Avgolemono: Chicken Soup with Egg-Lemon Sauce

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Delicious! My college roommate was Greek and introduced this to me when I visited her in Athens for the summer. Her mom would make it for her when she was sick. Now I'm following the tradition with my kids. I sped up the cooking time by using a rotisserie chicken and making the rice separately while the broth cooked. It took me less than an hour. I also like how this recipe is more authentic (I think in that the lemon juice and egg are combined for the signature lemony flavor without using milk. A lot of recipes I found online had milk, which I I'm trying to avoid.

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Easy and yummy! I cheated a bit and used chicken stock and left leftover roasted chicken, that made it super fast and an easy go to recipe. I would like to try it with cooking the chicken as well. I did use 3 eggs it make it a bit thicker, and it was very lemony...which I liked, but I can see where some would think it is too much.

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I love avgolemono soup and I'm a huge Cat Cora fan, but this just wasn't nearly as good as it is in Greek restaurants. And it was a LOT of work!

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I love this soup. When I eat at a Greek or Italian/Greek restaurant I always order this soup! It looks easy to make. My question is does it improve with age? ei: if I make this on a Friday will it be just as good or better for a dinner party on Saturday? I'm having a homemade soup and bread gathering to celebrate the winter and this would be a great addition. Thanks for a reply.

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I LOVE avgolemono soup and this one was fantastic! I love lemon but I will reduce the amount of lemon juice to 1/3 cup next time. If served as a starter (as I have had it in a Greek rest. I think it's perfect, but to have as a meal I would prefer it less lemony, the lemon started to be overwhelming on the 2nd bowl. I followed everything else exactly.

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I like to shread the chicken and always make a double batch!

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I took all comments below into consideration before making this soup! My youngest son and I often share a bowl of lemon rice at our local greek spot so I knew mine would be compared to theirs (he's four!

I must say that the soup was really tasty. I used an organic broth (instead of water but still added the carrot, onion and leek. I used an emulsion blender to combine them in the broth prior to adding the rice. I did use the suggestion to use orzo instead of rice (mistake. I tend to let things linger on a warm stove while preparing the rest of the meal and the orzo became too mushy. Next time I will definitely use rice but prepare is serperately and add it just prior to serving.

Both my kids had second servings and asked for it in their lunch the next day - I consider that a HUGE success!!!!!! My husband (who is super conservative in his eating - steak and potato guy loved it as well.

I would give 5 stars if I hadn't used orzo.

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This is the first time I've ever made Avgolemono before so I'm not sure if it turned out the way it's supposed to, but who cares? It was delicious. I did take a short cut since I had leftover chicken breast meat. I used organic chicken broth from the carton. I actually pureed all the veggies in the broth with a hand held blender, then added the arborio rice that I had already half cooked in a separate pot (like risotto while the veggies were simmering. Once the rice was cooked through, I added the shredded chicken breast and egg mixture per Cat's instructions. I chopped a few teaspoons of fresh dill that I had on hand and added that right before serving. Turned out great. Not too thick, not too thin. Using a very starchy rice like arborio is key to thicken the soup up perfectly. I think that's what helps keep the egg count down to only two.

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I, too, subbed orzo for rice and was very happy with the results. I boiled the chicken in water, but also added some homemade chicken stock I had in the freezer. Though I used 3 eggs, I still found the broth a bit thin, so I followed the suggestion from this board...pureed and added the carrot and leeks at the end. Just delicious!

Left sitting on the stove, the soup thickened a bit, so I added some more stock before refrigerating it.

Definitely a keeper. Healthy and scrumptious!

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Odered this dish at a casual Mediterranean (mostly Greek restaurant in the Washinton D.C. area. Loved it, looked it up on FN, found this recipe. Spot on!!