The Sunny Greek Egg-Lemon Soup Recipe You’ll Adore

Comfort flows through every spoonful of this classic Greek egg-lemon soup that warms the soul on chilly evenings.

Tender chicken and delicate orzo swim in a silky broth whisked with bright citrus notes.

The magic of avgolemono lies in its simple yet profound combination of ingredients.

Creamy eggs create a luxurious texture that makes this soup stand out from other traditional recipes.

Tangy lemon cuts through the richness, bringing a refreshing balance to each bite.

Generations of Greek families have cherished this recipe, passing down its comforting essence through time.

Each spoonful promises a journey through Mediterranean flavors that will transport you straight to a cozy kitchen in Greece.

Dive into this beloved soup and savor a taste of culinary tradition.

Creative Ways to Serve Greek Egg Lemon Soup

• Cozy Comfort Bowl: Serve in deep ceramic bowls to capture the soup's warmth and highlight its creamy texture.
• Mediterranean Feast Companion: Pair with crusty Greek bread or pita to soak up the rich, lemony broth and add delightful crunch.
• Herb Garden Garnish: Sprinkle extra fresh dill and parsley on top for a vibrant green finish that boosts both flavor and visual appeal.
• Protein Power-up: Top with crumbled feta cheese or add grilled chicken strips for an extra protein-packed meal that satisfies hunger.

Best Storage for Greek Egg Lemon Soup

• Store soup in airtight container for 3-4 days, keeping egg-lemon mixture and broth intact to prevent separation.
• Pour cooled soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze up to 2 months, avoiding egg-lemon sauce before freezing.
• Transfer portion to microwave-safe bowl, heat on medium power in 30-second intervals, stirring between each to maintain creamy consistency.
• Warm soup gently over low heat, stirring constantly to prevent egg mixture from curdling, adding splash of water if too thick.

FAQs

• What is avgolemono sauce and how does it work?

Avgolemono is a traditional Greek sauce made by whisking eggs and lemon juice, then slowly tempering with hot broth to create a creamy, tangy mixture without curdling. This technique prevents eggs from scrambling while adding richness and brightness to the soup.

• Is avgolemono soup healthy?

Yes, this soup is nutritious, packed with protein from chicken, vitamins from vegetables and kale, and provides a balanced meal. The combination of lean protein, vegetables, and light broth makes it a healthy, comforting option.

• Can I make this soup vegetarian?

While traditional avgolemono is chicken-based, you can substitute vegetable stock and add plant-based proteins like tofu or chickpeas. The egg-lemon sauce remains the same, maintaining the classic Greek flavor profile.

Greek Egg Lemon Soup Reasons to Savor

• Packed with tender shredded chicken, hearty rice, and nutritious kale, this Greek soup delivers maximum flavor with minimal kitchen effort.
• Loaded with protein from chicken and eggs, plus vitamin-rich greens, this recipe provides a wholesome one-pot meal that supports wellness and satisfies hunger.
• Experience authentic Greek cuisine through the classic avgolemono technique, transforming simple ingredients into a creamy, tangy soup with rich traditional flavors.
• Learn an elegant cooking method where egg and lemon create a silky, luxurious sauce that magically thickens the broth without complicated steps.

Greek Egg Lemon Soup Ingredient Lineup

• Chicken: Whole pieces that create a rich, flavorful foundation for the soup.
• Chicken Stock: Enhances the soup's depth and provides a savory liquid base.

• Kale: Adds nutritious green color and hearty texture to the soup.
• Onions, Carrots, Celery: Classic aromatic vegetables that build the soup's flavor profile.

• Rice: Provides substance and helps create a creamy, satisfying texture.

• Salt, Pepper: Basic seasonings that balance and highlight the soup's natural flavors.
• Dill: Fresh herb that adds a bright, distinctive taste to the Greek-style soup.

• Eggs: Creates a creamy, silky texture and helps thicken the soup.
• Lemon: Provides a tangy, citrusy brightness characteristic of traditional Greek avgolemono.

• Olive Oil: Adds a rich, smooth flavor and glossy finish when drizzled on top.

Must Have Tools for Greek Egg Lemon Soup

• Large pot: Essential for simmering chicken and creating soup base.
• Cutting board: Needed for preparing vegetables and shredding chicken.
• Knife: Sharp tool for chopping ingredients and slicing vegetables.
• Whisk: Crucial for blending eggs and lemon smoothly.
• Wooden spoon: Perfect for stirring soup and mixing ingredients.
• Measuring cups: Helps accurately measure water and rice.
• Ladle: Useful for adding hot broth to egg mixture and serving soup.
• Shredding tool or forks: Helps separate cooked chicken into pieces.

Greek Egg Lemon Soup Cooking Guide

Step 1: Poach Chicken and Vegetables

Place chicken, aromatic vegetables like carrots, celery, and onions, along with fragrant herbs into a large pot.

Pour in chicken stock and water.

