Avgolemono (Chicken and lemon soup)

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Avgolemono (Chicken and lemon soup)
Avgolemono (Chicken and lemon soup)
Servings:Serves 4
Calories per serving:367
Ready in:40 minutes
Prep. time:10 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:12th April 2013

Chicken, egg and lemon soup, which is the national soup of Greece.


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  1. Bring the stock to the boil, reduce heat to low and add the rice.
  2. Cover and simmer for about 15 minutes, until the rice is cooked.
  3. Add the lemon juice to the eggs.
  4. Drain off some of the stock into a jug and pour it into the eggs a little at a time, beating constantly.
  5. Pour the mixture back into the soup and heat through VERY gently.
  6. It should thicken a little, but do not allow to boil or it will curdle.

Serving suggestions

Serve with a good country bread.


You could try this using a stock made with game birds, although not traditionally Greek.

Chef's notes

This should really be made with proper chicken stock, so it is best not to bother unless you have this. Stock cubes are not an adequate substitute.

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