Avgolemono (Greek egg and lemon soup)
Nutrition per serving
A comforting Greek soup: chicken stock and rice, thickened with an egg and lemon emulsion. Velvety, tangy and soothing, it is a gentle, filling bowl with no cream at all.
Prep: 10 min | Cooking: 25 min | Servings: 4 | Difficulty: Medium
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 192 kcal · 21 g protein · 11 g carbohydrate · 6 g fat
Ingredients
Method
- Poach the chicken in the stock, then shred it.
- Cook the rice in the stock.
- Beat the eggs with the lemon juice.
- Slowly whisk a little hot stock into the eggs, then pour back into the pan off the heat.
Nutritional benefits
Chicken provides lean protein, rice provides carbohydrates, and egg provides complete protein. The soup is thickened with egg and lemon, with no cream at all: it is velvety, tangy and light. Comforting and soothing, avgolemono is a healthy Greek classic. Naturally dairy-free.
Variations and substitutions
- Vegetarian: use vegetable stock and more rice.
- With orzo (pasta) instead of rice.
- More lemony, to taste.
- With dill.
Storage and making ahead
Keeps for 2 days; reheat very gently without boiling (the egg thickening would split).
💡 Good to know
Temper the eggs by gradually adding hot stock before pouring them into the soup, off the heat: the mixture stays smooth and does not curdle.
Related reading
Discover more high-protein recipes · healthy & balanced recipes · dairy-free recipes.
Ingredients in this recipe: chicken breasts · rice · eggs · lemons · stock.
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