In a large saucepan, bring the stock to a boil, reduce heat, add the chicken breast with half the lemon zest. Cover and simmer for 15 minutes. Remove the chicken, let cool, then slice finely.

Bring the stock to a boil again, add the rice, and reduce heat to simmer. Cook for 20 minutes. Return the chicken to the soup and let simmer while preparing the avgolemono sauce.

In a small bowl, whisk the lemon juice, remaining zest, and egg yolks in a small bowl. Stir into the simmering soup until it clouds and thickens a bit. Stir in the mint, oregano, parsley, and pepper. Season to taste, then ladle into bowls and top with a little whipped yoghurt. Serve immediately.


This might seem like a very weird breakfast, but it's a traditional Christmas breakfast in Greece. It tastes as good as it smells -- which is awesome!

Mr Breakfast would like to thank football for this recipe.

Recipe number 733. Submitted 12/12/2002.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From Kat

Recipe Rating (out of 5):

We "Americanized" this by adding more chicken and eating it as a main course on a cold winter's night in January. Everyone really loved it! Don't hesitate to add the prescribed yogurt before digging in- it's the perfect addition. Oh yeah, and do make sure to whip it. A little fork or whisk action prevents chunks of yogurt from floating around in your bowl.

Comment submitted: 1/25/2011 (#11992)



From orestiada

This is not a typical breakfast for Christmas, we eat this after going to church on Christmas eve to 'prepare' our stomach for the enormous amount of food we will eat after the Fast.

Comment submitted: 1/28/2010 (#9554)

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