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Easy Greek Lemon Soup (aka Avgolemono)

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This is my sick soup.

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I eat it when I’m not sick, too, though.

I say that I love to cook. Usually the more complicated the recipe, the most I want to make it. Cooking is an adventure to me. When I’m sick I want to lay on the sofa in yoga pants all day, not have another kitchen adventure. Enter Greek Lemon Soup.

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Technically called Avgolemono, this Mediterranean soup is characterized by an egg and lemon mixture that is added to the broth. A more authentic recipe would have a few more ingredients, including chicken.

My Mom taught me how to make this soup, using a recipe from a neighbor. That was years ago though, and I haven’t actually used that recipe in so long. My version has probably morphed somewhat from the original recipe. Well, it definitely has, because I no longer measure the ingredients. I really had to fight my instincts and measure everything out to get this into an useable recipe.

So, remember this recipe the next time you have a cold or a flu. Being sick sucks. This soup doesn’t.

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Easy Greek Lemon Soup (Avgolemono)

Ingredients
  • 4c chicken stock
  • 1/3c rice
  • 2 egg yolks
  • 3 Tbs lemon juice
Cooking Directions
  1. Bring chicken stock and rice to boil, then reduce to a simmer.
  2. While the soup is simmering separate the eggs. Put the yolks in a bowl.
  3. Add the lemon juice to the egg yolks, and whisk with a fork.
  4. When the rice is cooked ladle a few spoonfuls of broth into the yolk/lemon mixture, whisking while you pour (photo directions of this step are below).
  5. Add this mixture back into the soup pot, again, stirring while you pour.
  6. Optional: top with pepper, oregano, or basil.

Photo Directions

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Egg yolks

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Whisk egg yolks and lemon juice

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Yolk/lemon mixture with a few ladles of broth mixed in

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About Kristin

I have always loved to cook, and have been eating and cooking gluten free since 2007. I aim to make delicious, frugal and healthy meals that will be appealing to GF and non-GF eaters alike!

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