Greek Lemon Soup (Avgolemono)
Lorenza Avila
This lemon soup, known as Avgolémono, features rice and shredded chicken and has a delicious creamy texture! Avgolémono is the Greek name for the egg and lemon mixture used in Mediterranean sauces and soups.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 6 cups chicken broth, low in salt
  • 3/4 cups long grain rice
  • 2 chicken breasts, cooked and shredded (skinless)
  • 2 eggs, large at room temperature
  • 1/3 cups lime juice
  • 1 lime, thin slices
Preparation
30 mins
0 mins
Low
  • Heat the chicken broth and rice in a large pot until boiling.
  • Reduce the heat to low, cover, and cook for 15 minutes or until the rice is cooked. Add the chicken. Remove the soup from the heat and cover.
  • Whisk the eggs and lemon juice in a medium bowl until frothy.
  • Take about 1 cup of the hot soup broth and slowly add it to the eggs, whisking constantly. Gradually stir the hot egg mixture into the soup.
  • Serve immediately with a lemon wedge.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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