Avgolemono Greek Egg-Lemon Soup - Thyme with Catherine

Avgolemono: Greek Egg-Lemon Soup

Greek "Egg-Lemon" soup brings an additional layer of flavor and tartness to the "Simple Chicken Soup" recipe.



  1. Once the "Simple Chicken Soup" is finished, this last step needs to be done very slowly. In a blender on low speed, add the two raw eggs and the juice of one large lemon. Mix together for 15 seconds.
  2. Carefully, with a measuring cup, scoop out 2 cups of hot broth from the soup. While the eggs and lemon juice are blending, SLOWLY pour the hot chicken broth into the blender.
  3. Let everything blend for about 30 seconds.
  4. Take the soup away from heat and SLOWLY pour the broth-egg-lemon mixture back into the pot.
  5. Give one last stir and there you have an entirely different soup in seconds!

Kali Orexi, Enjoy Your Meal!

Recipe by Thyme with Catherine at