Chicken Noodle Soup with Lemon and Egg (video!)

Some cooking techniques sound more daunting than they actually are. ‘Tempering’ is one of them. If a recipe instructed you to ‘temper an egg’, would you know what to do?

Fear not; that’s why The Armenian Kitchen is here! Not only will we share the definition of ‘tempering’ with you, we have a new video which demonstrates how this technique is applied to one of our favorite recipes – Chicken Noodle Soup with Lemon and Egg. It’s delicious, and so easy to make.

The Definition: ‘Tempering eggs’ means to raise the temperature of beaten eggs or egg yolks so they won’t curdle when hot ingredients are added to them.

Chicken Noodle Soup with Lemon and Egg

This is an Armenian version of the popular lemon and egg soup, known as Avgolemono in Greece. It requires tempering the egg, which results in a creamy rich texture.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Soup
Servings 4 servings


  • cups chicken broth or stock
  • 1 whole lemon (juiced)
  • 1 handful short, thin dry noodles (crushed vermicelli can work too)
  • 2 egg yolks
  • ¾ cups cooked, chopped chicken (optional)


  • Bring the chicken broth to a rolling boil. Add the lemon juice and noodles; cook until noodles are tender, about 5-6 minutes. If noodles have absorbed too much of the broth, add another cup. Add the pre-cooked chicken pieces, if using, and cook one more minute. Remove pot from heat.
  • In a small bowl, lightly beat the egg yolks.
  • To temper the egg mixture: Slowly ladle a little of the hot chicken broth into the beaten eggs, whisking constantly, to prevent the egg yolks from cooking. Add another ladle or two of the hot broth into the egg, continuing to beat constantly.
  • Once the egg yolks are tempered, slowly stir the egg mixture into the soup. The tempered eggs will thicken the soup nicely without the addition of flour or cornstarch.Serve immediately.


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  1. Marash Girl October 10, 2013 at 10:26 pm

    If it weren't for egg-lemon soup, I'm not sure my husband would have married ME (as opposed to a woman who didn't know about Egg-Lemon Soup!) The way to a man's heart, they say . . . and it sure proved true in my case!

    1. Robyn October 18, 2013 at 6:11 pm

      Oh, I LOVE your comment …how romantic!

  2. Sande October 18, 2013 at 3:46 pm

    This sounds lovely and I want to make for an ill friend. How long will it keep in the refrigerator?

    1. Robyn October 18, 2013 at 6:08 pm

      To be honest, this soup recipe gets gobbled-up the day it's made in our home. The soup should last for 2 or 3 days in the refrigerator after it's prepared, but I wouldn't recommend keeping it longer than that. I've never had the opportunity to try freezing this soup, and with the tempered egg in it, I would be reluctant to do so anyway. I hope this helps.


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