Chicken, mushroom, and lettuce avgolemono (egg and lemon) soup

It is a Greek custom to serve a similar soup (called Magiritsa) containing lambs liver and intestines on Ascension Saturday evening after church. This is a lighter version that will appeal to people who are not used to the somewhat acquired taste of the authentic soup.


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For the chicken stock
1 large chicken, preferably free-range, cut in 8 pieces
1 onion, roughly chopped
1 carrot, roughly chopped
1 bouquet garni (few sprigs of celery, 1 thyme sprig,1 bay leaf)
1 tbsp whole black peppercorns

For the soup
1 romaine lettuce, torn into bite-size pieces
½ bunch of dill, chopped
3-4 spring onions, cut in rounds
250g fresh white mushrooms, sliced
olive oil

For the egg lemon sauce - Avgolemono
3 egg yolks
juice of 2 lemons
1 tbsp corn flour



 Heat a couple of tbsp olive oil in a large pot and sauté the onion and carrot.


Add the chicken and continue cooking until it has browned lightly on all sides.


Add hot water to the pot so that everything is well covered. Add the bouquet garni and peppercorns.


 Let everything simmer for approximately one hour and remove the scum when necessary.


 Remove chicken from broth and strain liquids through a fine mesh strainer or even better a gauze so that you get a very clear liquid.


 Carefully remove the bones and shred the chicken. Keep half of it to use in the soup. The other half can be used in sandwiches or a salad.


Sauté the mushrooms in 2-3 tbsp of olive oil until browned.


Return the chicken broth to the pot and boil together with the lettuce, dill and spring onions until soft, about 10 minutes. Remove from the stove and season well. Keep this hot but under boiling point.

 In a medium-sized bowl mix the corn flour with a couple of tbsp of water to form a smooth paste. Whisk this paste together with the egg yolks and gradually add the lemon juice. Continue whisking and very carefully, with the help of a ladle, add the hot liquids from the pot.


 Return the egg and lemon mixture to the pot, add the mushrooms and chicken pieces and serve immediately with loads of freshly ground black pepper.



Add a spoon of tomato paste at the end of the cooking to enrich the flavor
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