25+ Easy and Irresistible Avgolemono Soup Recipes You Can’t Miss

Avgolemono soup is a classic Mediterranean dish, beloved for its creamy texture and tangy lemon flavor.

Originating in Greece, this comforting soup has become a household favorite around the world, offering a perfect balance of warmth and zest.

Traditionally made with chicken, rice, and a silky egg-lemon mixture, Avgolemono is both soothing and satisfying. But why stop at just one version?

Whether you’re a fan of the original or looking to experiment with modern twists, there’s an Avgolemono recipe for everyone.

In this collection of 25+ Avgolemono soup recipes, you’ll find creative variations that feature seasonal vegetables, savory meats, and even plant-based options.

From hearty takes with roasted chicken and potatoes to lighter versions with fresh greens and herbs, you’ll be inspired to try something new and make this timeless dish your own.

Whether you’re cooking for a special occasion or seeking the ultimate comfort food on a cold evening, these recipes will provide you with a range of flavors to suit any palate.

Let’s dive into the world of Avgolemono and explore the endless possibilities for this beloved soup.

25+ Easy and Irresistible Avgolemono Soup Recipes You Can’t Miss

Avgolemono soup is much more than just a dish; it’s a flavorful, comforting experience that can be enjoyed in so many ways.

The recipes featured here offer a mix of traditional and innovative options, each bringing its own unique twist to the classic Greek dish.

Whether you’re in the mood for a simple bowl of creamy goodness or want to add extra flair with seasonal vegetables, meats, or herbs, these 25+ Avgolemono soup recipes are sure to satisfy your taste buds.

By experimenting with different ingredients and methods, you can make Avgolemono your own and explore endless variations of this beloved soup.

So grab your ingredients, get cooking, and enjoy a warm bowl of Avgolemono that’s perfect for any occasion.

Classic Greek Avgolemono Soup

A comforting and traditional Greek dish, this classic Avgolemono soup blends a silky, tangy broth with the heartiness of chicken, rice, and fresh lemon. The egg-lemon sauce, or avgolemono, gives the soup its characteristic creamy texture without dairy, making it a unique and satisfying meal.

Ingredients:

• 4 cups chicken broth
• 1 cup cooked, shredded chicken breast
• ½ cup uncooked rice (or orzo for a twist)
• 3 large eggs
• ¼ cup freshly squeezed lemon juice (about 1 large lemon)
• Salt and black pepper to taste
• Fresh parsley or dill for garnish

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the rice (or orzo) and cook until tender, about 15-20 minutes.
2. While the rice is cooking, whisk the eggs in a separate bowl until frothy. Gradually whisk in the lemon juice.
3. Once the rice is done, lower the heat to a simmer. Ladle a cup of the hot broth slowly into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
4. Slowly pour the tempered egg mixture back into the pot, stirring continuously to incorporate fully. Continue stirring for a couple of minutes until the soup thickens slightly, but do not bring it to a boil.
5. Add the shredded chicken, season with salt and pepper, and stir to combine. Taste and adjust lemon and seasoning if desired.
6. Serve hot, garnished with fresh parsley or dill.

This classic Greek Avgolemono soup is warm, creamy, and bursting with bright lemony flavor, bringing comfort and Mediterranean flavors to your table. Perfect for cold days or as a refreshing dish for any season, it’s a must-try for anyone seeking a comforting yet vibrant meal.

Lemony Orzo Avgolemono Soup with Fresh Spinach

This twist on Avgolemono soup adds fresh spinach for a nutritional boost, creating a vibrant, lemony broth that’s both comforting and light. The tender orzo and spinach combined with the creamy egg-lemon base make this a refreshing variation on the classic Greek soup.

Ingredients:

• 5 cups vegetable broth (or chicken broth for extra depth)
• ½ cup orzo pasta
• 2 cups fresh spinach, roughly chopped
• 3 large eggs
• ⅓ cup freshly squeezed lemon juice (from 2 lemons)
• Salt and black pepper to taste
• Fresh dill for garnish (optional)

Instructions:

1. In a large pot, bring the broth to a boil. Add the orzo and cook until al dente, about 8-10 minutes.
2. Add the chopped spinach to the pot and cook for an additional 2-3 minutes until it wilts.
3. In a separate bowl, whisk the eggs until frothy, then slowly add the lemon juice while whisking.
4. Lower the heat on the soup to a simmer. Slowly ladle a cup of the hot broth into the egg mixture, whisking constantly to avoid curdling.
5. Pour the egg-lemon mixture back into the pot, stirring continuously until the soup thickens slightly, ensuring it doesn’t boil.
6. Season with salt and pepper to taste, and garnish with fresh dill if desired.

