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Jessica T. Brown

Healthy Greek Avgolemono Soup

A traditional Greek chicken soup brightened with fresh lemon and thickened with an egg sauce, combining wholesome ingredients into a quick, nutritious meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Soup
Cuisine: Greek-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp extra virgin 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 rinsed and soaked if possible
  • Salt and pepper to taste
  • 2 cooked boneless chicken breasts shredded (about 6 to 8 oz)
  • 1/2 cup freshly squeezed lemon juice
  • 2 large eggs
  • Fresh parsley for garnish optional

Equipment

  • 1 arge Dutch oven or heavy-bottomed pot
  • 1 1 whisk
  • 1 ladle
  • 1 Measuring cups and spoons
  • Cutting board and chef’s knife

Method
 

  1. Sauté the Vegetables:
    Heat 1 tablespoon of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
    Once the oil shimmers, add the finely chopped carrots, celery, and green onions.
    Stir frequently to coat the vegetables evenly and sauté for about 3–4 minutes, or until they begin to soften and release their aromas.
    Then add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
  2. Build the Broth:
    Pour in 8 cups of low-sodium chicken broth along with 2 bay leaves.
    Increase the heat to high and bring the mixture to a rolling boil.
    This step helps infuse the broth with the fresh vegetable flavors and bay leaves, creating a fragrant base for the soup.
  3. Cook the Rice:
    Once boiling, add the rinsed rice along with salt and pepper to taste.
    Reduce the heat to medium-low and let the soup simmer gently for about 20 minutes, or until the rice grains are tender and cooked through.
    Stir occasionally to prevent the rice from sticking to the bottom of the pot.
  4. Add the Chicken:
    Stir in the shredded cooked chicken breast pieces, allowing them to warm through for 2–3 minutes.
    This adds protein and substance to the soup without requiring extra cooking time since the chicken is already cooked.
  5. Prepare the Avgolemono Sauce:
    In a medium mixing bowl, whisk together 2 large eggs and 1/2 cup freshly squeezed lemon juice until smooth and frothy.
    To temper the eggs, slowly ladle two scoops of the hot broth from the pot into the egg-lemon mixture while continuously whisking.
    This gradual warming prevents the eggs from curdling when added to the soup.
  6. Combine Sauce and Soup:
    Pour the tempered egg-lemon sauce back into the soup pot gradually while stirring gently but thoroughly.
    Immediately remove the pot from heat to avoid overheating, which can cause the sauce to separate.
    The result is a creamy, silky broth characteristic of traditional avgolemono.
  7. Garnish and Serve:
    Ladle the soup into bowls and garnish with freshly chopped parsley if desired.
    Serve immediately with crusty bread or your favorite side for a warm, nourishing mea

Notes

  • Always rinse the rice well before cooking to remove excess starch and prevent clumping. Soaking the rice for 15 minutes can help it cook more evenly and quickly.
  • Orzo can be used as a substitute for rice, but be mindful it cooks faster—usually around 7 minutes.
  • Tempering the eggs carefully is the most important step to achieve the smooth, velvety texture of avgolemono without scrambling the eggs. Consider having a helper pour the broth while you whisk.
  • Add the avgolemono sauce only at the very end and remove the soup from heat immediately to prevent curdling and separation.
  • Leftover soup keeps well refrigerated for 2–3 days but avoid reheating over high heat to maintain the creamy consistency.