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–+ servings
Greek Egg and Lemon Soup

Discover Delicious Greek Egg and Lemon Soup Anytime

Savor a comforting bowl of Greek Egg and Lemon Soup, or Avgolemono, a delightful gluten-free dish that balances lightness with richness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Greek
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 6 cups low-sodium chicken broth Use homemade stock or a high-quality store-bought variety.
  • 1 cup medium-grain white rice (Valencia or Arborio) Adds body and texture; for a lower-carb option, try cauliflower rice.
For the Egg Mixture
  • 2 large eggs (separated) Provide a rich, creamy texture.
  • 1/4 cup fresh-squeezed lemon juice Essential for bright flavor; adjust to taste.
  • 1 lemon zest Enhances lemon flavor and aroma.
Seasonings and Garnish
  • salt to taste Adjust according to broth saltiness.
  • freshly ground black pepper to taste Basic seasoning to enhance flavor.
  • fresh dill or parsley For garnish and herbal notes.

Equipment

  • Large pot
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a large pot, bring 6 cups of low-sodium chicken broth to a rolling boil. Add 1 cup of medium-grain rice, stir gently, and reduce heat to a gentle simmer. Cover and cook for about 15-20 minutes until rice is tender.
  2. While the rice is cooking, crack 2 eggs, separating the yolks from the whites in a bowl. Beat the egg whites until frothy, then add the yolks and whisk until light and creamy, about 2 minutes.
  3. Once the rice is cooked, gradually ladle 1/2 cup of hot chicken broth into the egg mixture, whisking continuously to temper the eggs.
  4. Remove the pot from heat and stir in the tempered egg mixture, mixing gently for about 1 minute until the soup thickens slightly.
  5. Add the zest of 1 lemon and fresh-squeezed lemon juice to the soup, stirring well to incorporate. Season with salt and pepper to taste.
  6. Ladle the warm Greek Egg and Lemon Soup into bowls and garnish with freshly chopped dill or parsley.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 25gProtein: 8gFat: 8gSaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 155mgSodium: 350mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 8mgCalcium: 50mgIron: 1mg

Notes

Reheat on low heat to prevent the egg from scrambling. Adjust the lemon juice to suit your taste preferences.

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