Description
Avgolemono is a traditional Greek soup known for its silky, lemony flavor and creamy texture—without any cream! Made with chicken, rice, eggs, and lemon, this comforting dish is both light and satisfying, perfect for any time of year.
Ingredients
6 cups chicken broth
1/2 cup uncooked white rice (or orzo)
2 cups shredded cooked chicken
3 large eggs
2 lemons, juiced (about 1/3 cup)
Salt and black pepper, to taste
2 tbsp fresh dill or parsley, for garnish
Instructions
1. In a large pot, bring chicken broth to a simmer.
2. Add the rice and cook until tender, about 15 minutes.
3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until frothy.
4. Ladle about 1 cup of hot broth slowly into the egg-lemon mixture while whisking constantly to temper the eggs.
5. Reduce the heat to low, then slowly stir the tempered mixture back into the pot.
6. Add shredded chicken and stir gently until the soup thickens slightly—do not boil or the eggs will curdle.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh dill or parsley.
Notes
Use leftover rotisserie chicken for a quick and easy version.
If you prefer a thicker soup, add a bit more rice or simmer slightly longer after adding the eggs.
Avgolemono pairs perfectly with crusty bread or a Greek salad.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
Keywords: avgolemono soup, Greek chicken soup, lemon chicken soup, creamy soup without cream, Mediterranean soup