Traditional Avgolemono Soup

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4.50 from 185 votes

Traditional Avgolemono Soup

50 minutes
Calories 240kcal


  • 2 tablespoons olive oil
  • 1 onions (medium
  • 4 chicken breasts (medium, 110 g / 3.9 oz)
  • 6 cups chicken broth (medium, 110 g / 3.9 oz)
  • 2 cups water (medium, 110 g / 3.9 oz)
  • 1/2 cup heavy cream (medium, 110 g / 3.9 oz)
  • 2 lemon (juiced
  • 1/2 head cauliflower (medium, 110 g / 3.9 oz)
  • chopped parsley


  • To rice a head of cauliflower, first remove the leaves and chop into large florets.
  • Grate each floret on the coarsest side of a box grater or pulse a few times in a food processor.
  • Dont over-process, the florets can turn into a pulp very quickly! To shred chicken breast, first cook the chicken all the way through on an oiled pan.
  • Using two forks (or meat claws if you have) pull the meat apart until you have small pieces and lots of strips of chicken breast meat.
  • In a large, oiled pot over medium heat, cook your onions until translucent and turning brown.
  • Add your chicken broth, water, cream, shredded chicken and riced cauliflower.
  • Add your herbs and the juice of 2 lemons.
  • Do a taste test here, make sure the soup is salted enough and the lemon flavor comes through.
  • Let this cook for about 8 minutes to allow the cauliflower to become tender.
  • ¬†While the soup is cooking, beat 3 eggs together in a bowl.
  • You first need to temper the eggs so they dont cook unevenly and become stringy in the hot soup.
  • To do this, while whisking the eggs with one hand, pour a ladle of the soup broth into the eggs slowly.
  • This way, the eggs are brought to the right temperature gradually, instead of being shocked by the heat of the soup.
  • When your egg bowl has 1-2 ladles full of soup broth in it, turn the flame under the pot off.
  • In the same manner, pour your egg mixture into the soup slowly, stirring the soup while you pour.
  • Do not turn the heat back on, instead, let the soup bring the eggs to its full temperature for about 2-3 minutes.
  • Serve immediately with some fresh, chopped parsley and a sprinkle of pepper.


Calories: 240kcal

Originally posted 2019-02-20 17:39:47.

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