Greek Chicken and Egg-Lemon Soup

This simple soup is also called Avgolemono and is a traditional Greek Soup.

The lemon flavor is strong. If you think it will be too much, reduce the amount of lemon strips used.


- chicken broth - long-grain white rice - bay leaf - cardamom - lemon zest - lemon juice - salt - chicken - eggs


In a large stock pot or Dutch oven, bring the stock to a boil. Add the rice, bay leaf, cardamom, lemon zest, salt.

Reduce the heat to a simmer and cook until the rice is tender, 16-20 minutes.

Remove the satchel of lemon zest and the may leaf. Stir in the chicken.

In a large bowl, whisk the eggs and egg yolks with the lemon juice.

While continuously whisking, ladle in about 2 cups of the soup broth.

Swipe Up For The Full Recipe!