Homemade Greek Avgolemono Soup Recipe

Avgolemono translates from Greek to English as egg-lemon. This soup recipe is finished off with egg and lemon juice to help thicken and flavor it up. There are some variations and nuances in this recipe depending on who is making it and its location in Greece.

Chicken Onion Celery Carrot Bay Leaves Leeks Garlic Rice Eggs Lemon


White Scribbled Underline


Add the whole chicken, onion, celery, carrots, garlic bay leaves, parsley, and water to a large stockpot and simmer on medium heat for about 1 hour or until the chicken is completely cooked.


Remember to come back and skim the scum off the top of the stock and discard.


Strain the soup well through a fine-mesh strainer or chinois. Discard the vegetables and keep the chicken aside.


Add the stock back onto the burner and add in the rice and vegetables and cook over low heat for 5-7 minutes and then add the rice.

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