Chicken Vegetable Avgolemono Soup – A hearty soul warming soup

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Chicken Vegetable Avgolemono Soup

Chicken Vegetable Soup with Greek Traditional Flair
Servings 4 people
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 2 Sauce Pots Roughly 6 Qt. or 8 Qt. same size
  • (Help support our site!)Strainer
  • (Help support our site!)Wooden Spoon
  • (Help support our site!)Hand Mixer
  • (Help support our site!)Whisk
  • Small Bowl


  • 1 whole Chicken or 5 Chicken Thighs.
  • 1 whole Spanish Onion Small Dice
  • 4 stalk Celery Small Dice
  • 3 whole Carrots Small Dice
  • 4 cloves Garlic Minced
  • 1 whole Eggs Whole
  • 3 whole Eggs Yolks Only
  • 1 tbsp Chicken Base
  • 1 cup Ditalini Pasta / Orzo / Long Grain Rice
  • ¼ cup Olive Oil


  • Boil a whole chicken or chicken thighs for 25-30 minutes set aside.
    Chicken Vegetable Soup Preparation
  • Heat the sauce in a second sauce pot with olive oil.
    Saute vegetables for soup
  • Add the carrots, onions, celery, chicken base and garlic.
  • Stir well cook until its translucent.
    Straining chicken broth into other sauce pan
  • Remove cooked chicken from sauce pot and pour through a strainer into the vegetable mixture.
  • As you bring mixture to a boil, in separate bowl remove skin, bones and cartilage from your chicken.
    Shredded Chicken
  • In a sauté pan, add ¼ butter and ¼ flour to make white roux. Please see our roux recipe located in the "How To" section of our website. Set aside.
    prepare roux
  • Once the soup reaches a boil, simmer and skim to remove the impurities.
    Skim Impurities
  • With a hand blender, puree the vegetables into the soup until its dissolved.
    Puree Vegetables in soup
  • Optional: You can strain out the pureed vegetables or leave them in the soup for added flavor.
  • Place the chicken and choice of pasta into the soup pot and stir for approximately 3 minutes to ensure they don't stick to bottom of pan.
    placing chicken and pasta in pot
  • As that soup simmers, in a bowl: place 1 whole egg and 3 egg yolks and whip well adding 4 tbsp(s)of lemon juice to your egg mixture. Set aside.
    Egg lemon combining
  • Add the freshly made roux into the soup pot.
    roux to soup
  • Next, temper the eggs in a bowl and pour them into the pot.
    Adding eggs
  • For best result, season with salt & pepper to taste.


Avgolemono “αυγολέμονο” is a classic Greek soup. It get its smooth and thick consistency from the eggs.  They are tempered by using the hot chicken broth and whisked into the soup just before serving. The best ingredient is the addition of the lemon juice. Shredded boneless, skinless chicken breast makes this soup hearty and healthy. A perfect soup on a cold, wintry night with a nice glass of white wine.  
Author: Nikolaos Saragias
Calories: 276kcal
Course: Soup
Cuisine: Greek
Keyword: Avgolemono, Egg Soup, Soup


Calories: 276kcal | Carbohydrates: 31g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 335mg | Potassium: 208mg | Fiber: 2g | Sugar: 2g | Vitamin A: 318IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg

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