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  • Total Time: 0 hours
  • Yield: 6 servings 1x


Units Scale
  • 10 cups chicken stock (vegetable stock can be used for a vegetarian option)
  • 1 cup arborio rice
  • 5 eggs
  • juice of 3 medium lemons
  • 2 cups of shredded chicken (optional)
  • 1 tbsp of salt
  • fresh ground pepper to taste
  • lemon wedges


  1. Bring stock to a boil over high heat & add rice
  2. Reduce heat to medium & simmer for 20 minutes, stirring often
  3. Meanwhile, whisk eggs & lemon juice together in a bowl until frothy
  4. While whisking, slowly add one ladle of the soup at a time to the egg & lemon mixture to temper the mixture: 4-5 ladles should do
  5. Transfer the tempered egg lemon mixture to the pot of soup, stirring to combine
  6. Add shredded chicken meat to soup at this point (if using) & cook another few minutes
  7. Season with fresh ground pepper & serve with lemon wedges to be squeezed for extra lemony flavor as desired


While avgolemono is traditionally made with chicken stock & meat, feel free to omit the meat & use vegetable stock for a vegetarian alternative

  • Prep Time: 0 hours
  • Cook Time: 0 hours