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Avgolemono Soup (Greek Lemon Soup)

  • Author: Christine Pittman
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Greek

DESCRIPTION

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


Ingredients

Scale
  • 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)

Instructions

  1. 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.
  2. 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.
  3. Crack the eggs into a medium bowl. Use an egg beater on medium to whip eggs until frothy, 1-2 minutes.
  4. Once the broth is simmering, add the salt to the broth. Stir. Remove 1 cup of hot broth and set a side.
  5. 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.
  6. Add the cornstarch-lemon mixture to the eggs. Mix.
  7. Tear the chicken into pieces.
  8. Slowly add the cup of hot broth that you set aside to the egg mixture stirring constantly.
  9. When pasta is cooked, add the chicken. Stir. Heat through 30 seconds.
  10. Turn off heat. Add the egg mixture slowly stirring.
  11. Put heat on low and stir constantly for a minute.
  12. 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.

Notes

*If you’re unsure about all that lemon juice, try subbing it for 1/4 cup of lemon juice mixed with 2 Tbsp. water.