Real Recipes From Real Home Cooks ®

greek lemon-egg soup (avgolemano)

(1 rating)
Recipe by
Sheryl Faulkner
Beaverton, OR

I made this the other night, not sure if my family would like it and it was a huge hit.So I made some for my mom yesterday after she came home from a whole day of medical tests, and she ate the whole bowl in minutes, loving it the whole way. It's SO EASY and really good.It came from our paper this week.

(1 rating)
yield 4 -5
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For greek lemon-egg soup (avgolemano)

  • 6 c
    chicken broth
  • 3/4 c
    pearl or short-grain rice
  • 1/4 c
  • 2
    egg yolks
  • salt & fresh ground pepper

How To Make greek lemon-egg soup (avgolemano)

  • 1
    In large saucepan, bring the chicken broth & rice to a boil over high heat, cover and reduce heat so the broth is just simmering. Cook for 20 mins or until rice is very tender. In a small bowl, whisk lemon juice into egg yolks. Turn heat down on rice and with a big spoon or ladle, slowly add about 1 C of the rice-broth mixture to the lemon-egg mixture, whisking constantly. Return the lemon-egg-broth mixture to the remaining rice and broth in the saucepan, whisking to combine. Cook over low heat until the soup is slightly thickened and creamy. Taste and add salt & pepper if desired. Adjust the tartness with a little extra broth or lemon juice, respectively.
  • 2
    You can also add cooked, diced or shredded chicken to this if you would like a heartier soup. I'm thinking about trying some spinach or peas next time, but it's really quite good all on its own.