Avgolemono (greek Chicken And Rice Soup) Recipe

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Avgolemono (Greek Chicken and Rice Soup)

Rose M. Helle


This is a recipe that was featured in The Villages Daily Sun. It sounded so good that I just had to give it a try. I did increase the rice from 2-1/2 to 3 cups and still feel it would be ok to add more rice. I really loved the taste, hope you will enjoy it too.
Super easy to make.

☆☆☆☆☆ 0 votes
8 to 10 servings
1 Hr 20 Min
30 Min
Stove Top


1 Tbsp
olive oil
1 medium
yellow onion, chopped (about 1/2 cup)
8 c
(2qts) low-sodium chicken broth or stock
boneless, skinless chicken breasts (about 2 pounds) cut into very small chunks
3 c
cooked white rice
4 large
1/2 c
fresh lemon juice
1/4 c
minced fresh parsley
3/4 c
frozen peas, thawed
kosher salt, and ground black pepper


1In large soup pot or Dutch oven over medium heat, heat the oil. Add the onion and saute for 5 minutes, or until slightly golden. Add the broth, then increase the heat to high and bring to a simmer.
2Reduce the heat to medium and keeping the broth at a simmer, add the chicken. Cook for 5 minutes, or until the chicken is mostly cooked through. Add the cooked rice and stir well. Return to a gentle simmer.
3In a medium bowl,beat the eggs until smooth, then beat in the lemon juice. Working quickly, whisk the egg mixture while you drizzle in a ladleful of the hot broth from the pot. Drizzle in another ladleful,whisking all the while, then transfer the hot egg-lemon mixture back to the pot, whisking as you add it. Bring to a simmer over medium heat..
4Stir in the parsley and peas, then return to a simmer. Season with salt and pepper, then serve hot.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Greek
Dietary Needs: Low Sodium
Other Tags: Quick & Easy, Healthy