Avgolemono Soup (lemon soup)

Avgolemono Soup (lemon Soup)

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Shirley Murtagh


This is a soup that I have ordered many times in Greek Restaurants. Friends and my husband all love this soup.
Here is a recipe for Avgolemono soup from a Greek cookbook that I bought from "the Greek Market" here in Winnipeg, MB
I hope everyone that tries this soup loves it as much as my family,friends and I do.


☆☆☆☆☆ 0 votes

20 Min
30 Min
Stove Top


  • ·
    6 cups chicken stock (homemade or bought)
  • ·
    1/3 cup of rice or orzo
  • ·
    3 eggs separated
  • ·
    1/4 tsp salt
  • ·
    1/4 cup lemon juice (freshly squeezed)
  • ·
    fresh parsley chopped for garnish
  • ·
    freshly ground black pepper

How to Make Avgolemono Soup (lemon soup)


  1. In a large saucepan, bring chicken stock to a boil.
  2. Add rice or orzo slowly to preserve the boil.
  3. Stir and simmer, covered, for 15 minutes or until rice is tender.
  4. Remove from heat and keep warm.
  5. Separate the eggs and beat the whites with salt until stiff.
  6. Add yolks, one at a time and continue to beat with the mixer on lowest setting until blended.
  7. Slowly add the lemon juice continuing to beat on the lowest setting until thoroughly mixed.
  8. Continuing to beat add 1 cup of hot chicken stock slowly to the egg-lemon mixture.
  9. Pour the egg-lemon mixture into the reserved stock and heat through over low heat
  10. Stir constantly without simmering or boiling for a few minutes or until the soup thickens sufficiently to coat a spoon.
  11. Ladle into soup bowls.
  12. Garnish with chopped parsley and freshly ground pepper.
  13. Serves 6
  14. Enjoy

Printable Recipe Card

About Avgolemono Soup (lemon soup)

Course/Dish: Other Soups
Main Ingredient: Rice/Grains
Regional Style: Greek
Other Tags: Quick & Easy Healthy
Hashtags: #soup #Greek soup

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