Authentic Greek Avgolemono Soup with Lemon and Egg
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 soups 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir in 2 tbsp chopped fresh dill, remove from heat, and serve immediately with extra lemon wedges for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentic Greek Avgolemono Soup with Lemon and Egg take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Authentic Greek Avgolemono Soup with Lemon and Egg?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.
Can I substitute ingredients in Authentic Greek Avgolemono Soup with Lemon and Egg?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentic Greek Avgolemono Soup with Lemon and Egg for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Authentic Greek Avgolemono Soup with Lemon and Egg?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
