Avgolemono (Greek Chicken and Rice Soup)

Avgolemono (greek Chicken And Rice Soup)

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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
  • 4
    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

How to Make Avgolemono (Greek Chicken and Rice Soup)


  1. In 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.
  2. Reduce 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.
  3. In 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..
  4. Stir in the parsley and peas, then return to a simmer. Season with salt and pepper, then serve hot.

Printable Recipe Card

About Avgolemono (Greek Chicken and Rice Soup)

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

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