Authentic Greek Avgolemono Soup with Lemon and Egg

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A comforting Greek classic, this silky soup combines lemon, egg, and chicken broth for a rich, soothing bowl that embodies Mediterranean hospitality. This Mediterranean-inspired soup recipe, ready in about 30 minutes, pairs Chicken broth, Lemon, Eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups Chicken broth
• 2 Lemon
• 4 Eggs
• 2 tbsp Unsalted butter
• 2 tbsp Flour
• 2 tbsp Fresh dill
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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Instructions

1. Step 1: Bring 4 cups chicken broth to a gentle simmer in a medium saucepan over medium heat. Zest and juice 2 lemons, reserving the zest, and add the lemon juice to the broth along with 1/2 tsp salt and 1/4 tsp black pepper, stirring to combine.
2. Step 2: Whisk together 4 eggs, 2 tbsp lemon zest, and 2 tbsp flour in a small bowl until smooth. Slowly pour 1/2 cup of the hot broth into the egg mixture while whisking constantly to temper the eggs, then slowly pour the egg mixture back into the simmering broth, stirring gently.
3. Step 3: Cook for 3-4 minutes over low heat, stirring continuously, until the soup thickens and coats the back of a spoon, but do not let it boil to avoid scrambling the eggs.
4. Step 4: Stir in 2 tbsp chopped fresh dill, remove from heat, and serve immediately with extra lemon wedges for squeezing.