Avgolemono - Greek Chicken, Rice and Lemon Soup

Avgolemono - Greek Chicken, Rice and Lemon Soup
Avgolemono - Greek Chicken, Rice and Lemon Soup

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La Cocina Goya

Avgolemono is a Mediterranean-inspired soup. This deliciously flavorful Avgolemono – Greek Chicken, Rice and Lemon Soup will become everyone’s favorite dish. Prepare it easily with a combination of lemon juice, flavorful and convenient GOYA® Chicken Flavored Bouillon, which is mixed with shredded chicken and pre-cooked white rice. To finish it off, simply whisk in beaten eggs and top off by seasoning with GOYA® Adobo All-Purpose Seasoning with Pepper. Serve this succulent soup with a touch of olive oil and fresh spices. Bon appetite!

  • Ingredients
  • Directions

3 quarts


2 lbs.

whole roaster chicken, cooked and shredded


eggs, large, beaten


lemons, juiced

1 tbsp.

parsley, minced

1 tsp.

dill, minced (optional)

This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.


Kitchen View

Step 1

Heat water in large stock pot to boiling, and add bouillon. Stir to dissolve.

Step 2

Add chicken and rice, and heat through.

Step 3

Whisk together eggs with lemon juice in non-reactive (i.e. stainless steel, ceramic, glass or enamel-coated) bowl.

Step 4

Slowly whisk one ladleful of hot broth into the egg mixture, constantly mixing so eggs do not curdle. Gradually whisk in one more ladleful of broth until egg mixture is heated, and then pour it back into the pot, whisking constantly until fully combined. The soup should have a creamy texture

Step 5

Season with Adobo and additional lemon juice, as needed.

Step 6

Garnish with olive oil and herbs.

New from Goya

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