Avgolemono (Greek Lemon Soup)

Kitchen Tested
  • Yield 8 cups
  • Prep 5 mins
  • Cook 20 mins

Four main ingredients (chicken broth, rice, eggs, lemon juice)—dinner is ready.

Lemon Soup
Mark Boughton


6 cups reduced-sodium chicken broth
1/2 cup uncooked white rice
3 large egg yolks
3 tablespoons lemon juice
1 teaspoon parsley and pepper to garnish


  1. Bring chicken broth to a simmer and add rice.
  2. Cover and simmer just until rice is done, about 15 minutes.
  3. Whisk egg yolks with lemon juice. Whisk a ladle of hot soup into egg mixture, then add back to pot. Garnish with parsley and pepper. Great with warm pitas and store-bought hummus.

Recipe by Jo Marshall.





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