Name: Avgolemono Soup: A Healing and Filling Healthy Lemon Chicken Rice Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Greek
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; Spinach or kale; 1 tsp turmeric; Quinoa instead of rice

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Introduction

Avgolemono Soup is a comforting Greek classic that combines tender chicken, bright lemon, and a creamy egg mixture to create a healing and nourishing meal. This soup is easy to make and perfect for chilly days or when you need a little extra warmth and flavor.

A close-up of a creamy soup served in a white bowl, filled with pale beige broth containing small thin strips of white chicken pieces and some translucent vegetable bits. On top, two green sprigs of fresh dill sit near the center, sprinkled with coarse black pepper, and a bright yellow lemon slice rests on the edge, adding a splash of color. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and diced carrots, cooking for an additional 2 minutes.
Step 2: Pour in the chicken broth and bring it to a boil. Add the rice or orzo and cook until tender, about 15–20 minutes.
Step 3: In a separate bowl, whisk together the eggs, egg yolk, and fresh lemon juice until the mixture is frothy.
Step 4: To prevent the eggs from curdling, slowly ladle some of the hot broth into the egg-lemon mixture while continuously whisking.
Step 5: Gradually stir the tempered egg mixture back into the pot. Add the shredded chicken and cook over low heat, making sure the soup does not boil, until it becomes creamy and heated through.
Step 6: Season the soup with salt and black pepper to taste. Garnish with fresh dill or parsley before serving hot.

Tips & Variations

For added greens and nutrients, stir in fresh spinach or kale during the last few minutes of cooking.
Substitute quinoa for rice for a gluten-free and higher protein option.
Add 1 teaspoon of turmeric for a subtle earthy flavor and extra health benefits.
Be sure to temper the eggs slowly to avoid scrambled egg pieces in your soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent the egg from curdling.

How to Serve

A close-up view of creamy white soup served in a white bowl with a smooth texture, featuring soft shredded pieces of light beige chicken spread evenly throughout. Small pale green bits of celery are mixed in, adding slight contrast within the broth. On top, there is a bright yellow lemon slice placed near the bowl’s edge and a few sprigs of fresh green dill arranged at the center. The surface of the soup is lightly sprinkled with coarse black pepper, enhancing the visual texture. The bowl rests against a white marbled surface with blurred hints of yellow lemons in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Avgolemono Soup vegetarian?

Yes, you can substitute vegetable broth and omit the chicken or add plant-based protein to keep it vegetarian, though it will have a slightly different flavor.

Why does the egg mixture sometimes curdle?

The egg mixture curdles if added directly to hot soup without tempering. Slowly whisking hot broth into the eggs before combining helps prevent this and keeps the soup smooth and creamy.