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How to Make Delicious Greek Chicken Lemon Rice Soup | Homemade Soup
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How to Make Delicious Greek Chicken Lemon Rice Soup | Homemade Soup



Greek Lemon Rice Soup! Otherwise known as Lemon Chicken Rice Soup or Avgolemeno Soup! It has many names! This is my favorite soup of all time, and it’s also a very simple recipe! Greek Lemon Chicken Rice Soup is one of those soups that only takes a few ingredients and around 40 minutes total to create! It’s not as hard as you think and it turns out amazing! It’s a great soup to make when it’s cold outside, or when you are not feeling so good!
This Recipe makes around 2.5 Quarts of Soup.

Ingredients
2 Quarts of Chicken Broth
3 Lemons
4 Eggs
1 cup of enriched long grain rice

Directions:
Put 1 cup of enriched Long Grain Rice into your 2 Quarts of Chicken Broth, and bring to a boil. While you are working on bringing that to a boil, juice all of your lemons and set the juice aside.

Now separate your eggs, putting the egg whites into a big bowl, and the yellows into a small one. Whisk your egg whites until they form stiff medium peaks. Now continuing to whisky, slowly add the yellows, and then the lemon juice to the egg whites. Continue to mix until frothy.

By now, your chicken stock and rice should be boiling. Turn it down to a simmer and simmer for 15 – 20 minutes, or until your rice is nice and tender.

Take around 1 – 2 cups of the chicken broth our of your pot(it’s okay if you get a bit of rice), be careful as it will be very hot. Slowly pour the hot broth into your egg and lemon juice mixture, while constantly stirring. If you do this to fast, you will cook the eggs, so this has to be done slowly. Once the mixture gets warm, slowly add back into the main pot.

Simmer for an additional 5 minutes, and that’s it! Your Greek Lemon Rice Soup is ready to eat!

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43 Comments

  1. Snow Dogs Cooking With Jess

    So no joke you guys, this is by far my favorite soup! I could eat it every day! There are variations to it as well, you can add chicken if you want, if you are a vegetarian, you can use vegetable stock instead of chicken stock (I haven't tried this yet, but I bet it's still amazing!). Be sure to hit that LIKE button and SHARE this video with your friends to keep this channel growing! Sadly, YouTube STILL has not activated our monetization, but as soon as they do, we will be trying to to 2 – 3 videos a week over here! We are excited!!

  3. Newbie Nikki

    I just tried making this. I halved the recipe you gave because I was the only that was going to eat it.

    1) Took the advice of another commenter (Jasmine Kabbabe) and used a metal bowl left in the freezer for 15 minutes before starting. The eggs whipped together very quickly. I had my peaks in no time.

    2) If you're going to half the recipe use 1 lemon instead of 1.5. in my opinion it was too lemony and it over powered the chicken broth too much for my liking

    I was really unsure if I would like this soup but it's not bad! I would try to make it again.

  6. Coru Garavguay

    Mine didn't turn out very good sadly. I ended up tossing it. Not sure where I messed up but it didn't look as good as when Jess and Jamie made it in this video. 😭

  7. Unicorn Lady (formerly archiecook55)

    I've never had a soup like that before but I do like lemon chicken and rice like you can get at Chinese restaurants, that looks pretty good to me. I would say my favorite soups are Cheddar Broccoli, Chicken and Dumplings, and Chicken Noodle.

  9. Samg461a

    Tip to make your eggs peak: absolutely 0 egg yolk in the whites. Any amount of fat in your eggs is going to work against you. That being said, you should wipe your bowl down with vinegar before you start to remove any oils that may be on it. Another thing that’ll help is cream of tartar. It’s an acid that’ll balance your eggs and allow them to peak.

  11. Donna Caron

    I was going to say all it was missing was some chicken but U already talked about adding some. The Greek restaurant I go to makes it with chicken & I can't go there without having the soup.

  13. Cyd Kriletich

    Can this be made with Meyer lemons? They are a cross between lemons & mandarin oranges; very lemony tasting, but not as tart. Thanks for this recipe!

  14. Cyd Kriletich

    I asked about using Meyer lemons. I made it with these, and I don’t recommend them. They are too mellow. This is a LEMON soup & needs that wonderful tart of lemons.

  15. Rheanon Jasmyne

    Looks good, I LOVE soup, I could eat soup every day ! Was wondering though have you ever tried adding some lemon zest to the soup?

  17. Ebony Foster

    I love lemons and this is a good way to use them without it being in a dessert 😁 my all time favourite soup is minestrone

  18. trisha fisha

    hi I realy like thus soup when I go to the restaurant Olimpia in my town of Lowell mass yet I didn't know there are egg whites in it can I leave it out my sons
    little girl is almost 2
    and is allergic to them
    thank you have nice day ^~^

  22. drcolster

    Hello, i'm a Wog in Australia, always better to boil a chicken, use that broth.. then you can tear up the chicken in little pieces and add to soup at the table.even more filing. you all did a great job..

  29. Pam J

    The Greek restaurant we went to had great food, but, we always looked forward to the lemon rice soup. So good!!!🙂🙂

  32. Amber

    I made this for dinner today and it was great. I LOVE lemon rice soup and now I don't have to go out and buy it. 😊😊 Thank You

  35. S. Z.

    I love how the family cooks the soup together. I’ve had this soup and it is excellent.

  37. bill smith

    I'm dying to know the recipe for the Oakland/Genesee county Michigan Greek style Lemon rice soup. Fino's in Waterford serves it over stuffed grape leaves or you can eat it as a "soup". Must be cream based is all I know. It was available at most Coney/Diners like Sero's but NO ONE has it in Florida. Thank You!

  39. nicklh186

    This sounds amazing (I like lemon pepper wings, chicken piccata, etc.) and looks really simple. I bet those lemons made the house smell good.

  40. Terri Romero

    One way to get a lot more lemon juice… Completely freeze the whole lemon (put in in the freezer overnight), then take it out in the morning let it thaw completely. After it's thawed it is so squishy (you'll get double or triple the juice out of one lemon).

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