Bring to a gentle simmer and cook for about 40 minutes until chicken is tender and fully cooked.

Step 2: Shred and Add Grains

Remove chicken from the pot and set aside.

Shred the meat into bite-sized pieces.

Add rice to the flavorful broth and continue cooking for approximately 10 minutes until grains become soft and tender.

Step 3: Reintegrate Protein and Greens

Return shredded chicken to the pot.

Fold in fresh kale or spinach leaves, allowing them to wilt and infuse the soup with vibrant green color and additional nutrients.

Simmer for 5 minutes.

Step 4: Create Silky Egg-Lemon Liaison

In a separate bowl, whisk egg yolks until smooth and creamy.

Gradually introduce hot broth into the eggs while continuously whisking to prevent curdling.

This technique creates a luxurious, velvety texture.

Step 5: Combine and Thicken

Slowly incorporate the egg-lemon mixture into the soup, stirring gently.

Add fresh chopped dill for brightness.

Cook on low heat for 5 minutes, allowing the soup to gently thicken without boiling.

Step 6: Garnish and Serve

Taste and adjust seasonings with salt and pepper.

Drizzle extra virgin olive oil on top for richness.

Ladle into warm bowls and enjoy this comforting Greek classic.

Pro Tips for Egg Lemon Soup Perfection

• Use homemade chicken stock for richer, deeper flavor that elevates the entire soup's taste profile.
• Temper eggs slowly by adding hot broth gradually to prevent curdling and ensure smooth, silky sauce.
• Choose fresh, ripe lemons for bright, zesty acidity that balances the creamy soup perfectly.
• Swap kale with spinach or Swiss chard if preferred, maintaining the soup's green nutritional boost.
• Shred chicken into small, uniform pieces for even distribution and better mouthfeel in every spoonful.

Greek Egg Lemon Soup Variations for a Twist

• Vegan Avgolemono: Replace chicken with roasted tofu or tempeh. Use vegetable broth and swap eggs with silken tofu blended with nutritional yeast and lemon juice.
• Gluten-Free Adaptation: Use quinoa or cauliflower rice instead of traditional rice. Ensure all broth and ingredients are certified gluten-free.
• Low-Carb Greek Soup: Substitute rice with riced cauliflower or chopped zucchini. Keep protein and egg-lemon sauce intact for authentic flavor profile.
• Mediterranean Chicken Alternative: Use lamb or turkey instead of chicken. Add oregano and swap kale with spinach for a different herbal note.

Greek Egg-Lemon Soup Recipe

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4.9 from 28 reviews

• Total Time: 1 hour 15 minutes
• Yield: 6 1x

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Description

Hearty Greek egg-lemon soup (avgolemono) blends citrusy brightness with comforting chicken broth. Creamy texture and tangy flavor make this classic Mediterranean dish a soul-warming meal you’ll savor with each spoonful.

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Ingredients

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Protein:

• 1 pound 2 ounces (510 grams) chicken thighs, skinless, bone-in
• 3 extra large eggs

Vegetables and Aromatics:

• 1/2 small white onion, chopped
• 2 cloves garlic, minced
• 1 celery stalk, chopped
• 1 carrot, chopped
• 3 1/2 ounces (100 grams) kale, shredded
• 1 teaspoon lemon zest
• 1–2 tablespoons dill

Liquids, Spices, and Grains:

• 3 1/4 cups (770 milliliters) chicken stock
• 4 cups (950 milliliters) hot water
• 1/2 cup (90 grams) short grain rice
• 6 tablespoons (90 milliliters) lemon juice
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 2 bay leaves
• Olive oil for serving

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Instructions

1. In a large pot, gently poach chicken with aromatic vegetables and spices in chicken stock for 40 minutes until meat is tender and fully cooked.
2. Remove chicken from pot, shred meat into bite-sized pieces, then return pot to heat and add rice, cooking for approximately 10 minutes until grains are soft.
3. Incorporate shredded chicken and chopped kale into the pot, allowing ingredients to meld together while simmering for 5 minutes.
4. Create a silky egg-lemon sauce by carefully tempering whisked eggs with hot broth, continuously stirring to prevent curdling.
5. Slowly integrate the egg-lemon mixture into the soup, stirring gently to maintain a smooth consistency, then sprinkle fresh dill and cook for an additional 5 minutes until soup thickens.
6. Taste and adjust seasonings as needed, then ladle into serving bowls and finish with a delicate drizzle of extra virgin olive oil.

Notes

• Avoid boiling when adding egg-lemon mixture to prevent curdling and maintain silky texture.
• Temper eggs carefully by slowly adding hot broth while continuously whisking to create smooth, creamy consistency.
• Use fresh lemon juice for brightest flavor and zest some lemon peel for extra aromatic dimension.
• Substitute rice with quinoa for gluten-free option or cauliflower rice for lower-carb version.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Greek

Nutrition

• Serving Size: 6
• Calories: 250
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 150 mg