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:
How do I temper 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.
What is tempering?
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.
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.
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.
Orzo can be substituted for rice if you wish.
Your spoon is waiting.
Greek Lemon Chicken Soup (Avgolemono)
- 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)
- 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!
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!
Oh I’m so glad I’m not the only one who loves this soup!! I hope you enjoy!
I’ve never had avgolemeno, but I need to try. This sounds so good and just what’s needed during this deep freeze.
You would like it Norma!! I’m sure of it!
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!
This version is definitely not heavy – light, fresh and flavorful. I hope you enjoy it!
This is one of my all time favorite soups! So comforting.
Perfect for a day like this!! xo
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!
NO!! I wish! I went to Greece in 2001. :) The good days!
I love soup and this looks incredible. Made something similar to this before but did not add eggs. Will put this on my list!
Let me know what you think!
I’ve never even heard of this kind of soup before. So going on the need to try list. Thanks for sharing :)
You will LOVE it!!
Pretty sure this is the most amazing comfort food that I have laid eyes on in sometime! I can’t wait to try it!
I hope you like it Gaby!! So jealous lemons are actually a local food for you. :)
I am with you Liz – I can never say no to greek food. Stay warm – it’s freaking cold everywhere right now!
Me neither!! It is seriously the best!! Thank you Alyssa!
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!
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. :)
One of my favorite soups!
So jealous you live so close to Greektown!!
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’.
Are you kidding me? Make this stat!! You’ll love it. OOPAH!
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?
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!
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!
Yes with this snow I am all about “pantry recipes” using what we have on hand. I hope you try it Annie!
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!
I can’t seem to warm up these days either!! I hope you enjoy this!
Perfect for these cold,cold days! Love the lemon in this :) Stay warm!
Thank you Lisa!! I knew you’d appreciate the lemon. ;-)
Perfect for a cold day!
Hope you’re staying warm Maria!!
I love avgolemono so I’m so glad you came up with a lightened up version so I can make this at home!
You and me both!! I don’t know why I waited so long!
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!
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!!
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.
It’s been so cold here I’ve been dreaming in soup! This looks amazing, Liz!!! xo
Cold is an understatement!! Stay warm friend!!
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 :)
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!