- Dish type
This is the most popular of Greek soups. The name literally means 'egg and lemon', the two most important ingredients that produce this light and nourishing soup. Usually made with homemade chicken or fish stock, garnish this quick and easy version with fresh lemon slices.
99 people made this
- 1.5L (2 1/2 pints) chicken or fish stock
- 100g (4 oz) long grain rice
- 3 eggs
- 1 lemon, juiced
- 1 tablespoon cold water
- salt and freshly ground black pepper to taste
MethodPrep:2min ›Cook:15min ›Ready in:17min
- Pour the chicken stock into a large saucepan, and bring it to the boil. Add the rice and cook for 10 minutes.
- Beat the eggs until frothy, then add the lemon juice and cold water. Slowly stir in a ladleful of the hot chicken stock to temper the eggs, then add one or two more. Be careful not to scramble the eggs!
- Return this mixture to the pan, off the heat, and stirring constantly. Season with salt and pepper and serve immediately. Do not let the soup boil once the eggs have been added or it will curdle!
Reviews & ratingsAverage global rating:(103)
Reviews in English (85)
The recipe is very similar to the one I grew up with except instead of using bought stock my mom took a whole chicken and boiled it in water with peppercorn and salt, celery and onion. When the chicken is cooked strain the broth and then after you add the other ingredients you shred the chicken and add it to the soup or serve the chicken on the side.-05 Oct 2013
I learnt to make this from my Yiayia (grandmother) and whenever anything is wrong, or I just need a bit of cheering up I make this and eat the whole lot!-05 Jun 2012
Good. Be sure to use good quality chicken stock.-11 Aug 2008
- 4 cups homemade chicken stock or low-sodium broth (or low-sodium broth)
- Salt and freshly ground pepper
- 2 cups cooked white rice (warmed)
- 2 large egg yolks
- ¼ cup plus 2 tablespoons fresh lemon juice
- 1 rotisserie chicken ( pound meat pulled from the bones and coarsely shredded)
- ¼ cup chopped fresh dill
In a large saucepan, season the stock with salt and pepper and bring to a simmer. Transfer 1 cup of the hot stock to a blender. Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth. Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes. Stir in the dill and serve.
Avgolemono recipe - Recipes
Avgolemono Soup is a Greek style soup that’s made with chicken stock, rice, eggs and lemon juice. So simple, so delicious. The soup is thickened with the eggs and the rice giving a rich creamy finish without any cream. The rice has to be cooked until it starts to break apart. The eggs are mixed with a little of the hot stock or soup first to emulsify them, preventing the eggs from scrambling and having a curdle finish. They are then poured back into the soup for that creamy velvety finish. The chicken is shredded and the meat put into the soup. It’s served with some fresh dill, a generous swirl of extra virgin olive oil and of course some crusty toasted bread. Enjoy Avgolemono Soup tonight or on a rainy day!
- 4½ oz - 130g arborio rice (⅔ cup) 2 whole eggs ½ cup - 120ml lemon juice (approx. 2 lemons) 4 tbsp olive oil 1 whole medium chicken 1 celery stalk 1 carrot 2 brown onions 4 garlic cloves 2 bay leaves 1 tsp dry or fresh oregano ½ cup fresh dill Sourdough bread (see my recipe)
First the chicken and stock. To a large pot on medium heat, add a little olive oil, the diced onion and garlic, oregano, leave to sweat a few minutes then add chopped carrot and celery stalk, keep cooking a few minutes until soft. Place the whole chicken and cover with water. Add the bay leaves. Bring to the boil then turn down to a low, cover and simmer for 90 minutes. Remove any fat or scum throughout the cooking time.
Once cooked, remove chicken, set aside to cool down a little then strain the stock. Place back the stock in the pot on medium heat along with the rice. Simmer until the rice is nice and tender, 25 to 30 minutes.
As an option (recommended), you can use a stick blender to make it extra smooth. Then add salt and pepper to taste. Add a small amount of chopped fresh dill.
In a mixing bowl add the cracked whole eggs along with the lemon juice. Whisk until well combined. Very slowly pour in some of the hot chicken stock (2 or 3 cups) as you whisk. Once nicely combined, pour the egg mixture into the soup and mix well on very low heat. Do not boil.
Remove skin from chicken and shred the meat using a fork. Add to the soup, mix well and taste again for seasoning.
