Avgolemono Soup Recipe

Enjoy this classic comforting  Greek recipe that warms your  heart and your stomach. By Christina Xenos

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.

Let’s get started!

Season Chicken


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

Brown Chicken


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

Build the Soup


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.

Cook the soup


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


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


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

Temper the sauce


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.

Fold sauce into soup


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


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.