Katherine Polyzo’s Avgolemono

By Molly O’Neill

Updated Sept. 29, 2020

Total Time
20 minutes
Rating
4(151)
Comments
Read comments

The secret to a perfect Greek avgolemono soup is the proportion of lemon to broth. This recipe, brought to The Times in 1990, comes together in a snap and delivers bright flavors on a weeknight. Make it with a cup of orzo instead of the rice, if you like.

Featured in: FOOD; IT CURES WHAT AILS

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:Four servings
  • 6cups basic chicken broth (see recipe)
  • 1cup of rice
  • 4egg yolks
  • Juice from 3 lemons (6 tablespoons)
  • Salt and freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

355 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 15 grams protein; 1031 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place the chicken soup in a large pot and slowly bring to a boil. Add the rice, reduce the heat to medium and simmer.

  2. Step 2

    Meanwhile, in a mixing bowl, use a wire whisk to beat the egg yolks until frothy. Continue to whisk the egg yolks while drizzling in the fresh lemon juice.

  3. Step 3

    When the rice is tender, slowly ladle the chicken broth and rice into the egg and lemon mixture, beating constantly until all of the soup has been added to the egg and lemon. Adjust seasoning with additional salt and pepper to taste and serve immediately.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
151 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

JT

Maybe you’re here because you’re craving avgolemono soup like the one you used to get at that place you used to go when you worked in that neighborhood you never go to anymore. This is it, the lemon-velvet answer you need. It is so easy you’ll be ladling in half an hour. With just four ingredients, may I urge that one of them is really, really good chicken stock? A little cooked chicken slipped in toward the end of the cooking time did not draw complaints from my dining companions.

kathy

Substitute pasta rice for rice to go further

millie langer

thank you. just what i was hoping for. love thje ease with which i can access your site.

acl

Perfect, simple, easy, just what I was looking for! Don’t be fooled by the no photo; the commenter who said if you’re looking for the soup you’ve had at restaurants was spot on! Used 8 cups broth (two boxes), thus added one additional yolk (5 total) and a little bit more lemon juice and rice. Also a spoonful of BTB chicken to “punch” the boxed stock up. Added shredded chicken since our local spot does but really doesn’t need it. Dill on top, and parsley too bc had some that needed to be used. Fresh herbs always nice but honestly there’s almost something more homey about it without them! FIVE STARS!!!!!

ralph

Either use a little less lemon or add chicken to balance the flavor

mp

Wonderful

Private comments are only visible to you.

Recipe Tags

or to save this recipe.