Avgolemono - Greek Chicken Egg Lemon Soup

6-8 Servings
30 min

If you are looking for a different take on traditional chicken noodle soup, I would highly recommend giving this one a try!

Avgolemono, otherwise known as egg lemon soup is a very popular Greek dish. It’s creamy, refreshing and perfect to eat on a chilly night. I had this soup often as a child, and to this day it’s one of the most comforting foods to me.

The soup itself is very simple, but the combination of ingredients is perfection. This one pot wonder can be ready in under 30 minutes and will leave the whole family feeling satisfied.

Serve along side some fresh rolls for dipping in the broth and enjoy!

Begin by sautéing onions, carrots, celery and garlic in a large deep pot.

Once the veggies are soft, add in the chicken broth and bring to a low boil.

Add in the rice and cover. Simmer on medium heat until the rice is fully cooked, approximately 15 minutes.

While the rice is cooking, juice two lemons. To the lemon juice whisk in three eggs until smooth.

When the rice is fully cooked, add in two cups of cooked cubed chicken, and simmer until thoroughly heated.

To make this soup extra delicious add in the egg lemon mixture. It is important not to pour the egg lemon directly into the hot soup as it will cook the eggs too quickly and you will end up with scrambled eggs instead of a lovely creamy broth.

Slowly add a few ladles of the hot broth to the egg lemon mixture while whisking constantly. This will warm up the eggs and prevent them from cooking too quickly.

Slowly pour in the egg lemon and broth back into the pot while continuing to whisk.

Continue to stir until everything is mixed and the soup is lovely and creamy.

Remove from heat and serve.

Enjoy with some fresh dinner rolls to soak up all of that delicious broth.

Avgolemono - Greek Chicken Egg Lemon Soup

Recipe details

  • 6-8  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients

Avgolemono

  • -1 onion finely chopped
  • -2 peeled and diced carrots
  • -2 celery stalks chopped
  • -1 tbsp minced garlic
  • -7-8 cups chicken broth
  • -2 cups cubed cooked chicken
  • -1 cup rice
  • -3 eggs
  • -juice of two lemons
  • -salt and pepper to taste

Instructions


Sauté onions, carrots, celery and garlic with olive oil in a large pot until soft.
Add in chicken broth and bring to a boil.
Add in rice, cover and reduce heat to medium. Cook until rice is soft, approximately 15 minutes.
When the rice is cooked add in the cubed chicken and continue to cook until thoroughly heated.
Whisk together the juice of two lemons with 3 eggs in a large measuring cup.
Slowly add in a few ladles of the hot broth to the egg lemon mixture while constantly whisking.
Once the egg lemon mixture has warmed up pour it back into the pot while continuing to whisk.
Stir until everything is evenly incorporated and the soup is smooth and creamy.
Remove from heat and enjoy!

Tips

  • If you have leftover chicken from a previous meal this is the perfect spoil to use it in!
  • This soup tastes even better the next day and makes a perfect lunch.

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