Chicken broth with rice thickened by a whisked egg and lemon mixture until silky and creamy — a refreshing Greek soup with no cream, moderate carbohydrates, and rich in protein.
Avgolemono is a classic Greek soup whose secret creaminess comes from a whisked egg and lemon mixture that thickens the broth without any cream.
Bright from the lemon, comforting from the chicken and rice, and high in protein — it is a soup that surprises everyone who tries it for the first time.
Heat the olive oil in a pot, add the onion and carrot and soften, then add the rice and chicken broth and simmer gently until the rice is cooked through. The rice gives the soup body.
Whisk the eggs with the lemon juice thoroughly, then gradually ladle in two scoops of hot broth while whisking constantly. This step (tempering) prevents the eggs from curdling.
Pour the egg-lemon mixture slowly back into the pot, stirring over very low heat until the soup thickens and turns creamy. Do not let it boil after adding the eggs or it will curdle.
Stir in the shredded chicken, salt, and pepper until heated through and well combined. The chicken boosts the protein and makes the soup a complete meal.
Sprinkle with chopped dill and serve immediately, piping hot. A creamy, refreshing Greek soup with a bright lemon flavour.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Avgolemono Soup (Greek Chicken Lemon Egg Soup), and how to fix them:
Not enough salt or the soup did not simmer long enough. Let the soup simmer gently to develop depth, and season with salt after tasting at the end.
It has not thickened enough. Simmer uncovered to let some liquid evaporate until you reach the desired consistency.
Not enough salt or seasoning. Season well and taste. Add fresh herbs or a squeeze of lemon to lift all the flavours.
Three days in an airtight container after cooling. Reheat thoroughly before serving.
One to two months in individual portions. Thaw in the refrigerator before reheating.
Prepare and chop the ingredients in advance and keep in the fridge — assembly and cooking takes only minutes at serving time.
Reheat over low heat with a splash of water, or in a moderate oven until hot through. Do not leave out of the refrigerator for more than two hours [2].
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Chicken | Turkey or firm tofu | same weight | A lighter or plant-based alternative |
| Oil/fat | Extra-virgin olive oil | same amount | Monounsaturated fats that are better for the heart |
| Salt | Herbs, spices, and lemon juice | to taste | Reduces sodium while keeping flavour generous |
| Servings | Ratio |
|---|---|
| 2 (single × 2) | Half the ingredients |
| 4 (base) | Ingredients as listed |
| 6 (family) | 1 1/2 times the ingredients |
| 8 (hosting) | Double the ingredients |
The egg-lemon mixture gives creaminess without cream or added fat, and the lemon juice adds vitamin C and a refreshing brightness. Add the eggs away from the boil to prevent curdling. A light, high-protein soup.
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