📍 Where this dish comes from: Athens · The Acropolis / Parthenon
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Discover the history of this region →
The silky Greek egg-lemon soup — one of the most comforting things ever to come out of a Greek kitchen — rebuilt without rice. The egg ribbons and rich broth do all the work, creating a warm, velvety, lemon-bright bowl that feels like being wrapped in a wool blanket by a Greek grandmother.
What You’ll Need
Servings: 4 servings
Calories: 195kcal
Ingredients
- 6 cups good-quality chicken broth (low-sodium)
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tsp lemon zest
- 2 cups cooked shredded chicken
- 2 tbsp fresh dill chopped
- Salt & white pepper to taste
- Optional: 1 cup cauliflower rice simmered in broth 5 minutes for extra body
Instructions
- Bring chicken broth to a gentle simmer. Add shredded chicken (and cauliflower rice if using) and simmer 5 minutes.
- Whisk eggs with lemon juice and zest until light and frothy, about 1 minute.
- Reduce heat to lowest setting. Slowly ladle one cup of hot broth into the egg mixture while whisking constantly — this tempers the eggs.
- Pour the tempered egg mixture back into the pot, stirring gently. The soup will turn pale golden and silky.
- Season with salt and white pepper. Ladle into bowls and top generously with fresh dill.
Nutrition
Serving: 1serving | Calories: 195kcal | Protein: 26g | Fat: 7g
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Health Benefits
- Bone broth is rich in collagen and glycine that support joint health and gut lining integrity.
- The egg-lemon base adds protein and vitamin B12.
- Lemon provides vitamin C and bioflavonoids.