Chicken lemon rice soup or Avgolemono soup is a classic Greek lemony soup made with fresh ingredients and simple foods.
Why You’ll Love This Chicken Lemon Rice Soup
This soup is better known as Avgolemono, to soup lovers in Metro Detroit. It is a simple, lemony, creamy Greek-inspired soup. Now I’m not Greek, but I grew up going to a unique type of Greek restaurant found all over the Detroit area: the Coney Island. No matter which Coney I ate at, I religiously ordered this soup.
Since Coney’s do NOT deliver, I had to put on my resourceful Momma-hat and make this soup at home! This is SO easy to do because I usually always have the ingredients on hand.
Not from Michigan? Learn more about the Coney Island experience here.
What’s in My Chicken Lemon Rice Soup with Extra Cooking Tips
- Chicken Broth – I like to use low sodium so I can add salt to taste
- Rice – I use white
- Chicken Breast – cooked however you like and shred it
- Eggs – Add very very slowly to the warm broth so it doesn’t turn into scrambled eggs in your soup
- Lemons – Put the leftover lemons in some water to add some flavor!
I almost forgot to mention that January is National Soup Month! How fitting!
More Delicious Soups to Try
Here are some flavorful soup recipes for this month and beyond, enjoy!
- Slow Cooker Chicken Tortilla Soup
- Pesto Turkey Noodle Soup
- Slow Cooker Lasagna Soup
- Roasted Garlic Chicken Noodle Soup
- Mexican Beef and Potato Soup
- Southwestern Turkey Soup
- 4 cups of chicken broth
- ½ cup of rice, uncooked
- 2 lemons, juiced
- 2 eggs
- 2 cups of chicken breast, cooked and shredded
- Add broth to a large stock pot and bring to a boil. Reduce heat to low and add the rice. Simmer for about 20 minutes. Remove from heat.
- Mix the eggs and lemon juice in a separate bowl. Slowly add the mixture to the warm broth, one tablespoon at a time, whisking constantly so the egg does not cook.
- Add the cooked chicken and stir to warm through. Enjoy!