Healing Greek Lemon Chicken Soup (Avgolemono) Recipe

Introduction

Healing Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and nourishing dish perfect for wellness and coziness alike. This creamy, tangy soup combines tender chicken, rice, and a bright lemon-egg sauce for a truly soul-soothing meal.

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 finely 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 to a boil. Stir in the rice or orzo pasta and cook until tender, about 15–20 minutes.
3. Step 3: In a separate bowl, whisk together the two whole eggs, one egg yolk, and lemon juice until frothy.
4. Step 4: Slowly ladle hot broth from the pot into the egg-lemon mixture while continuously whisking to temper the eggs and prevent curdling.
5. Step 5: Gradually stir the tempered egg mixture back into the pot. Add the shredded cooked chicken and cook over low heat without boiling until the soup becomes creamy and is heated through.
6. Step 6: Season the soup with salt and black pepper to taste. Garnish with fresh dill or parsley and serve hot.

Tips & Variations

• For a green boost, add fresh spinach or kale in the last few minutes of cooking.
• Swap rice for quinoa to add extra protein and texture.
• A teaspoon of turmeric can be added for additional flavor and health benefits.
• When whisking the eggs, temper them slowly to avoid scrambling.
• Use fresh lemon juice whenever possible for the best bright flavor.

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 maintain the creamy texture. Avoid boiling to prevent the egg mixture from curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Avgolemono soup in advance?

Yes, you can prepare the soup ahead of time and store it refrigerated. Reheat slowly on low heat and stir often to keep the soup creamy and prevent curdling.

What can I use instead of rice or orzo?

Quinoa is a great substitute for rice or orzo, offering a slightly nutty flavor and more protein. Just adjust cooking times accordingly.

Healing Greek Lemon Chicken Soup (Avgolemono) Recipe

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4.7 from 91 reviews

This Healing Greek Lemon Chicken Soup, known as Avgolemono, is a comforting and nourishing classic that combines tender chicken, rice or orzo, and a luscious lemon-egg sauce. Perfect for boosting wellness, it offers a creamy texture without cream, enhanced by bright citrus and fresh herbs.

• Author: Yana
• 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

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

Egg-Lemon Mixture

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

Optional Add-ins

• Spinach or kale (to taste)
• 1 tsp turmeric
• Quinoa instead of rice

Instructions

1. Cook aromatics: Heat 2 tablespoons 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 until fragrant and slightly softened.
2. Prepare broth & rice: Pour in 8 cups of chicken broth and bring to a boil. Once boiling, stir in 1 cup of white rice or orzo pasta. Reduce heat and simmer until the rice or orzo is tender, about 15 to 20 minutes. If using optional turmeric or leafy greens, add them during this step.
3. Whisk eggs & lemon: In a separate bowl, vigorously whisk together 2 large eggs, 1 egg yolk, and the juice of 2 to 3 lemons (approximately ½ cup) until the mixture is frothy and well combined.
4. Temper eggs: To avoid curdling, slowly ladle about one cup of the hot broth into the egg-lemon mixture while continuously whisking. This gradual warming ensures the eggs acclimate to the heat.
5. Combine & finish: Slowly pour the tempered egg mixture back into the pot with the remaining broth and rice. Stir constantly and cook on low heat, making sure the soup does not boil, until it turns creamy and warm through. Add 2 cups of shredded cooked chicken and heat until just warmed.
6. Season & serve: Taste and adjust salt and black pepper to your preference. Ladle the soup into bowls, garnish with freshly chopped dill or parsley, and serve hot for a comforting meal.

Notes

• Do not boil the soup after adding the egg-lemon mixture to prevent curdling.
• Use freshly squeezed lemon juice for best flavor.
• Cooked chicken can be from leftover roast or rotisserie chicken.
• Optional turmeric adds an anti-inflammatory boost and beautiful color.
• Spinach or kale can be added in the last 5 minutes of cooking for extra nutrients.

Keywords: Greek soup, Avgolemono, lemon chicken soup, comfort food, healthy soup, chicken and rice soup