Avgolemono (Greek Egg-Lemon Soup)

Avgolemono is Mediterranean/Greek comfort food. This Greek version of chicken soup is warming, filling and satisfying. It’s got plenty of gut-healing ingredients and works well on most special diets.

OriginalPressure CookerDairy-Free
5 from 1 vote
Avgolemono Soup
Avgolemono (Greek Egg-Lemon Soup)
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Avgolemono is Mediterranean/Greek comfort food. This Greek version of chicken soup is warming, filling and satisfying. It’s got plenty of gut-healing ingredients and works well on most special diets.

Course: Light Meal, Lunch, Main Course, Soup
Cuisine: Greek, Mediterranean
Servings: 6
Calories: 380 kcal
Author: Kelly Brown NTP
Ingredients
  • 2 tbsp Ghee , or other fat of choice
  • 1 medium yellow onion
  • 2 cloves garlic , minced, or 2 tsp Fermented Garlic Paste
  • 2 stalks celery , chopped
  • 2 carrots , chopped
  • 6 cups Chicken Stock , homemade
  • 3 sprigs fresh oregano , leaves only, plus more for garnish - or 2 tsp dried
  • 1 tbsp fresh dill , chopped, or 1 tsp dried
  • 1 lb chicken , breasts or thighs, chopped into bite-size pieces
  • 2 large eggs
  • 2 large lemons , freshly juiced
  • 1 1/2 tsp sea salt , more or less to taste
  • 1/2 tsp ground black pepper , more or less to taste
  • 2 tbsp extra virgin olive oil to finish (optional)
Instructions
  1. In a large pot or Dutch oven, sauté onion in ghee until just softened and beginning to turn golden, but not browned. Add garlic and sauté until it becomes aromatic, about 1-2 minutes more.

  2. Add carrots and celery, and cook until they soften, stirring occasionally, for 2-3 more minutes.

  3. Add Chicken Stock, chicken, and oregano leaves. Bring to a simmer.

  4. Allow to cook, lid off, for 15-20 minutes, until the vegetables are very soft and the meat is cooked through, then turn off the heat.

  5. In a large mixing bowl, beat the eggs. Whisk the lemon juice into the eggs (or beat with a fork) until well combined.

  6. To "temper" the egg/lemon mixture: Ladle about 1 cup of the hot soup into the mixing bowl. Briskly whisk until combined for about 30 seconds. Repeat this process 3 more times. This step is important to keep the eggs from curdling – you don’t want egg drop soup!

  7. Add the tempered egg/lemon mixture back to the pot, along with the dill. Stir in the olive oil, if using. Season to taste with salt and pepper.

Recipe Notes
  • If rice is allowed on your diet, feel free to add some in – it’s traditionally added with the stock, and allowed to cook through before the eggs are added to the pot.
  • You can also use leftover cooked chicken for this dish (like the leftovers from Roast Chicken). Add it to the pot and allow to heat through for a few minutes, just before tempering the eggs.
5 from 1 vote
Avgolemono Soup
Avgolemono (Greek Egg-Lemon Soup - Pressure Cooker)
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Avgolemono is Mediterranean/Greek comfort food. This Greek version of chicken soup is warming, filling and satisfying. It’s got plenty of gut-healing ingredients and works well on most special diets.

Course: Light Meal, Lunch, Main Course, Soup
Cuisine: Greek, Mediterranean
Servings: 6
Calories: 380 kcal
Author: Kelly Brown NTP
Ingredients
  • 2 tbsp Ghee , or other fat of choice
  • 1 medium yellow onion
  • 2 cloves garlic , minced, or 2 tsp Fermented Garlic Paste
  • 2 stalks celery , chopped
  • 2 carrots , chopped
  • 6 cups Chicken Stock , homemade
  • 3 sprigs fresh oregano , leaves only, plus more for garnish - or 2 tsp dried
  • 1 tbsp fresh dill , chopped, or 1 tsp dried
  • 1 lb chicken , breasts or thighs, chopped into bite-size pieces
  • 2 large eggs
  • 2 large lemons , freshly juiced
  • 1 1/2 tsp sea salt , more or less to taste
  • 1/2 tsp ground black pepper , more or less to taste
  • 2 tbsp extra virgin olive oil to finish (optional)
Instructions
  1. In your pressure cooker pot, sauté onion in ghee until just softened and beginning to turn golden, but not browned. Add garlic and sauté until it becomes aromatic, about 1-2 minutes more.

