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Oct 7, 2008 03:23 PM

Avgolemeno Soup


I had a delicious avgolemeno soup at a Greek restaurant last week and I would love to recreate it at home. I know the basic ingredients and don't think that it should be too hard but I can't seem to find a recipe. I am hoping that someone can help me out with proportions of ingredients or your favorite recipe.

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  1. I put one entire cut up chicken in a pot with a one onion quartered, two or three carrots and stalks of celery and a few pepper corns. Add water to cover and bring to a boil, then turnsown and simmer for 2-4 hours until chicken is cooked. Remove all solids from pot, add one cup of rice and cook until rice is cooked. Whisk two eggs and juice of three lemons together. Temper this with some ladles of hot stock and add egg lemon mixture pot. Simmer for several minuts and add cooked chiken and carrots cut up. If too thick, add a quart of commercial chicken broth. And, of course, salt and pepper to taste.

    1. Imuller, did it have orzo in it? There's a Greek restaurant here where I live (Naples, FL) that makes a knock-out avgolemono soup and it has orzo in it (orzo larger than I can buy it in the grocery store which is unusual)...I've had other similar soups at other Greek restaurants here but they just don't compare: one has it with rice and it's very brothy...not great and I'm not saying it's wrong but I like the orzo one much much better..but this one is a bit thick, a bit yellow-ish in color, has lovely pieces of chicken breast (not processed chicken, I know the difference!) and such a lovely lemony and chickeny flavor... totally delish! Can you describe yours?

      2 Replies
      1. re: Val

        It had rice, not orzo and was light yellow in color. The flavor was not too heavy and was more lemony than eggy. It did not have actual pieces of chicken in it but was made from chicken broth. It was delicious!

        1. re: lkmuller

          We serve it (see below) with lemons so sour strength can be personalized at the table.

      2. Here is Marianne Bobich's Egg-Lemon Soup with Meatballs:
        1 lb. ground lamb (or beef)
        1/2 med. onion, finely chopped
        1 t dried mint
        1 T parsley, chopped
        1/2 t pepper, white or black
        1 t salt
        3 T uncooked rice
        5 C chicken broth
        2 or 3 egg yolks
        juice of 2 lemons
        3 T rice, uncooked (optional)
        Mix the first seven ingredients and shape into meatballs (pref. walnut size). Boil broth, add meatballs, a few at a time, and simmer for 20 min. For thicker soup, add additional rice and cook 20 min. more. Beat egg yolks with lemon juice. Turn off heat under soup When boiling stops, stir some hot broth into eggs gradually until volume is about 2 C, then pour it into the rest of the soup. Stir gently, let soup rest 4-5 min. before serving. My comments: when I first tasted avgolemono soup in Athens in 1961, it may have been made with orzo. I do remember that before it was served, a large slug of EVOO was poured on top and a slice of lemon was placed in the center.

        1 Reply
        1. re: Joebob

          This is almost exactly m recipe, minus the mint (can't stand mint) and I use orzo instead. Definitely do not let the soup boil after adding the egg.