This Avgolemono recipe (classic Greek Lemon Soup) is creamy with a lovely lemon flavor. And it’s ready in under 15 minutes.
That’s probably because I love eggs so much. So full of satisfying proteiny goodness. I know I eat more than 5 per week. Especially lately since discovering Avgolemono Soup.
What Is Avgolemeno Soup?
Avgolemeno Soup is a Greek soup with a name that literally means Egg (avgo) Lemon (lemeno). It’s a creamy soup that gets its silkiness and thickness from the addition of whisked eggs. There’s a good hit of lemon in there for tang as well. And it often contains chicken and some pasta or rice.
I really like the lemon in the soup. It turns the otherwise rich soup into something refreshing that you can definitely eat on a hot summer day, like today.
Making It Quicker
A traditional Avgolemono Soup can take quite awhile to make. It can be simmered on the stove for hours. For instance, this recipe by Chef Cat Cora takes over 3 hours to make. My version is much quicker – it’s ready in under 15 minutes. There are lots of things that make this soup so quick. First is the use of store-bought chicken stock. I like to use a No-Sodium version. They tend to have more real flavor since they can’t depend on salt.
I also used rotisserie chicken from the grocery store when making this soup. You could instead use leftover cooked chicken. This is an easy way to have chicken soup any day.
But the Souper Tip for this soup, the thing that makes it so delicious so quickly, is to use a really small pasta shape. Look for one that cooks in about 5 minutes, like Acini Di Pepe. Your grocery store probably has this shape. It’s tiny tiny tubes. It’s sold in a little bag so search for it wedged between all those pasta boxes.
If you’re looking for more tips for making quick delicious soups, check out all my Souper Tips here.Print
This Greek lemon soup is luxurious and creamy with a lovely lemon flavor. The key to making this quickly is the use a tiny pasta shape that cooks in around 5 minutes.
To make the soup as quick as possible, first read through the recipe. As you read, gather up all the tools, pots, bowls and ingredients that you’ll need. Then start cooking. Yield 6 1/2 cups
- 5 cups low-sodium chicken stock
- 2 Tbsp. cornstarch
- 1/3 cup cold water
- 2 lemons*
- 2 large eggs
- 1/2 of a cooked rotisserie chicken
- 1/2 tsp. salt
- 3/4 cup acini di pepe pasta (tiny tiny tubes)
- Put a large pot or Dutch oven on the stove. Turn the heat to high. Add the chicken stock. Cover and let it come to a boil.
- Meanwhile, in a small bowl the dissolve cornstarch in the cold water. Juice the lemons until you have 1/3 cup juice*. Add it to the cornstarch mixture.
- Crack the eggs into a medium bowl. Use an egg beater on medium to whip eggs until frothy, 1-2 minutes.
- Once the broth is simmering, add the salt to the broth. Stir. Remove 1 cup of hot broth and set a side.
- Add the pasta to the pot. Bring it back to a boil over high. Stir. Reduce to a simmer. Stir occasionally until al dente, 5-6 minutes.
- Add the cornstarch-lemon mixture to the eggs. Mix.
- Tear the chicken into pieces.
- Slowly add the cup of hot broth that you set aside to the egg mixture stirring constantly.
- When pasta is cooked, add the chicken. Stir. Heat through 30 seconds.
- Turn off heat. Add the egg mixture slowly stirring.
- Put heat on low and stir constantly for a minute.
- Serve. If the soup sits for a while before serving, it will thicken more. Add hot water to thin it. Do not ever let the soup come to a boil.
*If you’re unsure about all that lemon juice, try subbing it for 1/4 cup of lemon juice mixed with 2 Tbsp. water.