Egg & Lemon Chicken Soup – The Ultimate Winter Remedy
Avgolemono Soup
The Story
There was a rule in our house: when someone got sick, the chicken came out. No questions asked. No pills, no syrups. Just Avgolemono.
It’s a strange thing to explain — a soup thickened with eggs and sharpened with lemon — but once you’ve tasted it, you understand. It’s not just food. It’s comfort, medicine, memory.
As a child, I knew I was really sick when I felt that warm, tangy burn in my chest from the extra lemon — a burn that somehow healed.
And if I wasn’t sick? The same burn reminded me not to overdo it.
Whether you’re fighting off the flu or just want to wrap yourself in a bowl of warmth, this is it.
Ingredients
For the stock & soup base:
• 1 whole chicken (or half for smaller portions), bone-in
• Water to cover
• Salt, to taste
• 1½–2 cups parboiled long grain rice (adjust based on hunger and purpose)
For the egg-lemon mixture (avgolemono):
• 6 eggs (for full portion)
• Juice of 1–2 lemons (depending on taste – George likes extra)
• 1 cup chicken broth (cooled)
• Pinch of salt
Optional finishes:
• Extra lemon juice (to serve)
• Freshly cracked black pepper
• Croutons
• Small diced halloumi cubes (magic after 5 minutes in hot soup)
instructions / method
1. Boil the chicken
Place the whole chicken in a large pot, cover with water, and bring to a boil. Skim off any foam. Simmer for 45–60 minutes until the chicken is fully cooked (internal temp ~75°C/165°F near the bone).
George's tip:
Bone-in makes better stock. Don’t rush this step — it’s the heart of the soup.
2. Wash the rice
3. Reserve stock:
4. Cook the rice:
5. Prepare the chicken (two ways to enjoy):
- You can shred the chicken and mix it back into the soup before serving — rich, satisfying, and hearty.
Or
- Serve each person their favourite piece in the bowl. I always went for the leg. Either way, it’s pure joy.
6. Make the avgolemono
In a bowl, whisk the eggs with lemon juice and a pinch of salt. Gradually add the cooled cup of broth while whisking continuously.
George's tip:
Use a smoothie mixer to blend — it keeps the soup silky and avoids floating bits of cooked egg.
7. Combine & finish:
TO SERVE
George's Notes
• As a cure: Extra lemon is the key. You’ll feel it in your chest — in the best way.
• As a meal: Add more rice and shredded chicken for a filling bowl.
• As a starter: Keep it light with less rice and just the broth to warm the table.
• Extra tip: If you’re using halloumi, let it sit for 5 minutes in the soup — it turns into little pillows of joy.