What is avgolemono soup made of?

Avgolemono soup is made from simple yet flavorful ingredients: chicken broth, shredded chicken, Arborio rice or orzo, eggs, lemon juice, and often fresh dill. The key technique is whisking eggs and lemon together, then tempering them with hot broth to form a smooth, creamy consistency without using cream

Is avgolemono soup healthy?

Yes, avgolemono soup is a healthy option. It’s rich in lean protein from chicken and eggs, while lemon juice adds vitamin C and brightness. The absence of heavy cream or butter keeps it light, and using low-sodium broth makes it heart-friendly. Plus, it's naturally gluten-free and adaptable to various diets.

What does avgolemono taste like?

It has a distinct lemon-forward flavor that’s tangy yet mellowed by the rich chicken broth and the velvety texture from the eggs. It’s both refreshing and comforting — silky and savory with just enough brightness to elevate it from traditional chicken soup.

What is avgolemono in English?

The word “avgolemono” translates literally to “egg-lemon” in Greek. It refers both to a classic sauce and a soup made by blending eggs and lemon juice into hot broth. In English, you’ll often hear it called “Greek lemon chicken soup” or simply “egg-lemon soup.”

Avgolemono Soup – Bright & Comforting Greek Lemon Chicken Soup

Description

Avgolemono Soup – a Greek egg-lemon chicken and rice soup that’s light, creamy, and full of flavor in under 30 minutes.

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
1 medium carrot, chopped
½ cup Arborio rice
4 cups low-sodium chicken broth
3 tablespoons fresh lemon juice
3 large eggs
2 cooked chicken breasts, shredded
½ teaspoon salt (or to taste)
1 teaspoon ground black pepper (or to taste)
¼ cup chopped fresh dill

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Instructions

Heat olive oil in a large pot over medium-high heat. Add chopped onion and carrot, cooking for about 5 minutes until the vegetables are softened and the onion is translucent.
Stir in the Arborio rice and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the rice is tender.
In a separate bowl, whisk together the eggs and lemon juice.
Slowly ladle a bit of the hot broth into the egg mixture while whisking continuously to temper the eggs.
Stir the egg-lemon mixture back into the soup pot. Add the shredded chicken and continue to stir gently until the soup thickens slightly.
Season with salt and pepper. Add extra lemon juice if a brighter flavor is desired.
Finish with a generous sprinkle of chopped dill before serving.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: SOUPS
Method: Stovetop
Cuisine: Greek