  2. Add carrots and celery, and cook until they soften, stirring occasionally, for 2-3 more minutes.

  3. Add Chicken Stock, chicken, and oregano leaves. Bring to a simmer.

  4. Close and lock lid. Cook under high pressure for 5 minutes, then turn off cooker and allow natural pressure release for 10 minutes before opening lid.

  5. In a large mixing bowl, beat the eggs. Whisk the lemon juice into the eggs (or beat with a fork) until well combined.

  6. To "temper" the egg/lemon mixture: Ladle about 1 cup of the hot soup into the mixing bowl. Briskly whisk until combined for about 30 seconds. Repeat this process 3 more times. This step is important to keep the eggs from curdling – you don’t want egg drop soup!

  7. Add the tempered egg/lemon mixture back to the pot, along with the dill. Stir in the olive oil, if using. Season to taste with salt and pepper.

Recipe Notes
  • If rice is allowed on your diet, feel free to add some in – it’s traditionally added with the stock, and allowed to cook through before the eggs are added to the pot.
  • You can also use leftover cooked chicken for this dish (like the leftovers from Roast Chicken). Add it to the pot and allow to heat through for a few minutes, just before tempering the eggs.

We’ve adjusted the recipe as follows:

  • Use coconut oil (or another healthy fat of choice) instead of ghee.
Avgolemono (Greek Egg-Lemon Soup - Dairy Free)
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Avgolemono is Mediterranean/Greek comfort food. This Greek version of chicken soup is warming, filling and satisfying. It’s got plenty of gut-healing ingredients and works well on most special diets.

Course: Light Meal, Lunch, Main Course, Soup
Cuisine: Greek, Mediterranean
Servings: 6
Calories: 380 kcal
Author: Kelly Brown NTP
Ingredients
  • 2 tbsp coconut oil , or other fat of choice
  • 1 medium yellow onion
  • 2 cloves garlic , minced, or 2 tsp Fermented Garlic Paste
  • 2 stalks celery , chopped
  • 2 carrots , chopped
  • 6 cups Chicken Stock , homemade
  • 3 sprigs fresh oregano , leaves only, plus more for garnish - or 2 tsp dried
  • 1 tbsp fresh dill , chopped, or 1 tsp dried
  • 1 lb chicken , breasts or thighs, chopped into bite-size pieces
  • 2 large eggs
  • 2 large lemons , freshly juiced
  • 1 1/2 tsp sea salt , more or less to taste
  • 1/2 tsp ground black pepper , more or less to taste
  • 2 tbsp extra virgin olive oil to finish (optional)
Instructions
  1. In a large pot or Dutch oven, sauté onion in coconut oil until just softened and beginning to turn golden, but not browned. Add garlic and sauté until it becomes aromatic, about 1-2 minutes more.

  2. Add carrots and celery, and cook until they soften, stirring occasionally, for 2-3 more minutes.

  3. Add Chicken Stock, chicken, and oregano leaves. Bring to a simmer.

  4. Allow to cook, lid off, for 15-20 minutes, until the vegetables are very soft and the meat is cooked through, then turn off the heat.

  5. In a large mixing bowl, beat the eggs. Whisk the lemon juice into the eggs (or beat with a fork) until well combined.

  6. To "temper" the egg/lemon mixture: Ladle about 1 cup of the hot soup into the mixing bowl. Briskly whisk until combined for about 30 seconds. Repeat this process 3 more times. This step is important to keep the eggs from curdling – you don’t want egg drop soup!

  7. Add the tempered egg/lemon mixture back to the pot, along with the dill. Stir in the olive oil, if using. Season to taste with salt and pepper.

Recipe Notes
  • If rice is allowed on your diet, feel free to add some in – it’s traditionally added with the stock, and allowed to cook through before the eggs are added to the pot.
  • You can also use leftover cooked chicken for this dish (like the leftovers from Roast Chicken). Add it to the pot and allow to heat through for a few minutes, just before tempering the eggs.
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