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Easy Avgolemono Soup

Easy Avgolemono Soup


Since I was a child, I have gone to Greek town in Chicago and have always had lemon soup. After years of trying to copy the recipe, we accidentally stumbled on this simple but amazing recipe.

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 390 kcal
  • 19%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 1064 mg
  • 43%

Based on a 2,000 calorie diet


  1. In a medium sauce pan combine soup and milk. Heat through while whisking.
  2. In a small sauce pan boil 1 cup water and uncooked rice. Reduce heat and simmer 20 minutes, or until tender.
  3. Add rice to soup and cook until heated through. Add lemon juice in small increments until a subtle lemon taste develops. Serve warm.
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Avgolemono soup, by definition, includes eggs and lemon.Even after doctoring it up with more lemon juice, some salt and some dill, it was inedible.


After reading some reviews, I almost did not try this recipe. No, it is not "made from scratch", authentic Avgolemono soup(which we ARE familiar with). But, it sure is VERY GOOD,QUICK and EASY. I will definitely make again and again. The consistency and the amount of lemon is perfect, to us. My suggestions: don't use a real cheap or instant rice (I like Riceland's Extra Long Grain), use FRESH-squeezed lemon juice, 1%(or creamier) milk, and add lots of fresh cracked pepper. I served with french rolls with honey-butter(recipe from this site). Great, creamy, quick, hearty,(although lacking-in-veggies) meal. For more novice cooks;add the rice and the lemon juice JUST BEFORE SERVING. I appreciate your sharing this recipe,Lyndsey,thank you. Dyann

Lene Marie Dotzler

This recipe (as is) brought me back to Tarpon Springs, FL, a Greek shipping town - kudos to you!