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–+ servings

Avgolemono-Style Egg Drop Soup

The silky Greek egg-lemon soup — one of the most comforting things ever to come out of a Greek kitchen — rebuilt without rice.
Print Recipe
Course: Breakfast
Cuisine: Greek
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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