Avgolemono Soup (Egg Lemon Soup)
Recipe type: Soup/Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 bowls
Avgolemono soup is a popular and comforting cure all soup defined by the combination of egg and lemon (avgo meaning egg, and lemono meaning lemon) that’s added to hot chicken or vegetable stock.
  • 6 cups chicken or vegetable broth (canned or homemade)
  • 1 cup orzo or long grain white rice
  • 2 cups chicken (optional)*
  • 4 lemons, plus more for serving
  • 3 large eggs
  • Salt and pepper, to taste
  1. In a large pot, add the chicken broth and bring to a boil.
  2. Add the rice and cook until tender (should take about 20-25 minutes). If you use orzo, it’ll take less time (about 15 minutes). Once cooked, reduce the heat to low simmer.
  3. If adding chicken, shred the chicken into small pieces and mix it in. Squeeze in juice from two of the lemons. Season with salt and pepper and stir.
  4. Meanwhile, prepare the egg lemon sauce. Separate the eggs and beat the egg whites in a medium bowl until frothy and thick.
  5. In a separate bowl, juice remaining two lemons and whisk in the egg yolks. Slowly mix in the yolk and lemon mixture with the egg whites.
  6. While whisking the egg and lemon mixture, slowly drip a cup of the hot broth into the mix to avoid curdling. Continue stirring as you drip. Repeat with another cup of the hot broth into the mix.
  7. Pour the egg lemon mixture slowly into the rice/orzo saucepan. Keep the pan on low heat and stir constantly as the soup slightly thickens. Remove from heat.
  8. Season with more pepper and lemon to reach desired taste.
  9. Note: Avgolemono thickens the longer it sits. If not served right away, be sure to add more broth or water when warming up.
*If you don’t make your own broth from chicken parts, you can use precooked chicken or rotisserie chicken and shred/dice the meat into the soup.
Recipe by Eleni Saltas at https://elenisaltas.com/2018/02/07/avgolemono-soup-egg-lemon-soup/