Mediterranean Diet Greek Lemon Soup (Avgolemono)

Warm, comforting, and bursting with vibrant citrus flavor, this Mediterranean Diet Greek Lemon Soup (Avgolemono) is a timeless classic made healthier! This creamy, velvety soup balances the tanginess of fresh lemon juice with a rich chicken broth base, all thickened naturally with a luxurious blend of whisked eggs. Tender shredded chicken and short-grain rice make it hearty enough for a stand-alone meal, while a sprinkle of fresh dill adds a touch of herby brightness. Prepared in under an hour, this authentic Greek recipe is perfect for cozy dinners or as a stunning addition to your Mediterranean cuisine repertoire. It’s a gluten-free, protein-packed dish that’s as wholesome as it is flavorful.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 cups chicken broth
• 2 cups water
• 1 pound boneless skinless chicken breasts
• 1 whole medium onion
• 2 whole carrots
• 1 whole celery stalk
• 1 whole bay leaf
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.75 cup short grain white rice
• 3 whole large eggs
• 0.5 cup fresh lemon juice
• 2 tablespoons fresh dill

Directions

Step 1

In a large pot, combine chicken broth and water and bring to a boil over medium-high heat.

Step 2

Add the chicken breasts, onion (halved), carrots (peeled and chopped into large chunks), celery (chopped into large pieces), bay leaf, kosher salt, and black pepper to the pot.

Step 3

Lower the heat to a gentle simmer, cover the pot, and cook for 20-25 minutes, or until the chicken is fully cooked and tender.

Step 4

Remove the chicken and vegetables from the pot. Discard the bay leaf. Shred the chicken using two forks and set it aside. Discard the vegetables or reserve them for another use if desired.

Step 5

Bring the broth back to a simmer. Add the rice and cook for about 15 minutes, or until the rice is tender.

Step 6

In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice until well combined.

Step 7

Slowly add a ladleful of hot broth to the egg-lemon mixture, whisking constantly to temper the eggs and prevent them from curdling.

Step 8

Once the egg mixture is tempered, slowly whisk it back into the soup pot, stirring constantly to ensure the soup becomes creamy.

Step 9

Stir in the shredded chicken and chopped fresh dill. Simmer the soup over low heat for an additional 5 minutes, without letting it boil.

Step 10

Taste and adjust seasoning with salt and pepper as needed before serving hot.

Nutrition Facts

Serving size	(3072.4g)

Amount per serving	% Daily Value*
Calories	1387.1

Total Fat 32.7g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 943.6mg	0%
Sodium 4602.2mg	0%
Total Carbohydrate 84.4g	0%
Dietary Fiber 7.4g	0%
Total Sugars 17.3g
Protein 185.1g	0%

Vitamin D 142.7IU	0%
Calcium 391.5mg	0%
Iron 12.5mg	0%
Potassium 3470.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.4%

Protein: 54.0%

Carbs: 24.6%