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Avgolemono (Greek Lemon Chicken Rice Soup)

  • Yield: 6 servings 1x


Pronounced: Ahv-go-lém-on-oh


  • 1 tbs olive oil
  • 1/2-1 cup carrots (finely chopped)
  • 1/2-1 cup celery (finely chopped)
  • 1/2-1 cup green onions (finely chopped)
  • 2 cloves garlic (minced)
  • 4 cups broth
  • 2 tbs white miso
  • 3 1/2 cups hot water
  • 2 large bay leaves
  • 1 cup white rice
  • to taste salt & pepper
  • 2 cups cooked chicken (shredded)
  • 1/2 cup lemon juice (freshly-squeezed)
  • 2 large eggs
  • parsley (GARNISH)


  1. In a large Dutch oven or heavy soup pot, heat olive oil on medium-high.
  2. Add the carrots, celery, and green onions.
  3. Stir while briefly sautéing.
  4. Add garlic and sauté briefly.
  5. In a large measuring cup, place miso and hot water and mix until miso is dissolved.
  6. Add the broth, miso, and bay leaves and turn the heat to high.
  7. Once the liquid is boiling, add the rice, salt, and pepper.
  8. Turn the heat to medium-low and simmer for 20 minutes, or until the rice is tender.
  9. Stir in the cooked chicken.
  10. In a medium bowl, whisk together the lemon juice and eggs.
  11. While whisking, add 2 ladles of the broth from the cooking pot (to temper the eggs)
  12. Once the eggs and broth are fulling combined, add the sauce to the soup and stir.
  13. Remove from the heat immediately.
  14. Garnish with fresh parsley when serving.


Source: The Mediterranean Dish

  • Category: Main Dish


  • Calories: 362
  • Fat: 19.95 g
  • Carbohydrates: 32.26 g
  • Protein: 12.91 g
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