Greek Chicken Avgolemono Soup

Prep Time
Cook Time
1h 30m
Ready In

Recipe: #11947

January 22, 2014

"This creamy chicken soup is a traditional Greek soup although the original recipe would not have had carrots included. It takes a while to make but it`s well worth it!"

Original is 8 servings


  • Serving Size: 1 (423.7 g)
  • Calories 291
  • Total Fat - 11.2 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 169.2 mg
  • Sodium - 110.5 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1.3 g
  • Protein - 21.2 g
  • Calcium - 43.8 mg
  • Iron - 2.2 mg
  • Vitamin C - 7.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a large soup pot heat the olive oil over medium-low heat. Add onion and garlic, saute until soft (about 3 minutes)

Step 2

Add whole chicken thighs and saute for a few minutes, browning well on both sides.

Step 3

Add water and bring to a boil for 30 minutes.

Step 4

Remove chicken thighs and set aside.

Step 5

Add celery and carrots to soup and boil for another 20-25 minutes or until just tender but still slightly firm.

Step 6

When chicken is cool enough to handle, cut into small pieces.

Step 7

Add chicken pieces and rice and boil for 10 to 12 minutes (15 minutes maximum). After rice has been cooking for about 5 minutes, mix flour with a little cold water and add to pot, stirring to thicken. Continue stirring while rice finishes cooking, another 5 to 10 minutes. Remove soup from heat. Season broth with salt and pepper.

Step 8

Meanwhile, beat eggs very well and slowly stir lemon juice into beaten eggs.

Step 9

When soup is removed from heat, pour egg-lemon mixture into pot then stir then serve.


No special items needed.

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