Avgolemono Soup: A Healing and Filling Healthy Greek Lemon Chicken Soup Recipe

Introduction

Avgolemono Soup is a classic Greek lemon chicken soup known for its bright, tangy flavor and soothing warmth. This healthy and filling recipe combines tender chicken, rice, and a rich egg-lemon broth that’s perfect for any time you need a comforting meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 2 carrots, diced (optional)
• 8 cups chicken broth
• 1 cup white rice or orzo pasta
• 2 large eggs
• 1 egg yolk
• Juice of 2–3 lemons (about ½ cup)
• 2 cups shredded cooked chicken
• Salt and black pepper, to taste
• Fresh dill or parsley, for garnish
• Optional Add-ins: Spinach or kale, 1 tsp turmeric, quinoa instead of rice

Instructions

1. Step 1: Heat olive oil in a large pot. Add the finely diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and diced carrots, cooking for an additional 2 minutes.
2. Step 2: Pour in the chicken broth and bring it to a boil. Add the white rice or orzo pasta, then cook until tender, about 15–20 minutes.
3. Step 3: In a separate bowl, whisk together the two eggs, egg yolk, and lemon juice until the mixture becomes frothy.
4. Step 4: Slowly ladle hot broth from the pot into the egg-lemon mixture while whisking continuously—this tempers the eggs to prevent curdling.
5. Step 5: Gradually stir the tempered egg mixture back into the pot. Add the shredded cooked chicken, then cook on low heat without boiling until the soup is creamy and heated through.
6. Step 6: Season with salt and black pepper to taste. Garnish with fresh dill or parsley and serve the soup hot.

Tips & Variations

• Always temper the eggs slowly with hot broth to avoid curdling and achieve a smooth, creamy soup.
• Add lemon juice gradually and taste as you go to balance the tanginess to your preference.
• Do not boil the soup after adding the egg mixture to prevent scrambling.
• To make this recipe quicker, use pre-cooked rotisserie chicken.
• Omit rice or orzo before freezing the soup to avoid mushy texture—add it freshly when reheating.
• For a nutritional boost, stir in spinach or kale; turmeric adds warmth and color.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. If freezing, it’s best to leave out the rice or pasta and add it freshly when reheating. Reheat gently on the stovetop over low heat, stirring frequently to maintain the creamy texture without curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use something other than rice in Avgolemono Soup?

Yes, orzo pasta is a common alternative. You can also use quinoa for a different texture and added protein.

How do I prevent the eggs from scrambling when adding them to the soup?

The key is to temper the eggs by slowly whisking hot broth into the egg-lemon mixture before adding it back to the pot. Also, avoid bringing the soup to a boil after adding the eggs; keep it on low heat instead.

Avgolemono Soup: A Healing and Filling Healthy Greek Lemon Chicken Soup Recipe

Print Recipe

★★★★★

4.7 from 75 reviews

Avgolemono Soup is a comforting and healing Greek lemon chicken soup made with tender chicken, rice or orzo, and a silky egg-lemon sauce. This healthy and filling soup is perfect for chilly days or when you need a nutritious meal that soothes and satisfies. The bright lemon flavor combined with savory chicken broth and the creamy texture from tempered eggs makes this traditional Mediterranean recipe a favorite.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek, Mediterranean

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 2 carrots, diced (optional)
• 8 cups chicken broth
• 1 cup white rice or orzo pasta
• 2 large eggs
• 1 egg yolk
• Juice of 2–3 lemons (about ½ cup)
• 2 cups shredded cooked chicken
• Salt and black pepper, to taste
• Fresh dill or parsley, for garnish

Optional Add-ins

• Spinach or kale
• 1 teaspoon turmeric
• Quinoa instead of rice

Instructions

1. Cook Aromatics: Heat olive oil in a large pot over medium heat. Add the finely diced onion and sauté for about 5 minutes until translucent. Stir in minced garlic and diced carrots (if using), and cook for an additional 2 minutes to develop flavors.
2. Prepare Broth & Rice: Pour in the chicken broth and bring to a boil. Stir in the white rice or orzo pasta and reduce heat to medium-low. Cook for 15–20 minutes until the rice or orzo is tender.
3. Whisk Eggs & Lemon: While the broth and rice are cooking, whisk together 2 large eggs, 1 egg yolk, and the juice of 2 to 3 lemons in a bowl until the mixture is frothy and well combined.
4. Temper Eggs: To prevent curdling, slowly ladle about one cup of the hot broth into the egg-lemon mixture while whisking continuously. This gradually raises the temperature of the eggs without scrambling them.
5. Combine & Finish: Gradually stir the tempered egg-lemon mixture back into the pot with the soup. Add the shredded cooked chicken. Cook on low heat without boiling, stirring gently, until the soup is heated through and takes on a creamy consistency.
6. Season & Serve: Taste the soup and adjust seasoning with salt and black pepper as needed. Garnish with fresh dill or parsley and serve hot for a comforting meal.

Notes

• Always temper eggs slowly by adding hot broth gradually to prevent curdling.
• Add lemon juice gradually and taste as you go to balance the flavor.
• Do not let the soup boil after adding the eggs, or it may scramble and separate.
• Omit rice before freezing the soup to avoid a mushy texture; add rice when reheating.
• Use rotisserie chicken to make the recipe quicker and more convenient.

Keywords: Avgolemono Soup, Greek Lemon Chicken Soup, healthy soup recipe, chicken soup, Mediterranean soup, comfort food