This lemony orzo Avgolemono soup is both light and fulfilling, with the fresh spinach adding a gentle earthiness. The lemon zestiness pairs beautifully with the creamy base, creating a dish that’s as nutritious as it is delicious—ideal for a refreshing lunch or a light dinner.

Avgolemono Soup with Quinoa and Fresh Herbs

For a nutritious and protein-rich variation, this Avgolemono soup recipe incorporates quinoa and fresh herbs. The combination of lemon, eggs, and herbs creates a creamy, aromatic broth that pairs beautifully with the nutty flavor of quinoa, making for a wholesome yet vibrant meal.

Ingredients:

• 5 cups chicken or vegetable broth
• ½ cup quinoa, rinsed
• 2 large eggs
• ¼ cup freshly squeezed lemon juice (from 1-2 lemons)
• 1 cup cooked, shredded chicken (optional for added protein)
• ¼ cup chopped fresh herbs (parsley, dill, or cilantro)
• Salt and black pepper to taste

Instructions:

1. Bring the broth to a boil in a large pot. Add the quinoa and cook until it’s tender, about 15 minutes.
2. If using, add the shredded chicken to the pot and heat through for 2-3 minutes.
3. In a medium bowl, whisk the eggs until frothy, then slowly add the lemon juice, whisking continuously.
4. Lower the heat to a simmer. Carefully ladle a cup of the hot broth into the egg mixture, whisking to prevent the eggs from curdling.
5. Slowly pour the tempered egg mixture back into the pot, stirring constantly until the soup thickens. Avoid boiling to keep the eggs from separating.
6. Add salt and pepper to taste, and stir in the fresh herbs just before serving.

This Avgolemono soup with quinoa is deeply satisfying, with a hearty texture and added nutritional benefits from the quinoa. The fresh herbs infuse the broth with a burst of freshness, balancing the creamy and tangy elements for a healthy, delightful meal.

Creamy Avgolemono Soup with Barley and Carrots

In this nourishing version of Avgolemono soup, barley and carrots add a hearty texture and natural sweetness, blending beautifully with the creamy egg-lemon broth. The nutty flavor of barley complements the tanginess of the lemon, creating a balanced, comforting bowl that’s both filling and flavorful.

Ingredients:

• 6 cups chicken or vegetable broth
• ½ cup barley, rinsed
• 1 large carrot, diced
• 3 large eggs
• ⅓ cup freshly squeezed lemon juice (about 2 lemons)
• Salt and black pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. In a large pot, bring the broth to a boil. Add the barley and diced carrot, then reduce to a simmer. Cook until the barley is tender, about 25-30 minutes.
2. While the soup is simmering, whisk the eggs in a bowl until frothy. Gradually add the lemon juice, whisking continuously.
3. Once the barley and carrots are cooked, reduce the heat to a low simmer. Carefully ladle a cup of the hot broth into the egg mixture, whisking constantly to temper the eggs.
4. Slowly pour the egg mixture back into the pot, stirring to combine. Continue stirring until the soup thickens slightly without boiling.
5. Season with salt and pepper to taste, and garnish with fresh thyme or parsley before serving.

This barley and carrot Avgolemono soup is a satisfying, wholesome take on the classic, perfect for those looking for extra nutrition and heartiness. The barley’s texture, along with the gentle sweetness of the carrots, makes it a delightful meal that’s cozy, filling, and full of zesty flavor.

Avgolemono Soup with Cauliflower and Garlic

This Avgolemono soup variation incorporates roasted cauliflower and garlic for an added depth of flavor and creaminess. The roasted vegetables enhance the soup’s comforting qualities, while the lemon and egg mixture keeps it refreshing and light.

