Greek Chicken Soup With Egg-Lemon Emulsion


Kotosoupa Avgolemono by Maria Loi

Serves 8-10


1 whole chicken (3 to 4 pounds), skin removed

1 medium red onion, chopped

2 celery stalks, chopped

2 carrots, chopped

¼ cup olive oil

Salt and freshly ground black pepper

½ cup orzo pasta (or another small pasta of your choice)

Egg-Lemon (Avgolemono) Sauce (recipe to follow)

Chopped fresh parsley, for garnish

Lemon wedges, for garnish



  1. Rinse the chicken well and place it in a large pot. Add water to cover the chicken by 1 or 2 inches. Add the onion, celery, carrots, olive oil, and season with salt and pepper to taste. Bring to a boil, reduce heat and simmer until the chicken is tender and thoroughly cooked, 50 to 60 minutes. If the liquid no longer completely covers the chicken as it cooks, add a little more water.
  2. Remove the chicken from the pot and place it on a large platter. When cool enough to handle, pull the meat from the bones and cut into tiny pieces or shred it by hand. Cover the platter of meat with foil and set aside.
  3. Strain the broth from cooking the chicken through a large sieve set over a large bowl (reserve the onion, celery, and carrots). Measure the number of cups of broth. You will need 8 cups of liquid, so add water if you need to.
  4. Pour the broth back into the pot. Return the onion, celery, and carrots to the broth. Bring the broth to a boil over medium heat. When the broth boils, stir in the pasta. Continue to boil over medium heat, stirring, until the pasta is al dente or cooked to desired doneness.
  5. Remove the pot from the heat and stir in the reserved chicken pieces. Stir in the avgolemono sauce and continue stirring until it is fully incorporated. Return the soup to low heat and cook, stirring, for about 1 minute.
  6. Serve the soup garnished with fresh parsley and lemon wedges.


Traditional Egg-Lemon Sauce (Avgolemono Sauce)

Makes about 2 cups



2 eggs

3 tablespoons of all-purpose flour

2 cups cold water

Juice of 1 lemon (2 to 3 tablespoons)



  1. In a saucepan, vigorously whisk the eggs and flour until fully combined. Continuing to whisk, add the cold water slowly.
  2. Place the saucepan over low heat and, while still whisking, slowly add the lemon juice. Continue to cook over low heat, whisking constantly, until the mixture becomes creamy. When it has a thick, silky texture, remove the sauce from the heat.
  3. Add this sauce to recipes that call for it, and use it to finish any dish that you want to have a luscious, lemony kick!


Cook’s Note: To make the soup gluten-free, replace AP flour with a gluten-free flour blend, that includes rice flour!