Avgolemono (Greek Lemon-Egg Soup)

Avgolemono (Greek Lemon-Egg Soup)
Photo by William Meppem


  • ¾ cup long-grain rice
  • 1 lemon, thinly sliced
  • 1/3 cup fresh lemon juice
  • 2 cooked chicken-breast halves, skin discarded and meat shredded
  • 2 large eggs, at room temperature
  • 6 cups low-sodium chicken broth

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. Whisk the eggs and lemon juice in a medium bowl until frothy. Remove about 1 cup hot broth from the soup a...

View full recipe at My Recipes


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