Egg and Lemon Chicken Soup Recipe

Zoey Green

More stories from Zoey Green

This is a recipe in a cookbook of their version of Avgolemono soup. The book is Claudia Roden’s Mediterranean.

The recipe: 

4 cups good chicken stock

3 fat chicken thighs, bone-in, skin-on

Salt and pepper

⅓ cup long-grain rice or orzo 

2 eggs

3 tbsp lemon juice

1 tbsp finely chopped flat-leaf parsley


Put the stock and the chicken thighs in a large pan. Set over high heat, bring to a boil, skim off the foam that forms at the top, season with salt and pepper, and then turn the heat to low, cover, and simmer for about 25 minutes, until the thighs are very tender. Lift them out and let sit until cool enough to handle. Remove the skin and bones, cut the meat into largish pieces, and put it back into the stock.

In another pan, bring plenty of salted water to a boil and add the rice or orzo. Cook for 10 to 15 minutes, until done (check the package instructions), and then drain quickly.

Just before you are ready to serve, return the stock to a simmer. Beat the eggs vigorously in a bowl, then beat in the lemon juice. Gradually add two ladlefuls of the simmering soup, beating constantly. Pour this back into the soup, beating vigorously. Take the soup off the heat quickly or the eggs will curdle. 

Serve the soup garnished with the parsley. 


My review:

I have had Avgolemono many times before. It’s one of my favorite soups to make. With that being said, this isn’t my favorite way to make the soup. It was a good soup still, but I have my way of making it. This one had asked for more chicken than what I would usually make. It was overall very good, and I would definitely make it again, but I think I will stick to my original way of making Avgolemono.