Joni’s Avgolemono Soup (Egg Lemon Chicken Soup)

  • Servings Icon

    Recipe Yield: 5

0 minutes


  • 2 pouches (2.6 oz.) StarKist® Chicken Creations® Zesty Lemon Pepper
  • 64 oz of chicken broth
  • 1 cup of white rice or Orzo pasta
  • 1 cup of lemon juice
  • 6 eggs
  • pepper


  • Put 64 ounces of chicken broth in a kettle to boil
  • Add 1 cup of minute white rice before boil (add 1 cup of water if it is non-minute rice or Orzo pasta)
  • Boil until rice is cooked, reduce to simmer
  • Put 6 raw eggs in a blender (or some egg whites) with 1/2 to 1 cup of lemon juice (depending on how lemony you like it); blend
  • As it is blending, add 1 cup of boiling broth from kettle. Slowly pour in to blender so it won’t curdle eggs
  • Bend on high for 3 minutes (should be a white creamy sauce)
  • Slowly, slowly, slowly pour white sauce into kettle while mixing with a wood spoon constantly so eggs won’t curdle
  • Keep mixing 2 minutes after all sauce is in kettle. Turn off burner.
  • Add 2 StarKist® Chicken Creations® Zesty Lemon Pepper pouches to kettle and stir
  • Let sit for 15 minutes
  • Generously add black pepper to the top of the soup in individual serving bowls
  • Add more lemon for taste
  • Serves 5

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.