Greek Avgolemono Soup

The humble egg is the quiet hero that creates the lush, cloud-like body in this iconic dish. Without any cream, it lends a luxurious silkiness to the broth that defines a perfect Greek avgolemono soup. I remember the first time I tasted it at a friend’s family dinner—a bowl of pure comfort that felt like a warm hug from the inside out. It was bright, creamy, and deeply satisfying, yet I was amazed to learn it came together with just a handful of simple ingredients. That’s the magic of this classic. It’s the kind of meal that turns a regular Tuesday into something special, proving that the best comfort food doesn’t need to be complicated. This recipe for Greek Avgolemono Soup is my weeknight homage to that memory. It’s a cozy, 30-minute dinner you genuinely crave, especially when you need something nourishing that soothes the soul without keeping you in the kitchen for hours. Simple ingredients, warm memories.

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Ingredients List for Greek Avgolemono Soup

Greek Avgolemono Soup starts with a foundation of clean, wholesome ingredients that come together to create something greater than the sum of its parts. You likely have most of these in your kitchen right now.

• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breasts or thighs
• 1 cup long-grain white rice (like jasmine or basmati)
• 3 large eggs, at room temperature
• ⅓ cup fresh lemon juice (about 2-3 lemons)
• ¼ cup finely chopped fresh dill
• Salt and freshly ground black pepper to taste

Smart Swaps & Notes:

• Chicken: Leftover shredded rotisserie chicken is a fantastic shortcut. Add about 3 cups of shredded meat at the end, just to warm through.
• Rice: For a lower carb option, you can use cauliflower rice. Add it in the last 5 minutes of cooking so it doesn’t get mushy. Orzo is a classic alternative for a different texture.
• Broth: A good-quality broth is key. For a richer flavor, use homemade if you have it.
• Lemon: Fresh juice is non-negotiable for the right bright, sunny flavor. Bottled juice will taste flat.

Timing for Your Greek Avgolemono Soup

This is where the magic of a 30-minute dinner truly shines. From chopping to serving, you’re looking at:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

That’s about 20% faster than many traditional soup recipes that require long simmers, making this Greek Avgolemono Soup a genuine lifesaver on busy evenings.

Step-by-Step Instructions

Making Greek Avgolemono Soup is a gentle process. The key is patience during the final, crucial step to achieve that signature silky texture.

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Stir in the garlic and cook for one more minute until fragrant.
2. Simmer the Soup: Pour in the chicken broth and add the whole chicken breasts. Bring the pot to a boil, then reduce the heat to a gentle simmer. Let it cook for 15 minutes, or until the chicken is cooked through and tender.
3. Cook the Rice & Shred Chicken: Remove the cooked chicken to a plate and set aside to cool slightly. Add the rice to the simmering broth. Let it cook for 15-18 minutes, or until the rice is tender.
4. Prepare the Avgolemono (Egg-Lemon) Sauce: While the rice cooks, shred the chicken using two forks. In a medium bowl, whisk the eggs until frothy and uniform. Very slowly, drizzle in the fresh lemon juice while whisking constantly. This tempers the eggs and prevents them from scrambling.
5. Temper the Sauce: This is the most important step. Once the rice is cooked, remove the soup from the heat. Take about 1 cup of the hot broth and, in a very slow, thin stream, whisk it into the egg-lemon mixture. You must whisk vigorously and continuously to gently warm the eggs. Repeat with a second cup of broth.
6. Combine and Finish: Slowly pour the tempered egg-lemon mixture back into the large pot of soup, stirring constantly. Add the shredded chicken and fresh dill. Return the pot to very low heat for just 1-2 minutes to warm through—do not let it boil, or the eggs will curdle. Season generously with salt and pepper. Taste and adjust lemon if desired.

Nutritional Information

A serving of this Greek Avgolemono Soup is wonderfully balanced. Per serving (based on 6 servings): approximately 280 calories, 25g of protein, 22g of carbohydrates, 9g of fat. It’s a protein-packed meal thanks to the chicken and eggs, and the fresh lemon juice provides a boost of vitamin C. This soup fits beautifully into a pattern of healthy soups and stews for clean eating, offering comfort without heaviness.

