Avgolemeno Greek lemon chicken soup

JanaBy Jana      

October 23, 2014

Avgolemeno Greek lemon chicken soup 0 5 0

This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself.

  • Prep: 25 mins
  • Cook: 40 mins
  • 25 mins

    40 mins

    1 hr 5 mins

  • Yields: 4 Servings


1In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.


3Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.


5Meanwhile, beat the egg yolks until light in colour. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken.



8 cups chicken broth

1/2 cup fresh lemon juice

1/2 cup shredded carrots

1/2 cup chopped onion

1/2 cup chopped celery

6 tablespoons chicken soup base

1/4 teaspoon ground white pepper

1/4 cup margarine

1/4 cup all-purpose flour

1 cup cooked white rice

1 cup diced, cooked chicken meat

16 slices lemon

8 egg yolks


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