Greek Lemon Soup

My all-time favorite soup - avgolemono! A Greek lemon soup filled with bits of tender chicken and soft, fluffy rice. This isn’t just any kind of soup - this is soup that will have you reaching for seconds!

Growing up

Ever since I was a little girl, Greek lemon soup has always been my favorite. My family and I would often go to Greek town in Chicago for dinner, and I could never just have one bowl! My father even used to make it all the time for us at home from how much my family loves this soup. It’s that delicious!

It’s actually healthy

Some people automatically assume that Greek lemon soup is unhealthy. I guess I can understand that assumption since the soup is creamy, however, the creamy texture doesn’t come from your typical heavy whipping cream! What makes this soup creamy is the egg mixture, so that alone makes the soup much healthier altogether. Also, you can use organic and low-sodium chicken broth!

Have you tried this recipe?

Prep Time: 10 m • Cook Time: 30 m • Servings: 6

What you need

  • 7 cups low-sodium chicken broth
  • 1 lb chicken breast, diced small
  • 1/2 cup white rice, raw
  • 3-4 freshly squeezed lemon
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 3 large eggs, whisked
  • 1 handful parsley, chopped (optional)
  • Salt, to taste
  • Black pepper, to taste
  • 2 tsp olive oil

Note: You will need 2 cartons of chicken broth for this soup since there are 4 cups per carton.

The Method

  1. Start by cutting the chicken into small cubes and sprinkle a dash of salt and black pepper. Heat 1 tsp olive oil on medium-high heat in a small pan and cook chicken until done. Then, set aside.
  2. In a medium sized stock pot, heat 1 tsp olive oil and sauté the onion and garlic until transparent and fragrant (about 3 minutes) on medium-high heat. Then, stir in 4 cups of chicken broth and mix in the 1/2 cup of white rice. Bring to a boil, cover the pot, and lower the heat to cook the rice for 15 minutes, or until fluffy.
  3. Whisk the three large eggs in a medium sized bowl. Squeeze 3-4 lemons (4 are for lemon heads) in the egg mixture and whisk well. Then, use a laddle to take out 2 spoons of the hot broth and slowly pour it into the egg mixture bowl as you whisk. Whisk it all for a few minutes, or until frothy.
  4. Toss all of your cooked chicken into the pot and slowly mix in the remaining 3 cups of chicken broth. Then, slowly pour the egg mixture in the pot as you whisk thoroughly. Whisk the soup for a few minutes.
  5. Add a generous amount of salt and black pepper, then cover and let simmer for another 15 minutes.
  6. Taste the soup to adjust salt and black pepper to your preference. Mix in the chopped parsley and enjoy with a side of bread!

Note: If you prefer the soup to be less thick, then mix in the last cup of chicken broth from the carton and allow it to cook for another 10 minutes.

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