Chicken, lemon and rice soup

This soup is our take on the classic Greek avgolemono (which translates as egg and lemon). There are as many variations of this soup as there are Greek families, but the avgolemono mixture, added near the end of the cooking time, is always the crowning glory.

  • 45 mins cooking
  • Serves 4
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Chicken, lemon and rice soup
  • 2 teaspoon olive oil
  • 1 brown onion, chopped finely
  • 1 litre (4 cups) chicken stock
  • 400 gram chicken breast fillets,chopped coarsely
  • 1/3 cup (65g) white short-grain rice
  • 2 eggs
  • 1/3 cup (80ml) lemon juice
  • 2 tablespoon finely chopped fresh flat-leaf parsley


Chicken, lemon and rice soup
  • 1
    Heat oil in large saucepan; cook onion, stirring, until soft. Add stock, chicken and rice; bring to the boil. Reduce heat; simmer, covered, about 20 minutes or until rice is tender.
  • 2
    Whisk eggs and juice in small bowl until smooth. Gradually whisk ½ cup hot soup into egg mixture then stir warmed egg mixture into soup. Season to taste.
  • 3
    Serve bowls of soup sprinkled with parsley.

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