Avgolemono Soup Recipe

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Avgolemono Soup is one of the most famous Greek soups. It's also the most comforting with its creamy lemony egg sauce, that laces a deep broth filled with chicken and rice.

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Season Chicken

01 Cube chicken thighs. Place into a bowl, and season chicken with 1 teaspoon each of salt and black pepper. Learn more

Brown Chicken

02 In a large pot over medium high heat, brown chicken in 1 teaspoon olive oil on all sides for 5 to 10 minutes. Learn more

Build the Soup

03 Now you're going to build the backbone of the soup. Stir in rice and sauté with chicken. Then pour in 2 quarts of chicken broth. Learn more

Cook the soup

04 Bring contents of the pot to a boil over medium-high heat. Then turn down the heat to low/simmer (lightly bubbling). Simmer soup for 20 minutes.

Make Avgolemono Sauce

05 While soup is simmering, blend eggs on medium speed in a blender or with a hand mixer (or whisk by hand) until light and frothy.

Add lemon + flour

06 Continue building the avgolemono sauce. With blender still running, add lemon juice and flour. The flour is optional, but will help thicken the soup. Learn more

Temper the sauce

07 You don't want to turn your sauce into scrambled eggs, so you have to gradually heat it up. Temper the egg mixture by slowly ladling in 1 cup of hot broth to the blender. Learn more

Fold sauce into soup

08 Take the soup off the heat, and slowly fold in the egg-lemon sauce, continuously mixing it until it is all incorporated.

Finish the soup

09 Adjust the levels of salt, black pepper, lemon to your taste. You can also garnish the soup with lemon wedges and even some fresh herbs like dill. Serve immediately.

Discover more!

Get the complete recipe, ingredient details, cooking video, and more tips by clicking the link below. Learn more