Avgolemono | ChopChop


This Greek egg–lemon soup is a simple dish with a fancy-sounding name. It is delicious and nutritious to eat—plus, it’s easy, quick, and inexpensive to make. Unlike many egg-based soups, you won’t see strips of egg in it; instead, Avgolemono is creamy and rich. 

Hands-on time: 15 minutes
Total time: 40 minutes
Makes: 8 to 10 Cups

Kitchen Gear: 

Large pot
Measuring cup
Grater or zester
Medium-sized bowl
Pot holders


8 cups
low-sodium chicken broth
1⁄3 cup
orzo (rice-shaped pasta) or long-grain rice
large eggs
1⁄4 cup
fresh lemon juice
1⁄4 cup
chopped fresh parsley, mint, or dill leaves
Grated lemon zest for garnish (if you like) (Grate the zest by scraping off the colored part of the skin with a grater or zester before you cut and juice the fruit)


1. Put the pot on the stove, add the chicken broth and bring it to a boil over high heat. Add the orzo, turn the heat down to low, and cook until the orzo is tender, about 15 minutes. (If you’re using rice, you’ll need to cook it 10 minutes longer.)
2. While the broth mixture is cooking, put the eggs and lemon juice in the bowl and whisk until creamy yellow.
3. Using the ladle, add some of the broth mixture to the egg mixture, very gradually and whisking all the while, being very careful not to let the eggs curdle. (This is called “tempering” the eggs.)
4. Slowly pour the egg mixture into the soup pot, whisking all the while, until the broth and eggs are completely combined. Cook over low heat for 10 minutes.
5. Taste the soup. Does it need more lemon juice? A pinch of salt? If so, add it and taste again.
6. Serve right away garnished with the parsley or dill and, if you like, the grated lemon zest.