Avgolemono Soup (Greek Lemon Chicken Soup)

A popular Greek soup made with tender chicken, hearty white rice, an abundance of vibrant lemon, and broth blended with rich eggs for a creamy base. It's a delicious weeknight soup or great for when you are feeling under the weather.

👥 5 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Jaclyn📖 cookingclassy

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pot
bowl
mixing bowl
whisk

📝 Preparation Steps

Heat olive oil in a large pot over medium heat. Add green onion and garlic and saute 30 to ⏱️ 60 seconds until fragrant.

minced garlic (3 cloves)1 Tbsp

Pour in chicken broth and bring to a boil over medium-high heat.

Stir in rice, oregano, bay leaves, and season with salt and pepper to taste. Reduce heat to medium-low. Cover and simmer, stirring occasionally so rice doesn't stick to bottom of pot, until rice is just tender, about ⏱️ 15 minutes for jasmine rice and ⏱️ 20 minutes for white rice.

dried oregano1 tspbay leaves (fresh or dried)2Salt (and black pepper)

Near the end of cooking in a medium mixing bowl whisk together eggs, egg yolks and lemon juice until frothy for about ⏱️ 1 minute. Slowly pour in 1 cup hot broth from soup with the eggs while whisking.

large eggs2large egg yolks2

Stir in chicken and lemon zest. Remove from heat and while stirring soup pour in egg mixture. Return to heat and cook over low heat, stirring constantly, until soup has thickened slightly for a minute or two.

Serve with parsley and/or dill. Add more chicken broth to thin soup if desired, it will thicken as it rests.

Nutrition Facts

calories

338 kcal

fat Content

10 g

serving Size

1 serving

fiber Content

1 g

sugar Content

2 g

sodium Content

924 mg

protein Content

35 g

trans Fat Content

0.04 g

cholesterol Content

223 mg

carbohydrate Content

27 g

saturated Fat Content

2 g

unsaturated Fat Content

6 g

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