# Avgolemono (Greek Lemon Chicken Soup)

This creamy, cozy, and flavorful Greek Lemon Chicken and Rice Soup is low-calorie and packed with protein.

- Servings: 13 servings
- Total time: 50 min
- Cuisine: Greek
- Category: Soup
- Language: en

## Ingredients

- 1 whole rotisserie chicken, shredded
- 64 oz chicken bone broth
- 3 large onions, diced
- 1 lb carrots, grated
- 1 lb celery, diced
- 9 cloves garlic, grated or minced
- 4 eggs
- 2 cups egg whites
- 2 pouches instant rice
- 3 lbs lemons (about 1.5 cups juice)
- 1 bunch curly parsley, finely chopped
- 2 bay leaves
- to taste Cavender’s Greek Seasoning
- to taste Salt
- to taste pepper
- olive oil

## Instructions

1. Toss some olive oil, onions, carrots, celery and salt into a big pot and cook on medium heat.
2. Put a lid on them and cook for 20-30 minutes, stirring occasionally.
3. While the vegetables are cooking, squeeze some fresh lemons.
4. Chop up some fresh parsley.
5. Once your veggies are almost soft, grate a lot of garlic into them.
6. Crack some eggs into a bowl with a 16oz carton of egg whites.
7. Whisk the egg and egg white mixture.
8. Add bone broth to your veggie mix.
9. Season generously with salt and Cavender's Greek seasoning.
10. Add two pouches of instant rice. Don't heat them, as the rice will cook in the soup.
11. Add your shredded rotisserie chicken.
12. Add your parsley.
13. Add salt to taste.
14. Add lemon juice to the egg mixture and whisk.
15. Turn off the heat for the soup.
16. Temper the egg mixture by slowly drizzling in about 2 cups of hot broth from the pot while continuously whisking.
17. Once all the broth is whisked in, remove the stockpot from the heat.
18. Slowly stir the tempered egg mixture into the soup until fully combined.

## Equipment

- big pot
- lid
- lemon squeezer
- knife
- chopping board
- grater
- mixing bowl
- whisk
- ladle
- spoon

## Tips

- The recipe in the caption is for a triple batch, but you can cut your ingredients down if you don't want to make a triple batch.
- Reheating tip: Do not bring to a boil. Slowly reheat over a low simmer to avoid an egg drop texture. Low increments of heat are essential for reheating.
- Save chicken bones and veggie scraps to make homemade bone broth for later.

## Source

- Original video: https://www.facebook.com/share/r/1FcmuFo1mT/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/07570996-cc82-4366-a227-947202e22fed
- Extracted: 2025-10-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt