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