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Low Fat Recipe: Avgolemono


This is a simple but effective way of preparing the delicious egg and lemon soup from Greece.

PREP TIME: 10 min
COOK TIME: 25 min
READY TIME: 35 min

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  • 1.5 litres (2 ½ pints) Chicken Stock
  • 50 g (2 oz) white long-grain rice
  • 2 eggs
  • 2-3 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley (optional)
  • Salt and pepper


1 Combine the stock, 1/2 teaspoon of salt and the rice in a saucepan. Bring the mixture to the boil. Stir, lower the heat, cover the pan and simmer for 20 minutes. Stir once more.

2 Beat the eggs in a small bowl, then whisk in the lemon juice. Add a ladleful of stock, beat, and then add another ladleful of stock and beat once more.

3 Bring the remaining stock and rice mixture back to the boil. Briefly remove the saucepan from the heat and add the egg and lemon mixture.

4 Stir well, lower the heat and simmer for a further 2 minutes, adding salt and pepper to taste. Sprinkle in the parsley if using. Serve at once in heated bowls.


  • Calories: 60 Kcal
  • Protein: 4 (g)
  • Fat: 2 (g)
  • Carbs: 7 (g)