If you want flavor this is the soup you need! This egg-lemon soup is packed with flavor and not calories. Ready in under 30 minutes.

Greek 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. Just look at this Greek salad!

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.

In 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 number 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.

Frequently asked questions:
To temper, slowly add about 1-2 tablespoons of a hot liquid to the eggs as you whisk them. This slowly raises the temperature which will prevent you from simply cooking the eggs in the hot liquid which is when you end up with scrambled egg strands. The goal is to slowly bring up the temperature of the eggs without scrambling them.
Tempering is the method of mixing together two liquids of varying temperatures together without altering the texture. Read: avoiding curdled /scrambled eggs in the broth. You’ve probably heard the term when it comes to chocolate but I use the method when making this Greek egg-lemon soup as well.
This Greek egg-lemon soup will last up to 4 days stored in an air-tight container in the refrigerator.
Don’t worry – it’s easy!

For added brightness, lemon juice is whisked into the soup as well. I love to serve the soup with extra lemon wedges for people to add more at the table if they wish.

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. You can keep the chicken out and leave it vegetarian as well.

📖 Recipe substitutions:
Orzo can be substituted for rice if you wish.

Your spoon is waiting.
Oopah!
📖 Recipe

Greek Lemon Chicken Soup (Avgolemono)
Ingredients
- 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 a small bowl
- 8 ounces cooked chicken breast shredded – rotisserie works well
- thinly sliced scallions optional garnish
Instructions
- 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.
- 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.
- 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.
- Pour the warmed egg/broth mixture back into the large soup pot and stir until mixture begins to thicken, about 5 minutes.
- Add shredded chicken breasts and cook until heated through. Check for seasoning and adjust accordingly. Serve with sliced scallions if you wish.
Nutrition
Check out more healthy soup recipes on my Pinterest board!
Rocknrobn14
DELICIOUS! Lemony, thick, tasty… as good as in the Greek restaurant!!
My whole family loved it! I did 1-1/2 recipe to have leftovers. Was very easy to temper the eggs- thanks for the instructions! Made it with a big Greek salad and pita! YUM!!!
Liz DellaCroce
I’m so happy to hear this!!!!
Tasha Pappas Gates
FYI: Greeks would NEVER put cornstarch or butter (read your butter comment) for that matter in Avgolemono soup. Nor would we use Rotisserie chicken, which is too rich tasting for this soup.
The traditional Greek recipe for this soup is light to begin with. It is exactly like your recipe minus the cornstarch. And most Greeks just use the egg yolk.
Liz DellaCroce
Thanks Tasha! This was just my quick version of making the soup and I think it happens to taste delicious. The traditional Greek versions that I’ve had are super heavy but that’s just my opinion. Either way I appreciate your feedback!
Maria Valavanis
I come from a long line of Greek chefs. Corn starch was and is still used in our avgolemeno soup. Yes, many just use the egg yoke. We use the whole egg too. Delicious!!
Liz DellaCroce
Good to know!!
Christiana
Hello! I’m from Cyprus and I’ve always made my avgolemono just like your recipe minus the chicken breast. I was wondering, if this is the lightened version what is the heavy one? I would sure like to try that as well!
Liz DellaCroce
Hi Christina – The traditional version is often just made with a lot more eggs and sometimes I see a lot of cream soups added and such. I don’t have a traditional recipe but I’m sure you could Google for one!
ilya
This is the perfect solution when you’ve got leftover chicken soup and grilled chicken from a traditional Friday night dinner. Was delicious.
Liz DellaCroce
Yes exactly!! I’m so glad you loved it!!
ism
OK to use orzo instead of white rice? One of my favorite soups!
Liz DellaCroce
Absolutely!
Angela Pelc
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!
Liz DellaCroce
I’m so thrilled you made this and loved it Angela!!!
Rachel
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.
Liz DellaCroce
Let me know how you like it Rachel!
Ashley M. | Our Full Table
Yummy! This looks so delicious!
Liz DellaCroce
One of my absolute favorite soups! I hope you try it Ashley!
Aralyn
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 :)
Nutmeg Nanny
Oh yum, I can’t wait to have a big bowl of this! So dreamy and comforting :)
Liz DellaCroce
You MUST make this!! And if you slip a little butter in it, I won’t tell. ;)
cassie
I love avgolemono. Now I’m craving it!
