Authentic Homemade Avgolemono Soup

There’s something timeless and comforting about a bowl of homemade chicken soup—especially when it’s warm, nourishing, and full of flavor. Whether it’s enjoyed on a chilly day or during recovery from a cold, this Greek-inspired version known as avgolemono (Greek for “egg-lemon”) brings an extra boost of nutrition and soothing qualities.

This traditional soup has long been made in Greek kitchens to keep families well during cold and flu season. It’s rich in antioxidants, vitamins, and minerals that support the immune system—and it delivers on flavor and comfort, too.

There’s actually science behind the healing reputation of chicken soup. Research from the University of Nebraska Medical Center showed that chicken soup has notable anti-inflammatory effects. It helps reduce nasal congestion, soothes sore throats, and supports easier breathing by promoting better flow of nasal secretions.

One of the reasons for this benefit is the amino acid cysteine, which is released during the cooking of chicken. This compound works similarly to acetylcysteine, a medication commonly used to thin mucus in the lungs and improve breathing—particularly helpful during respiratory infections.

Carrots, a common soup ingredient, add a dose of beta-carotene, which the body converts to vitamin A. This vitamin is vital for immune defense, supporting white blood cells in their role of fighting off infections.

This particular soup also gets a boost from herbs like oregano and mint, both of which contain rosmarinic acid. This natural compound supports the respiratory system by opening up bronchial passages. Lemon juice adds vitamin C, while garlic, leeks, and onions bring immune-supporting antioxidants to the mix.

Using chicken bone broth as a base adds even more health benefits, from joint support and digestion to better hydration and skin health. Bone broth is also known for its anti-inflammatory properties and its ability to deliver electrolytes and collagen-building nutrients.

As for leftovers, this soup stores well and tastes even better the next day. Just be sure to reheat it gently over low heat to keep the eggs from curdling.

Avgolemono Chicken Soup (Egg-Lemon Soup with Herbs)

Ingredients:

• 2 tablespoons extra virgin olive oil

• 1 cup cooked, shredded chicken

• 2 medium leeks (white parts only), chopped

• 1–2 garlic cloves, minced

• 1 small onion, finely chopped

• 2 carrots, peeled and diced

• 5–6 cups organic, free-range chicken bone broth

• ½ cup quinoa or brown rice (as an alternative to traditional orzo)

• 2 large organic, free-range eggs

• 3 tablespoons fresh lemon juice

• ¼ cup chopped fresh parsley

• 1 tablespoon chopped fresh mint

• 1 tablespoon chopped fresh oregano

Directions:

1. In a large pot, heat olive oil over medium heat. Add leeks, onion, and carrots along with a pinch of sea salt. Sauté for about 6–7 minutes until softened.

2. Stir in the shredded chicken and broth. Season with salt and pepper to taste. Cover and simmer over medium-low heat for 10 minutes.

3. Add the rice or quinoa and continue cooking until tender. Once done, remove from heat.

4. In a separate bowl, whisk together eggs and lemon juice. Slowly add in 3 ladles of hot soup broth to the egg mixture, whisking constantly to temper the eggs.

5. Slowly stir the tempered egg mixture back into the soup. Return the pot to low heat and cook for another 2–3 minutes, making sure it does not boil.

6. Garnish with chopped parsley, mint, and oregano. Serve with lemon wedges if desired.

Serves 4–6. Ideal for cozy meals or immune support any time of year.