To serve, place in warm soup bowls and garnish with torn chicken breast pieces, pieces of fresh dill, a generous drizzle of olive oil. Chargrilled bread with olive oil.
Fantastic recipe, and modified it to suit my personal taste. If you want to try a good variation, give these additions a try. First, add a half to one teaspoon of cornstarch to the egg lemon juice mixture to thicken it up a bit. Next, add Thyme to taste to the broth in the initial cooking stage I use a bunch (half teaspoon for this size batch), as Thyme is a very soft herb! Most importantly, add much more lemon juice if you like it tart. Add it in small, one tablespoon doses until it suits your pallet. Rotisserie chicken, for my family, is a must and makes this a very hearty meal when you also add a good French bread! I make this in much larger quantities, as it is so very good and is quickly devoured until gone in no time at all. I read in a few reviews that people ruined the soup in the stage where the egg lemon mixture is heated from the broth before adding back into the pot. Try adding much more of the hot broth into the egg lemon mixture to get the mixture temperature much closer to the pot broth, and stir RAPIDLY when mixing them together. Also, stir rapidly again when adding that back into the hot broth in the pot. Never stop stirring until the soup is OFF the burner! One last note: if you make larger quantities, don’t use the corn starch. Once this cools down it will thicken up, and stays that way even when reheated. Be very careful reheating, as you can still curdle the eggs! I use the microwave on a very low setting of 3 or 4, and use about 5 minutes per bowl, stirring from the edges at the halfway mark. If you are heating for several bowls, use a saucepan on medium heat and stir every moment it’s on the burner! Be sure to scrape the bottom while stirring so you don’t get scrambled eggs ala lemon stuck to the saucepan bottom! To summarize: 1. Thyme! 2. More lemon! 3. Chicken! 4. Cornstarch for small batches If you like lemon, you’ll LOVE this soup! David Savopoulos
Delicious! I use 3/4 cup orzo. It's helpful to lower the heat before taking out the cup of stock to blend with the beaten eggs and then, when adding that back into the soup, to keep the heat low and use a fork to stir the soup quickly for 2-3 min to keep the eggs from curdling. Adding some freshly chopped dill at the end makes the soup even more divine!
This recipe was very simple and delicious. followed the comments from other users and doubled all ingredients for a larger batch (enough for 2 people, plus leftovers). Did add a bit more lemon as well. My husband said this needs to be in the rotation!
Excellent . Easy. Definate repeat. My Greek stamp of approval.
I was disappointed with this soup. I've had it many times at restaurants and always loved it so I thought Iɽ give it a try. The recipes, as written, has way too little lemon flavor. I had to use 3 times the amount to get it to taste like it does at the Greek Restaurants.
Simple and flavorful, I typically add the shredded chicken.
I bring out this recipe to battle colds and flu, and rainy days. I use a bit more lemon juice, and never anything but rice. It's a Greek staple--beautiful and simple.
This was best Avolomengo soup ever! Homemade chicken broth makes a huge difference. I added 1 more Tablespoon of lemon juice and added a 1/4 Cup of finely diced raw onion when I added the orzo. Used leftover rotisserie chicken and topped each bowl with a little fresh parsley. Making over and over. My friend going through Chemo said it was her life blood!
This doesn't make much soup - double it if you want to serve more than 2. I used boxed chicken stock and cooked chicken thighs in it first. Later added the shredded chicken to the soup. I am a rice fan and added about 3/4 c to 8 c broth. Used lots of pepper and salt to taste. The eggs I had were medium size so used 8 with the juice of 3 lemons. Make sure and whisk the broth into the egg/lemon mixture first and no trouble with curdling. The soup was thick, creamy and lemony. I loved it. Cohort would have liked a bit less lemon.
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Top Chef 2 contender Marisa Churchill learned a lot from her yaya, including how to make dolmathes with avgolemono, a lemony egg sauce (and often a soup) common in Greek cuisine. Marisa’s yaya makes the sauce a little eggier than our version, but since it takes the expertise and careful hand of an experienced yaya not to curdle it, we’ve added a little extra liquid, which is common.
What to buy: Grape leaves can be found in jars in many gourmet and specialty stores.
This recipe was featured as part of our Greek Easter Celebration menu.
