recipe reviews for:

Greek Avgolemono Chicken Soup

“This is the traditional recipe made in Greek kitchens. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove.”

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Reviewed: Feb. 15, 2012

I am so thankful to have found this recipe. Lemon rice soup is my absolute favorite soup of all time, and this recipe tastes just like the way I would get it in a Greek restaurant. Fabulous!

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gmariekitty

Reviewed: Jan. 25, 2012

This was very tasty! I used 1 cup of rice and it thickened up nicely.

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LEEMY298

Reviewed: Jan. 21, 2012

Really good. Careful with the lemon... 2 was pretty strong. Had to dilute with chicken broth and a couple more eggs. Try one, then add the second if necessary.

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Reviewer:

VARUCADARLING

Cooking Level: Expert

Living In: Glendale Heights, Illinois, USA

Reviewed: Dec. 23, 2011

Nice and easy. My kind of recipe! Tasted much better the next day.

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Reviewer:

amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Nov. 16, 2011

Super delicious. I like a lot of lemon, but if you are not a giant lemon fan 1-1.5 might be enough. Lots of black fresh cracked pepper is a must.

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Reviewer:

JCL

Cooking Level: Intermediate

Reviewed: Oct. 20, 2011

The 1st time I had this soup was probably 30 years ago at a local restaurant that was run by a Greek gentleman who was known locally for the great steaks and salad dressing. I fell in love with this soup and this recipe is right on. Must use fresh lemons for that light citrusy taste. This is yummy!

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Reviewer:

KarenP

Cooking Level: Intermediate

Living In: Springfield, Ohio, USA

Reviewed: Aug. 11, 2011

Hi Dimitra, just like my mom's) please edit your description of the soup Augolemono means egg and lemon not broth and lemon.

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Reviewer:

doramauro

Reviewed: Jul. 28, 2011

I have had this Soup Home made in a Greek family kitchen and it is the BOMB!!! the only thing different was the rice it was Big white rice

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Reviewer:

Mike Crismond

Reviewed: Jul. 16, 2011

This is the first time I've tried making it and I was worried about tempering the eggs wrong and ending up with scrambled eggs in my soup! The end result was a thickened beautiful soup. The only reason it got three stars was I juiced the lemons and put it in without tasting it...I think my lemons were not good or it was too much juice because it was way too tart. will start with one lemon then maybe add another :) was still yummy

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Reviewer:

Twid

Cooking Level: Intermediate

Reviewed: Jul. 9, 2011

Really yummy. I didn't have a whole chicken so I used 4 bone-in chicken thighs, and used less water and rice. Still used 2 lemons but only 2 eggs. Very tasty and tangy - next time I'll use 3 eggs. The only thing I messed up was not adding enough broth SLOWLY to the lemon-egg mixture, before mixing it in with the rest of the soup. As a result, the egg white cooked and was left floating around in little chunks. Not pretty, but it tasted just fine!

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