Avgolemono (Greek soup with eggs and lemon)

Avgolemono is one of those timeless recipes that feels both deeply comforting and incredibly nourishing at the same time. This traditional Greek soup combines homemade chicken broth, tender shredded chicken, creamy rice, fresh herbs, eggs, and lemon into a dish that is rich in flavor while still feeling light and vibrant. The result is a silky, velvety soup with a luxurious texture — all without using cream or flour.

What makes this soup special is the way simple ingredients come together to create something so satisfying. The egg yolks are slowly tempered into the warm broth, creating the signature creamy consistency that Avgolemono is known for. Fresh lemon juice adds brightness and balance, while dill and parsley bring freshness and depth that elevate the entire dish. Every spoonful is warming, savory, creamy, and refreshing all at once.

This recipe is also naturally high in protein thanks to the combination of chicken breast and drumsticks. Protein plays an essential role in supporting muscle maintenance, recovery, stable energy levels, and hormone production, making this soup especially supportive for women’s health and overall wellness. The healthy fats from the egg yolks help create satiety while adding richness and important nutrients that support the body on many levels.

Beyond the protein content, this soup offers a beautiful diversity of vegetables and herbs that contribute fiber, antioxidants, minerals, and phytonutrients. Onions, carrots, celery, garlic, parsley, dill, and lemon all provide different compounds that help nourish the gut microbiome and support digestion and immunity. Even though Avgolemono feels like comfort food, it is also deeply nutrient-dense and balanced.

One of the reasons this soup has remained beloved across generations is because it is incredibly family-friendly. The creamy texture and gentle flavors make it appealing for children, while the nourishing broth and soft rice make it easy to digest and soothing for the body. It’s the kind of meal that feels nurturing and restorative, whether served on a cold day, during busy weeks, or whenever comfort food is needed.

Another beautiful aspect of this recipe is how simple it is to prepare. Using a pressure cooker allows the broth to develop rich, deep flavor with minimal effort, while the rest of the soup comes together easily in one pot. Naturally gluten free and made from wholesome ingredients, this Avgolemono recipe proves that nourishing food can still feel indulgent, cozy, and full of flavor.

RECIPE

Ingredients

For the Broth

• 500 g chicken breast

• 650 g chicken drumsticks (bones in)

• 1 Tbsp all-purpose seasoning (salt-free preferred) or your favorite mix

• 1 tsp salt (omit if seasoning already contains salt)

• 3 L water (12 cups)

For the Soup

• 2 Tbsp olive oil

• 130 g red onion, finely chopped

• 150 g carrots, finely chopped

• 130 g celery, finely chopped

• 15 g garlic, minced

• 1 cup Arborio rice

• 600 g cooked shredded chicken (from the broth)

• 80 ml fresh lemon juice

• 5 egg yolks

• 5 g fresh dill, chopped

• 35 g fresh parsley, chopped

• 1 tsp salt, or to taste

• 1 tsp black pepper

• 3 liters of broth

Instructions

1. Prepare the Broth - Add the chicken breast, drumsticks, seasoning, salt, and water to a pressure cooker. Cook on high pressure for 45 minutes.

Release the pressure naturally or carefully quick-release. Remove the chicken and strain the broth until you have a clear 3 liters of broth.

Once cool enough to handle, shred the meat. You should have approximately 600 g shredded chicken, both breast and thighs.

2. Build the Soup Base - In a large pot, heat the olive oil over medium heat. Add the onion, garlic, celery, carrots, rice, and salt.

Pour in 2 cups of the broth and simmer for about 20 minutes, stirring occasionally, until the rice becomes creamy and risotto-like.

3. Finish the Soup - Add the remaining broth, shredded chicken, and black pepper. Bring to a gentle boil and simmer for 10 minutes.

4. Temper the Egg-Lemon Mixture - In a medium bowl, whisk together the egg yolks and lemon juice.

Slowly ladle in hot broth from the soup, whisking continuously, until the mixture is warm and smooth. This prevents the eggs from curdling or forming egg drop soup texture.

Gradually pour the tempered mixture back into the soup while stirring gently.

5. Add the Herbs - Stir in the dill and parsley, then immediately turn off the heat.

6. Taste and adjust with additional salt, pepper, or more lemon juice if needed. Ensure the rice is fully cooked before serving.

Serving Notes - Serve warm with extra lemon wedges, fresh herbs, or cracked black pepper on top. This soup thickens slightly as it sits and becomes even creamier the next day.

Macros per entire pot
Calories: 3150 kcal
Protein: 327 g
Carbohydrates: 97 g
Fat: 118 g

Per serving (8 portions)
Calories: 394 kcal
Protein: 41 g
Carbohydrates: 12 g
Fat: 15 g

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana