Food Recipes Avgolemono (Greek Lemon-Egg Soup) 3.8 (128) 1 Review This delicious soup can be on your table in 30 minutes. By Jane Kirby Updated on January 3, 2023 Print Rate It Share Share Tweet Pin Email Photo: William Meppem Hands On Time: 10 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts With only five ingredients and 10 minutes of hands-on time, this delicious soup can be on your table in 30 minutes. Start by placing low-sodium chicken broth and long-grain rice in a large saucepan until it boils. Long-grain rice is best for this soup because it adds more heartiness. This soup uses lemon juice to help add citrus zest to this otherwise simple ingredient dish. After preparing the soup, spoon it into serving bowls, top it with lemon and enjoy immediately. Ingredients 6 cups low-sodium chicken broth ¾ cup long-grain rice 2 cooked chicken-breast halves, skin discarded and meat shredded 2 large eggs, at room temperature ⅓ cup fresh lemon juice 1 lemon, thinly sliced Directions Place the broth and the rice in a large saucepan and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked. Add the shredded chicken. Remove the soup from heat and cover. Whisk the eggs and lemon juice in a medium bowl until frothy. Slowly add about 1 cup hot chicken broth to the lemon and eggs, whisking continually. Slowly stir the warmed eggs into the soup. Ladle soup into bowls. Serve immediately with a slice of lemon. Rate it Print Nutrition Facts (per serving) 314 Calories 7g Fat 36g Carbs 28mg Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 314 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 145mg 48% Sodium 178mg 8% Total Carbohydrate 36g 13% Protein 28g Calcium 47mg 4% Iron 3mg 17% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.