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Greek · Soups

Avgolemono Soup

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.

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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. Photo credit and licence
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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

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 recipe, 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.
  • Judge Avgolemono Soup by the texture and doneness signs in its steps. Your pan and heat affect how long Avgolemono Soup takes to cook.

Substitutions

  • In Avgolemono Soup, replace rice, adjusting cooking time with small orzo.

Storage

  • Cool Avgolemono Soup in shallow portions and refrigerate promptly, ideally within one hour. Finish Avgolemono Soup within 24 hours, keeping it at 4°C / 40°F or colder.
  • Reheat the cooked rice in Avgolemono Soup once, until it steams throughout and reaches 74°C / 165°F. If serving Avgolemono Soup as a cold rice dish, keep it refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Avgolemono Soup one day ahead. For Avgolemono Soup, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Avgolemono Soup on the day of serving.

FAQ

What matters most when making Avgolemono Soup?

Warm eggs gradually with broth to prevent scrambling.

What can I substitute in Avgolemono Soup?

In Avgolemono Soup, replace rice, adjusting cooking time with small orzo.

Can I prepare Avgolemono Soup ahead?

Prepare the measured ingredients for Avgolemono Soup one day ahead. For Avgolemono Soup, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Avgolemono Soup on the day of serving.

Food safety references

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

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