Avgolemono Soup


  • 4 cups of chicken broth
  • ½ cup of rice, uncooked
  • 2 lemons, juiced
  • 2 eggs
  • 2 cups of chicken breast, cooked and shredded
  • Dill to garnish


  • Add broth to a large stock pot and bring to a boil. Reduce heat to low and add the rice. Simmer for about 20 minutes. Remove from heat.
  • Mix the eggs and lemon juice in a separate bowl. Slowly add the mixture to the warm broth, one tablespoon at a time, whisking constantly so the egg does not cook.
  • Add the cooked chicken and stir to warm through.
  • Serve in soup bowls and garnish with some dill.