Recipe: Greek Lemon Chicken Soup (Avgolemono)

For a new twist on an old standby, try this quick chicken soup inspired by the classic Greek soup Avgolemono (meaning “egg-lemon”).

In the process of making the soup, the egg and lemon combine with the chicken broth to create a creamy base that’s tangy and delicious. With chunks of tender chicken, spinach, and whole wheat pasta, it’s a healthy, well-rounded soup that you can get on the table in under 20 minutes.


  • 3/4 cup dry whole wheat penne (1-1/2 oz.)
  • 1 lb. raw chicken breast, boneless, skinless, cut into bite-sized pieces
  • 3 large eggs
  • 6–9 Tbsp. fresh lemon juice, divided use
  • 4 cups low-sodium, organic chicken broth, hot
  • 1 cup chopped fresh spinach
  • Sea salt and ground black pepper (to taste; optional)
  • Nonstick cooking spray


  1. Cook pasta according to package directions until al dente; drain. Cool.
  2. Heat medium nonstick skillet, lightly coated with spray, over medium heat.
  3. Add chicken; cook, stirring frequently, for 6 to 8 minutes or until cooked through. Set aside.
  4. Whisk together eggs and 6 Tbsp. lemon juice in a large bowl. Slowly add broth, whisking constantly, until outside of bowl feels warm to the touch.
  5. Transfer egg mixture to medium saucepan. Add chicken, spinach, pasta, and any remaining broth; cook, over medium heat, stirring frequently, for 1 to 2 minutes.
  6. Season with salt and pepper if desired; add remaining 3 Tbsp. lemon juice to taste if desired. Serve immediately.

(Makes 4 servings)


Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
231 6 g 2 g 119 mg 300 mg 13 g 0 g 1 g 32 g

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