Ingredients:

• 5 cups vegetable or chicken broth
• 2 cups cauliflower florets
• 4 cloves garlic, peeled
• 3 large eggs
• ⅓ cup freshly squeezed lemon juice (about 2 lemons)
• Salt and black pepper to taste
• Freshly chopped parsley or chives for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cauliflower and garlic cloves on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes, or until golden and tender.
2. In a large pot, bring the broth to a gentle simmer.
3. Once the cauliflower and garlic are roasted, add them to the broth. Let it simmer for 5 minutes to blend the flavors.
4. In a separate bowl, whisk the eggs until frothy, then gradually add the lemon juice while whisking.
5. Ladle a cup of the hot broth into the egg mixture, whisking to temper the eggs. Slowly pour the tempered egg mixture back into the pot, stirring to combine.
6. Season with salt and pepper to taste, and garnish with parsley or chives.

This Avgolemono soup with roasted cauliflower and garlic is both rich and refreshing, combining creamy texture with savory, roasted depth. It’s an ideal choice for those who appreciate a complex and satisfying soup, filled with the warmth and zest of Mediterranean flavors.

Avgolemono Soup with Chickpeas and Fresh Mint

This unique Avgolemono soup variation includes chickpeas and fresh mint for a Mediterranean twist. Chickpeas add heartiness, while the fresh mint offers a pop of herbaceous brightness that pairs perfectly with the tangy lemon and creamy egg mixture.

Ingredients:

• 6 cups vegetable or chicken broth
• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup orzo (or rice if preferred)
• 3 large eggs
• ⅓ cup freshly squeezed lemon juice (from 1-2 lemons)
• 1-2 tbsp fresh mint, chopped (or substitute with parsley)
• Salt and black pepper to taste

Instructions:

1. In a large pot, bring the broth to a boil. Add the orzo (or rice) and cook until tender, about 10 minutes.
2. Add the chickpeas to the pot and simmer for an additional 5 minutes until heated through.
3. In a bowl, whisk the eggs until frothy, then slowly add the lemon juice, whisking continuously.
4. Lower the heat on the soup to a gentle simmer. Ladle a cup of the hot broth into the egg mixture, whisking constantly to temper the eggs.
5. Slowly pour the egg mixture back into the pot, stirring continuously until the soup thickens slightly, but do not let it boil.
6. Stir in the chopped mint, and season with salt and pepper. Garnish with extra mint if desired.

Avgolemono soup with chickpeas and mint brings an aromatic, refreshing twist to the traditional recipe. The combination of creamy lemon, hearty chickpeas, and fresh mint provides a balanced, satisfying dish that’s light yet filling, perfect for any season and any table looking for a bright, nourishing meal.

Avgolemono Soup with Sweet Potatoes and Kale

This hearty version of Avgolemono soup incorporates roasted sweet potatoes and kale for a nourishing, flavorful twist. The natural sweetness of the sweet potatoes pairs beautifully with the tangy lemon and creamy egg mixture, while the kale adds a hearty, nutrient-rich element, making this soup both satisfying and wholesome.

Ingredients:

• 5 cups vegetable or chicken broth
• 2 medium sweet potatoes, peeled and diced
• 2 cups chopped kale (stems removed)
• 3 large eggs
• ¼ cup freshly squeezed lemon juice (about 1-2 lemons)
• Salt and black pepper to taste
• Olive oil for roasting
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, then roast for 25-30 minutes until golden and tender.
2. In a large pot, bring the broth to a simmer. Once the sweet potatoes are done, add them to the pot along with the chopped kale. Cook for 5-7 minutes until the kale is tender and wilted.
3. In a separate bowl, whisk the eggs until frothy. Gradually add the lemon juice while whisking.
4. Lower the heat to a gentle simmer and ladle a cup of hot broth into the egg mixture, whisking continuously to temper the eggs.
5. Slowly pour the tempered egg mixture back into the pot, stirring constantly until the soup thickens, being careful not to let it boil.
6. Season with salt and pepper, and garnish with fresh thyme before serving.

This sweet potato and kale Avgolemono soup is a vibrant, nutritious version of the classic. The sweetness from the roasted sweet potatoes blends perfectly with the creamy lemon broth, while the kale adds a lovely texture and extra health benefits. It’s a great option for a hearty lunch or light dinner, offering both comfort and nutrition in every spoonful.