Liz DellaCroce
It’s funny – you and me both!!! Let me know if you try it! xo
Eisodia
I always liberally add feta cheese just before serving…not to incorporate into the soup, but to garnish it.
Liz DellaCroce
GREAT idea!
Dixya @ Food, Pleasure, and Health
this looks sooo good.. I could take a bowl or two right now.
Liz DellaCroce
Me too! Especially in this weather!
Philia (from sweetphi.com)
I absolutely love Greek food as well, and this soup is one of my favorite things in the world (not even joking lol), so I cannot wait to try this recipe!!! Thank you for posting a healthier version, it looks SOOOO good!
Liz DellaCroce
Oh I’m so glad I’m not the only one who loves this soup!! I hope you enjoy!
Norma | Allspice and Nutmeg
I’ve never had avgolemeno, but I need to try. This sounds so good and just what’s needed during this deep freeze.
Liz DellaCroce
You would like it Norma!! I’m sure of it!
Yasmeen | Wandering Spice
I adore avgolemono but admittedly it’s a bit too heavy for me sometimes. I appreciate this lightened up version and am bookmarking it for a rainy day!
Liz DellaCroce
This version is definitely not heavy – light, fresh and flavorful. I hope you enjoy it!
Sheila
This is one of my all time favorite soups! So comforting.
Liz DellaCroce
Perfect for a day like this!! xo
eatgood4life.com
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!
Liz DellaCroce
NO!! I wish! I went to Greece in 2001. :) The good days!
Cheri
I love soup and this looks incredible. Made something similar to this before but did not add eggs. Will put this on my list!
Liz DellaCroce
Let me know what you think!
Laura @ Lauras Baking Talent
I’ve never even heard of this kind of soup before. So going on the need to try list. Thanks for sharing :)
Liz DellaCroce
You will LOVE it!!
Gaby
Pretty sure this is the most amazing comfort food that I have laid eyes on in sometime! I can’t wait to try it!
Liz DellaCroce
I hope you like it Gaby!! So jealous lemons are actually a local food for you. :)
Alyssa (Everyday Maven)
I am with you Liz – I can never say no to greek food. Stay warm – it’s freaking cold everywhere right now!
Liz DellaCroce
Me neither!! It is seriously the best!! Thank you Alyssa!
julia
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!
Liz DellaCroce
Greece sounds pretty fabulous right about now!! I’ve never been to Mykanos but I want to try it! We usually go to Parthenon or Roditis. :)
Laurie {Simply Scratch}
One of my favorite soups!
Liz DellaCroce
So jealous you live so close to Greektown!!
Lauren @ Climbing Grier Mountain
I’ve never had egg lemon soup before so clearly I am missing out! And by the way, we need to use Oopah more often…just sayin’.
Liz DellaCroce
Are you kidding me? Make this stat!! You’ll love it. OOPAH!
Anja
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?
Liz DellaCroce
Absolutely!! In fact, chicken is not always added so just skip it! And instead of chicken broth use veggie broth. Let me know what you think!
annie @ chase that i love
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!
Liz DellaCroce
Yes with this snow I am all about “pantry recipes” using what we have on hand. I hope you try it Annie!
Layla @ Brunch Time Baker
This is a perfect recipe for the cold days we have been having! I’m a huge fan of Greek cuisine as well and will be adding this to my list!
Liz DellaCroce
I can’t seem to warm up these days either!! I hope you enjoy this!
Lisa @ Garnish with Lemon
Perfect for these cold,cold days! Love the lemon in this :) Stay warm!
Liz DellaCroce
Thank you Lisa!! I knew you’d appreciate the lemon. ;-)
Maria
Perfect for a cold day!
Liz DellaCroce
Hope you’re staying warm Maria!!
Jeanette | Jeanette's Healthy Living
I love avgolemono so I’m so glad you came up with a lightened up version so I can make this at home!
Liz DellaCroce
You and me both!! I don’t know why I waited so long!
Taylor @ Food Faith Fitness
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!
Liz DellaCroce
Yes!! Normally they are very rich and full of egg yolks and butter so I actually ended up enjoying this lighter version a bit more. I hope you enjoy it!!
Brittany
Hey my name is Brittany and I was going to make the lemon bowl I have the Greek style chicken soup broththat already has egg and a lemon and also Orzo in it is that ok to use in this recipe.
Liz DellaCroce
Yes absolutely!
Brittany
Thanks
Ashley - baker by nature
It’s been so cold here I’ve been dreaming in soup! This looks amazing, Liz!!! xo
Liz DellaCroce
Cold is an understatement!! Stay warm friend!!
mary
excuse me, i’m not sure i’m finding the correct place to leave a comment on this recipe, but i was wondering if this could be made with wild rice also? Mary :)
Liz DellaCroce
Hi Mary – you found the right place!! You know I bet wild rice would be delicious but I would check the cook time on that!! Let me know how it turns out!