Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
This recipe works well for me – finally able to temper the eggs right.
I’ve made this again and again. So easy, and comforting. Great recipe!
It was wonderful! Thanks for the recipe!
I made it exactly as the recipe states and it is WONDERFUL!
In this recipe, the omission of fresh, chopped dill is a no-no for achieving an Avgolemono-like taste. Add two tablespoons of fresh, chopped dill to the broth and then garnish at the end with a few sprigs of fresh dill. It will make all the difference in the world!
Thank you for the suggestion!
It might make a difference but it is not Greek.
Is it still good the next day.
A note on the egg mixture…. Taught to me by my Greek Aunt…. You separate the eggs. Beat the yolk, beat the whites, then mix whites into the yolks. Then add the lemon juice, THEN temper it. Before adding back to the soup, say the “Avgolemeno prayer”…. “Please don’t curdle, please don’t curdle” Comes out perfect every time!
Great! Thanks for the tip, Toni.
Great soup! My husband & I have had it out, but never homemade before today. Def whip the egg whites separate, add yokes later and temper slowly with broth to get that amazing texture. I added celery (YUM – thanks Christina!), a little more lemon (FRESH) and some fine black pepper. Also cooking the rice right in the broth worked great & saved a step.
Thanks for bringing this out of the restaurant & into my kitchen!
This turned out great and everyone loved it. Thanks for such a great recipe!
I make a totally inauthentic version of this that is one of our very favorite comfort-food dishes. I don’t add chicken either, mine uses more eggs, and I add fresh herbs. The biggest difference, though, is that I toast the orzo in unsalted butter first, until dark golden brown, in the soup pot, and cook it in the broth, which deglazes the pan. It adds an incredible amount of flavor. Served with some nice, chewy bread and a tomato/cucumber/olive/feta/shrimp salad, I could live on it.
So great to see my favorite dish so prominently displayed on your wonderful food blog.
We also beat the whites separately and also blow little kisses to the sauce while making it which is supposed to make the process less likely to fail [failure in this case means overcooking the sauce and ending up with omelette soup :)].
There is also a little poem my mother recites which is a further boost of this little weird magic kitchen mojo but I personally think it’s overkill :)
Thought I’d pass this on to those who will attempt avgolemono
without the benefit of a greek mom or yaya to make it for them ;)
Oh, my gosh! I’m always so astounded when I read different recipes for this soup, as they’re all so different from the one my grandmother taught me (which has no chicken meat or onion, is made with rice, and whips the egg whites separately to make an almost creamy texture). This has happened with a few other of her recipes and I’m beginning to suspect that either Northern Greece has a unique culinary lineage, or the economic realities of immigrant New England reshaped some of our family recipes. ;)
I made this yesterday and it was very good (I did add some white pepper). Future versions may include asparagus and/or bacon.
Thanks Hank, I’m so eager to try this!
As far as when you add the chicken, I understand the commentary about what is traditional… but I have found for example when using chicken breast in thai curries that the result is so much more wonderful, and consistently so, when you allow the raw chicken (diced or thinly sliced) to cook in a gently simmering broth or sauce. I always am careful to go a few cycles of stir then simmer to ensure that neither raw chicken nor its juices are left uncooked.
This soup is wonderful! I have made a variation kind of like it before with spinach in it, but never knew of the wonderful name! Nice to see an official recipe.
I love avgolemono soup. But why is it that every time I make it, I end up throwing it out because I end up grossed out by the eggy-ness (even with fewer eggs)?
I adore this soup! Thank you for your version of it. I never thought to dice the chicken and add it raw — that saves a step, for sure!
Often, when I make this soup, I almost always use orzo, as I love the texture, and a little more lemon juice than you have here, to make it very lemony.
I also add a couple of small zucchini, julienned into very fine matchsticks (I use a V-slicer mandoline thing to get very fine matchsticks!) and tossed into the hot soup at the end. The heat of the soup cooks the zucchini slightly, but not enough to make it slimy.
I read about adding the zucchini in a cookbook of Italian recipes specifically made to be served at room temperature or slightly chilled. It’s a FANTASTIC picnic soup! I will sometimes take cascadilla (which is pale pink), a green gazpacho and this avgolemono with zucchini to a picnic, because the pink, green and yellow of the three soups are so pretty!
This is fantastic. I have heard of this soup but never attempted it. I have always been attracted to recipes that need gentle work. They are loving recipes I call them, not hurried! Thank you for this dish. cecilia
Interesting soup. I was born in Brazil, and in our chiken soups we always sautee the chiken first and then the liquid is added. Raw chicken tends to foam the broth.
Wow looks delicious! This is the first time I heard about Avgolemono Soup. I’ll try to make that one. I have a question, can we use pork on that soup?
Yes, but with pork I’d saute some small pieces of pork loin at the beginning instead of adding them at the end like the chicken. ~Hank