Avgolemono Soup with Shrimp and Zucchini

This coastal-inspired version of Avgolemono soup features succulent shrimp and fresh zucchini, providing a light yet flavorful soup with a Mediterranean flair. The shrimp adds a delicate seafood element, while the zucchini enhances the broth’s freshness, making this a perfect dish for a light and satisfying meal.

Ingredients:

• 5 cups seafood or vegetable broth
• 1 lb shrimp, peeled and deveined
• 1 medium zucchini, sliced into thin half-moons
• 3 large eggs
• ¼ cup freshly squeezed lemon juice (from 1 lemon)
• Salt and black pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. In a large pot, bring the broth to a boil. Add the sliced zucchini and cook for 2-3 minutes until tender.
2. Add the shrimp to the pot and cook until pink and opaque, about 4-5 minutes.
3. In a separate bowl, whisk the eggs until frothy, then slowly add the lemon juice, whisking constantly.
4. Lower the heat on the soup to a gentle simmer. Ladle a cup of hot broth into the egg mixture, whisking to temper the eggs.
5. Gradually pour the egg mixture back into the pot, stirring continuously to combine. Continue stirring until the soup thickens slightly, but do not bring to a boil.
6. Season with salt and pepper, and garnish with fresh basil or parsley before serving.

This shrimp and zucchini Avgolemono soup offers a perfect balance of seafood and vegetables, enhanced by the creamy lemon broth. It’s a light and refreshing twist on the traditional recipe, ideal for a quick dinner or a satisfying starter, with vibrant flavors that are both hearty and fresh.

Avgolemono Soup with Butternut Squash and Leeks

This variation of Avgolemono soup features roasted butternut squash and leeks, which add sweetness and a mild, savory flavor to the broth. The creamy egg-lemon mixture ties everything together, making this a rich yet light soup that’s perfect for fall and winter meals.

Ingredients:

• 6 cups vegetable or chicken broth
• 2 cups butternut squash, peeled and diced
• 2 leeks, cleaned and sliced
• 3 large eggs
• ¼ cup freshly squeezed lemon juice (from 1 lemon)
• Salt and black pepper to taste
• Fresh rosemary or thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then roast for 25-30 minutes until golden and tender.
2. In a large pot, bring the broth to a simmer. Add the sliced leeks and cook for 5-7 minutes until softened.
3. Once the butternut squash is done, add it to the pot with the leeks. Let the soup simmer for 5 more minutes to meld the flavors together.
4. In a bowl, whisk the eggs until frothy, then slowly add the lemon juice while whisking.
5. Lower the heat and ladle a cup of hot broth into the egg mixture, whisking to temper the eggs.
6. Slowly pour the egg mixture back into the pot, stirring constantly until the soup thickens. Be careful not to bring it to a boil.
7. Season with salt and pepper, and garnish with fresh rosemary or thyme before serving.

This butternut squash and leek Avgolemono soup is a fall-inspired twist on the classic, with the sweet squash and savory leeks providing a rich, warming base for the creamy, lemony broth. It’s a great choice for a cozy dinner or a flavorful starter during the colder months, offering a delicious mix of textures and tastes.

Avgolemono Soup with Lentils and Spinach

This variation of Avgolemono soup incorporates hearty lentils and fresh spinach for a nutritious, filling meal. The lentils add protein and fiber, while the spinach provides a pop of color and fresh flavor, making this soup a wholesome twist on the classic Greek dish.

Ingredients:

• 5 cups vegetable or chicken broth
• 1 cup dried lentils, rinsed
• 2 cups fresh spinach, chopped
• 3 large eggs
• ¼ cup freshly squeezed lemon juice (about 2 lemons)
• 1 teaspoon cumin (optional for warmth)
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, bring the broth to a boil. Add the lentils and simmer for about 25 minutes, or until the lentils are tender.
2. While the lentils are cooking, whisk the eggs in a bowl until frothy. Slowly add the lemon juice while whisking continuously.
3. Once the lentils are tender, add the chopped spinach to the pot and cook for another 2-3 minutes until the spinach wilts.
4. Lower the heat to a gentle simmer. Ladle a cup of hot broth into the egg mixture, whisking constantly to temper the eggs.
5. Gradually pour the egg mixture back into the pot, stirring continuously until the soup thickens slightly, but do not bring it to a boil.
6. Season with salt, pepper, and cumin if desired. Garnish with fresh parsley before serving.

