Avgolemono is a Greek word pronounced ahv-go-LE-mono and refers to a mixture of eggs and lemon. In this recipe it’s used to created a delicious, tangy, creamy chicken soup.

~ Angie



Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Greek


  • 1 tbsp extra Virgin Olive Oil
  • 1/2 cup finely chopped carrots
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped green onions
  • 2 garlic cloves microplaned
  • 8 cups low-sodium chicken broth Chef’s Elite
  • 2 bay leaves
  • 1 cup rice
  • Salt and pepper
  • 2 cooked boneless chicken breast pieces shredded
  • 1/2 cup freshly-squeezed lemon juice
  • 2 large eggs
  • Fresh parsley for garnish


  • In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
  • Add the chicken broth then raise the heat to high. Add bay leaves. Once the liquid has come to a boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
  • Combine egg and lemon the following way: in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
  • Serve hot with your favorite bread. Garnish with parsley. Enjoy!
Keyword Avgolemono, Chicken, Eggs, Lemon, Soup