Authentic Avgolemono soup
This slow cooker recipe brings the classic Greek lemon chicken soup from Greece right to your table.
Avgolemono Soup is a traditional Greek Lemon Chicken Soup that gets richness from eggs and tang from fresh lemons. It’s silky smooth, light, bright, and wonderful! Substitute cauliflower “rice” for the orzo for a lower carb variation.
Passport Stamp: Greece 
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Dish: Avgolemono (ahv-goh-LEH-moh-noh)
Also known as: The Greek hug-in-a-bowl
If you’re not familiar with Avgolemono, it’s a silky, lemony love letter from every Greek mother, grandmother, and overly generous neighbor who thinks you look a little pale. The name literally translates to “egg-lemon,” but this dish is more than its ingredients—it’s a culinary technique, a comfort ritual, and, let’s be honest, a minor miracle when you’re feeling under the weather. Oh, and it’s delicious.
This creamy (but dairy-free!) magic happens thanks to a gentle emulsion of whisked eggs and lemon juice—an ancient Mediterranean trick that brightens and thickens all at once. The result? A tangy, cozy, golden broth that wraps around tender chicken and orzo like a fluffy blanket on a cool January Santorini morning.
While it’s now a Greek classic, Avgolemono has roots tracing back to Sephardic communities who brought with them a similar egg-based sauce when they arrived in Greece post-1492. Originally made with souring agents like pomegranate or bitter orange the sauce evolved over time—local lemons took the lead, and the Greeks ran with it straight into comfort food stardom.
Today, Avgolemono is found on every Greek family’s table—especially when someone’s sick, tired, homesick, or just hungry. It’s the Mediterranean version of chicken soup for the soul, with a citrusy twist.
If you are missing the sound of waves in the Aegean, craving salty breezes and whitewashed views… this creamy, lemony bowl is your passport back. Ready to cook some up?