Avgolemono Soup (lemon soup)

Avgolemono Soup (lemon Soup) Recipe

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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.


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20 Min
30 Min
Stove Top


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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)


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

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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