• Prep Time: 10 mins
  • Cooking Time: 85 mins
  • Serves: 6

Avgolemono Soup

  • Recipe Submitted by on

 Ingredients List

  • 1.5 kg whole chicken, stuffed with a whole lemon and 3 garlic cloves
  • 1 medium brown onion, peeled, quartered
  • 1 clove of garlic, peeled
  • 50 g celery, roughly chopped
  • 50 g carrot, roughly chopped
  • 30 g butter or oil of choice (you can reduce this for low cal, or bump up for LCHF)
  • 1200 g water
  • 1 tbsp salt
  • ¼ tsp cracked black pepper
  • 1 dried bay leaf
  • 4 egg yolk, room temperature
  • 50 g fresh lemon juice (about 1 large lemon)
  • Parsley for garnish


Add onion, garlic, celery and carrot to mixer bowl, chop for 3 sec/speed 9/MC on.
Add butter and sauté for 5 min/100 degrees/speed 1/MC off.
Add water, salt, pepper and bay leaf to mixer bowl, put chicken into steaming tray and steam for 60 min/steaming temperature/speed 2.
Top up with water and steam for a further 20 min/steaming temperature/speed 2.
Remove chicken from steaming tray and when cooled enough to handle, roughly remove the meat. Keep warm, covered, in a thermal pot.
With a fork, whisk together lemon juice and egg yolk in a measuring jug. Take 1 cup of stock from the mixer bowl and slowly whisk it into the lemon juice and yolk mixture with a fork.
Blend stock for 20 sec/speed 9/MC on increasing speed gradually.
Set timer for 1 min/speed 3, and slowly drizzle in egg and lemon juice mixture.
Pour soup over chicken and serve with fresh chopped parsley.

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