Avgolemono (Egg Lemon Soup)

Avgolemono (Egg Lemon Soup)

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Servings: 8
  • About This Recipe

    “The first time I tried this in a restaurant I didn’t like it, but it sure does grow on you. It’s easy to make and I like it as a starter soup during a company meal.”


  • 8cupschicken stock
  • 2tablespoonschopped fresh dill
  • 1/2 cuprice( or orzo pasta)
  • 4largeeggs, beaten lightly
  • 1/4 cupfreshly squeezed lemon juice
  • salt and pepper
  • Directions

  • In a large saucepan, bring the stock, with the dill added, to a boil.
  • Add rice (or orzo, which is a rice-shaped pasta); reduce heat and simmer, covered, for about 15 to 20 minutes– just until the rice is tender but still firm.
  • In the bowl with the beaten eggs, slowly stir about 2 cups of the soup in, beating constantly.
  • Once combined, slowly pour this mixture back into the soup-pot.
  • Increase the heat to medium and cook, stirring constantly, for about 5 minutes or until the soup has slightly thickened.
  • Remove from heat and stir in lemon juice; taste and add salt and pepper.
  • Serve immediately.
  • Reviews

  • “Avgolemono has always been one of my favorite types of soups.It may be easy to make and only simple ingredients, but it is fabulous.It is a soothing, feel-better soup, even if you’re not sick.Way better than chicken noodle, I think.I made this just as written using the orzo.To me the orzo is the best match for this soup.Loved the dill.Thanx for posting!”

  • “Simple and delicious! I lived in Greece for many years and this is as good if not better than what I ate there. I used low-sodium chix stock and ‘fideos’ instead of orzo. Best thing for an upset and/or delicate stomach.”

  • “I love egg lemon soup and this was simple to prepare.Unfortunately, I didn’t have fresh dill on hand and I know this would have made the soup even better.The lemon flavor was subtle in this so I did add a bit more.Thanks for sharing the recipe.”