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–+ servings
Greek Egg and Lemon Soup

Delightfully Creamy Greek Egg and Lemon Soup Recipe

This Greek Egg and Lemon Soup, or avgolemono, is a comforting dish with a creamy texture and zesty lemon flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 6 cups low-sodium chicken broth A flavorful base.
  • 1 cup medium-grain white rice (Valencia or Arborio) Adds body to the soup.
  • 3 large eggs For thickness and creaminess.
  • 3 tablespoons fresh-squeezed lemon juice Adjust to taste for brightness.
  • 1 lemon lemon zest Enhances citrus flavor.
  • salt and freshly ground black pepper For seasoning.
  • fresh dill or parsley For garnish.

Equipment

  • medium saucepan
  • Whisk
  • wooden spoon

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, pour in 6 cups of low-sodium chicken broth and heat it over medium-high heat until boiling (5-7 minutes).
  2. Once boiling, stir in 1 cup of medium-grain white rice, reduce heat to low, and simmer uncovered for 15-20 minutes.
  3. In a medium bowl, crack 3 large eggs and whisk until frothy, then gradually add yolks and whisk until creamy.
  4. Temper the egg mixture by slowly whisking in about ½ cup of the hot broth and 3 tablespoons of lemon juice.
  5. Remove the saucepan from heat and slowly pour in the tempered egg mixture, stirring constantly.
  6. Mix in the zest of one lemon and season with salt and pepper to taste.
  7. Ladle into bowls and garnish with fresh dill or parsley.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 8gSaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 600mgPotassium: 350mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 15mgCalcium: 80mgIron: 1mg

Notes

For the best flavor, adjust the lemon juice to your preference. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

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