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.
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. Don’t worry – it’s easy!
To temper eggs, you slowly mix a hot mixture in with the cold mixture (in this case, the whisked eggs). 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.
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.
How long will this soup keep for?
This Greek egg lemon soup will last up to 4 days stored in an air-tight container in the refrigerator.
Orzo can be substituted for rice if you wish.
Your spoon is waiting.
Greek Lemon Chicken Soup (Avgolemono) 🥣
- 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 eggs whisked a small bowl
- 8 ounces cooked chicken breast shredded - rotisserie works well
- thinly sliced scallions optional garnish
- 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.
Check out more healthy soup recipes on my Pinterest board!