- 4–5 cups water
- 1 scoop powder made from bone broth (unflavored)
- ½ cup sprouted brown rice
- 4 eggs + 2 egg yolks
- juice of 1 lemon
- 1 tablespoon unsalted butter
- ½ tablespoon paprika
- salt and pepper to taste
- organic brown rice crisps
- chopped green onions
- Bring rice and broth mixture to a boil, stir until ingredients marry and reduce heat and simmer for 35–40 minutes, covered.
- Whisk eggs and lemon juice gently until well combined.
- Pour into the pot, stirring continuously to prevent curdling.
- Top with brown rice crisps, green onions and season with salt and pepper to taste.
You might already know that I’m a huge fan of Greek food. It’s one of the cuisines that naturally falls into the Mediterranean diet, which is chock-full of fruits, veggies and healthy grains and simple dishes that are full of flavor. This Avgolemono Soup Recipe is one of my favorite classic Greek soups.
What is Avgolemono?
Avgolemono means “egg lemon,” and it’s this combination that gives the Greek soup its rich, velvety texture. Rice or orzo pasta are usually cooked right in the soup, which can range from a broth-like consistency to one that’s closer to a hearty stew.
While poached chicken is often added to the soup, I’ve kept this one meat-free and veggie friendly, though you could certainly add leftover chicken.
How to Make Avgolemono Soup
The beauty of avgolemono soup is that it requires so few ingredients, but packs a ton of taste. In my version, instead of white rice, which is devoid of nutrients, I’ve opted for sprouted brown rice. While brown rice is healthier than its white counterpart, sprouted is the way to go. Sprouted grains are easier for the body to digest, breaks down gluten and allows for greater nutrient absorption.
This soup also gets a protein boost from the addition of protein powder made from bone broth. You get all the benefits of bone broth, including collagen and gelatin, all of which support a healthy gut, in an easy-to-use form. No need to spend 24 hours waiting for broth to cook on the stove!
Finally, the star of this soup is the egg and lemon. The trick here is to continuously whisk the eggs in the soup. Instead of cooking and turning into a scrambly mess, you get that lovely, silky texture that sets this lemon soup apart.
Bring the rice and protein powder mixture to a boil. Stir until the ingredients marry, then reduce heat and simmer for 35–40 minutes, covered.
Whisk together the eggs and lemon juice gently, until they’re well combined.
Pour the egg and lemon mix into the pot, stirring continuously to prevent curdling.
Top with the brown rice crisps, green onions and season with salt and pepper to taste for this delicious avgolemono soup.
Get FREE Access!
Dr. Josh Axe is on a mission to provide you and your family with the highest quality nutrition tips and healthy recipes in the world...Sign up to get VIP access to his eBooks and valuable weekly health tips for FREE!
Free eBook to boost
metabolism & healing
30 Gluten-Free Recipes
& detox juicing guide
Shopping Guide &