You are here

Avgolemono soupa


  • 6 cups chicken stock
  • 1/3 cup short grain rice or soup noodles
  • 3 eggs, separated
  • juice of 1 large lemon (squeezed)
  • pepper to taste
  • salt to taste


  1. bring stock to the boil
  2. add rice or noodles and salt to taste
  3. stir until stock returns to a slow boil
  4. cover and simmer gently or 20 minutes or until rice or noodles are tender
  5. in a bowl beat egg whites until stiff, add yolks and beat until light and creamy
  6. gradually beat in lemon juice
  7. ladle about a quarter of the simmering soup into the eggs, whisking constantly
  8. gradually add egg mixture to soup, stirring vigorously
  9. remove soup from heat
  10. keep stirring for 1 minute and adjust seasoning with salt and pepper
  11. serve immediately


Serves 6