Weeknight Greek Avgolemono Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Greek lemon-chicken soup thickened with eggs and lemon juice, made with rice and tender chicken thighs. Silky and comforting without any cream, it's a classic weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 cups chicken stock
- 1 lb boneless skinless chicken thighs (or chicken breasts (fat removed))
- ¾ cup white short grain rice (such as Arborio, rinsed and drained - or an equal amount of orzo)
- 2 whole large eggs (at room temperature)
- ½ cup lemon juice (freshly squeezed - plus more as needed)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons fresh dill (or parsley - chopped)
- Drizzle of olive oil (optional)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 820mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 607mg
- Calcium
- 25mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 820MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.