Healing Greek Lemon Chicken Soup (Avgolemono) Recipe

Introduction

This Healing Greek Lemon Chicken Soup, known as Avgolemono, is a comforting and nourishing dish perfect for any day you need a warm hug in a bowl. With a bright lemony flavor and tender chicken, it’s both soothing and satisfying.

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 over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in minced garlic and diced carrots, cooking for another 2 minutes.
2. Step 2: Pour in the chicken broth and bring it to a boil. Add the rice or orzo pasta and cook until tender, about 15–20 minutes.
3. Step 3: In a separate bowl, whisk together the eggs, egg yolk, and lemon juice until the mixture is frothy.
4. Step 4: Slowly ladle some of the hot broth into the egg-lemon mixture while whisking continuously to temper the eggs and prevent curdling.
5. Step 5: Gradually stir the tempered mixture back into the pot. Add the shredded cooked chicken and cook on low heat, making sure the soup does not boil, until 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

• For extra greens, stir in a handful of spinach or kale during the last few minutes of cooking.
• Add 1 teaspoon of turmeric for a warm color and additional health benefits.
• Use quinoa instead of rice for a gluten-free variation that adds protein and texture.
• Be patient when tempering the eggs—adding the hot broth slowly and whisking constantly helps create a smooth, creamy soup without lumps.

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 avoid curdling the eggs. This soup does not freeze well due to its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

You can make a vegetarian version by using vegetable broth and omitting the chicken. Consider adding more vegetables or legumes for added protein and heartiness.

Why shouldn’t the soup boil after adding the egg mixture?

Boiling after adding the eggs can cause the soup to curdle or separate. Cooking gently on low heat helps maintain its smooth, creamy texture.

Healing Greek Lemon Chicken Soup (Avgolemono) Recipe

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5 from 77 reviews

Healing Greek Lemon Chicken Soup, known as Avgolemono, is a comforting and wellness-boosting soup featuring tender chicken, rice or orzo, and a luscious lemon-egg broth. This traditional Greek recipe blends savory and tangy flavors to create a creamy, nourishing dish perfect for cold days or when you need a soulful meal.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Base 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

Egg-Lemon Mixture

• 2 large eggs
• 1 egg yolk
• Juice of 2–3 lemons (about ½ cup)

Protein & Seasoning

• 2 cups shredded cooked chicken
• Salt and black pepper, to taste
• Fresh dill or parsley, for garnish

Optional Add-ins

• Spinach or kale (to taste)
• 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 the minced garlic and diced carrots, cooking for an additional 2 minutes to soften and release their flavors.
2. Prepare broth & rice: Pour in the 8 cups of chicken broth and bring it to a boil. Add the rice or orzo pasta and cook uncovered for 15 to 20 minutes, or until the rice/orzo is tender but not mushy.
3. Whisk eggs & lemon: While the rice cooks, in a separate bowl whisk together the 2 large eggs, 1 egg yolk, and the juice of 2 to 3 lemons (about ½ cup) until the mixture is frothy and well combined.
4. Temper eggs: To avoid curdling, slowly ladle about 1 cup of the hot broth into the egg-lemon mixture while continuously whisking. This gradually warms the eggs to prevent scrambling when added to the soup.
5. Combine & finish: Slowly stir the tempered egg mixture back into the pot with the remaining broth and rice, mixing gently. Add in the shredded cooked chicken. Keep the soup on low heat, ensuring it does not boil, and cook until the soup is heated through and creamy in texture.
6. Season & serve: Taste and adjust salt and black pepper as needed. Garnish with freshly chopped dill or parsley. Serve hot for maximum comfort and flavor.

Notes

• For a gluten-free option, substitute rice with quinoa and ensure broth is gluten-free.
• Adding spinach or kale enhances nutrition and adds a pop of color.
• Turmeric adds earthiness and anti-inflammatory benefits.
• Do not boil the soup after adding the egg mixture to avoid curdling.
• This soup can be made ahead and reheated gently.

Keywords: Greek lemon chicken soup, Avgolemono, comforting soup, lemon egg soup, Greek comfort food, chicken soup recipe, healthy chicken soup