Greek Avgolemono

Servings 3


Chicken Soup (see notes)

  • 2 lbs chicken pieces with skin
  • 1 each stalk celery, carrot, onion
  • salt & pepper

Avgolemono Base

  • 2 eggs
  • 2 - 4 lemons for juice

Option 1: Avgolemono Soup

  • 1/4 cup orzo

Option 2: Avgolemono Pasta

  • 12-16 oz fettuccini or other pasta
  • 1 onion finely chopped
  • olive oil

Culinary Spice Kit:

  • Pink pepperberries, chives, lemon thyme, savory, green peppercorns, lemon crystals


Chicken Soup:

  • In a POT, add chicken pieces, roughly cut vegetables, and salt & pepper to taste.
  • Cook for about 30 minutes until the chicken is cooked.
  • Take the chicken pieces out.
  • When the chicken pieces are cool, tear them in bite-size pieces.

Avgolemono Base:

  • In a BOWL, whisk 2 eggs with 2 tbsp lemon juice.
  • Slowly whisk in hot broth, 1¬†tbsp at a time, until the egg-lemon mixture reaches the temperature of the broth.

Avgolemono Soup:

  • In a POT, bring 4 cups of broth to boil.
  • Add orzo, 1 cup shredded chicken, hot Avgolemono Base, Avgolemono Spices, and salt & lemon juice to taste.
  • Cook for 6-10 minutes until the orzo is cooked al dente, stirring occasionally.

Avgolemono Pasta:

  • Cook fettuccini according to package instructions.
  • Reserve 1 cup of the cooking water.
  • In a PAN, heat 1 tbsp oil over medium heat.
  • Fry onions until they turn translucent.
  • Add cooking water, 1 cup shredded chicken, hot Avgolemono Base, and Avgolemono Spices, salt & lemon juice to taste.
  • Cook for 3-5 minutes.
  • Pour sauce over fettuccini. Mix well.
  • Enjoy!
Keyword green peppercorns, lemon thyme, pink pepperberries