This is my all-time favorite soup, and while we all have different opinions on different foods, I’ve never heard anyone describe Avgolemono as terrible (though it is a unique one!). I wonder if something happened while you were cooking to make it so for you, but I can’t help if you don’t provide more specifics. Was there a certain aspect of it that you didn’t like or didn’t turn out well for you? If you give me more information, I’m happy to help troubleshoot.

So glad you liked it!

I’ve been making this recipe for a couple of years now, and have never been disappointed by it. I love how creamy and zesty it is – whenever I want a hearty yet healthy meal this fills the bill. Thank you for the delicious recipe I haven’t changed a thing since I discovered it!

Oh wow, I’ve never heard of adding cinnamon to Avgolemono soup but I’ll definitely give it a try! Cinnamon is very commonly used in Greek food, especially with lamb or beef. I use it in Greek Spaghetti (https://www.bowlofdelicious.com/greek-spaghetti-browned-butter-ground-beef-cinnamon/) and something called Manestra, which I make almost weekly for my family (https://www.bowlofdelicious.com/manestra-simple-greek-orzo-comfort-food/) – if you’re interested in exploring this more! So glad you liked this recipe and that it brought back good memories for you :-)

Love this recipe! As a young child we had a friend from Greece who owned a restraunt called Casablanca that served traditional Greek food including what I called chicken lemon soup! The owner (Assaad) would always make me extra and send it home with me in quarts! It’s been years since I’ve had the soup since he closed his restaurant and moved away! This recipe was almost spot on to the soup I remember as a child! Assaad was always known for adding a little extra…I couldn’t figure out what was a little different. There was a spice missing…what could it be?! I added cinnamon and that was it! If you haven’t tried it I would highly recommend. I just added to taste. Thank you for sharing this amazing recipe it was so nostalgic for me!

Thanks for your tips! It can be easy to add salt to this to bring out the flavors of everything without it actually being a “salty” soup. Adding more lemon can also help with the flavor! Love the tip about using white pepper. I find an electric mixer works so well for a foolproof smooth texture but I know plenty of people that just mix it by hand. Lots of ways to make this delicious soup!

This is a soup that should not be salty and if it’s too thick, you add another egg into the soup which is what thickens it if it’s too thin, you had a cup of water. I am Greek and have a family recipe that goes back to the beginning of time I think and yeah just when you make a stock you put a little salt and white pepper because it’s a light colored soup so you use a white pepper to give it flavoring my family you take stock from the pen and you put it aside so it gets chilled you don’t refrigerate it you just put it aside and then you mix the egg and the lemon juice you pour that into the lemon Juice And mix it by hand not with an electric mixer. To each his own you can make it how you want. I’m just making a comment.

I love answering questions like this, so glad you commented! I have a few suggestions for thickening this. First, I find it is thicker if I use a good homemade chicken stock (this usually has gelatin in it that can make the broth more viscous). Also, depending on the kind of rice you use, it may absorb more or less liquid, so using more rice can make the whole soup a bit thicker with more “stuff” in it. The broth itself is not traditionally “thick” like a gravy or anything. HOWEVER, I did see a recipe for avgolemono soup on America’s Test Kitchen (I think?) in which they added some of the cooked rice to a blender with the broth and added that puree back into the soup to thicken it. I’ve never tried it myself but I think it would be a great way to thicken it. Finally, while I’ve never seen a roux or cornstarch slurry used to thicken, I don’t see why that wouldn’t work if you wanted a thicker, more gravy-like texture for the broth, Hope that helps!

Thank you so much for your kind words!

I taste as I go. Easy to distinguish and modify if to salty or needs more salt.

You’re my tried and true recipes. Absolutely delicious.

So glad you liked it!

Cheers.

I get your disappointment – it’s frustrating when a recipe doesn’t turn out the way you expect it to! I do have some tips to help troubleshoot the eggs curdling problem.

The eggs curdling is a common thing that happens, especially during the first few times making Avgolemono. It can take practice to get right. As for the boiling temperature – I find that if it boils in the microwave, by the time I take it out and walk it over to the blender to make the Avgolemono sauce, it’s not actually bubbling anymore. It’s just very hot. And you do need it to be very hot. Feel free to heat it up a little less or allow it to cool a bit if you like, but I don’t think that’s the problem here (it’s never been an issue to me!).

What usually happens when the eggs curdle is the broth is added too quickly and/or the egg/lemon mixture isn’t being stirred quickly enough to incorporate it into a smooth sauce. Did you use a blender as the recipe suggested? Was it running while you added the hot broth? That’s the best foolproof way of getting a smooth sauce, since you don’t have to worry about vigorous stirring or whisking – the blender does that work (and better!) for you! In addition, make sure you SLOWLY and GRADUALLY drizzle the hot broth into the egg lemon mixture. Pouring too quickly can result in curdling.

Hope that helps, for you or anyone else reading this, and better luck next time!

It’s supposed to be frothy! One of the unique characteristics of the soup. That said, if it’s too frothy for you, you can just let it sit a while and stir in – like bubbles in a bubble bath, they will eventually go away. Hope that helps!

It was delicious but too frothy. My family was scooping the froth off the top. Any suggestions?

So glad you liked it! Love this suggestion for freezing!

So glad you liked it!

Sounds like you needed salt! The ingredients in this are very bland without enough salt, and the amount you need to add will depend on the kind of broth used (whether it was homemade or store bought, low sodium or not, etc.). That’s likely why when you added the broth from your chicken soup it tasted better. Next time, if you decide to give it another go (or for anyone else reading this), do be sure to add a LOT of salt, and taste and adjust as necessary.