Avgolemono Soup (47p)


2016-12-16-lemon-chicken-0-flagSecond attempt at this one, and with a more pleasing result.

The Greek name for this is Κοτόσουπα Αυγολέμονο (pronounced something like  “koto-zoopa avro-lemono”), literally translating as ‘chicken-soup egg-lemon’.

  • 250 ml chicken stock
  • 1 egg (but see note at bottom)
  • 25 g rice
  • Half a lemon (plus a thin slice for decoration)
  • Garlic clove
  • ½ an onion, red or white
  • 1 carrot
  • flat teaspoon of all-purpose seasoning*
  • 25 g cooked chicken meat
  • pinch of dried parsley

Made my own chicken stock. After cooking a chicken in the crock-pot (AKA slow cooker), poured off the juices, and after they had settled for a few minutes scooped off the fatty layer that separates out on top – the flavour is all in the lower watery part (typically about 250 ml depending on the size of the original chicken).


Simmered this for an hour with a grated carrot, half a fine-chopped onion, a crushed garlic clove and some all-purpose seasoning thrown in, plus 250 ml water.

Strained this, discarding the veg, and simmered with 25 g rice for 15 minutes, then poured it into a cold bowl to cool down a bit.


Meanwhile, whisked an egg with the juice of half a lemon – not to a foam, but with a good bit of air in it (I used a hand-blender) – then added this to the stock once it was cool enough. The trick is not to have the stock too hot, otherwise you end up getting scrambled egg. The end result should have a smooth consistency. Threw in 25 g of chicken meat and reheated it to steaming point in a pan before serving. With a thin slice of lemon and sprinkle of parsley it looks fab.

2016-12-21 lemon-chicken soup - meal 2.jpg

And there it was! There are numerous variations of avgolemono on the web, some with stock, others chicken broth, others with lumps of chicken and various vegetables thrown in. Some have the sauce floating on top or whipped to a meringue-like consistency, most (like mine) have it blended in. On this occasion it was a little bit ‘eggy’, so would add less of the egg/lemon mix next time.

As the stock was free (the by-product of cooking a chicken) just needed to add up the cost of the other ingredients and electricity. Came to about 78p. As there was enough for two, with a slice of bread and cup of tea, 46p a serving.

* I currently use an equal mixture of Schwartz ‘Season-All’ and Polish ‘giros’ seasoning, but any ‘all purpose’ or ‘universal’ seasoning will do, or a quarter of a chicken stock cube – but not more than that as it will drown out the subtle flavouring of the dish.

One thought on “Avgolemono Soup (47p)

  1. Pingback: Greek lemony chicken | COOKING FOR NOTHING

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