Avgolemono
Greek Lemon Chicken Soup
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Cook the chicken with onion, peppercorn, garlic and celery. Then remove the chicken and set it aside.
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Cook the carrots and rice in the same pot with the chicken stock.
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Whisk the eggs with lemon juice until fully combined.
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Add a few ladles of the warm soup to the egg and lemon juice and whisk constantly.
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Add the egg and lemon juice mixture back to the soup and mix constantly.
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Shred the chicken and add it back to the soup. Cook for a few more minutes.
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Final touches
Season with salt and add parsley if desired.
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