Avgolemono Recipe

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Jason Koch


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Stove Top


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

How to Make Avgolemono


  1. In a large soup pot or Dutch oven over medium, heat the oil. Add the onion and sauté for 5 minutes, or until slightly golden.
  2. Add the broth, then increase the heat to high and bring to a simmer.
  3. 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.
  4. 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.
  5. Stir in the parsley and peas, then return to a simmer. Season with salt and pepper, then serve hot.

Printable Recipe Card

About Avgolemono

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American

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