Avgolemono (Lemon Chicken Soup)

by Jodie Pelinsky on February 15, 2016
Jodie Pelinsky
Overall Rating: 0/5 | Kids Rating: 0/5


Based on a traditional Greek recipe for lemon chicken soup, this recipe has a creamy texture with lemon flavor and served over rice, couscous or quinoa. Add more water for a thinner soup. You can eat with or without the rice.

Serves: 4

Prep Time: 2 min

Cook Time: 20 min

Total Time: 22 min

Total Time:
Prep Time:
Cook Time:
22 min
2 min
20 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. Combine rice with 1 1/2 cups water and a pinch of salt in a small saucepan. Cover, cook and stir occasionally until cooked. Fluff with fork and set aside.
  2. To a 3 quart soup pan add 4 1/2 cups water, bouillon powder, lemonade powder, bay leaf and carrots.
  3. Bring to a simmer over medium heat and simmer 5 minutes.
  4. Make the roux powder in a separate bowl by combining the butter powder, flour and scramble egg mix. Set aside.
  5. To the soup pan, add the celery, onion and chicken. Simmer for 5 minutes.
  6. Gradually add the roux to the soup mix while whisking until incorporated.
  7. Simmer on low for 5 minutes.
  8. Remove bay leaf. Season to taste with salt and pepper.
  9. Serve over rice.
  10. See more inspiration at www.thrivewithjodie.com