Lightened Greek Egg Lemon Soup (Avgolemono)

A lightened version of a Greek classic, this egg lemon soup is packed with comfort, not calories.

Lightened Greek Egg Lemon Soup (Avgolemono) - The Lemon BowlGreek food is one of my favorite cuisines from around the world. Of course, given that most dishes involve lemon juice, garlic and olive oil that probably doesn’t come as much of a surprise to you. With an emphasis on fresh herbs, clean flavors and heart-healthy ingredients like yogurt and walnuts, Greek food is a perfect example of healthy made delicious.

Growing up just 3 hours from Chicago, home to one of the nation’s largest Greek populations, I have had countless opportunities to dine on some of the best Greek food around. In college, I had the pleasure of traveling to Athens, Greece with a few of my classmates. The atmosphere and the food was everything you would expect and more. Salty cheeses, briny olives, juicy lemons, fragrant herbs… it was heaven. 

Greek Egg Lemon Soup - Lightened Up by The Lemon BowlIn lieu of traveling to Greece this winter, I decided to create a light and healthy version of avgolemono soup which literally translates to “egg lemon” soup. Restaurant versions typically use triple the amount of eggs and thicken the broth with a heavy roux full of butter and white flour. You’ll be pleased to learn that my version is completely dairy, gluten free and requires only 2 eggs.

To save time, I love adding shredded rotisserie chicken towards the end of the cooking process. Not only does it add a ton of flavor but it turns this soup into a hearty, protein-packed entree. Serve it with a Greek salad and dinner is done.

Your spoon is waiting.


4.8 from 4 reviews
Lightened Greek Egg Lemon Soup (Avgolemono)
Prep time
Cook time
Total time
A lightened version of a Greek classic, this egg lemon soup is packed with comfort, not calories.
Recipe type: Soup
Cuisine: Greek
Serves: 4
  • 6 cups chicken broth - low sodium
  • ¾ cups uncooked white rice
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon cornstarch
  • ¼ cup lemon juice (about 1 lemon)
  • 2 eggs - whisked in a small bowl
  • 8 oz cooked chicken breast - shredded (rotisserie works well)
  • thinly sliced scallions - optional garnish
  1. In a large soup pot, bring chicken broth to a boil. Add rice, salt and pepper and simmer until rice is tender, about 15 minutes.
  2. Remove one cup of the broth from the pot and pour into a medium bowl. Add corn starch and whisk until dissolved. Pour in lemon juice and whisk once more.
  3. To temper the eggs, slowly add the whisked eggs to the broth/cornstarch/lemon juice mixture. Whisk constantly so that the eggs gradually come to temperature. Continue until all of the eggs are fully incorporated.
  4. Pour the warmed egg/broth mixture back into the large soup pot and stir until mixture begins to thicken, about 5 minutes.
  5. Add shredded chicken breasts and cook until heated through. Check for seasoning and adjust accordingly. Serve with sliced scallions if you wish.
Nutrition Information
Serving size: 2 cups Calories: 272 Fat: 4.4 g Saturated fat: 1.1 g Unsaturated fat: 3.3 g Trans fat: 0 Carbohydrates: 30.7 g Sugar: 1 g Sodium: 605 mg Fiber: .4 g Protein: 24.8 g Cholesterol: 135 mg



  1. says

    I have always seen Avgolemono when I go out for Greek and have wondered what it was! Now that I see an ingredient break-down, this looks like my new favorite soup. Love the fact that you lightened it up but it still looks rich, creamy and deeeelish! Definitely pinning this one!

  2. says

    Oh my! So much to love about this. I love any excuse to eat lemons, I love winter soups, and I love that I can make this with most things I already have in the house….well subbing something else for the chicken.

    Sending up some Carolina warmth!

  3. Anja says

    That sounds delicious! I’ve never heard of avgolemono and I really want to try this! But I am a vegetarian, it possible to make this soup suitable for vegetarians? Do you have a suggestion for substituting the chicken breast?

  4. says

    The next trip my husband and I take (which might not be for years!) is Greece! I love the food and have always wanted to go. One of my favorite restaurants in Chicago is a Greek restaurant called Mykanos–they have the most amazing Avgolemono soup ever! I am now craving it, thanks to you! 😉 Can’t wait to try your version–love it!

  5. says

    You are going to Greece? I am so jealous, I truly love Greek food. Where exactly are you going? This soup looks superb. I need to start making more soups this winter, it is so cold here in NJ!

  6. Aralyn says

    I’m so happy. I used to order this soup at restaurant all of the time and now I can make it at home! It tastes even better the next day! Thank you :)

  7. says

    I’ve never actually heard of a greek egg soup before, so thanks for the recipe for me to pick apart and learn a bit about it – it both looks and sounds delicious, and I think I’m going to have to try your recipe for it at some point.

  8. Angela Pelc says

    Wow, easy and delicious! I used veggie broth, brown rice, arrowroot (didn’t have cornstarch) and didn’t add the chicken. Creamy, light, lemony and really hit the spot! Amazing Liz, THANK YOU!

  9. ilya says

    This is the perfect solution when you’ve got leftover chicken soup and grilled chicken from a traditional Friday night dinner. Was delicious.

  10. Jule says

    The best soup ever! Made it a couple of weeks ago. Making it right now. Glad to have this recipe. It is addictive! Cheap and easy to make too.


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