Lunch · Dinner · Mediterranean

Avgolemono, Greek lemon chicken & rice soup

A Greek soup thickened with egg and lemon rather than cream, so it turns velvety without being heavy. Shredded chicken and rice make it a full meal.

In one portion

These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

Where the calories come from

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£1.98a portion

We base this on how much of each product the recipe uses. Half a pack costs half the price.

We last updated these Tesco prices on 29 October 2026.

6 portions1 portion

Halve the chicken breasts lengthways and sprinkle them with salt. Let them sit at room temperature for 15 minutes, which helps them cook evenly.
In the meantime, make a little spice bundle. Tie the garlic, black peppercorns, coriander seeds, dill sprigs and strips of lemon zest up in a piece of muslin.
Put the rice and the spice bundle into a large pot with the chicken stock and bring it to the boil on the hob. Once it boils, cover the pot, turn the heat to low and give it 5 minutes.
Take the pot off the heat. Slip the chicken in, put the lid back on and leave it to stand for 15 minutes, so the hot stock cooks it gently.
Lift the chicken out onto a plate and throw away the spice bundle. Pull the meat into shreds with two forks.
Put the lemon juice and eggs in a blender with about a third of the cooked rice, scooped out so the liquid stays behind in the pot. Blend for about 1 minute, until smooth.
Set the pot back on the hob and stir in the shredded chicken with its juices. As soon as the soup simmers, lift the pot off the heat again and pour in the egg mixture. Keep stirring until it has blended in completely and thickened the soup.
Stir in the chopped dill. Taste, then add salt and pepper, plus more lemon juice if it needs it. Ladle into bowls, with 2 thick slices of sourdough bread for each portion.