Everyday Kitchen

Greek · Soups

Avgolemono Soup

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Avgolemono Soup is a Greek dish. Warm eggs gradually with broth to prevent scrambling.

Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Greek
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Avgolemono Soup. The photograph includes another dish in the background, which is not part of this soup recipe.
The photograph includes another dish in the background, which is not part of this soup recipe. Representative photograph of Avgolemono Soup. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
0 of 3 steps complete

Screen wake-lock status will appear when cooking view starts.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Soup

Egg

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Simmer · About 18 min

  1. Boil stock and rice from 1400 ml chicken stock, 120 g rice, 300 g cooked chicken, shredded; simmer 15–18 minutes until rice is tender. Add chicken and heat to 74°C / 165°F.

    Check: Look for this result: rice is tender.

Temper · About 5 min

  1. Whisk 3 eggs, 70 ml lemon juice; slowly whisk in two ladles of hot broth.

Thicken · About 5 min

  1. Return mixture to pot over low heat, stirring until 71°C / 160°F. Do not boil; serve at once.

    Check: Look for this result: 71°C / 160°F.

Tips

  • Warm eggs gradually with broth to prevent scrambling.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use small orzo instead of rice, adjusting cooking time.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Avgolemono Soup one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Avgolemono Soup?

Warm eggs gradually with broth to prevent scrambling.

What can I substitute in Avgolemono Soup?

Use small orzo instead of rice, adjusting cooking time.

Can I prepare Avgolemono Soup ahead?

Prepare the measured ingredients for Avgolemono Soup one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes