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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 125.7
  • Total Fat: 5.1 g
  • Cholesterol: 212.5 mg
  • Sodium: 895.0 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 11.3 g

View full nutritional breakdown of Avgolemono calories by ingredient
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An easier, healthier version of the popular Greek egg and lemon soup. You can adjust the proportions to your liking; I have never managed to ruin this recipe! An easier, healthier version of the popular Greek egg and lemon soup. You can adjust the proportions to your liking; I have never managed to ruin this recipe!
Number of Servings: 4


    1/3 cup brown rice*
    6 cups low-sodium chicken broth**
    1/2 cup fresh squeezed lemon juice
    4 eggs, beaten
    1 Tbsp fresh chopped parsley

    *White rice can be used for faster cooking time (only 20 minutes in step 2).

    **For even lower sodium, use homemade chicken broth.


1. In a large pot, bring chicken broth to a boil. Add rice, cover, and reduce heat to low.
2. Simmer rice until cooked, about 40 minutes. While rice is cooking, follow steps 3-4.
3. Squeeze half a cup lemon juice. Wash and chop parsley.
4. In a large mixing bowl, beat eggs with a fork or whisk. Beat in lemon juice until well mixed.
5. When rice is cooked, remove from heat. For better results, allow it to cool for 5-10 minutes.
6. Place the "cold" mixing bowl near the "hot" pot on the stove. Using a ladle, slowly transfer hot broth from the pot to the lemon-egg mixture. Pour broth very slowly into the "cold" bowl, stirring constantly. This will prevent the near-boiling broth from cooking the egg. Repeat process until the two are as close in temperature as possible; the side of the bowl should feel hot.
6. Reverse process, moving more quickly this time. Ladle broth from the bowl back into the pot, stirring constantly, until all the soup is combined. Now serve and enjoy! Makes 4 12-oz servings.
7. Add a pinch of fresh chopped parsley for a refreshing boost of flavor and colorful presentation.

Number of Servings: 4

Recipe submitted by SparkPeople user LINDAWANDA.

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Member Ratings For This Recipe

  • Good
    1 of 1 people found this review helpful
    I make it quite often but use homemade chicken soup. I only use 2 eggs for a large pot, beat my egg whites, with a hand mixer until fluffy t, add in some lemon juice, add in yolk, then add in 2 cups of soup & rice and beat. Pour back into pot and mix well. It should be creamy but NOT thick. - 3/25/10

    Was this review helpful?   yes  No
  • Instead of parsley, I added green peas and carrots. And I used white rice instead. I added cubed chicken for protein. The whole thing took 15 minutes to cook, and the soup is delicious and amazing. - 2/29/12

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  • I loved this soup! Fast and easy to make and so tasty! Thank you! - 3/19/10

    Was this review helpful?   yes  No
  • The broth reduces way too much when cooking the brown rice, maybe you need to put a lid on the pot, but the recipe doesn't say so. I thought it was way too thick and lemony. I eat avgolemono at cafes but would not make this one again. - 8/7/07

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  • Loved it! I made it without the rice, for my mom who is on broths. She thought it was too lemony, but everyone else liked it. Not as hard to make as it sounds. Great for sick people, too! - 7/30/07

    Was this review helpful?   yes  No
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