Recipes from Cyprus: Avgolemoni (Egg and Lemon Soup)

Recipes from Cyprus

Avgolemoni (Egg and Lemon Soup)

Country: Cyprus
Course: Appetizer
Makes: 4 to 6 servings


  • 1 whole chicken or 5 cups chicken stock
  • 1 cup basmati rice
  • 3 eggs, beaten
  • Juice of 1 or 2 fresh lemons, to taste
  • 1 tsp cornstarch


  1. If using a fresh chicken, cover with water and boil until the chicken is cooked through. Reserve the stock to use as the base for the soup and set the meat aside (you can serve it with the soup for a main course).
  2. Add the rice to the stock and bring to a boil. Reduce heat and simmer until the rice is tender. Remove from heat and let cool a little.
  3. Pour some of the stock into a bowl and add a little bit of cold water. Whisk in the eggs and lemon juice. Now add the egg and lemon mixture.
  4. Heat the soup slowly but don't boil, since you don't want the egg to scramble. If you'd like your soup to be a little thicker, dissolve the cornstarch in a small amount of water and add it to the soup, continuing to heat until thick. Serve immediately. If you're serving this as a main course you can include the boiled chicken.