Chicken Avgolemono Soup

  • Preparation 30 MIN
    Cooking 1 H 15 MIN
  • Servings 8



  1. In a pot of lightly salted cold water (about 2 1/8 cups), place the chicken, onion, green part of the leek and bay leaves. Bring to a boil. Reduce the heat, cover and simmer over low heat for about 1 hour, taking care to skim off the fat.
  2. Remove the chicken from the broth. Allow to cool. Strain the broth through a sieve. Return to the pot.
  3. Remove the meat from the chicken and cut into cubes. Set aside.
  4. Add the rice, carrots, celery and the remaining leek to the broth. Bring to a boil, cover and simmer for about 20 minutes or until the rice is tender. Stir occasionally. Add the chicken.
  5. In a bowl, whisk the eggs until they become slightly foamy.
  6. While whisking, gradually add the lemon juice and 250 ml (1 cup) of hot broth to temper the egg mixture.
  7. Gently pour the egg mixture into the soup, stirring continuously. Reheat the soup over low heat for 1 to 2 minutes, stirring constantly.
  8. Do not boil the soup again, this would coagulate the eggs.
  9. If desired, garnish with a fresh herb.


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 148  
Total Fat 4 g  
Saturated Fat 1 g  
Sodium (salt) 122 mg  
Carbohydrates 9 g  
Fibre 1 g  
Protein 17 g