Egg Lemon Soup (Avgolemono Soup)

3 hours Cook
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Egg Lemon Soup - Avgolemono

Egg Lemon Soup - Avgolemono

Considered the King of Queen of Greek soups, this is one of my favorites. I'm sure you will find it any Greek restaurant in the US, UK, or Australia. The traditional soup uses rice or orzo. However, this Keto version uses Shirataki rice.
prep time
1 hour
cooking time
3 hours
8 to 10
total time
4 hours


  • Hand mixer, Dutch Oven, Mixing bowl


  • For the Broth:

  • 1 2-4 pound (1-2 kg) whole chicken

  • 1 onion

  • 1 carrot

  • 3 stalks of celery

  • 1 bay leaf

  • 10 peppercorns

  • 1 Tbsp salt

  • 1 bag of Shirataki rice

  • For the Sauce:

  • 4 eggs, separated

  • 6 Tbsp fresh lemon juice


If you are making your own broth: Wash the chicken and place in a large stock pot. Cover with water. You will want to add 10 to 15 cups of water. Add the remaining ingredients, except the bag of Shirataki rice. Bring to a boil, cover, and simmer for 2-3 hours. The goal is to produce 8 cups of strong broth. Remove the chicken and vegetables. Let the chicken cool so you can shred it. You can strain the broth to ensure all peppercorns are all discarded.
If you are using store-bought chicken broth and don’t want to boil a chicken, then take 6 boneless-skinless chicken thighs and boil them in 12 cups of chicken broth for 1 hour. Remove the thighs, cool, and then shred them.
In the meantime, take a Dutch oven, or 4 quart pan, and add the strained broth; set aside.
Next, let’s make the sauce. Take the 4 eggs and separate the yolks and set aside. Using a hand mixer, beat the egg whites until stiff. Add the egg yolks and beat for another 2 minutes. Then, slowly add the lemon juice until all is blended.
By now your homemade broth should have cooled. If not, please wait, otherwise your sauce will curdle.
Combine the cooled broth (or store bought), shredded chicken, Shirataki rice, and the sauce.
Place on medium-low heat and raise the temperature of the soup slowly. If you are using a thermometer, make sure the temperature does not exceed 160-170 degrees.
Remove from the heat and leave uncovered for 5 minutes. Serve with lemon wedges and freshly grated pepper.
Enjoy! Bon Appetit! Kali Orexi!


For those that favor tradition over efficiency and time, I suggest you boil your own chicken. But you can easily make this with store-bought chicken broth, and boneless chicken thighs. I call this my 4:6:8 ratio; 4 eggs, 6 tablespoons of lemon juice and 8 cups of chicken broth. This is the perfect ratio for the famous Greek Avgolemono soup.

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