Reviewed: May 24, 2011

I did add chicken to this (I know, I know - not traditional) and diced carrot as this is the way I've always eaten it. I added a little more orzo to make it heartier. A friend tasted it and said that his Greek Grandmother's was just a HAIR better. I took that as quite the compliment.

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Reviewer:

Tracy H

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Los Angeles, California, USA

Reviewed: Mar. 14, 2011

omg...SO delicious

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Reviewer:

velouria3

Cooking Level: Intermediate

Reviewed: Feb. 12, 2011

I followed the recipe exactly, and when I tasted the finished product, I decided that a bit more broth and 1 cup of orzo would take it to five stars, at least for my taste. I was really happy to find this recipe; thank you for sharing!

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Reviewer:

C IS FOR COOKIE

Cooking Level: Intermediate

Reviewed: Nov. 15, 2010

I just made this recipe faithfully following the instructions but adding two lemons instead of one. It was absolulely delicious. I lived in Greece for years this one is authentic.

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Reviewer:

clarie

Reviewed: Oct. 27, 2010

Being a traditional Greek, this is the best recipe I have found online for Avgolemono. There is no adjusting this recipe. This is a base soup recipe (that can be eaten by it self). When chicken or keftedes are added, you made a different soup. Garlic should never be added and orzo is the only pasta to use.

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Reviewer:

afrancis856

Reviewed: Oct. 6, 2010

This was delicious! Exactly what I was looking for on a gloomy fall evening. It reminded me of the time I spent in Greece! I did wish there was a little bit of shredded chicken in it, but all-in-all, awesome.

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2 users found this review helpful

Reviewer:

Amy Beth

Cooking Level: Expert

Home Town: New York, New York, USA

Reviewed: Mar. 13, 2010

this is exactly what i was hoping for. we had been wanting to try avgolemono at home after we had it at our favorite greek restaurant. only changes i made to this were i used a full 2 quarts of chicken stock, upped the orzo to a full cup, upped it to 4 eggs, upped to 2 lemons (plus the zest of one lemon, i really wanted the lemon flavor to shine through) and didn't use the cold water. I also added a mirepoix. Sprinkled kosher salt to taste at the end. Very delicious and satisfying on a cold rainy day. Thank you for sharing.

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Reviewer:

MomSavedbyGrace

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

Reviewed: Nov. 18, 2009

what an easy soup to make- a nice alternative to boring chicken noodle. I made this recipe just how it was listed and even my young children loved this tangy soup.

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Reviewer:

Shannon

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Shawnigan Lake, British Columbia, Canada

Reviewed: Mar. 10, 2009

I live in Greece, so I know how to make this soup. It is a delicious soup when made right. All 3 of my children love it. You must cook a whole, fresh chicken for the stock. DO substitute rice as this is the traditional way. Make sure you remove the soup pot from the flame before you poor the egg/lemon mixture over it. Otherwise, the egg mixture gets clumpy. Also, it is great when you add the chicken meat back into the soup. This is how almost everyone eats it here.

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Reviewer:

Aaron_Alise

Reviewed: Dec. 1, 2008

There is nothing wrong with the recipe as is. This is the soup you get when you order it at Greek restaurants. The only place you might get into trouble is in the quality of your ingredients. Buy better chicken stock, get better soup. I mean, heck, I just messed around for the most part-- my eggs didn't even get frothy-- and this still turned out delicious and exactly as I remember from my childhood. Huzzah!

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