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Avgolemono (Greek Lemon-Egg Soup)

Avgolemono (Greek Lemon-Egg Soup)
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Serves 4| Hands-On Time: | Total Time:


  1. Place the broth and the rice in a large saucepan and bring to a boil.
  2. Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked.
  3. Add the chicken. Remove the soup from heat and cover.
  4. Whisk the eggs and lemon juice in a medium bowl until frothy.
  5. Slowly add about 1 cup hot chicken broth to the lemon and eggs, whisking continually. Slowly stir the warmed eggs into the soup.
  6. Ladle soup into bowls. Serve immediately with a slice of lemon.
By April, 2003

Nutritional Information

  • Per Serving
  • Calories 314
  • Calcium 47mg
  • Carbohydrate 36g
  • Cholesterol 145mg
  • Fat 7g
  • Fiber 1g
  • Iron 3mg
  • Protein 28mg
  • Sat Fat 2g
  • Sodium 178mg
What does this mean? See Nutrition 101 .

Quick Tip

Bowl of eggs
Warming eggs with a bit of hot liquid before adding them to the pot makes for a silky-smooth soup, rather than an egg drop–style one.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.