Last night I had a delicious bowl of Avgolemono at a fancy Greek restaurant in Manhattan. Unlike most restaurant food, this was something I felt I could reproduce without too much trouble. So I did, and if anything mine was even better!


  • 1 large onion
  • 1/2 tsp black peppercorns (about 10)
  • 1/2 teaspoon coriander seeds
  • About 4 lbs of chicken/turkey bones/parts (carcass, wingtip so, necks, tail, etc)
  • 8 cups cold water
  • 2 carrots
  • 1/3 cup uncooked white rice
  • 2 eggs
  • Juice of 1 lemon
  • Salt and pepper
  • Fresh dill for garnish


  1. Add meat, vegetables, and seasonings to pressure pot with 8 cups of water.
  2. Bring to boil on medium heat and cook for about 45 minutes.
  3. Strain broth into saucepan.
  4. Add rice to pot and cook for about 7 minutes.
  5. Shred/chop meat and carrots.
  6. While rice is cooking, whisk eggs and lemon juice in small bowl. 
  7. Add a ladleful of broth to the egg-lemon mixture to temper it, stir to prevent it from clumping.
  8. Add warm egg mixture to pot in a thin stream while stirring.
  9. In each bowl, add about 1/2 cup chicken, then ladle in soup, and garnish with fresh dill.


I used raw turkey carcass, bones, and tail. Made a nice rich broth, and had enough meat left on to both flavour the soup and serve with it to make it a full meal. A whole chicken would work fine too, and will yield plenty of meat to use for other purposes.

Below are the pictures from last night’s $10 bowl and tonight’s homemade. 


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