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Avgolemono (Greek Egg and Lemon

Avgolemono (Greek Egg and Lemon Soup

Eman Brooks
A silky, comforting Greek classic made with simple ingredients: chicken broth, rice, eggs, and lemon. This creamy soup is naturally thickened with eggs (no cream!) and has a bright citrusy flavor that's both refreshing and soothing.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine greek
Servings 4
Calories 220 kcal

Ingredients
  

  • 6 cups chicken broth
  • ½ cup white rice or orzo
  • 3 large eggs
  • ⅓ cup fresh lemon juice
  • 1½ cups cooked shredded chicken optional
  • Salt and black pepper to taste
  • Fresh parsley for garnish optional

Instructions
 

  • In a pot, bring chicken broth to a boil, then add rice and simmer until tender.
  • In a bowl, whisk eggs until frothy, then slowly whisk in lemon juice.
  • Gradually ladle hot broth into the egg-lemon mixture while whisking to temper the eggs.
  • Slowly stir the tempered egg mixture back into the soup pot over low heat.
  • Stir gently until soup thickens slightly—do not boil.
  • Add shredded chicken if using, and season with salt and pepper.
  • Serve warm, garnished with parsley if desired.

Notes

  • Temper eggs carefully to prevent curdling.
  • You can omit the chicken for a vegetarian version (use veggie broth).
  • Add a bit more lemon juice if you prefer extra tang.
  • Leftovers should be reheated gently—avoid boiling.

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