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Yia Yia's Avgolemono

Yia Yia's Avgolemono


"It took some time to get my mother-in-law to share her coveted Greek recipes. This is a family favorite. Serve with freshly ground pepper and warm, crusty bread."
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2 h servings 246 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place the chicken, salt, onion, carrots, celery, and water into a stock pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the chicken is tender, about 1 1/2 hours. Skim away any scum that forms as the chicken simmers.
  2. Strain and reserve the broth in a clean pot. Pick the meat from the chicken, discarding the bones, skin, and vegetables. Cut the meat into small pieces, and set aside. Bring the broth to a boil over medium heat and stir in the orzo pasta. Let simmer 20 minutes.
  3. While the orzo is cooking, beat the egg whites to stiff peaks, then whisk in the egg yolks until completely incorporated. Measure out 2 cups of the simmering broth, and combine it with the lemon juice. Slowly pour the lemon mixture into the eggs while whisking continuously until incorporated.
  4. When the orzo is nearly done, return the chicken meat to the soup, and cook until reheated. Stir in the egg mixture, stirring gently until incorporated into the soup. Serve immediately.


  • Cook's Note
  • Be sure you add the hot broth to the egg mixture very slowly to temper the eggs. If you add it too quickly, the eggs will curdle.

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Read all reviews 11
  1. 12 Ratings

Most helpful positive review

Brilliant recipe. Efcharisto for sharing it. This is really good and honest kitchen.

Most helpful critical review

I don't know if I did something wrong when adding the eggs, but it was blah! My husband refused to eat it.

Most helpful
Most positive
Least positive

Brilliant recipe. Efcharisto for sharing it. This is really good and honest kitchen.

This was very good! The lemon really lightens up the soup. The only thing I did different was instead of discarding the veggies, I used a stick blender and just pureed them into the broth. I ...

Thanks for this exquisite recipe! I, as did one other reviewer, blended the vegetables into the soup for added flavor and nutrition. I think that I will add in lemon zest as well next time too...

Beautiful soup! Filling and delicious. I used my home-made chicken stock instead of the whole chicken, then added some chicken breasts, which I shredded. Also good without the extra chicken meat...

I cooked this for the very first time for our very Greek Easter and very Greek family members. It was Amazing!!!! Will be making it again.

I don't know if I did something wrong when adding the eggs, but it was blah! My husband refused to eat it.

Wonderful flavor - a real keeper. Thanks so much for sharing!

Good starting point. I wanted to recreate a soup that is served at a local restaurant. This soup was a bit thinner, the egg flavor was less strong, and the lemon was more of a sour flavor - as...

Very good. I added extra lemon juice to my bowl. I also took the other's advice and added the veggies after sticking them in the blender, but I just added a few spoonfuls to my own bowl. Seems l...

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