This lentil and spinach Avgolemono soup is a hearty, protein-packed version of the classic, providing a delicious and healthy twist. The lentils add richness and substance, while the spinach gives it a fresh, green vibrancy. It’s an ideal soup for a wholesome, filling meal that still maintains the creamy, tangy comfort of traditional Avgolemono.

Avgolemono Soup with Roasted Red Pepper and Feta

This Avgolemono soup combines roasted red pepper and feta cheese for a Mediterranean-inspired twist. The smoky sweetness of the roasted peppers complements the tangy lemon broth, while the feta adds a creamy, briny richness to the soup. It’s a vibrant, bold variation that brings new depth to a classic dish.

Ingredients:

• 5 cups vegetable or chicken broth
• 2 large red bell peppers, roasted and peeled
• 3 large eggs
• ¼ cup freshly squeezed lemon juice (about 1 lemon)
• ½ cup crumbled feta cheese
• Salt and black pepper to taste
• Fresh oregano or basil for garnish

Instructions:

1. To roast the peppers, place them directly on a flame or under a broiler until the skin is charred and blistered. Place the peppers in a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel off the skins and remove the seeds.
2. In a blender, puree the roasted peppers until smooth. Set aside.
3. In a large pot, bring the broth to a simmer. Add the roasted red pepper puree and cook for 5-7 minutes to allow the flavors to meld.
4. In a separate bowl, whisk the eggs until frothy, then gradually add the lemon juice while whisking.
5. Ladle a cup of hot broth into the egg mixture, whisking to temper the eggs, then slowly pour the egg mixture back into the pot, stirring continuously.
6. Stir in the crumbled feta cheese and cook for 2-3 minutes until the soup is creamy and slightly thickened.
7. Season with salt and pepper to taste, and garnish with fresh oregano or basil.

This roasted red pepper and feta Avgolemono soup offers a vibrant, Mediterranean twist on the classic. The smoky, sweet roasted peppers pair perfectly with the tangy lemon broth, while the feta brings a creamy, savory element. It’s a rich and flavorful soup that’s perfect for a light lunch or dinner.

Avgolemono Soup with Mushrooms and Leeks

In this earthy take on the classic Avgolemono soup, mushrooms and leeks provide a savory, umami-packed base. The mushrooms add depth of flavor, while the leeks contribute a mild sweetness. Together, they create a wonderfully rich broth that perfectly complements the creamy egg-lemon mixture.

Ingredients:

• 5 cups vegetable or chicken broth
• 2 cups mushrooms, sliced (such as cremini or button mushrooms)
• 2 leeks, cleaned and sliced
• 3 large eggs
• ¼ cup freshly squeezed lemon juice (about 1 lemon)
• Salt and black pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. In a large pot, bring the broth to a simmer. Add the sliced mushrooms and leeks, and cook for about 10-12 minutes, or until the mushrooms have released their moisture and the leeks have softened.
2. In a separate bowl, whisk the eggs until frothy, then slowly add the lemon juice while whisking.
3. Lower the heat on the soup to a gentle simmer. Ladle a cup of hot broth into the egg mixture, whisking to temper the eggs.
4. Slowly pour the egg mixture back into the pot, stirring constantly until the soup thickens slightly, but do not let it boil.
5. Season with salt and pepper, and garnish with fresh thyme or parsley before serving.

This mushroom and leek Avgolemono soup is an earthy and satisfying variation of the classic, with the mushrooms adding a savory depth and the leeks a subtle sweetness. The creamy lemon broth ties it all together, offering a delicious and comforting soup that’s perfect for any time of year.

Avgolemono Soup with Tomatoes and Basil

This vibrant variation of Avgolemono soup incorporates fresh tomatoes and basil for a burst of summer flavor. The acidity of the tomatoes balances the richness of the egg and lemon mixture, while the basil adds a fragrant, herby finish, making this soup light yet satisfying.

