Avgolemono (Greek Egg Lemon Soup)


In my family, avgolemono soup is our go-to favorite for sick days. There’s nothing quite like a big bowl of lemony goodness to make the sniffles go away! Though avgolemono is a popular dish at Greek restaurants, they’re never quite the same as my family’s homemade version.

I’ve adapted this recipe for vegetarians — my meat-eating family uses chicken broth & a teaspoon of chicken broth powder in lieu of vegetable broth.

Avgolemono Soup


  • 6 cups vegetable broth
  • 1 cup water
  • 1 egg
  • juice of one whole fresh lemon
  • 1 cup uncooked small grain rice
  • Salt and pepper to taste


1. Bring vegetable broth and water to boil in a 3 quart pot.
2. Add rice. Cook on low 20 minutes.
3. Put 1 egg in blender and blend.
4. Add only one cup of HOT broth only into blended egg in blender, but do this with only a quarter cup at a time. Re-blend after each quarter cup. This is so the egg doesn’t curdle.
5. Pour egg/broth mixture into the rest of the soup.
6. Stir in lemon juice. Add salt and pepper to taste if desired. Serve with lemon slices.

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Elisa F.
Elisa F.1 years ago


Elena T.
Elena Poensgen2 years ago

Thank you :)

Duane B.
.2 years ago

Thank you for sharing.

g             d c.
g d c.2 years ago


Winn Adams
Winn Adams3 years ago


Elena T.
Elena Poensgen3 years ago

Thank you

Lynn C.
Lynn c.3 years ago

What a lovely idea this is, and have to say thank you to joanna e. for her delicious sounding contribution.

Danuta Watola
Danuta Watola3 years ago

Thank you for the share!

KS Goh
KS Goh3 years ago

Thanks for the article.

Patricia H.
Patricia H.3 years ago

thanks for sharing