Simple Homemade Greek Avgolemono Soup Recipe

Dr. Josh Axe, DC, DNM, CN – You might already know that I’m a huge fan of Greek food. It’s one of the cuisines that naturally falls into the Mediterranean diet, which is chock-full of fruits, veggies and healthy grains, along with simple dishes that are full of flavor. This avgolemono soup recipe is one of my favorite classic Greek soups.

What Is Avgolemono? (Key Ingredients)

Avgolemono means “egg lemon,” and it’s this combination that gives the Greek soup its rich, velvety texture. Rice or orzo pasta is usually cooked right in the soup, which can range from a broth-like consistency to one that’s closer to a hearty stew.

While poached chicken is often added to the soup, I’ve kept this one meat-free and vegetarian-friendly. Of course, you can make chicken avgolemono soup by simply adding chicken, but as I mentioned, I opted to make this avgolemono soup vegetarian.

The beauty of an authentic Greek avgolemono soup recipe is that it requires so few ingredients but packs a ton of taste.

What kind of rice is used in avgolemono? You’ll see many avgolemono soup with orzo versions, but in my simple avgolemono soup, instead of white rice, which is devoid of nutrients, I opted for sprouted brown rice.

While brown rice is healthier than its white counterpart, sprouted is the way to go. Sprouted grains are easier for the body to digest, breaks down gluten and allows for greater nutrient absorption.

This soup also gets a protein boost from the addition of protein powder made from bone broth. You get all the benefits of bone broth, including collagen and gelatin, all of which support a healthy gut, in an easy-to-use form. No need to spend 24 hours waiting for broth to cook on the stove!

Finally, the stars of this soup are the egg and lemon. Eggs, of source, add additional protein and collagen, combining for a heart-healthy, joint-supporting powerhouse with the bone broth, while the lemon adds both flavor and burst of a vitamin C to boost immunity.

The trick here is to continuously whisk the eggs in the soup. Instead of cooking and turning into a scramble-y mess, you get that lovely, silky texture that sets this lemon soup apart.

How to Make Avgolemono Soup

Bring the rice and protein powder mixture to a boil. Stir until the ingredients marry. Then reduce heat, and simmer for 35–40 minutes, covered.

Whisk together the eggs and lemon juice gently, until they’re well-combined.

Pour the egg and lemon mix into the pot, stirring continuously to prevent curdling.

Top with the brown rice crisps and green onions, and season with salt and pepper to taste for this delicious avgolemono soup.