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Vegetarian Avgolemono

Active Time: 20 minutes
Total Time: 45 minutes
  • Dairy Free
  • Gluten Free
  • Vegetarian
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Why we love it:

Avgolemono is a classic Greek soup with lemon, rice, and chicken. But it's so bright and delicious that you can easily omit the chicken and have a wonderful meal.


  • 8 cups Vegetable Stock
  • 1 cup Basmati Rice (White) (or long grain)
  • 1 Bay Leaf
  • 1 Yellow Onion
  • 2 ribs Celery
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 teaspoons Kosher Salt (divided)
  • 2 cloves Garlic
  • 2 Eggs (large)
  • 2 Lemons (zest and juice, divided)
  • 12 teaspoon Black Pepper (optional, to taste)

Cooking Instructions

  • 1. RICE

    Place stock or broth in a large soup pot with the rice and bay leaf. Bring to a simmer over high heat, and cook until the rice is very tender, to the point of being over cooked; about 35 minutes.


    Meanwhile, dice the onion, garlic, and celery. In another pot heat the olive oil, over medium high heat and sauté the veggies for about 5-6 minutes or until they are a bit translucent. Season with ½ of the salt.

  • 3. SIMMER

    Add the stock and rice to the sautéed onion and celery and bring to a simmer then turn off the heat.

  • 4. EGG + LEMON

    Crack eggs into a medium sized bowl and zest in 1 of the lemons. Squeeze about ½ cup of lemon juice (depending on your lemon this may be 1 or 2) and whisk together until it’s lightly frothy. While whisking, slowly stream in 2 ladles full of hot stock and rice; add about 1 - 2 cups of hot liquid total, then it’s safe to scrape it all back into the soup pot. Stir well for about 1 minute.

    Add freshly cracked black pepper if you enjoy the taste; it gives a subtle kick and earthiness but it’s ok to omit.

  • 5. SERVING

    This is best when served immediately from this point. If you’ve made it ahead, you can leave the egg and lemon out until it’s reheated. Or, if you have leftovers or just want to make it ahead of time, reheat it slowly and stir often but don’t ever let it simmer.

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    this is an egg thickened soup, but, if you’re allergic, add an extra ½ cup of rice and puree about ½ of the total liquid before adding the shredded chicken. Add lemon zest and juice only
    you could certainly add a carrot, cauliflower, or sliced mushrooms

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • If they like soup, it’s really easy to slice the celery smaller so you have no “green things” or puree them before sautéing
  • Consider adding scrambled egg on the side
  • Add some cauliflower florets in with the rice to bulk it up with hidden veggies

For Toddlers

  • You can scoop out some rice as it’s boiling, before it gets “overcooked” and it will look like regular rice
  • Serve with a side of fruit or their favorite vegetable

For Choosy Eaters

  • The rice and soup base can be served before adding in the lemon and egg
  • Consider adding scrambled egg on the side

Prep Ahead & Use It Up

  1. Make homemade veggie stock from scratch!
  2. Dice onion and celery and store for up to 48 hours in tupperware
Rate this recipe:
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