Avgolemono (Greek lemon soup)

This hearty and wholesome Greek-style lemon soup is made with rice and egg for a filling dinner. It’s ideal for cooler nights.



Note: + Cooling time



  • 2 tbs olive oil
  • 2 brown onions, finely chopped
  • 4 garlic cloves, crushed
  • 12 cups (3L) salt-reduced chicken stock
  • 300g medium-grain rice
  • 4 Coles Australian Free Range Eggs, lightly whisked
  • 1/3 cup (80ml) lemon juice
  • 2 x Coles RSPCA Approved Hot Roast Chickens, skin removed, bones reserved, meat shredded (see tip below)



Heat half the oil in a saucepan over medium-low heat. Add onion and garlic and cook, stirring, for 5 mins or until the onion softens. Add stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Add rice and simmer, stirring occasionally, for 20 mins or until the rice is very tender. Reduce heat to low.


Whisk the egg and lemon juice in a heatproof bowl. Gradually add 1 cup (250ml) hot rice mixture, whisking to combine. Add to the remaining rice mixture in the pan. Cook, whisking constantly, for 2 mins or until the soup thickens.


Transfer half the soup to an airtight container. Stir in half the chicken. Set aside to cool before placing in the freezer. Serve remaining soup with remaining chicken and oil. Season.

Serve with chopped dill and lemon wedges.


Freeze me

Freeze the cooled mixture for up to 3 months. Thaw overnight in the fridge or until completely thawed. Reheat in a saucepan over medium heat, partially covered and stirring occasionally, for 10-15 mins or until heated through.

Waste wise 

Reserve chicken bones to make stock. Place in a saucepan with 4 cups (2L) water, plus some garlic, bay leaves and any veggie scraps you have. Simmer until liquid reduces by half. Strain and discard solids. Cool. Freeze in a container for up to 3 months

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.