Soupa Avgolemono (Egg-Lemon Soup)

  • Prep Time: 5 mins
  • Total Time: 25 mins
  • Servings: 6
  • About This Recipe

    “This tasty soup is very popular in Greece and Cyprus. I remember my father making it on chilly winter days, especially when there were colds and flu in the household! Sometimes he would add chopped, cooked chicken to the soup, and other times he would serve it plain.This is a taste of my childhood.”

    Ingredients

  • 6cupschicken broth
  • 3/4 cup rice or 3/4 cuporzo pasta
  • 3eggs
  • 1lemon, juice of
  • Directions

  • Bring broth to boil in saucepan, and add rice or orzo.
  • Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
  • While the rice cooks, lightly beat the eggs and the lemon juice together.
  • Remove the broth from heat.
  • Slowly mix about one cup of the hot broth into egg-lemon mixture.
  • Add to the soup gradually while stirring.
  • Place saucepan back on the heat, and stir until soup is heated through(DO NOT BOIL).
  • Serve.
  • Reviews

  • “This recipe was perfect.The others have too much stuff in them.This is exactly how my greek friends make it!”

  • “this is a very well represented traditional avgolemono. Simple, delicious, timeless.”

  • “This recipe is so simple yet so good!I just had two big bowls of it for lunch and it turned out great. :)One thing I’ve learned from experience is when reheating, keep the heat on LOW, gently warming the soup – otherwise the egg in the broth may burn or stick to the bottom of the pot.Thanks for sharing your wonderful recipe.”

  • “We really enjoyed this!I halved the recipe, but found I needed to top up the stock a little after boiling the rice for 20 minutes.I topped up with chicken stock but, I think, next time, I’ll top up with water as it ended up just a little salty.I used two small eggs and, I think next time, I might add a couple of teaspoons of cornflour just to thicken it a little more.The juice of one fairly large lemon was exactly right for my half quantity.I’d use the juice of 2 lemons if making the full amount. The only other change I made was to add a good shake of dried dill and a sprinkling of black pepper. I’ve read other recipes on Zaar which add milk and butter to this soup.Personally, I think this simple version is rich enough without those unnecessary additions. I served it with freshly made French baguette smothered with butter.The saltiness of the butter balanced the tartness of the soup particularly well.”

  • “Not Impressive”

  • “very good and easy to make.”

  • “This was very simple and delicious, but it didn’t go over as well as I had hoped with my family, hence only four stars. I loved it, though.”

  • “This is a great, simple soup recipe. When you want soup in 1/2 hour without much fuss, this fits the bill. I would have liked it to be a bit thicker. Maybe that depends on what kind of rice you use. The lemon flavour really packs a punch and I added a bit of lemon pepper, onion and celery to intensify the flavour.”

  • “I liked this, but for me it had way too much rice when I followed the recipe, so I added another can of chicken broth.Husband didn’t like this at all, so I probably won’t make it again unless it’s for other people.I liked the slight bitey aftertaste of the lemon juice and that the eggs gave the soup a nice creamy texture.I’m going to cook some chicken to add to the leftovers tomorrow for lunch.My 4 yo old loved it, btw, so thanks for the recipe!”

  • “WOW! This soup was great! Cheap too. I am so excited about this one.. thanks!”

  • “I made this for one and it was perfect. Simple & quick! The egg & lemon did give an extra oomph in terms of flavor. I didn’t use any rice, but served this with a Greek Potato salad from another recipe on this site.”

  • “Lightly flavored lemon egg soup. I used brown rice, which meant I needed to cook it for 30-35 minutes. I also added 2 ounces of tofu and a green onion right before the egg/lemon mixture.Don’t use egg beaters for this – they just don’t work as wellas real eggs in this soup!Thanks for sharing, this is a great recipe for a cold night that doesn’t require many ingredients or time!”

  • “It was okay for me.My husband liked it more.”

  • “Simple.Good.My lemon was small- next time I’ll use two and i used pearl barley instead of the rice or orzo.Was tasty!”

  • “Sometimes the simplest recipe is the best … This was great.I played a little too fast and loose with the proportions; used 4 cups chicken broth to 1/2 cup rice.It came out thicker than we probably would have liked, but the flavor was great.I’ll make it again tonight using the proper proportions.I made this because I have the world’s WORST cold/virus right now; maybe it’s psychosomatic, but I do feel better this morning.More chicken soup!”

  • “Very good and very simple to make.I used jasmine rice and thought it was very nice in the soup.”

  • “Great directions, very easy to make and delicious! Will definitely make again. UPDATE: I just made this recipe for the second time. This time I used 4 eggs and the juice of 2 lemons, and I find it that I prefer it much better this way, it is more creamy and lemony. I also added some finely chopped carrots and cooked chicken. This recipe is definitely a keeper! “

  • “This is so good and simple, I really love it. I like it better than most of the Avgolemono I’ve had in Greek restaurants. Usually I make it exactly as the recipe is written, and the last couple times I’ve added some cooked chicken, artichoke hearts and parsley. Thanks. “

  • “This soup is very good. Quick and simple yet very tasty. I followed the directions exactly 🙂 I only have one tip that might help. When you are ready to add the eggs to the soup, take the soup off the burner and let it sit for about 15 min. then add the egg. If you add the eggs while the soup is too hot they will seperate creating an egg drop soup effect. This will be made in my house again for sure! Even the baby loved it :)”

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