • 6 cups low-sodium chicken broth
  • 1 small onion, peeled and cut in half
  • 1 small carrot, peeled
  • 1 bay leaf
  • 1/2 teaspoon fine sea salt
  • 2 boneless, skinless chicken breasts
  • 1 cup long grain rice
  • 2 eggs
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons finely chopped fresh parsley
  • Ground black pepper to taste
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Bring chicken broth, onion, carrot, bay leaf and salt to a simmer. Add chicken breasts, cover and gently simmer over low heat for 30 minutes. Remove chicken breasts, let cool slightly and pull or cut chicken into thin strips. Set aside. Strain soup and return to boil. Add rice and gently simmer for 20 minutes, then add chicken back to soup for another 5 minutes.

Whisk eggs until they are frothy, and whisk in lemon juice. Add a cup of the hot soup to egg-lemon mixture, very slowly, whisking while you pour it in. Add another cup in the same manner. Take soup off the heat and add egg mixture to it. Sprinkle with parsley, season with pepper and serve.

Nutritional Info: 
Per Serving:250 calories (35 from fat), 4g total fat, 1g saturated fat, 120mg cholesterol, 710mg sodium, 35g carbohydrate (1g dietary fiber, 3g sugar), 18g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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