A few posts ago, I shared one of my favourite Greek recipes, a traditional soup called Fasolada (φασολάδα).

Here is yet another Greek soup that my mom used to make (and still does) all the time, mostly in the colder months of course. There is something magical about a chicken soup – healing properties and all – but this one seems to also warm the soul.

Chicken Soup Avgolemono (Egg Lemon)


3-4 chicken breast with bone
2-3 carrots (cut into 2-3 pieces)
2 celery stalks (cut in half)
2-3 onions (leave whole if small, or cut in half)
1-2 eggs
1 cup rice
1 lemon, juice squeezed
1 tsp salt
Peppercorns (about six or so)

chicken soup avgolemono


Boil chicken breast in a pot until cooked. Spoon away the foam. In same pot, add carrots, celery, onions, salt and peppercorns.  Cook until vegetables are tender.

Remove chicken and vegetables and put aside, leaving broth behind. Add more water to the pot reaching halfway and cook until boiling.  Add 1 cup rice.  Once rice is cooked, turn off the heat.

In a bowl, beat egg whites until foamy, into a meringue. Then beat in the yolks. Add lemon juice and beat.  Then add some broth and beat again.

Cut pieces of chicken into cubes or small pieces. Cut vegetables as well – if you want, use a hand blender to chop – and add to the pot with rice.

Then pour egg/lemon mixture into pot with rice.  Turn heat on for a few minutes until starting to boil and serve!


Maria Lianos-Carbone is the author of “Oh Baby! A Mom’s Self-Care Survival Guide for the First Year”, and publisher of amotherworld.com, a leading lifestyle blog for women.


  1. Hi, I’m starting to make this soup now and just have a question – any salt?

  2. Now this is a whole new kind of chicken soup for me to try. Lots of texture in the dish. It looks pretty filling!

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.