This is a print preview of "Avgolemono (Greek Chicken-Egg Soup)" recipe.

Avgolemono (Greek Chicken-Egg Soup) Recipe
by sf

Avgolemono (Greek Chicken-Egg Soup)

Tartness varies according to amount and the type of lemon you use. I use Meyer, which isn't as tart as regular grocery store lemons.

We usually eat the dark meat of rotisserie chicken in sandwiches, so this is one way I use the white meat.

Save the carcass to make chicken stock in your crockpot.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Californian
Cook time: Servings: 4


  • 4 cups homemade chicken stock (or low-sodium broth)
  • 1 large egg (or 2 large egg yolks)
  • 1/4 cup plus 2 tablespoons (6T) fresh lemon juice
  • 2 scallions, (green part only) finely sliced
  • 1/2 rotisserie chicken, meat pulled from the bones and coarsely shredded (1 pound)
  • 2 - 4 T cooked rice (or rice shaped pasta) per serving


  1. In a large saucepan, season the stock with salt and pepper and bring to a simmer.
  2. Scoop out ½ to 1 cup of the hot stock.
  3. Crack one egg into a small bowl and beat it well. Slowly whisk a thin stream of the stock into the egg until it is fully incorporated. This is called “tempering” (which means you won’t end up with scrambled egg when you add it back to the rest of the stock).
  4. Now slowly incorporate the egg-stock mixture with the hot stock, continually stirring with a whisk.
  5. Simmer until thickened slightly, approx 10 minutes.
  6. Add lemon juice 2T at a time until it is tart, but not too sour.
  7. Add the shredded chicken and rice either to the pot of soup or to a bowl (my preference).
  8. Garnish with green onion and serve.