Description
Looking for a silky, citrusy comfort dish with a Greek twist? Avgolemono Soup is your answer. This traditional Greek soup features tender chicken, creamy eggs, zesty lemon juice, and hearty rice in a comforting broth that feels like a warm hug in a bowl. It’s simple enough for a weeknight dinner yet elegant enough for guests. Whether you’re battling cold weather or just want a quick nourishing meal, this easy recipe delivers bold flavor with a healthy twist. Great for anyone needing quick dinner ideas, gluten-free comfort food, or easy soup recipes with a Mediterranean vibe.
Ingredients
6 cups chicken broth
2 cups cooked shredded chicken
1/2 cup white rice or orzo
2 large eggs
1/3 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh dill or parsley (optional)
Instructions
1. Bring chicken broth to a simmer in a large pot and stir in rice or orzo. Cook until tender (15–20 minutes for rice, 8–10 minutes for orzo).
2. In a bowl, whisk eggs and lemon juice until smooth and frothy.
3. Temper the egg-lemon mixture by slowly whisking in 1 cup of hot broth.
4. Reduce soup heat to low and gently stir in the tempered mixture. Heat for 2–3 minutes without boiling until it thickens slightly.
5. Add the shredded chicken, season with salt and pepper, and stir until heated through.
6. Ladle into bowls, garnish with fresh herbs, and serve hot.
Notes
To avoid curdling, never boil the soup after adding the egg-lemon mixture.
Use fresh lemon juice for the best flavor—it makes a big difference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 1g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 20g
- Cholesterol: 110mg