Slow-Simmered Greek Avgolemono Soup with Lemon and Egg
A comforting chicken broth infused with tender rice, bright lemon juice, and enriched with a silky egg-lemon sauce for traditional Greek warmth. This greek-inspired soups ready in about 35 minutes pairs chicken broth, chicken breast, diced, uncooked white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 6 cups chicken broth
- 8 oz chicken breast, diced
- 1/2 cup uncooked white rice
- 2 large eggs, room temperature
- 1/4 cup fresh lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: In a large pot, bring 6 cups chicken broth to a gentle boil over medium-high heat. Add 8 oz diced chicken breast and 1/2 cup uncooked white rice. Reduce heat to low and simmer uncovered for 20 minutes until chicken is cooked and rice is tender.
- Step 2: While soup simmers, whisk 2 large room temperature eggs and 1/4 cup fresh lemon juice together in a bowl until pale and frothy.
- Step 3: Slowly ladle about 1 cup hot broth from the pot into the egg-lemon mixture while whisking vigorously to temper the eggs and prevent curdling.
- Step 4: Gradually pour the tempered egg mixture back into the pot while stirring continuously. Heat gently on low for 3-4 minutes, stirring until the soup thickens slightly and coats the back of a spoon, but do not boil.
- Step 5: Season the soup with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Greek Avgolemono Soup with Lemon and Egg take to make?
Total time is about 35 minutes (10 min prep + 25 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 Slow-Simmered 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 Slow-Simmered 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 Slow-Simmered 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 Slow-Simmered Greek Avgolemono Soup with Lemon and Egg?
Greek 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.
