Youll love this authentic Greek Avgolemono Soup Recipe. Ah-vgo-le-mono, as the Greeks pronounce it, is a silky, rich, fragrant chicken soup, prepared Greek-style with avgolemono sauce (lemon-egg sauce.) Best part, this weeknight version comes together in just over 30 minutes.
A couple of important tips make all the difference, be sure to read through this post and watch my video for how to make Greek avgolemono.
Chicken soup is one of those nostalgic dishes known as a home remedy to comfort the sick or relief the cold chill in the air. Its also one of those universal foods every culture, and every household, has some version of–noodles or not.
Ill never pass up a warm bowl of homemade chicken soup, but one of my favorites for sure is the Greek version: the egg and lemon soup known as Avgolemono.
Avgolemono is no ordinary chicken rice soup. There is just something special, and extra luxurious, about Avgolemono. Its a decidedly rich, comforting chicken soup with a silky broth thats heavily scented with lemon. Delicious!
Im telling you, if you have not tried Greek avgolemono soup, you are in for a treat!
Avgolemono: Greek Lemon Chicken Soup
Greek Avgolemono Soup Recipe. Silky, rich, fragrant chicken soup, prepared Greek-style with avgolemono sauce, which is a Greek lemon-egg sauce with warm broth. Best part, this weeknight version comes together in just over 30 minutes.
Prep: 5min
Total: 35min
Yield: 6
Nutrition Facts: servingSize None, calories 266 calories, Sugar 1.9 g, Sodium 346.9 mg, Fat 7 g, Saturated Fat 1.6 g, Trans Fat 0.1 g, Carbohydrate 33 g, Fiber 1 g, Protein 17.7 g, Cholesterol 82.7 mg
Ingredients:
- Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)
- 1/2 to 1 cup finely chopped carrots
- 1/2 to 1 cup finely chopped celery
- 1/2 to 1 cup finely chopped green onions
- 2 garlic cloves, finely chopped
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup rice
- Salt and pepper
- 2 cooked boneless chicken breast pieces, shredded ( about 6 to 8 oz store-bought rotisserie chicken will work)
- 1/2 cup freshly-squeezed lemon juice
- 2 large eggs
- Fresh parsley for garnish (optional)
Instruction:
- In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
- Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
- To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
- Garnish with fresh parsley, if you like. Serve hot with your favorite bread. Enjoy!
Best-Ever Avgolemono Soup
This easy recipe for avgolemono soup is the comforting meal you’ve been dreaming of.
Prep: 10min
Total: 45min
Yield: 4 serving(s)
Nutrition Facts: calories 537 Calories, Fat 29 g, Saturated Fat 8 g, Trans Fat 0 g, Cholesterol 217 mg, Sodium 1728 mg, Carbohydrate 34 g, Fiber 3 g, Sugar 4 g, Protein 34 g
Ingredients:
- 2 tbsp. extra-virgin olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 c. low-sodium chicken broth
- 1 tsp. fresh thyme leaves
- 1 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 1/2 c. white rice
- 3 c. shredded chicken
- 3 large egg yolks
- Juice of 2 medium lemons
- Freshly chopped dill, for serving
- Lemon wedges, for serving
Avgolemeno Soup Recipe – How to Make Greek Lemon Chicken Rice Soup
FAQ
What does avgolemono mean in Greek?
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