Tips for Beef and Ground Beef
For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
- 1 If using fresh grape leaves, prepare an ice water bath by filling a bowl halfway with ice and water and set aside. Bring a medium pot of water to a rolling boil over high heat, add grape leaves, and cook until leaves are tender but still hold their shape, about 5 to 10 minutes (depending upon the size of the leaves). Remove grape leaves from the water and submerge them in the ice water bath. Drain.
- 2 If using jarred grape leaves, place leaves in a strainer and discard the liquid. Carefully separate the leaves, rinse with cold water, and let drain.
- 3 Meanwhile, combine beef, onion, rice, 4 tablespoons of the olive oil, parsley, mint, salt, and pepper in a medium bowl and mix until thoroughly combined.
- 4 Lay out one grape leaf and remove the tough stem. Place about 1 tablespoon (or less, depending upon the size of the leaf) of filling in the center.
- 5 Carefully fold the top and sides of the leaf over the filling.
- 6 Roll tightly into a cylinder (it should look like a miniature football) and place in a large saucepan.
- 7 Repeat with remaining leaves and filling, arranging dolmathes side by side until the bottom of the pan is completely covered. Continue layering dolmathes until they are all in the pan.
- 8 Place chicken broth in a small saucepan and bring just to a boil over medium-high heat. Pour broth over dolmathes, along with remaining 2 tablespoons olive oil. Bring to a simmer over medium heat, about 6 minutes. Reduce heat to low and simmer until rice and beef are cooked though, about 20 minutes. Remove dolmathes to a serving platter. Strain and measure remaining cooking liquid, reserving 1 cup to make the avgolemono sauce. Cover dolmathes loosely with foil to keep warm. Wipe out the saucepan used to cook the dolmathes and set aside.
For the avgolemono:
- 1 In a stand mixer fitted with the whisk attachment, beat eggs on high until they are light yellow and foamy, about 2 minutes.
- 2 Add lemon juice in a steady stream and continue beating for 1 minute more.
- 3 Add reserved dolmathes cooking liquid in a steady stream and whip for 1 minute to incorporate.
- 4 Pour sauce into the saucepan used to cook the dolmathes. Heat, whisking constantly, over low heat until sauce is steaming (do not let it come to a boil), about 3 minutes. Season with salt to taste.
- 5 Discard any liquid that has accumulated on the platter of dolmathes. Pour sauce over warm dolmathes or serve on the side.
Beverage pairing: Boutari Moschofilero, Greece. The grape Moschofilero is a mouthful to say, but the wine it makes is as light, clean, and fresh as the word is heavy. Its citric flavors are perfect for the lemony dolmathes, and it has a lovely floral perfume that will play nicely with the grape-leaf wrappers, parsley, and mint.
Real Talk: This soup is incredible due to its velvety, luxurious texture. Everyone you serve it to will be impressed. BUT you need to fully reduce the broth to 2 quarts, which should only take a half an hour you can’t even get through an entire episode of Game of Thrones in that time. So have patience, grasshopper! And you’ll also get to brag to said guests that you learned how to temper eggs (cooking them without scrambling) thanks to this recipe.
Bring chicken, carrot, leek, onion, and 4 quarts water to a simmer in a large pot cook until chicken is cooked through, 45–60 minutes. Transfer chicken to a plate discard carrot, leek, and onion. Let chicken sit until cool enough to handle.
Continue to cook broth over medium-high heat until reduced to about 2 quarts, about 30 minutes. Season with salt.
Meanwhile, shred meat from thighs and legs set aside (reserve breasts for another use).
Whisk eggs and lemon juice in a medium bowl until foamy and no streaks remain. Whisking constantly, add 1 cup hot chicken broth, a couple teaspoons at a time at first (don’t pour too much hot broth too quickly or you’ll end up with scrambled eggs), then increasing to a steady stream, until fully incorporated.
Meanwhile, reduce heat to medium and add rice to broth, stirring vigorously so rice doesn’t stick to bottom of pot cook 5 minutes. Add reserved chicken and continue to cook until chicken is heated through and rice is tender, about 5 minutes more.
Whisking vigorously, slowly drizzle in tempered egg mixture, a couple teaspoons at a time at first, then increasing to a steady stream, until fully incorporated (it will cook instantly).
Reduce heat to medium-low and cook until soup is slightly thickened and velvety and luxurious-looking, about 5 minutes. Remove from heat and season with salt. Let sit 10 minutes to thicken up slightly.
