Greek Chicken and Egg-Lemon Soup | Kita Roberts

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.


  • 8 cups chicken broth
  • 1/2 cup long-grain white rice
  • 1 bay leaf
  • 1/2 teas cardamom
  • 12 4 " strips lemon zest about 2 lemons, tried together with string or in a satchel of cheesecloth
  • 1/4 cup fresh lemon juice juice from 2 lemons
  • 1 1/2 teas salt
  • 6 oz cooked chicken
  • 2 large eggs plus 2 yolks, room temperature


  • 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.
  • Bring the soup to a boil again over high heat and quickly reduce to low.
  • 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. Carefully pour the egg mixture back into the soup while continuing to stir. (If you don't keep stirring, the egg cooks and ruins the texture). Cook on low heat for about 4 to 5 minutes, while the eggs thicken the soup, making sure to not simmer the soup and continue stirring. Remove from heat immediately and serve.