Reviewed: Sep. 16, 2009

Avyolemono is my favorite soup and we love it lemony. Even my boyfriend who has no Greek in him at all, loves it extra lemony. I use usually make 2 large pans at a time (they don't last long), I actually use a whole cup of lemon per pan, and I shred the chicken breasts into the soup. I have tried both Orzo and regular rice. My sister makes both kinds every Easter, and I prefer the regular rice. My favorite rice is the Uncle Ben's Converted rice.

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agapimou

Cooking Level: Beginning

Home Town: Norfolk, Virginia, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 4, 2009

This is just what I was looking for. My family loved it. I made my usual stock (which includes onion, carrot & celery) and because I had 12 cups of stock, I doubled the rice and added a third lemon. Yummy.

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SWhiteCA

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Reviewed: Aug. 26, 2009

It's not the best Avgolemono I've ever had but it's the best I've ever made. There is a Greek restaurant in my city that has the best avgolemono soup but I wanted to try to make it because it's so easy and cheap to make. It only cost me $10.00 to make this and that included bread for dipping in the soup, plus it made a lot so I have some in my freezer. Next time I'll add more rice and more lemon. I'll also add carrot, onion and celery to the water when boiling the chicken to made more of a broth.

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Reviewed: Jun. 24, 2009

My favorite soup! But if you really want to do it right...use orzo instead of rice. My mom used to make it both ways and the orzo way is much better IMHO.

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Yorgos

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Reviewed: Mar. 26, 2009

I love lemon with chicken and I think I make killer chicken stock from scratch that has tons of flavor..& I love trying new things! I've never had Greek lemon soup before and I guess it's just not my thing. Maybe it's an acquired taste? I kept wanting to, I don't know, ....add salt? (no, it was salted right) ....add cream? (no, the egg makes it creamy) The only way I could enjoy the meal was to take a bite of something else to break it up a little. There's something about how the egg and the strong lemon taste overwhelm your mouth that made me feel like I was eating something from another culture, that I would have had to grow up with to love. (like hagus, or eskimo ice cream) If you have a raw chicken staring at you asking "So whaddaya wanna do?"....find another recipe. If you like greek lemon soup...it had plenty of flavor.

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*Fat~Dog~Lane*

Cooking Level: Intermediate

Home Town: Dayton, Nevada, USA

Living In: Spanish Springs, Nevada, USA

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Reviewed: Mar. 21, 2009

I was really pleased to locate this recipe. I make this soup at least once every few months and lost the original recipe. My mother really loves it when I make this for them...

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krispie J

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Reviewed: Mar. 20, 2009

Really great tasting and super easy.

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BTSYLYNN

Cooking Level: Intermediate

Home Town: Toledo, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 13, 2009

This ended up being less flavorful than I expected. It wasn't bad, it just felt like it needed more spice.

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Matthew Perrett

Cooking Level: Intermediate

Living In: Pacifica, California, USA

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Reviewed: Feb. 9, 2009

this is my all time favorite soup! i remember my mom making it since when i was little and now i'm making it and friends and family love it! the only difference is that mom used to throw in there a couple of carrots, a small parsley root and a small parsnip (everything cut in small dices). and it took me years to actually learn to make it, because when i had my mom near me she would do it, but now that we're a world apart it was my turn. :-) and i absolutely love it! the lemony taste and the thickness from the eggs... for me it is the perfect soup! (and i'm not greek!)

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whatever131

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 30, 2008

It was okay. Good soup, but nothing special. I grew up eating Avgolemono soup (I'm Greek), and this definitely didn't recreate that experience.

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Nicole

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Reviewed: Oct. 10, 2008

Wonderful flavor, wonderful texture, all around a great soup. I might add some more rice next time but other than that, I wouldn't change a thing.

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Angel43537

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

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Reviewed: Mar. 25, 2008

This soup had a great flavor, but mine turned out too watery. I'll use less water and perhaps more rice in the future.

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Griebart

Cooking Level: Intermediate

Home Town: Little Falls, Minnesota, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 24, 2008

This soup had a very unique taste! I found it difficult to skim all the chicken fat, and for that reason I think my soup had too much of an "oily" texture. I loved the lemon taste though, and will definitely make this again! I served this at a staff meeting and those brave enough to try something new really enjoyed it!

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Miranda

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2008

This was good, and similar but not quite the same as the soup I've had in Greek restaurants. The broth seemed too thin even though I was careful not to use too much water. I will probably make this again, but next time I'll use just half the chicken recommended, and sprinkle some fresh parsley on top right before serving.

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Marcy

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2008

This was really good and just what I was looking for. The only thing that I did differently is when I bolied my chicken I added onion powder, garlic powder and some salt. I also added just a small pinch of Oregano to the soup when I added in the salt & pepper.

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jan. 6, 2008

Great Recipe...It came out great with the first attempt.

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Dimitri

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Reviewed: Dec. 12, 2007

This is my all time favorite soup. It's exactly the way my yiayia taught me how to make it when I was a young girl. It's now my nephew's favorite soup and he asks for it all the time. I wouldn't change a thing. If you are short on time, use a pressure cooker to cook the chicken. I also use chicken leg quarters and skim the fat that rises to the top.

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tasteeone

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Nov. 14, 2007

This is one of my favorites. My guests have be thrilled when I've served this refreshing soup! A few tips - to get more juice from the lemons, microwave them whole for 10 seconds before squeezing them. I always garnish this soup with nutmeg. You also can cook and shred boneless chicken breasts if that's more convenient.

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SWEET_MARY_SUNSHINE

Cooking Level: Expert

Living In: Fargo, North Dakota, USA

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