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Rating: 4.8/5 (6 votes cast)

Meal Type: Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Greek
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 151
% Daily Value**
Total Fat 5g
Saturated Fat 2g
Unsaturated Fat 1g
Cholesterol 91mg
Sodium 1801mg
Total Carbohydrate 12g
Dietary Fiber 0g
Sugars 1g
Protein 15g
Vitamin A  2%Vitamin C  8%
Calcium  3%Iron  10%
Potassium  14%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Avgolemono Soup (Chicken-Lemon Soup)

Recipe Tags: Soup Recipes

Date Added: November 05, 2011
A delicious, and classic Greek soup. The key to making this soup successful is to temper the eggs, by slowly adding the stock to the egg lemon mixture. This soup is a perfect first course, or a vegetarian meal with the addition of bread and a green salad. Shredded chicken may also be added to create a main soup course; add cooked and shredded chicken at the end, and simmer until it is thoroughly heated.


2 Eggs at room temperature
6 Cups Chicken Stock
1/2 Teaspoon Salt to taste
1/4 Cup Lemon Juice fresh
1/3 Cup Rice white
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1. Bring the stock to a boil in a large saucepan.

2. Add the rice, cover and simmer over low heat for 20 minutes.

3. In a large mixing bowl, beat the eggs.

4. Whip the lemon juice into the eggs.

5. Constantly whip the lemon-egg mixture while you add 2 cups of the hot stock, without rice.

6. Just before serving, and the egg, lemon and stock mixture to the rest of the rice and chicken stock, whisking constantly while heating the soup over a medium-low burner. Do not boil the soup or the eggs will coagulate.

7. Add the salt.

8. Let the soup stand covered off the burner for 5 minutes.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Gluten, MSG, Poultry, Rice, Sulfites, Fructose Malabsorption allergies.
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