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Greek Avgolemono Chicken Soup

By 68 Comments

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.

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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.

Oopah!

3.54 from 13 votes
Greek Egg Lemon Soup - Lightened Up by The Lemon Bowl
Print
Greek Avgolemono Chicken Soup
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
A lightened version of a Greek classic, this egg lemon soup is packed with comfort, not calories.
Course: Soup
Cuisine: greek
Servings: 4
Calories: 272 kcal
Author: Liz DellaCroce
Ingredients
  • 6 cups chicken broth low sodium
  • 3/4 cups uncooked white rice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon cornstarch
  • 1/4 cup lemon juice about 1 lemon
  • 2 in eggs whisked a small bowl
  • 8 oz cooked chicken breast shredded - rotisserie works well
  • thinly sliced scallions optional garnish
US Measurements - Convert to Metric
Instructions
  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 Facts
Greek Avgolemono Chicken Soup
Amount Per Serving
Calories 272 Calories from Fat 40
% Daily Value*
Total Fat 4.4g 7%
Saturated Fat 1.1g 6%
Polyunsaturated Fat 3.3g
Cholesterol 135mg 45%
Sodium 605mg 25%
Total Carbohydrates 30.7g 10%
Dietary Fiber 0.4g 2%
Sugars 1g
Protein 24.8g 50%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Reader Interactions

Comments

  1. 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.

    Reply

    • 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!

      Reply

  2. 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!

    Reply

    • 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!

      Reply

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

    Reply

  5. 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!

    Reply

  6. 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.

    Reply

  8. 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 :)

    Reply

  16. 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!

    Reply

  21. 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!

    Reply

  24. 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?

    Reply

  25. 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!

    Reply

  30. 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!

    Reply

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