Description
Avgolemono, or Greek lemon chicken soup, blends comforting broth, tender chicken, and a creamy egg-lemon sauce for a light yet satisfying Mediterranean dish. Its tangy brightness and silky texture make it perfect for cozy dinners or refreshing lunches. A restorative and flavorful bowl of Greek comfort food.
Ingredients
Scale
- 6 cups chicken broth (store-bought or homemade)
- 1 diced onion
- 2 garlic cloves, minced
- 1 bay leaf
- ½ cup rice or orzo (use gluten-free pasta or cauliflower rice if needed)
- 3 eggs
- ¼ cup fresh lemon juice (plus extra for garnish)
- 2 cups shredded cooked chicken
- Salt and pepper, to taste
- Optional: fresh dill or parsley, lemon zest, olive oil for garnish
Instructions
- In a large pot, simmer chicken broth with onion, garlic, and bay leaf until fragrant.
- Add rice or orzo and cook until tender.
- In a bowl, whisk eggs with lemon juice.
- Gradually temper egg mixture by slowly adding 1 cup of hot broth, whisking constantly.
- Stir the tempered mixture back into the soup gently.
- Add shredded chicken and simmer without boiling until heated through.
Season to taste and garnish with herbs, lemon wedges, or olive oil before serving.
Notes
- To avoid curdling, always temper the eggs with hot broth and never boil the soup after adding the egg mixture.
- Use cauliflower rice or quinoa for a low-carb version.
- Add fresh dill, parsley, or lemon zest for extra brightness.
- For plant-based versions, omit chicken and use vegetable broth.
- Prepare broth and chicken ahead and combine just before serving if freezing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 280
- Sugar: 2g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 145mg