Shortcut Avgolemeno (Greek Chicken Soup with Egg-Lemon Sauce)

This soup is truly season-less, but especially perfect on a cool and rainy autumn day. That’s today for me. 😦

A soup like this is the exact reason to have homemade stock in the freezer! This recipe is from Food Network.com, contributed by Cat Cora. I modified the recipe to use a rotisserie chicken (such a shortcut!) and homemade stock. Loved it. Delicious.

Yield: about 8 servings

  • 1 (approximately 3 pound) rotisserie chicken
  • 12 cups chicken stock, preferably homemade
  • 3 tablespoons extra-virgin olive oil
  • 2 cups finely diced onion (I used 1 large yellow onion)
  • 2/3 cup arborio rice
  • 1/2 cup fresh lemon juice (from 3 lemons)
  • 2 large eggs
  • 1 teaspoon freshly ground pepper
  • 1/2 tablespoon coarse salt
  1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes. Remove from the heat and set aside.
  2. To Prepare the Chicken: Pull the meat from the bones and discard the skin. Coarsely shred or dice the meat into large cubes; refrigerate until ready to use.
  3. Warm the stock over high heat, add the rice and onion and bring to a boil.
  4. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes.
  5. Add the chicken and reduce the broth to a low simmer.
  6. In a medium-sized bowl, beat the lemon juice and eggs.
  7. Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture.
  8. Pour the egg mixture back into the pot, add 1/2 tablespoon salt (less if using store-bought stock) and 1 teaspoon ground pepper. Stir well to blend. Taste and adjust seasoning, as necessary.
  9. Divide among bowls and serve immediately.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

8 responses to “Shortcut Avgolemeno (Greek Chicken Soup with Egg-Lemon Sauce)

  1. One of my favorite soups! Yum 😀

  2. Yep, this is right there in my wheelhouse Josette!

  3. These flavors sound quite different to me! Not my classic soup, but enticing! Would love to give it a try since soup are my favs during the colder seasons!

  4. This soup and spanakopita are the 2 reasons why I go to a Greek restaurant. Both are faves but I’ve never made the soup — well, not until now. Thanks for sharing your recipe.

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