Avgolemono Soup (Greek Lemon Chicken Soup)

Avgolemono Soup (Greek Lemon Chicken Soup)

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
100% would make it again
  • Each serving
  • 300 cal
  • 10g fat (2g sat)
  • 145mg chol
  • 670mg sodium
  • 26g carb
  • 2g fiber
  • 2g sugars
  • 26g protein


  • 2/3 cup Arborio rice
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 5 cups chicken stock
  • 1 cup water
  • 1 pound boneless, skinless chicken breast, diced
  • 2 large eggs
  • 1/2 cup fresh lemon juice
  • Salt and pepper, to taste
  • Fresh parsley, for garnish


Bring a pot of salted water to a boil and add rice. Cook until rice is al dente, about 10 minutes. Drain and set aside.

In a pot, heat oil over medium heat. Sauté onions until they are soft and translucent, about 5 minutes. Add chicken stock and water and bring to a bare simmer. Add rice to onion-chicken stock mixture. Add diced chicken breast to the pot. Let cook 5 to 8 minutes, until chicken is cooked through.

In a small bowl, beat eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add egg-broth mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper; garnish with parsley. Serve hot.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member