Avgolemono Soup (Greek Lemon Chicken Soup) | PCC Natural Markets

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Avgolemono Soup (Greek Lemon Chicken Soup)

Serves: 4 to 6

Your rating: None (11 votes)
Your rating: None (11 votes)

Fresh and lemony, the richness of this soup comes not from cream, but from beaten eggs.


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Bring a pot of salted water to a boil and add rice. Cook until rice is al dente, about 10 minutes. Drain and set aside.

In a pot, heat oil over medium heat. Sauté onions until they are soft and translucent, about 5 minutes. Add chicken stock and water and bring to a bare simmer. Add rice to onion-chicken stock mixture. Add diced chicken breast to the pot. Let cook 5 to 8 minutes or until chicken is cooked through.

In a small bowl, beat eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add egg-broth mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper; garnish with parsley. Serve hot.

Each serving: 300 cal, 10g fat (2g sat), 145mg chol, 670mg sodium, 26g carb, 2g fiber, 2g sugars, 26g protein

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it isn't clear from the recipe whether the diced chicken should be pre-cooked or not.

any thoughts? thank you.


The diced chicken should be uncooked when added to the pot. Hope this helps and happy cooking!

PCC Creative Writer


This recipe yielded 10 standard soup bowls full! Next time I would double the amount of rice, add a little more salt and more lemon. Wonderful winter warmer, even better on day 2.

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