Traditional Greek Avgolemono Soup with Lemon and Egg

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting chicken and rice soup brightened with lemon juice and thickened with a velvety egg mixture for classic Greek flavor. This mediterranean-inspired soups ready in about 55 minutes pairs chicken broth, quartered medium onion, medium, peeled and sliced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

★ 4.6 (9 ratings) Prep: 10 min Cook: 45 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine 6 cups chicken broth, 1 large boneless chicken breast, 1 quartered medium onion, 1 sliced medium carrot, and 1 sliced celery stalk. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until chicken is cooked through.
  2. Step 2: Remove the chicken breast from the pot and shred into bite-size pieces. Discard onion, carrot, and celery from broth.
  3. Step 3: Add 1/2 cup long-grain white rice to the broth and simmer for 15 minutes until rice is tender.
  4. Step 4: In a medium bowl, whisk 2 large eggs until frothy. Gradually whisk in 1/4 cup fresh lemon juice.
  5. Step 5: Ladle about 1 cup of hot broth slowly into the egg-lemon mixture while whisking constantly to temper the eggs.
  6. Step 6: Slowly pour the tempered egg mixture back into the pot, stirring gently. Heat over low heat, stirring constantly, for 3-4 minutes until soup thickens slightly. Do not boil to prevent curdling.
  7. Step 7: Stir in shredded chicken, 1/2 tsp black pepper, and 1/2 tsp salt (adjust to taste). Garnish with 2 tbsp chopped fresh parsley if desired and serve hot.

Frequently asked questions

How long does Traditional Greek Avgolemono Soup with Lemon and Egg take to make?

Total time is about 55 minutes (10 min prep + 45 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 Traditional 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 Traditional 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 Traditional 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 Traditional 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.

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