Authentic avgolemono soup

    1 hour 15 min

    The classic egg lemon soup made the authentic Greek way. Very simple and comforting, it doesn't need anything else! Serve with a piece of delicious, crusty bread.

    154 people made this

    Serves: 6 

    • 1 (1.35kg) whole chicken, giblets removed and reserved
    • 90g uncooked white rice
    • salt and freshly ground black pepper to taste
    • 3 eggs, beaten
    • 2 lemons, juiced

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Place chicken in a pot large enough for the chicken to move around, but not too much room or the stock will be watery. Add the giblets if included with your chicken. Fill with enough water to cover by about 2.5cm. Cover and bring to the boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.
    2. When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice to the stock and season with salt and pepper. Simmer over low heat for 20 more minutes or until rice is tender. When the rice is done, turn off the heat.
    3. Whisk the eggs with the lemon juice in a large bowl. Whisk one ladleful of hot stock into the eggs very gradually so the eggs do not curdle. Gradually whisk in more stock until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy looking soup. You may season with additional salt, pepper or lemon juice at this point.
    4. You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.

    Cook's note

    The soup should be filling, salty and slightly sour, so I use 2 juicy lemons although the flavour may be too sour for non-Greeks.

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    Reviews in English (98)


    This was really good and just what I was looking for. The only thing that I did differently is when I bolied my chicken I added onion powder, garlic powder and some salt. I also added just a small pinch of Oregano to the soup when I added in the salt & pepper.  -  23 Jan 2008  (Review from Allrecipes US | Canada)


    This is my all time favorite soup. It's exactly the way my yiayia taught me how to make it when I was a young girl. It's now my nephew's favorite soup and he asks for it all the time. I wouldn't change a thing. If you are short on time, use a pressure cooker to cook the chicken. I also use chicken leg quarters and skim the fat that rises to the top.  -  12 Dec 2007  (Review from Allrecipes US | Canada)


    This is one of my favorites. My guests have be thrilled when I've served this refreshing soup! A few tips - to get more juice from the lemons, microwave them whole for 10 seconds before squeezing them. I always garnish this soup with nutmeg. You also can cook and shred boneless chicken breasts if that's more convenient.  -  14 Nov 2007  (Review from Allrecipes US | Canada)