Avgolemono (Greek Egg-Lemon Soup)

Prep Time
Cook Time
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"This type of soup is found in many Mediterranean cuisines and may be Jewish in origin. The traditional Greek recipe uses chicken but there are variations that use lamb and even fish."

Original recipe yields 4 servings


  • Serving Size: 1 (468.9 g)
  • Calories 468
  • Total Fat - 25.6 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 1006.6 mg
  • Sodium - 547.3 mg
  • Total Carbohydrate - 15.4 g
  • Dietary Fiber - 1.3 g
  • Sugars - 3.7 g
  • Protein - 41.8 g
  • Calcium - 154 mg
  • Iron - 5.8 mg
  • Vitamin C - 20.6 mg
  • Thiamin - 0.2 mg

Step 1

Heat the stock in a large pot over medium-high heat. Bring to just under a boil.

Step 2

In a large bowl, whisk the eggs until frothy. Add the lemon juice and stir to combine.

Step 3

Take 1/4 to 1/3 cup of stock from the pot and slowly add it to the egg-lemon mixture in a thin, steady stream, whisking constantly. Continue to whisk until the stock is fully combined with the egg-lemon mixture.

Step 4

Add the tempered mixture back to the remaining stock, along with the rice and chicken.

Step 5

Bring the soup to a brief boil then lower it to a simmer. Let it cook for a minute or two (until it has thickened slightly).

Step 6

Season the soup with salt and pepper, garnish with chopped parsley and serve warm

Tips & Variations

No special items needed.