Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Dec 16, 2012 07:06 PM

Your best recipe for Avgolemono (greek lemon chicken soup)

I am hoping to attempt to make Avgolemono this week and am searching for a good and easy recipe. Most recipes I find are similar, but I am looking for something tried and true. I have never made a soup like this before, and have discovered it at my local Greek diner and really enjoy it. A lot of recipes call for making your own stock with raw chicken, but for time's sake on a weeknight I will be using store bought rotisserie chicken, this is non-negotiable. Thanks in advance!

  1. Click to Upload a photo (10 MB limit)
  1. I like this one, adapted mostly from a Martha Stewart and a Cat Cora recipe. You can add chicken pieces if desired, but I don't:

    Avgolemono (lemon chicken ) soup.

    8 cups of chicken broth
    ½ cup white wine
    1 carrot, grated
    4 cloves garlic, minced
    2 stalks celery, finely chopped
    1/2 cup of onion, finely chopped
    3 bay leaves
    1 cup orzo
    4 eggs room temp
    The juice from 4 lemons
    Olive oil
    salt and pepper to taste
    chopped thyme or parsley or dill for garnish if desired.

    Sauté the vegetables in olive oil until softened. Add the bay. Deglaze the pot with white wine and cook until it evaporates. Add broth and bring to a boil, remove 1 cup of broth and set aside. Add orzo to the pot and cook until al dente. Whisk eggs and juice until frothy (or use a blender). Slowly add the one-cup of reserved warm broth to temper the eggs. Set aside.
    Bring the broth to a simmer, cook and stir until orzo is tender.
    Slowly pour in egg mixture, stirring constantly, until soup is heated through, about 1-2 minutes. Don’t boil it or it will curdle the eggs. Garnish with herbs if desired.

    5 Replies
    1. re: sedimental

      Oh that is great, thank you! Do you think I could use my immersion blender when mixing the eggs and lemon juice? Should it get really frothy?

      1. re: beckster914

        I am sure that would work too. If it is not frothy and tempered, it might look more like Chinese egg drop soup, LOL.

        1. re: sedimental

          Ah I see, okay that makes sense. I am not much of a fan of the consistency of that soup so I will make sure to get em nice and frothy (and properly tempered). Thanks again!

          1. re: sedimental

            Some recipes call for the frothy whites to be added separately, and for a double boiler.
            Egg drops are only going to form if the temperature is too hot.

        2. here is my all time favorite recipe. I have doctored the original recipe but I make a double batch every week and have for almost 2 years. here is my version.


          1 roasted chicken (meat shredded)

          2 carrots, finely chopped

          8 cloves garlic, smashed and chopped

          3 stalks celery, finely chopped

          1 Spanish or sweet onion, finely chopped

          2 fresh bay leaves or 3 dried leaves

          3 large sprigs thyme

          olive oil

          2 32 oz chicken broth (or homemade if you have it)

          white wine to taste

          extra better than bullion to taste (optional and i only use if i do not have homemade broth)

          1/2 cup orzo

          4 large eggs room temp

          1/3 cup lemon juice (or more)

          fresh dill

          salt and pepper


          In a large, heavy pot, warm the oil over medium-high heat. Add all the vegetables and cook until softened but not browned, about 3 to 5 minutes. Add the bay leaves and thyme, then deglaze the pot with the white wine and cook until it completely evaporates. add broth and bring to a boil. Add orzo and cook until al dente (10 min).Turn off heat and remove one cup of broth from the pot (without any orzo in it.) Let it cool for 5 minutes. Put eggs and lemon juice in blender and process until smooth and frothy. With blender on, slowly pour the one cup of cooled broth that you removed from the pot into the blender and process until smooth. This is to thin out the eggs a little more so they will blend in to the soup obediently later on.

          Add chicken to the broth.

          Bring to a simmer and cook for 5 minutes or until orzo is tender. Reduce heat to low.

          Slowly pour in egg mixture, stirring constantly, until soup is heated through, about 1-2 minutes.

          This is even better after having sit for 24 hours.