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