Divide soup among bowls season with pepper and drizzle with oil.
Do Ahead: Soup can be made 3 days ahead cover and chill.
How would you rate Lemony Chicken and Rice Soup (Avgolemono)?
I love this soup and have made it several times in the past month since finding this recipe. I only made a few changes. I forgot the leak the first time and didn't feel like it was missing but added it the next two times, and not much diff. I used Meyer lemons the first and fourth times and I thought the lemon flavor was more balanced, not too tart (my partner agreed). I rinse the rice about 3-4 times before adding it and have never had trouble with it being undercooked, which surprised me too. I use about 1-2 extra quarts of water and reduced to about 2.5 - 3 quarts because I thought it was a bit too thick the first time, just a personal preference. I also probably doubled the fresh ground pepper. This recipe is absolutely wonderful! Thank you.
Excellent and simple. I used rotisserie chicken and store bought broth. I cooked the rice/chicken for a bit longer (more like 8-9 minutes), as the rice was still crunchy after the recommended cook time. Served with toasted pita and tzatziki. So good—everyone loved it.
I've never been a huge fan of your classic chicken noodle soup, and this is a great alternative especially for chillier days! I used store bought broth and threw some chicken thighs in the oven instead of cooking an entire chicken, and also was a little worried about the rice not having enough time to cook, but it turned out great! Topping it with olive oil and freshly ground pepper was the PERFECT addition. Unfortunately, my boyfriend isn't huge on lemon and we live together, so I won't be able to make this for dinner too often, but I definitely plan on adding it to my meal-prepped lunch rotation. Also, this has a lighter taste because of the lemon but the egg and chicken make this soup VERY filling. I absolutely love it!
Come on, broth/stock is easy, and you need more VEggies than you’re using. Go to SeriousEats.com and Kenji will teach you how. YES this was delicious!
Super easy to make, and my very Greek boyfriend says, “tastes like yia-yia made it”. I don’t know what that means or pretty much anything he says due to the thick Greek accent, but I thought it was good. Highly recommend!
So I have to admit I took. both. shortcuts when making this soup and used not only store-bought stock but also a grocery rotisserie, but nevertheless it turned out delicious (and only took twenty minutes!). I can see how this would be even better with homemade bird and broth. Can't wait to make again.
It took way longer than 30 minutes to reduce to 2 quarts -- maybe around an hour -- but overall I really loved this recipe. Added a bit more lemon juice at the end. And yes, the rice does cook in the amount of time stated.
When do you cook the rice? Doesn't seem enough time to cook in the broth- - thanks
You are correct, I feel like a rock star now that I have tempered an egg. Great recipe, great/lighter alternative to chicken noodle soup but also elegant enough for a casual dinner party. Soul food for sure.
Place the chicken on a plate and season all over with the salt. Let sit for 15 minutes.
Meanwhile, in a large pot, bring the broth, rice, white pepper, dill sprigs, and bay leaf to a boil over high heat. Reduce the heat to low, cover, and cook until the rice is al dente, about 5 minutes.
Remove the pot from the heat and add the chicken.
Cover and let sit until the chicken is cooked through, about 15 minutes.
Discard the dill sprigs and bay leaf. Transfer the chicken to a cutting board, let cool slightly, then chop into bite-sized pieces.
Using a slotted spoon, transfer about 3/4 cup of the rice to a blender. Add the lemon juice, eggs, and yolks to the blender as well.
Process until smooth, about 30 seconds.
Using a soup ladle, transfer about 3/4 cup of the broth to the blender and process until smooth, 10 seconds (be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape). Add another ladleful of broth to the blender and process again.
Slowly pour the egg mixture into the pot, stirring until evenly combined. Add the cream and bring to a gentle simmer over low heat. Do not boil. (The soup will be a bit frothy at this point don’t worry, the froth will settle as it simmers.) Taste the rice to see if it’s cooked through. If it needs a few more minutes, gently simmer the soup until the rice is cooked.
Right before serving, stir in the chopped dill and the chicken, then taste and adjust seasoning, if necessary. If the soup is too lemony, add more cream. If the soup is too thick, thin it with a bit of water.
Serve immediately, as the soup thickens up quite a bit as it sits.
