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Soups

Avgolemono (Greek Egg-Lemon Soup)

Shredded chicken in a silky, tangy broth thickened with whisked eggs and lemon, finished with dill.

Why you'll love Avgolemono (Greek Egg-Lemon Soup)

Avgolemono is the Greek soup that tastes like comfort and sunshine at once. A rich chicken broth is thickened, without any flour or cream, by eggs whisked with fresh lemon juice, and it turns silky, pale gold, and tangy. Shredded chicken and a handful of dill make it a meal.

The technique is tempering. Eggs added straight to hot broth would scramble, so a few ladles of hot broth are whisked slowly into the eggs and lemon first, which warms them gently. Then that mixture goes back into the pot, off the heat, and the soup thickens to a creamy consistency as you stir. The eggs give it all its body, and finely chopped cauliflower adds a little texture where rice usually sits.

It is the soup to make when someone needs looking after, including you.

Quick overview: This Avgolemono (Greek Egg-Lemon Soup) takes 15 min of hands-on time and about 55 min in all and makes 4 servings, each about 1 3/4 cups. You'll need a pot and a skillet.

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Greek egg-lemon soup with shredded chicken and fresh dill
Prep 15 minCook 40 minTotal 55 minServes 4Serving about 1 3/4 cupsYou'll need Pot, Skillet

Ingredients

  • 1 1/2 lb boneless skinless chicken thighs
  • 6 cups chicken bone broth Label: chicken bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • 1 small onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 carrot, finely chopped
  • 2 cups finely chopped cauliflower
  • 1 tbsp olive oil
  • 3 large eggs
  • 1/3 cup fresh lemon juice
  • 3/4 tsp fine sea salt
  • freshly ground black pepper
  • 2 tbsp chopped fresh dill
  • Make it from scratch: Chicken Bone Broth

Instructions

  1. Poach the chicken: Bring the broth to a simmer in a pot, add the chicken, and simmer gently for 15 to 18 minutes, until it reaches 175°F (80°C). Lift it out, let it cool slightly, and shred it.
  2. Cook the vegetables: Meanwhile, heat the olive oil in a skillet over medium heat and cook the onion, celery, and carrot for 6 minutes, until soft. Add them and the cauliflower to the broth and simmer for 8 minutes, until tender.
  3. Whisk the eggs: In a large bowl, whisk the eggs until frothy, then whisk in the lemon juice.
  4. Temper: Whisking constantly, slowly ladle in about 2 cups of the hot broth, a little at a time, so the eggs warm without scrambling.
  5. Thicken: Take the pot off the heat. Pour the egg mixture back in, stirring constantly, and return the shredded chicken. Stir over the lowest heat for 2 to 3 minutes, without letting it boil, until the soup thickens slightly and turns silky.
  6. Serve: Season with the salt and pepper, ladle into bowls, and scatter the dill.

Storage and leftovers

Refrigerate for up to 3 days.

Reheat very gently over low heat, stirring, and never let it boil, or the eggs will curdle. It does not freeze well.

Variations

  • Spinach: Stir in a few handfuls of baby spinach with the chicken.
  • Turkey: Use leftover roast turkey and turkey broth.
  • More lemon: Add lemon zest for an even brighter soup.
  • Herbs: Use parsley or mint in place of the dill.

Notes and tips

  • Temper slowly: Adding hot broth to the eggs a little at a time keeps them silky.
  • Do not boil: Once the eggs are in, keep the soup below a simmer.
  • Use fresh lemons: Fresh lemon juice is the whole flavor of the soup.
  • Check the broth label: Bone broth should be bones, water, vegetables, herbs, and salt.

Nutrition and mindful eating

  • Chicken and eggs make this soup rich in protein, and the eggs give it body without flour or cream.
  • Bone broth brings a nourishing, savory base.
  • Lemon brings vitamin C and a bright, tangy flavor.
  • Onion, celery, carrot, and cauliflower add fiber and gentle sweetness.
  • As you eat, notice the silky texture and the bright lemon, and pay attention to how a warm, gentle soup can feel nourishing and comforting.

Frequently asked questions

Have a question about this Avgolemono (Greek Egg-Lemon Soup)? Start here, with the questions people ask most.

Why did my soup curdle?

It got too hot after the eggs went in. Temper slowly and keep it below a simmer.

Can I use chicken breast?

Yes. Poach it to 165°F (74°C) so it stays tender.

Can I make it ahead?

Yes. Reheat gently over low heat and never let it boil.

What does avgolemono mean?

Egg-lemon in Greek, named for the sauce that thickens the soup.

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Tags: Soups, Greek, Dairy-Free