Healing Greek Lemon Chicken Soup (Avgolemono) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