Equipment Needed

You don’t need any special gadgets for this Greek Avgolemono Soup. A large soup pot or Dutch oven, a good whisk, a sharp knife for chopping, and a couple of mixing bowls are all it takes. A microplane for zesting lemon (optional, but lovely) is a nice bonus. Regular kitchen, regular time, great results.

Why You’ll Love This Greek Avgolemono Soup Recipe

• 30-Minute Comfort: It delivers deep, homemade flavor in the time it takes for delivery to arrive.
• Pantry-Friendly: Built on broth, rice, eggs, and lemon, it’s a budget-friendly meal that feels luxurious.
• Adaptable & Healthy: Easily tweaked for low carb preferences or with different grains, it’s a shining example of easy Mediterranean diet recipes simple enough for any night.
• Crowd-Pleasing: Its bright, creamy flavor appeals to both kids and adults, making it a perfect family dinner solution.
• Meal Prep Hero: It reheats beautifully (with care) and can be the cornerstone of your weekly lunch plan.

Healthier Alternatives for the Recipe

This Greek Avgolemono Soup is already quite wholesome, but you can tailor it to your needs.

• Lower Carb: Swap the white rice for cauliflower rice added in the last 5 minutes of cooking. This makes it a fantastic low carb Mediterranean diet recipe.
• Higher Protein: Use an extra chicken breast or thigh. You could also stir in a handful of spinach at the end for added nutrients.
• Gluten-Free: The recipe is naturally gluten-free—just ensure your broth is certified GF.
• Dairy-Free: It contains no dairy at all, making it a creamy soup without a drop of cream or milk.

Serving Suggestions

Ladle this Greek Avgolemono Soup into deep bowls. I love to garnish it with an extra sprinkle of fresh dill, a twist of black pepper, and maybe a thin lemon slice on the side. For a complete meal, serve it with a simple green salad dressed with olive oil and red wine vinegar, and some crusty bread for dipping. It’s also wonderful alongside a slice of frittata or a simple roasted vegetable platter. If you love this style of brothy, comforting soup, you might also enjoy my classic Chicken Noodle Soup or the vibrant, coconut-infused Thai Coconut Chicken Soup.

Common Mistakes to Avoid

1. Adding Cold Eggs to Hot Soup: This is the cardinal sin. Always temper the eggs with warm broth first. Pouring the egg mixture directly into the boiling soup will give you lemony scrambled eggs, not a silky Greek Avgolemono Soup.
2. Letting the Soup Boil After Adding Eggs: Once the avgolemono sauce is incorporated, keep the heat very low and never let it return to a boil. Gentle warmth is your friend.
3. Using Bottled Lemon Juice: The fresh, bright flavor is irreplaceable. Bottled juice lacks complexity and can taste metallic.
4. Overcooking the Chicken: Simmer just until cooked through to keep it tender and juicy. Shredding it against the grain also helps.
5. Skipping the Fresh Herb: The dill adds a fresh, grassy note that balances the richness. Don’t omit it!

Storing Tips for the Recipe

• Leftovers: Cool completely and store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently over low heat on the stove, stirring frequently. Do not microwave on high power, as it can cause the eggs to separate. Warm it slowly.
• Freezing: Freezing is tricky because the egg-enriched broth can separate when thawed. For best results, freeze the soup before adding the avgolemono sauce. Freeze the plain chicken, rice, and broth base. When ready to eat, thaw, reheat, and then prepare a fresh egg-lemon sauce to stir in.
• Make-Ahead: You can chop the vegetables and measure ingredients ahead of time to streamline the 30-minute process even further.

Conclusion

At its heart, this Greek Avgolemono Soup is a lesson in simplicity and technique. It shows how a few foundational ingredients, treated with care, can create a meal that’s both spectacularly comforting and deceptively easy. It’s the cozy, 30-minute dinner you’ll find yourself craving again and again—a bowl of sunshine for cloudy days, a gentle reset for busy weeks, and a guaranteed crowd-pleaser. Food that feels like home. I hope it brings as much warmth to your table as it does to mine. If you give it a try, I’d love to hear how it turned out for you! Share your thoughts in the comments below, and don’t forget to tag @HarmonyMeal on Pinterest so I can see your beautiful creations. For more hearty soup inspiration, check out my White Bean Kale Soup or the savory Corned Beef Cabbage Soup.

FAQs about Greek Avgolemono Soup

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