Chicken soup in Avgolemono (egg-lemon) sauce

With Chicken, EVO Oil, Vegetables,

Chicken soup in Avgolemono (egg-lemon) sauce

Serves8 servings
Cooks In1 hour & 45' boiling


  • 1 large free range chicken
  • 1 carrot
  • 1 onion
  • 1 celery stalk
  • Salt, freshly ground pepper
  • 1 cup rice, sticky or Carolina OR 1 cup orzo pasta
  • 2 eggs
  • 2 lemons



  1. Rinse and pat dry the poultry thoroughly.
  2. Transfer to a pot and add the vegetables.
  3. Cover with water and bring to a boil.
  4. Skim the surface to remove impurities if necessary.
  5. Cover the pot and simmer until meat is tender, about 1 hour and 30 minutes.
  6. Drain the stock into a small pot.
  7. Add the rice and boil the soup on low heat until the rice is cooked.
  8. Season to taste and remove from heat.
  9. Pour in the egg-lemon sauce.


  1. Beat the eggs thoroughly and add the lemon juice.
  2. Mix in a ladleful of warm soup.
  3. Pour into the soup and thicken over a very low heat for a few minutes.
  4. Alternatively, you can whisk the egg whites separately, and then add the egg yolks.
  5. The rest of the execution remains the same.