Made with just a few simple ingredients, this is a uniquely flavored, velvety-textured soup that is satisfying enough to be a main dish. Try it with a Greek salad on the side for a healthy, light dinner.
PrintGreek Egg-Lemon Soup (Avgolemono Soupa)
Greek Egg and Lemon Soup makes a nice first course, but is satisfying enough for a light dinner served with a Greek salad.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings as a first course or 2 to 3 servings for dinner 1x
Ingredients
- 5 cups low-sodium chicken broth
- 1/3 cup short grain white rice
- 3 eggs, separated
- Juice of 1–1/2 lemons
- Zest of 1/2 lemon
- Salt and ground white pepper
Instructions
- Bring the chicken broth to a boil and add the rice. Stir for about 2 minutes, then reduce the heat and simmer for about 15 to 20 minutes, or until the rice is tender.
- In a bowl, beat the egg whites until frothy and beginning to stiffen. Add the yolks and beat until light and creamy. Slowly add in the lemon juice and about 1/2 cup of the simmering broth. Remove the soup from the heat and gradually add the egg mixture, stirring constantly for about 1 minute. Stir in the lemon zest and season to taste with salt and white pepper. Serve immediately.
Notes
Recipe Notes:
If desired, add about 1 cup of cooked chicken breast meat, shredded.
For a simple Greek salad, toss together lettuce, cucumber, tomato, red onion, Kalamata olives, and cubed or crumbled Feta cheese. To make about 1/2 cup of dressing, whisk together 1 small clove of garlic, crushed, 1 tablespoon red wine vinegar, 1/3 cup extra virgin olive oil, 1/2 teaspoon Dijon-style mustard, 1/4 teaspoon (or more) dried oregano, and salt and pepper to taste.
Lynsey says
How does this warm up the next day? Can you reheat this without issues?
Lynne Webb says
Hi Lynsey,
The soup reheats just fine. Just use medium heat or be careful with the microwave – perhaps a minute at a time, stirring in between.
Judith Condos says
My daughter’s Godmother made this for her when she was away from home at College,it was her favorite and got her through any cold she may have.Love it with a little extra chicken,also I try to use Meyer lemons,yum!
Lorinda says
Very easy to make and delicious, too. I ended up adding twice the amount of rice to make it thicker. Also I only had lemon juice from a bottle and used 1/4 cup and it was perfect.
Jen Lane says
THANK YOU for posting this recipe! I used to frequent a little Greek diner when I lived in NY and they had this amazing soup (served with chicken meat) once a week. I LIVED for the days when I could walk through the snow, then warm up with a bowl of this soup. Can’t wait to try your recipe.
Lynne Webb says
Hope you enjoy it – it’s simple but delicious!