You are here: Home » Recipes » Avgolemono (Greek Lemon Soup) 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. Mark Boughton PrintEmail Ingredients 6 cups reduced-sodium chicken broth1/2 cup uncooked white rice3 large egg yolks3 tablespoons lemon juice1 teaspoon parsley and pepper to garnish Instructions Bring chicken broth to a simmer and add rice. Cover and simmer just until rice is done, about 15 minutes. 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.