Avgolemono (Greek Lemon-Egg Soup)


This delicious soup can be on your table in 30 minutes.

Avgolemono (Greek Lemon-Egg Soup)
Photo: William Meppem
Hands On Time:
10 mins
Total Time:
30 mins
4 serves

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.


  • 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

  • cup fresh lemon juice

  • 1 lemon, thinly sliced


  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 shredded 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.

Nutrition Facts (per serving)

314 Calories
7g Fat
36g Carbs
28mg Protein
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.

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