Ingredients:

• 5 cups vegetable or chicken broth
• 2 large tomatoes, chopped
• 3 large eggs
• ¼ cup freshly squeezed lemon juice (about 1 lemon)
• 1 tablespoon fresh basil, chopped (plus extra for garnish)
• Salt and black pepper to taste
• Olive oil for sautéing

Instructions:

1. Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped tomatoes and cook for 5-7 minutes until they break down and release their juices.
2. Add the broth to the pot and bring it to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
3. In a separate bowl, whisk the eggs until frothy, then gradually add the lemon juice, whisking continuously.
4. Lower the heat to a gentle simmer. Ladle a cup of hot broth into the egg mixture, whisking constantly to temper the eggs.
5. Slowly pour the tempered egg mixture back into the pot, stirring continuously until the soup thickens slightly, but do not let it boil.
6. Season with salt, pepper, and chopped basil. Garnish with extra basil before serving.

This tomato and basil Avgolemono soup brings a refreshing, tangy twist to the traditional dish. The tomatoes provide a rich, slightly tangy base, while the basil adds a fragrant herbaceous note that makes this soup perfect for any time you want a light yet flavorful meal. It’s a great option for a light lunch or dinner, especially in the warmer months.

Avgolemono Soup with Asparagus and Peas

A fresh and spring-inspired version of Avgolemono soup, this recipe incorporates tender asparagus and sweet peas, adding bright color and a light, crisp flavor to the classic dish. The seasonal vegetables pair beautifully with the creamy egg and lemon broth, creating a refreshing and healthy soup.

Ingredients:

• 5 cups vegetable or chicken broth
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup peas (fresh or frozen)
• 3 large eggs
• ¼ cup freshly squeezed lemon juice (about 1 lemon)
• Salt and black pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Bring the broth to a simmer in a large pot. Add the asparagus and peas and cook for about 5-7 minutes, or until the vegetables are tender.
2. In a separate bowl, whisk the eggs until frothy, then gradually add the lemon juice while whisking.
3. Lower the heat to a gentle simmer. Ladle a cup of hot broth into the egg mixture, whisking constantly to temper the eggs.
4. Slowly pour the tempered egg mixture back into the pot, stirring continuously until the soup thickens, but do not let it boil.
5. Season with salt and pepper, and garnish with fresh dill or parsley before serving.

This asparagus and pea Avgolemono soup is the perfect way to enjoy fresh spring vegetables in a creamy, tangy soup. The asparagus provides a crisp texture, while the peas add a slight sweetness, creating a balanced, light dish that’s perfect for any time of year but especially refreshing in the spring and summer months.

Avgolemono Soup with Roasted Chicken and Potatoes

A heartier, more substantial variation, this Avgolemono soup includes tender pieces of roasted chicken and soft potatoes, creating a comforting and satisfying dish. The chicken adds a rich, savory flavor, while the potatoes absorb the creamy egg and lemon broth, making this a filling yet still light soup.

Ingredients:

• 6 cups chicken broth
• 1 cup roasted chicken, shredded
• 2 medium potatoes, peeled and diced
• 3 large eggs
• ¼ cup freshly squeezed lemon juice (about 1 lemon)
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, bring the chicken broth to a simmer. Add the diced potatoes and cook for 10-12 minutes until the potatoes are tender.
2. Add the shredded roasted chicken to the pot and let it simmer for 5 minutes to heat through.
3. In a separate bowl, whisk the eggs until frothy, then gradually add the lemon juice, whisking continuously.
4. Lower the heat to a gentle simmer. Ladle a cup of hot broth into the egg mixture, whisking constantly to temper the eggs.
5. Slowly pour the tempered egg mixture back into the pot, stirring constantly until the soup thickens slightly, but do not allow it to boil.
6. Season with salt and pepper, and garnish with fresh parsley before serving.

This roasted chicken and potato Avgolemono soup offers a heartier twist on the classic, with tender chicken and creamy potatoes adding richness and comfort to the dish. The egg and lemon mixture gives it that signature creamy tang, while the potatoes absorb all the wonderful flavors, making it a filling, satisfying soup perfect for a cozy dinner.

Note: More recipes​ are coming soon!