Healing Greek Lemon Chicken Soup (Avgolemono) Recipe

Introduction

Healing Greek Lemon Chicken Soup, or Avgolemono, is a comforting and nourishing dish perfect for chilly days or when you need a little wellness boost. This creamy, tangy soup blends tender chicken, bright lemon, and delicate rice for a cozy meal that feels like a warm hug.

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 diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and diced carrots (if using), cooking for an additional 2 minutes.
2. Step 2: Pour in the chicken broth and bring it to a boil. Add the rice or orzo, reduce heat, and simmer until tender, about 15–20 minutes.
3. Step 3: While the rice cooks, whisk together the eggs, egg yolk, and lemon juice in a bowl until the mixture is frothy.
4. Step 4: Slowly ladle some hot broth from the pot into the egg-lemon mixture while whisking constantly. This tempers the eggs and prevents curdling.
5. Step 5: Gradually stir the tempered egg mixture back into the soup pot. Add the shredded cooked chicken and cook over low heat—do not boil—until the soup becomes creamy and 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 extra greens and a nutritional boost, stir in spinach or kale just before adding the egg mixture.
• Substitute quinoa for rice to add a nutty flavor and more protein.
• Add 1 teaspoon of turmeric for a warm, earthy note and added health benefits.
• To prevent the soup from curdling, always temper the eggs by slowly mixing in hot broth before adding them to the pot.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally; avoid boiling to keep the texture smooth and prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs or breasts for this soup?

Yes, both chicken thighs and breasts work well. Thighs tend to be more flavorful and tender, but breasts are leaner—choose based on your preference.

Is it necessary to temper the eggs?

Yes, tempering the eggs by slowly whisking in hot broth prevents them from scrambling and ensures the soup stays creamy and smooth.

Healing Greek Lemon Chicken Soup (Avgolemono) Recipe

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★★★★★

4.6 from 92 reviews

This Healing Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and nutritious traditional recipe combining tender chicken, fragrant lemon, and creamy egg to create a luscious, soothing broth. Perfect for wellness and comfort, this soup balances rich flavors with simple, wholesome ingredients.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek

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 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. Cook aromatics: Heat olive oil in a large pot over medium heat. Add finely diced onion and sauté for about 5 minutes until the onion becomes translucent. Then, stir in minced garlic and diced carrots if using, and cook for an additional 2 minutes until fragrant and slightly softened.
2. Prepare broth & rice: Pour in the chicken broth and bring the mixture to a boil. Once boiling, stir in the white rice or orzo pasta. Reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the rice or orzo is tender and fully cooked.
3. Whisk eggs & lemon: In a separate bowl, vigorously whisk together the 2 large eggs, the egg yolk, and the freshly squeezed lemon juice until the mixture becomes frothy and uniform in texture.
4. Temper eggs: Slowly ladle about one cup of the hot soup broth into the egg-lemon mixture, whisking constantly to gradually raise the temperature and prevent the eggs from curdling.
5. Combine & finish: Gradually pour the tempered egg-lemon mixture back into the pot with the remaining soup, stirring continuously. Add the shredded cooked chicken, and cook on low heat, making sure the soup does not boil, until it becomes creamy and heated through, about 3-5 minutes.
6. Season & serve: Taste the soup and adjust seasoning with salt and black pepper as needed. Ladle soup into bowls, garnish with freshly chopped dill or parsley, and serve hot for maximum comfort and wellness.

Notes

• Do not allow the soup to boil after adding the egg-lemon mixture to prevent curdling.
• You can substitute orzo with quinoa for a different texture and added protein.
• Add greens like spinach or kale towards the end of cooking for extra nutrients.
• Turmeric can be added for its anti-inflammatory benefits and vibrant color.
• Leftovers keep well refrigerated for up to 3 days and can be gently reheated.

Keywords: Avgolemono, Greek lemon chicken soup, healing soup, comfort food, lemon soup, chicken broth soup, traditional Greek recipe, healthy soup