Lemony Egg Soup

We could always use more soup in our lives, especially easy and delicious soup. We love avgolemono soup (literally meaning “lemon” and “egg”) and we’re giving it a twist by adding vermicelli and fish sauce! 

Serves 4

4 cups chicken broth

1/4 cup uncooked vermicelli

3 eggs

3 tablespoons Fresh Lemon Saucey Sauce

Fresh parsley and lemon slices for garnish (optional)


  1. Bring the broth to boil
  2. Add the vermicelli to cook, about 5 minutes
  3. Meanwhile whisk together the eggs and Fresh Lemon Saucey Sauce
  4. Ladle about 1 cup of the hot broth into the egg mixture and slowly combine, being careful not to scramble the eggs 
  5. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes.
  6. Add salt and pepper to season 
  7. Make it prettier by adding fresh chopped parsley lemon slices

NOTE: Add some shredded chicken to make this more hearty!


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