Avgolemono (Greek egg and lemon chicken soup)

Enjoy a taste of the Mediterranean with this beautiful Avgolemono soup recipe. Thickened with an egg-lemon mixture and full of tender poached chicken, this Greek-inspired soup is a must-try

  • 15 mins preparation
  • 1 hr 45 mins cooking
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 1.8 kilogram whole chicken, cleaned
  • 4 cup water
  • 1/2 teaspoon cayenne pepper
  • 1 cup risoni pasta
  • 4 eggs
  • 1/4 cup lemon juice
  • 50 gram butter, cubed
  • 3 spring onions, thinly sliced, plus extra to serve
  • poached eggs, char-grilled bread to serve


  • 1
    In a large saucepan, bring chicken, water and cayenne to the boil on high. Reduce heat to low. Simmer, covered, for 1 ½ hours until chicken is cooked through. Remove chicken from stock. When cooled enough to handle, remove and discard skin and bones. Shred meat and reserve.
  • 2
    Add risoni to simmering stock. Cook for 5 minutes until just tender.
  • 3
    Whisk eggs and lemon juice together in a bowl. Ladle 2 cups stock into mixture, whisking well.
  • 4
    Pour egg mixture into soup. Simmer for 10 minutes, stirring occasionally, until thickened slightly. Whisk in butter. Return shredded chicken to pan and stir through spring onion. Season to taste.
  • 5
    Serve soup with poached eggs, char-grilled bread and extra spring onion.