Called avgolemono, this is one of the best known of all the Greek soups. Very refreshing and good garnished with lemon slices.
Unusual flavours but yummy, warming and super easy to make! - 03 Feb 2013
I live in Greece, so I know how to make this soup. It is a delicious soup when made right. All 3 of my children love it. You must cook a whole, fresh chicken for the stock. DO substitute rice as this is the traditional way. Make sure you remove the soup pot from the flame before you poor the egg/lemon mixture over it. Otherwise, the egg mixture gets clumpy. Also, it is great when you add the chicken meat back into the soup. This is how almost everyone eats it here. - 10 Mar 2009 (Review from Allrecipes USA and Canada)
this recipe is all wrong - it's so important to boil a whole chicken for at least an hour or so. the flavor is so much better. also, use the juice of 2 lemons for 3 eggs separate the eggs, beat the whites first till stiff, then slowly add the lemon juice, then add the yolks 1 at a time. I prefer rice to orzo and lots of fresh ground pepper. - 16 Mar 2007 (Review from Allrecipes USA and Canada)