Description
Traditional Greek avgolemono soup – a creamy, lemony chicken soup thickened with eggs and brightened with fresh lemon juice.
Ingredients
Scale
- 8 cups chicken broth
- 1 cup white rice or orzo pasta
- 2 large eggs
- 2–3 lemons, juiced
- 2 cups cooked, shredded chicken
- Salt and pepper to taste
- Fresh dill or parsley for garnish (optional)
Instructions
- Bring chicken broth to a boil in a large pot
- Add rice or orzo and cook until tender
- In a separate bowl, whisk eggs until frothy
- Slowly add lemon juice to eggs while whisking
- Temper the egg mixture by gradually adding hot broth while whisking constantly
- Stir the tempered egg mixture back into the pot
- Add cooked chicken and heat through without boiling
- Season with salt and pepper to taste
- Garnish with fresh herbs if desired
Notes
- Never let the soup boil after adding the egg mixture to prevent curdling
- Can be made vegetarian by using vegetable broth and omitting chicken
- Adjust lemon to taste – start with less and add more as needed
- Traditional recipe is naturally gluten-free when made with rice
- Additional vegetables can be added for extra nutrition
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 1g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg
Keywords: avgolemono soup, Greek lemon soup, egg-lemon soup, chicken soup, Greek cuisine
