Chicken Soup with Egg & Lemon

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By Tessa Kiros

Published 2004

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You could easily add some unauthentic thyme sprigs or other herbs to infuse the broth of this classic Greek soup. My aunt even makes avgolemono with lamb instead of chicken, to celebrate the end of the fast for Easter. It is rich and delicious, simple and nourishing, and gives you two courses from one recipe (the soup and then the beautiful poached chicken). Egg and lemon is very popular as a finish for soups and sauces in Greek cooking.