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Avgolemono Soup Has A Splash of Lemon & a World of Flavor

Sick of boring chicken soup? Spice up your weeknights with Avgolemono soup! This easy recipe uses leftover chicken and turns it into a creamy, lemony masterpiece.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 477 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 cooked chicken breasts shredded
  • 1 cup rice
  • 1 tablespoon olive oil
  • 1 cup carrots chopped
  • ½ cup celery chopped
  • 2 tablespoons onions chopped
  • 3 garlic cloves minced
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup lemon juice
  • 2 large eggs

Instructions

    Cup of Yum
  1. Heat olive oil in a large pot. Add the onions, celery, and carrots, toss together, and sauté for a few minutes.
  2. Next, add garlic and sauté until it turns fragrant, for about 30 seconds.
  3. Add the chicken broth and bay leaves and bring the broth to a rolling boil. Add the rice, salt, and pepper. Lower the heat and let it simmer for 20 minutes until the rice is cooked.
  4. Add the shredded chicken and cook for a few minutes until it absorbs all the flavors.
  5. To prepare egg-lemon sauce, whisk together eggs and lemon juice in a bowl. Then, whisk in 2 ladles of hot broth from the cooking pot. This tempers the egg mixture so it doesn't curdle. Once combined, add the sauce to the chicken and rice soup and stir.
  6. Remove from the heat immediately.

Notes

  • If you can, use homemade chicken broth. While store-bought broth will work, nothing quite like the flavor of homemade. 
  • Don't add the egg-lemon mixture to the soup without tempering it first. I know it's an extra step, but if you skip it, you'll end up with scrambled eggs in your soup. 
  • If you're not a fan of rice, try using orzo pasta instead. It has a similar texture and will soak up all that delicious broth just the same.
  • Add a splash of heavy cream or half-and-half for a creamier soup with the egg-lemon mixture. It's not traditional, but it's delicious.
  • To make this soup vegetarian, swap the chicken broth for vegetable broth and omit the shredded chicken. Add some chickpeas or white beans for extra protein.
  • If you can, use homemade chicken broth. While store-bought broth will work, nothing quite like the flavor of homemade. 
  • Don't add the egg-lemon mixture to the soup without tempering it first. I know it's an extra step, but if you skip it, you'll end up with scrambled eggs in your soup. 
  • If you're not a fan of rice, try using orzo pasta instead. It has a similar texture and will soak up all that delicious broth just the same.
  • Add a splash of heavy cream or half-and-half for a creamier soup with the egg-lemon mixture. It's not traditional, but it's delicious.
  • To make this soup vegetarian, swap the chicken broth for vegetable broth and omit the shredded chicken. Add some chickpeas or white beans for extra protein.

Nutrition Information

Calories 477kcal (24%) Carbohydrates 50g (17%) Protein 43g (86%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.01g Cholesterol 155mg (52%) Sodium 853mg (36%) Potassium 900mg (26%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 5547IU (111%) Vitamin C 15mg (17%) Calcium 83mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 477

% Daily Value*

Calories 477kcal 24%
Carbohydrates 50g 17%
Protein 43g 86%
Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.01g 1%
Cholesterol 155mg 52%
Sodium 853mg 36%
Potassium 900mg 19%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 5547IU 111%
Vitamin C 15mg 17%
Calcium 83mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.