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Greek Chicken Lemon Rice Soup

January 13, 2014
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You know that fantastic soup they serve at Greek restaurants?? Well this is it! It’s called Avgolemono, and it’s so easy to make and soooo delicious. Probably my favorite soup ever! Serve a steaming hot bowl with warm pita bread on a cold day. Mmmmm. Recipes comes from cdkitchen.com.

Ingredients:
6 cups low-sodium chicken broth
3/4 cup long-grain white rice
2 cups cooked chicken, diced (a rotisserie chicken works great for this)
2 large eggs, at room temperature
2/3 cup fresh lemon juice (do not use bottled)

Directions:

  • Add broth and rice to a large saucepan. Bring to a boil.
  • Reduce heat to a simmer, cover, and cook 15 minutes or until rice is cooked.
  • Add chicken to pot.
  • Remove soup from heat and cover.
  • In a separate bowl, whisk lemon juice into eggs until frothy.
  • Ladle out about 1 cup hot broth from soup pot and slowly whisk it into the eggs, whisking continually.
  • Slowly stir the warmed eggs into the pot of soup.
  • Serve immediately.
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26 Responses to “ Greek Chicken Lemon Rice Soup ”

  1. Nell on May 20, 2016 at 7:38 pm

    How many does this recipe serve?????

  2. Cecile@My Yellow Farmhouse on January 16, 2016 at 1:15 am

    A friend shared this on Facebook. I can’t wait to make it. I’m gonna 1. pin it on Pinterest and 2. print it out so I can make it very soon. Thanks for posting this great recipe!!

  3. Vikki on January 13, 2014 at 7:18 am

    We had a greek restaurant a few blocks from my house, and my favorite thing to order was a big bowl of their lemon chicken soup. Trying this one this week. I pray it’s close.

    • KP on January 13, 2014 at 10:26 pm

      Please let me know what you think! Hope it meets your expectations!

      • KP on January 27, 2014 at 3:36 am

        Hi Linda, Thanks for writing! I\’ve never swapped the eggs for the condensed soup, so I can\’t say if it would work. Personally, I love this soup exactly as is :)

  4. melinda on January 13, 2014 at 2:18 am

    I just made this and it was so easy and delicious. I served it with some green beans that I had boiled in salted water, drained, and squeezed fresh lemon on. My husband declared the meal one of his new favorites. Thank you!

    • KP on January 13, 2014 at 10:26 pm

      Awesome! Thanks for your comment.

  5. Brenda on January 10, 2014 at 2:24 am

    great soup. I grew up eating this soup.

    • KP on January 13, 2014 at 10:27 pm

      Me too! Glad you liked it and thanks for your comment.

  6. Maria on September 22, 2012 at 1:12 am

    Two years after your post I happened upon this recipe on pinterest and it was a big hit with the husband! I was a little nervous about adding the eggs in at the end since I’m pregnant so I just heated it up to a very brief boil after for piece of mind. Thanks for sharing the recipe!

    • KP on September 22, 2012 at 1:19 am

      So glad you liked it! And thanks for your comment! This soup is a fav at our house :)

  7. Carol Mackey on November 15, 2011 at 1:35 am

    Kristen, I have always wanted to make this, but thought it probably had too much rice for a diabetic.

    • KP on January 13, 2014 at 10:29 pm

      Hi Carol! Yes, probably too much rice if you\’re on a restricted diet. But lots of other soups on the website with no rice. Happy cooking!

  8. Christina on October 6, 2011 at 9:24 pm

    FYI I juiced an entire bag of lemons with my Jack LaLanne juicer, and it only yielded 3/4 cup of lemon juice. I thought it would be enough for me to make at least double this recipe.

  9. Christina on October 6, 2011 at 8:49 pm

    How many servings is that??

    • KP on January 13, 2014 at 10:28 pm

      Not sure exactly…to be safe I\’d serve it in 2 cup portions and count how many you get from that.

  10. Jolyn on October 3, 2011 at 10:10 pm

    I’ve been looking for a recipe for this – and love how simple it is! We can’t have egg yolk here – do you think I could modify it and use egg white only? Any suggestions?

    • KP on October 4, 2011 at 4:58 am

      Thanks for writing! I\’m not sure about the egg white…but give it a try and see. The only difference I think is that it may be slightly less \”creamy\” without the yolk. But hopefully the chicken and lemon will be enough to hold up the rich flavor. Lemme know if you try it and how it turns out!

  11. Melissa on March 20, 2011 at 11:12 pm

    loved this! thanks! i added carrots, celery and onion too just to sneak more veggies into my kids meals.

  12. Alysia on December 2, 2010 at 5:13 pm

    I have to make this for my husband, he’ll love it

  13. Becky on December 1, 2010 at 11:27 am

    This sounds really interesting…and easy! Going to try it very soon. Thanks!

  14. Susan Hirvo Perkins on December 1, 2010 at 2:25 am

    This is one of my favs. I will for sure whip up a pot soon. YUM!!!

  15. Anonymous User on December 1, 2010 at 12:07 am

    That’s my favorite soup!! I made a bunch and froze it! YUM!

  16. Jennifer on November 30, 2010 at 2:06 pm

    This sounds so good and so easy! It also helps that it only has a few ingredients, most of which I always have on hand. I think I’ll try this one tomorrow.

    • KP on December 1, 2010 at 4:27 pm

      Lemme know what you think–it\’s seriously my favorite soup!

  17. Katy on November 30, 2010 at 10:16 am

    oh, I just love this soup. Perfect for a cold snowy day.

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