Description
Avgolemono Soup is a traditional Greek comfort dish featuring a silky lemon-egg broth, tender chicken, and rice or orzo. This cozy, protein-rich soup delivers zesty brightness with a creamy finish—no dairy required. It’s the perfect warming meal for any season, especially when you want something both light and satisfying.
Ingredients
1 quart chicken broth
1 cup cooked chicken, shredded or diced
1/3 cup white rice or orzo
2 large eggs
1/4 cup fresh lemon juice
1 teaspoon lemon zest (optional)
Salt to taste
Black pepper to taste
1 tablespoon fresh dill or parsley (optional, for garnish)
Instructions
1. In a large pot, bring chicken broth to a gentle boil. Add rice or orzo and cook until tender (about 10–12 minutes).
2. If using raw chicken, add it to the broth to poach, then shred and return it to the pot. If using pre-cooked chicken, stir it in after rice is cooked.
3. In a bowl, whisk together eggs and lemon juice (and zest if using) until smooth.
4. Gradually ladle about 1 cup of the hot broth into the egg mixture while whisking constantly to temper the eggs.
5. Slowly stir the tempered egg-lemon mixture back into the soup pot. Keep heat on low and do not let the soup boil.
6. Season with salt and black pepper to taste.
7. Serve hot with optional dill or parsley garnish.
Notes
Be sure to temper the eggs carefully to avoid curdling and keep the soup smooth.
Do not let the soup boil after adding the egg mixture—gentle heat is essential.
For added depth, use homemade broth or simmer the broth with onion and bay leaf beforehand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 1g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 115mg
Keywords: avgolemono, lemon chicken soup, Greek soup