Avgolemoni (egg and lemon soup) with boiled chicken

What is in the dish

The standard portion, before the app adjusts it to your calories.

How to make it

Serve avgolemoni soup. Add boiled chicken. Serve with wholemeal bread.

The recipe for the whole pot: Avgolemoni (egg and lemon soup) with boiled chicken

4 servings · 75 minutes

• Medium-grain rice (glacé)1 cup · 200 g
• Eggs5 · 250 g
• Lemon juice150 ml (4–5 lemons)
• Salt½ teaspoon · 3 g
• Skinless chicken legs1 kg on the bone · 700 g
• Onion1 medium · 110 g
• Carrot1 · 60 g
• Celery1 stick · 40 g

Seasoning: pepper, a little cinnamon (optional)

1. Boil the chicken with 2 litres of water, the onion, the carrot and the celery for 50–60 minutes, skimming the surface. Take the chicken out and strain 1.2 litres of stock.
2. Bring the stock to the boil, add the rice and cook for 10–12 minutes, stirring now and then, until soft. Take the pan off the heat.
3. Whisk the eggs in a bowl until frothy and add the lemon and the salt.
4. Slowly add a ladle of hot stock to the eggs, whisking all the time, then a little more, until the mixture is warm.
5. Pour the egg and lemon mixture into the pan, stirring quickly.
6. Serve the soup hot, with the chicken on the side.

Weight of the chicken without the bones. The stock is counted only in the weight of the soup (estimate).

This recipe is based on: Traditional Dishes of Cyprus, Press and Information Office, PIO 31/2026, p. 14: Avgolémoni Soup (with freshly boiled chicken, as the source suggests) · Flavours of Cyprus, Cyprus Tourism Organisation, 2015