Greek Lemon-Egg Soup (Avgolemano)

Greek Lemon-egg Soup (avgolemano) Recipe

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Sheryl Faulkner


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 vote

5 Min
30 Min
Stove Top


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  • 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.

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About Greek Lemon-Egg Soup (Avgolemano)

Course/Dish: Chicken Soups
Main Ingredient: Rice/Grains
Regional Style: Greek

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