Healthy Avgolemono Soup

This healthy avgolemono soup is almost exactly like the classic Greek dish made with rice, lemon, and eggs except it’s a little lighter and you can swap out traditional chicken for fish if you please.

A white and blue bowl filled with healthy avgolemono made with fish, rice, and lemon

Commonly known as avgolemono in Greece, this classic lemon rice soup is commonly made with chicken. Here, it’s a touch less creamy, a little brothier, and you have the option of swapping white fish for chicken, although leftover roast chicken also works terrifically. Either way, the slurp-worthy results are satisfyingly worthy of upending tradition.–Angie Zoobkoff

Healthy Avgolemono Soup

  • Quick Glance
  • Quick Glance
  • 15 M
  • 40 M
  • Serves 8
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In a large saucepan over medium-high heat, warm the oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Pour in the rice and stir until the grains are well coated with oil.

Add the broth and bring to a boil. Reduce the heat to medium-low and simmer until the rice is just tender, 15 to 20 minutes.

Add the fish and gently simmer until the fish is just cooked through, about 5 minutes. (If you’re using cooked chicken, you will only need to warm it through, about 3 minutes).

In a heat-safe glass measuring cup, whisk together the lemon juice, eggs, and pepper. Whisking the egg mixture constantly, add a few ladles full of hot broth. Then stir the egg mixture into the soup. Taste and season with salt and pepper, if needed.

Sprinkle with parsley and serve immediately.

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Recipe Testers' Reviews

A few inspired ingredients produced a lovely, brightly flavored soup. Book club for me means a themed dinner, usually with some form of goofy costume to complement the storyline. This recipe was the perfect choice for our Greek-inspired evening. And it had all the book clubbers clamoring for seconds.

I made the rice and stock portions of the recipe early in the day and set it aside. After we had enjoyed an apertivo, I finished making the soup and we had an easy meal in minutes.

I opted to use a lemon pepper rotisserie chicken, which yielded the exact amount needed for the recipe and added to the simplicity of the dinner.

Overall, the combination of chicken broth, white fish, lemon, and parsley is a winning one. While this was good the first time around, I enjoyed it more as leftovers the next day, and I believe that’s because the lemon juice was slightly muted by the extra time. When first made it, I thought the lemon flavor was a touch too strong and overpowered the fish, though my husband liked it that way. I’d let it all warm through a little more before serving next time.

This made a huge number of servings. Even though this is intended to be a soup and not a chowder, I think for my personal preference, I would cut the broth back by a cup or two next time. That might also require cutting the lemon down a little, too.


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