Colorado Egg Producers


Avgolemono Soup (Greek Lemon Soup)

Prep Time: 
0 minutes
Cook Time: 
15 minutes
4 servings


5 cups low-sodium or no-sodium chicken stock
2 tbsp. corstarch
1/2 cup cold water
2 lemons
2 large eggs
1/2 cooked rotisserie chicken
1/2 tsp. salt
¾ cup acini di pepe pasta


Put a large pot or Dutch oven on the stove. Turn the heat to high. Add the chicken stock. Cover and let come to a boil.

Meanwhile, in a small bowl dissolve the cornstarch in the cold water. Juice the lemons until you have 1/3 cup of juice. Add it to the cornstarch mixture.

Crach the eggs into a medium bowl. Use an egg beater on medium to whip eggs until frothy, 1-a side.

Find the rest of the instructions here:

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