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Easy Avgolemono Soup

An easy, lemony chicken soup with immunity-boosting Vitamin C.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Cuisine: Mediterranean
Keyword: avgolemono, soup
Servings: 6
Calories: 211kcal
Author: A. JoAnn


  • 32 oz chicken broth
  • ½ c rice
  • ½ c lemon juice 2-3 lemons
  • 3 large eggs
  • 1 T cornstarch
  • 1 c milk
  • 2 T butter or olive oil
  • 1 tsp salt
  • ½ tsp pepper


  • Juice the lemons and set aside.
  • Mix eggs and cornstarch together in a medium size bowl until smooth.
  • Heat chicken broth until boiling, then add rice. Lower heat and cover pot to simmer until rice is soft, about 20 minutes. Turn off heat.
  • Beat egg mixture and milk together until blended.
  • Pour some hot broth into the egg/milk mixture to temper it, whisking constantly.
  • Add warmed egg/milk mixture to the chicken broth pot and continue whisking everything in the pot. Turn the burner on medium heat.
  • Heat until soup is thick, warm, and creamy but not boiling. Turn off heat.
  • Add butter, salt, pepper and lemon juice to the soup, blending thoroughly.
  • Serve immediately, or reheat until warm but not boiling.