Greek Lemon-Chicken Soup

Fresh lemon juice and egg yolks give the traditional Greek soup, avgolemono, its lovely yellow color and smooth, tangy flavor.

Serves: 4Hands-on: 15 minutesTotal: 4 hours 15 minutesDifficulty: Easy

Serves: 4


  • 4 cups chicken broth
  • 1⁄4 cup fresh lemon juice
  • 1⁄4 cup shredded carrots
  • 1⁄4 cup chopped onion
  • 1⁄4 cup chopped celery
  • 1 tsp. chopped fresh oregano
  • 1⁄8 tsp. ground white pepper
  • 2 Tbsp. butter, softened
  • 2 Tbsp. all-purpose flour
  • 4 large egg yolks
  • 1⁄2 cup cooked white rice
  • 1⁄2 cup diced, cooked, boneless, skinless chicken breast
  • 8 slices lemon


  • In a greased 4- to 5-quart slow cooker, combine the chicken broth, lemon juice, carrots, onion, celery, oregano, and pepper. Cover and cook on high for 3 hours.
  • Blend the butter and the flour together in a medium bowl with a fork. Remove 1 cup of hot broth from the slow cooker and whisk with the butter and flour. Add mixture back to the slow cooker.
  • In a small bowl, beat the egg yolks until light in color. Gradually add 1 cup of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the slow cooker.
  • Add the rice and cooked chicken. Cook on low for an additional hour. Ladle hot soup into bowls and garnish with lemon slices.