- 5 cups homemade or low-sodium store-bought chicken broth
- 8 ounces boneless, skinless chicken breast (1 small whole breast or 1 large half breast), trimmed of fat
- 1/2 cup orzo
- 2 large eggs, lightly beaten
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 cup fresh dill sprigs
- Freshly ground pepper
Bring broth to a simmer in a 4-quart pot over high heat add chicken. Reduce heat simmer gently until chicken is cooked through, about 15 minutes. Using a slotted spoon, transfer chicken to a bowl. Reserve broth in pot. Let chicken cool slightly, and then shred with a fork into bite-size pieces.
Bring a medium saucepan of water to a boil. Add orzo cook until al dente. Drain. Add orzo and chicken to reserved broth. Bring broth just to a gentle simmer, and then reduce heat to low.
Beat together eggs and lemon juice in a medium bowl until smooth. Ladle 1 cup hot broth into egg-lemon mixture, whisking constantly until mixture is warm to the touch. Stir the egg-broth mixture into the broth in the pot. Stir in the dill, and season with pepper.
A classic Greek take on chicken soup, this velvety dish comes together with a few simple ingredients—egg yolks, chicken broth, and lemons—to create a wholly comforting meal.
2 tablespoons kosher salt
1 cup long grain rice, washed
juice of 2 lemons, about ⅓ cup
1. Put the chicken in a very large pot, and fill with water, covering the chicken by at least 5 inches of water. Bring the pot slowly to a boil, skimming the surface of any white foam. Once the water starts to boil, reduce the heat, and continue to cook for 45 minutes. By this point, the chicken will have floated to the top. Add the salt. Cover the pot, and remove from heat. Leave the chicken to cool in the water for at least 1 hour or longer. By this time the chicken will have sunk again.
2. Remove the chicken from the pot and set aside.
3. Strain the stock through a sieve lined with paper towel. Wash the pot and return 10 cups of the chicken stock back to the pot. Reserve any remaining chicken stock for later use.
4. Return the pot of stock to the heat and add the rice. Bring to a boil, stirring frequently, and cook for 20 minutes. Meanwhile, remove and discard the chicken skin remove all the meat and shred.
5. Once the rice is almost tender, return the shredded chicken to the pot and stir to heat through. Remove the pot from heat.
6. In a large bowl, whisk the eggs and lemon juice until frothy. Gradually add 2-3 ladlefuls of the hot soup liquid to the egg mixture, stirring constantly (you are now tempering the egg mixture so that when added to the hot soup, it does not curdle). Once the bowl feels hot on the outside, stir the egg mixture into the pot of soup. Stir well, it will instantly thicken and turn a soft lemon color. Stir for 30 seconds, letting the egg mixture distribute and thicken the soup. Serve.
Avgolemono Greek Chicken Soup Recipe
One of the most traditional recipes of the Greek cuisine is the ‘Avgolemono’ (Egg and lemon) chicken soup. This dish is so old and so…Greek that it brings back memories of our mother, Yiayia etc to all Greek people, of all ages. We may as well call it simply “my mama’s chicken soup”. It’s perfect for the winter cold, full of vitamins and so easy to make. Many like it with orzo or rice.
1 medium-sized chicken
2 tsp of salt
12 cups of water
1/3 cup of fresh lemon juice
2 cups of white rice (for soup or risotto) or orzo if you prefer
In a large pot put the water, chicken, and salt.
Bring to a boil and then lower the heat. Do not close the lid.
Get rid of the “white foam” on the surface of the water and keep boiling for about one hour.
Then take all ingredients out of the pot and place them on a large plate.
Drain the chicken broth using a drainer and return into the pot.
Bring the broth into a boil and add the rice. Boil for 20 minutes or until the rice is ready.
In a bowl bring together the eggs with the lemon juice and beat well until you have a white foam.
While you are still beating the egg-lemon foam, with the other hand pour a cup of the chicken broth into the bowl. Make sure you do it slowly while beating hard. We do not want the egg to fry but to integrate with the hot broth.
Little by little, empty the whole broth into the bowl and then put back in the pot.
Keep warm but do not boil (If you boil again, the egg will become omelet).
Cut the chicken into smaller pieces and discard all bones.
Serve into large bowls pouring enough broth and enough chicken pieces on top. Season well.
You may decorate each bowl with a lemon slice and sprinkle with fresh parsley, chopped.