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Avgolemono Soup (Soupa Avgolemono)

Avgolemono soup is a traditional Greek soup with ancient Mediterranean roots that consists of beaten eggs and lemon stirred into chicken broth.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings: 6 people
Course: Soup
Cuisine: Greek

Ingredients

  • 1 whole chicken , cut in pieces
  • 2 carrots , cut in 1-inch slices (optional)
  • 1 cup rice , ideally short grain
  • 4 eggs , separated
  • Juice of 2 lemons
  • ¼ cup minced fresh dill
  • dill sprigs (for garnish)
  • salt
  • pepper

Instructions

    Cup of Yum
  1. Place chicken pieces and carrots (optional) in a large pot with 8 cups (2 l) of water. Cover and simmer for one hour.
  2. Take the chicken pieces and carrots out of the pot and let cool.
  3. Bring the remaining broth to a boil, salt to taste. Add the rice and simmer covered for 20 minutes. Remove from heat.
  4. In the meantime, remove the chicken flesh from the bones and tear into small pieces. Set aside.
  5. When the broth is done simmering, take 2 cups (500 ml) of the chicken broth and set aside.
  6. Beat the egg whites until stiff.
  7. Combine the yolks with the lemon juice and beat well. Add mixture to egg whites and stir.
  8. Then slowly add 2 cups (500 ml) of the hot chicken broth to the mixture while beating constantly to avoid curdling.
  9. When the eggs and the broth are well incorporated, pour this mixture back into the remaining broth and rice. Add minced dill, stir well, and simmer for a few minutes without boiling.
  10. Add the chicken pieces and carrots and stir well.
  11. Serve in bowls, with fresh ground pepper and garnish with dill sprigs.