Greek-Style Lemon-Egg Sauce & Soup

Greek-Style Lemon-Egg Sauce & Soup

Avgolemono is a traditional Greek sauce that is often made as an accompaniment to poultry or meats, or even fish. The broth in the recipe can simply be the cooking liquid of any other dish you are preparing. Take it a step further, adding cooked turkey or chicken and orzo (or leftover rice?) and it becomes a delicious soup.
Course Main Course, Main Dish, Soup
Cuisine Greek



  • 3 eggs
  • 2 Limoneira® lemons juice & zest of 1
  • 1 cup broth


  • 3 cups chicken stock
  • 1 cup Greek orzo cooked
  • 1 1/2 cups cooked chicken or turkey
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup Italian parsley chopped


  • If you are adding sauce to a chicken, meat or fish dish, wait until it is virtually ready to serve, with at least 1 cup of broth or cooking liquid available.
  • If you are making soup, heat the total of 4 cups of stock/broth to a simmer, seasoning with salt & pepper.
  • Beat the eggs in a bowl until frothy.
  • Add the lemon juice, and stir to incorporate.
  • Continue to stir constantly as you add 1 cup of broth, or cooking liquid. Keep stirring or the mixture may curdle.
  • For sauce, once it’s fully blended, add it back into the pot of whatever you are cooking.


  • Once it’s fully incorporated, stir it back into the rest of the broth in the pot.
  • Shred the cooked turkey, and add it along with the cooked orzo, and stir to heat through.
  • Season to taste, and add the dill last, along with the lemon zest.
Keyword Lemons
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