Chicken Soup with Avgolemono (Egg and Lemon) Cream
The famous Greek chicken soup, with a smooth egg and lemon cream, will make your days tastier and happier!
Chicken Soup with Avgolemono (Egg and Lemon) Cream


1 whole chicken 100 gr. Yellow rice 1 tbsp corn flour 500 ml. Chicken stock 2 egg yolks 80 gr. Horio Soft Low Fat with Cow Butter Lemon juice (to taste) Optional, very little nutmeg Fresh-ground pepper Salt


  1. Boil the chicken in 2 liters of water
  2. Boil chicken until soft; as we boil, we remove the foamy layer from the top layer of the water
  3. As soon as the chicken is ready, we remove from the pot and keep 2 cups of chicken stock in order to make the avgolemono cream; in the remaining stock add the rice and as soon as it has boiled, we remove from the fire, keeping the soup warm
  4. We prepare the avgolemono cream: in a small pot we add the egg yolks, corn flour and ½ cup of cold chicken stock and mix well
  5. We place the pot on low heat and mix continuously; we add salt, pepper, nutmeg and the warm chicken stock that we kept from before and beat until the cream comes together
  6. Remove the post from the fire and add the lemon juice and butter and add the cream to the food and mix well
  7. Optionally, we spread butter on top of the chicken and add salt and pepper and place on the grill until golden brown. Serve the soup warm with the chicken and as much lemon as you like

–    You may also use chicken breast or chicken thighs instead of a whole chicken
–    Instead of rice, you can use noodles or trachana
–    Butter gives a velvety texture to the soup