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Avgolemono: Chicken Soup with Egg-Lemon Sauce Recipe

Avgolemono: Chicken Soup with Egg-Lemon Sauce

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (49)

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Average Rating:

Total Reviews: 49

Showing 31-40 of 49

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  • on January 01, 2009

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    This soup is soooo good. The only change I make is to use orzo instead of rice. The broth is delicious and it gets perfectly thick at the end. Not sure why it turned out thin for someone who reviewed it, but the orzo probably adds some thickening starch.

    All of my friends love this too - a nice alternative to regular chicken soup and very refreshing and savory at the same time.

    ENJOY

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  • on October 28, 2008

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    I was trying to mimic the incredible soup that I would buy from a local Greek restaurant. I had to make a few minor changes. The broth was thinner and had less flavor so I made the following adjustments: I simmered my chicken in chicken stock rather than water. I also pureed the onion, carrot and leek in the food processor after cooking for an hour and added back to the soup. Lastly I used about 6-7 eggs for the stock. After making these changes, the soup was just as delicious as the Greek restaurant version. I also used Orzo just because it is our preference over the rice.

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  • on October 23, 2008

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    I am an avid Avgolemono soup lover, and our local greek restaurant makes the absolute best. I followed the directions to a "t." My husband loved it, my two sons didn't care for it, and I thought it was ok. If I were to make it again, I would cut the lemon juice to 1/3 cup and reduce the amount of water in the soup pot when making the chicken broth to get more chicken flavor. My soup also turned out very thin, so I would try to thicken it a bit somehow.

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  • on July 15, 2008

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    I have never had this soup before today. i wanted to try because I love greek food since my roots are greek. This recipe was so simple and easy, yet so delicious. No one would ever believe you didn't spend all day on it. If you have not tried it, it is a must! Enjoy!

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  • on April 29, 2008

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    this is really excellent--the egg thickens up the broth nicely and the lemon is delicious. I wilted a little spinach in the broth at the last minute.

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  • on January 28, 2008

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    hi my name is chris I am greek from thesaloniki and the Avgolemono that you made was perfect. belive it or not it is exactly how my yaya made it and her great yaya before her. bravo

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  • on October 27, 2007

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    It is worth the time and trouble to sit down to a soup like this.

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  • on July 05, 2007

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    Cora, you deserve a pat on the back. This soup was very satisfying. I accidentally used orzo pasta or something instead of the called for grain and it still was great. My husband is a chef and he even didnt have critique for me! The only thing is I would use next time 1/3rd less lemon. It was VERY lemony. I love lemon, but I would have used a touch less. GREAT GREAT GREAT!!

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  • on April 04, 2007

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    When I was young the Greek resturant in town made this wonderful soup in the winter. Sadly they do not serve it anymore. My husband found this recipe and made if for me. It was just as I remembered.

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  • on March 21, 2007

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    This soup tasted great! It does take a while to make a soup from scratch, but it was very simple. The directions are perfect, except that this made a huge amount, even though I reduced some of the quantities. I would recommend halving the recipe for 4 people. Totally recommend!

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