Avgolemono Recipe

Greek Chicken Soup

Avoglemeno soup is a Greek soup made with chicken broth, eggs and lemon juice.

Add some rice, orzo, or your favorite vegetables to the broth and enjoy it with a thick slice of crusty bread.

For this Avgolemono soup recipe you will need:

4 cups rich chicken broth

4 eggs

4 tablespoons lemon juice

1 whole lemon, thinly sliced


Heat chicken broth to boiling.

In a large mixing bowl, beat eggs with a wire whisk until light and beat in the lemon juice.

Gradually stir in half the broth, whisking constantly.

Return to saucepan and place over low heat until lemon soup is thickened, stirring frequently.

Pour into small cups and garnish with a lemon slice.

This lemon soup recipe serves 8.


Variations of this traditional Greek recipe:

To make make Greek lemon soup frothy:

Heat stock to boiling. Separate eggs beat egg yolks with lemon juice until blended. Beat egg whites until soft peaks form, and fold in yolk mixture.Gradually stir in half the broth, whisking. Return to saucepan and place over low heat, stirring until thickened.

To make avgolemono creamy:

Pour ½ up heavy cream into the finished soup, stirring constantly and serve immediately.

To make this Greek lemon soup ahead:

Heat chicken broth to boiling. Blend 2 tablespoons cornstarch with 2 tablespoons of cold water and stir into boiling broth. Continue with basic recipe.

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