Traditional Greek Avgolemono Soup with Lemon and Egg

By , Test Kitchen Director · 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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.

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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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