Greek Lemon Rice Shrimp Soup Recipe


Greek Lemon Rice Shrimp Soup (also known as Avgolemono), is one of my favorite soups to serve for my Reiki classes. I like it with a bit more lemon in it than some people so I taste it and add lemon juice to suit. I keep the shrimp on the side for seafood allergies, but those people with thyroid problems (and that’s a LOT of people these days) really love the shrimp. It refrigerates well and doesn’t last long around our house. It’s a good soup to make and freeze also when your chickens are laying full-force. It’s easy to make.

Ingredients for Greek Lemon Rice Shrimp Soup:

  • 12 cups Water
  • 12 cubes Chicken Bouillon
  • 1 cup Uncooked Jasmine Rice
  • 1/3 tea. Black Pepper
  • 4 Lemons–Juiced
  • 6 Eggs–Beaten until frothy with the Lemon Juice
  • 2-3 cups Frozen or Fresh Shrimp (Optional) Added about 5 minutes before serving.

Heat the water, bouillon cubes, rice and pepper until the rice is done, about 20 minutes. Beat the eggs and lemon together then add a few cups of the hot broth to the egg/lemon mixture. You are trying to warm the egg mixture a bit so it won’t curdle. Add the mixture to the pot of cooked rice and bullion. Stir and let cook about 3-5 minutes. Do not boil so the Vitamin C is preserved. Serve hot. Freezes well.     Makes 1 Gallon.   Serves 8

Helpful Links and References for Greek Lemon Rice Shrimp Soup:

Dr. Denice Moffat is a practicing naturopath, medical intuitive, and veterinarian working on the family unit (which includes humans and animals) through her phone consultation practice established in 1993. She has a content-rich website at