Avgolemono Soup Recipe


This soup is to be served in Greek-fashion, at room temperature. Better known as a soup, avgolemono, the Greek mixture of chicken broth, egg yolks and lemon juice, is often used as a sauce.

Step 1

In a large saucepan, bring the broth to a boil over medium-high heat. Add the rice; reduce heat to medium-low and simmer, covered, 40 minutes.

Step 2

Combine the eggs, lemon juice, and pepper in a bowl; whisk until frothy. Gradually add 2 cups of the hot broth, whisking constantly to keep the egg mixture from curdling. Pour the egg mixture into the saucepan and cook, stirring constantly, 1 minute longer. Stir in 4 ounces cooked shredded chicken just before serving.

Things You'll Need

  • 1 5 cups low sodium, fat-free chicken broth
  • 1 6 Tablespoons long grain brown rice
  • 1 3 large eggs
  • 1 1/4 cup fresh lemon juice
  • 1 1/8 tsp freshly ground pepper
  • 1 4 ounces cooked shredded chicken

About this Author

Christine Smith an iChef.com member who donated this recipe.