The Greek style is bright and bright lemon soup with rice that thickens with egg.
I can't believe that we just snowed a couple of days ago once we were good into April! 

Well, meaning that it is time for a few soup and a sunny, looking for spring, soup, an Avgolemono soup! Avgolemono soup may be a Greek style lemon soup with rice that thickens with egg.


The recipe couldn't be easier where you just about just cooked rice during a bunch of chicken stock before adding chicken and lemon along side the egg coagulate. The eggs are added after the primary tempering by slowly stirring some hot broth into the egg then relitching the mixture back to the soup. Eggs are added this manner in order that they don't ' cook ', turn white and scattered, like egg drop soups, when added to the broth. 

Given how simple this soup is, i prefer to use quality ingredients including a delicious homemade chicken stock or chicken stock but the bought shop also works. Here's hoping for a few warmer spring weather and until arriving I'll enjoy a number of these Avgolemono Greek style lemon chicken soup!



  • 1 tablespoon oil
  • 1 onion, diced
  • 6 cups chicken broth or chicken stock
  • 1/2 cup arborio rice
  • 3 eggs, lightly beaten
  • 2 cups cooked chicken
  • 2 lemons, juice and zest
  • 2 tablespoons white miso paste (optional)
  • salt to taste


  1. Heat the oil in a pan over medium-high heat, add the onions and cook until tender, about 3-5 minutes.
  2. Add the chicken broth and rice, bring to a boil, reduce the heat and simmer until the rice is cooked, al-dente, about 15-20 minutes.
  3. Slowly pour 1 cup of the hot broth into the eggs while whisking and then slowly whisk the egg mixture into the soup.
  4. Add the chicken, lemon juice and zest and cook to warm, about 5 minutes.
  5. Remove from the heat, mix 1/4 cup of the hot broth with the miso paste and then mix the mixture back into the soup before seasoning with salt.

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