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Easy Recipe for Greek Lemon Chicken Egg Soup

Beginner Avgolemono

Beginner Avgolemono

Adapted from Real Simple

Easy Recipe for Greek Lemon Chicken Egg Soup

Ingredients

  1. 6 cups low-sodium chicken broth
    3/4 cup long-grain rice
    2 cooked chicken-breast halves, skin discarded and meat shredded
    2 large eggs, at room temperature
    1/3 cup fresh lemon juice
    1 lemon, thinly sliced

Directions

  1. Heat the broth and rice in a large saucepan to boiling. Reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked. Add the chicken. Remove the soup from heat and cover.
  2. Whisk the eggs and lemon juice in a medium bowl until frothy. Remove about 1 cup hot broth from the soup and slowly add it to the eggs, whisking continually. Slowly stir the warmed eggs into the soup.
  3. Ladle into bowls and serve immediately with a slice of lemon.

Serves 4.

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