Avgolemono

This is a great way to use up left over chicken after roasting a whole bird.  I typically just use boxed chicken broth but homemade would probably boost the score up to a 4.  The lemon makes for a nice twist and it thickens up nicely too.  Probably not traditional but some sliced mushrooms and/or sliced carrot would be nice to add.  Will definitely make again.

I'm pretty sure that most mamas in Greece, including mine, make it with risoto rice because it makes the soup creamy. And they cook for almost twice the time it takes the rice to be done so that it's creamier. To minimize the risk of ruining the egg, you take a cup of the broth and let it cool a bit before combining it with the egg mixture, then if it's ok you pour this one in your pot and stir. In Zakinthos they use 2 eggs per person, so feel free to use more than 1 eggs to make it creamier and richer and definitely more lemon juice both while cooking and extra wedges for anyone to add on their bowl.

This is one of my favorite soups and this recipe is delicious. I didn't have basil the first time I made it so I used green onions and parsley, worked great. I've made this recipe at least a dozen times since then. Love it!

Delicious & even better than those in my Greek cuisine cookbook. I love lemon & added a little more just before serving. Outcome was a nice thickness & rather creamy. It'll be interesting to see how it thaws & reheats. My expectation is it may require a little add'l liquid. Definitely a winner!

This soup was easy and DELISH!! It was really filling and kept well. I used brown rice instead of white. We will definitely make this recipe again.

The soup is so delicious. It's very rich, for being so healthy. I love the lemony-ness. You definitely need to like lemon to like this. I am wondering if it would freeze and re-heat ok? Did anyone try that?

I expected this to be richer/thicker than it was. Still pretty tasty

I was shocked at how simple this was too make. This soup has always been a favorite of mine when having Greek. I have made this twice now in the past month. It is amazing. I did end up subbing brown rice and dill instead of the parsley & basil, just like the greek place down the road.

Followed the recipe exactly and this was terrific! You need to be a lemon-lover to appreciate it :) I added a bit more basil and parsley when serving. A great way to use up left over chicken!

Loved this soup! I've made it twice already. Followed recipe exactly and found it to be delicious. Per my own taste I like a little extra basil and it was absolutely FANTASTIC leftover (even better than the first day!). Definitely a keeper

I loved the lemon, loved this!

Followed the recipe, lemon was overpowering.

I thought it was even more delicious the next day! I will make it with extra basil next time.

Followed the recipe to the t. A good solid recipe. I think it could be better. I will try to tweak it next time. Remember to temper the egg mixture.

Very good. Reminds me of a lemon-chicken-quinoa soup I get from Costco sometimes.

Quick, simple, and delicious! Richly satisfying yet light, lemony-tangy, and creamy. I used basmati. Kids loved it. This is a definite keeper!

This siup is easy to make and beyond delicious. It is a very nourishing, soothing and vibrant tasting soup.

I just made this soup today only I used orzo instead of rice. The result was out of this world! Very happy to have leftovers to enjoy.