Artichoke Avgolemono Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 332.7
  • Total Fat: 22.8 g
  • Cholesterol: 125.0 mg
  • Sodium: 960.4 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 6.4 g
  • Protein: 23.6 g

View full nutritional breakdown of Artichoke Avgolemono Soup calories by ingredient


A nice twist on the classic Greek soup! A nice twist on the classic Greek soup!
Number of Servings: 8


    Veggie base:

    2 packages of frozen artichoke hearts (OR 3 pounds of fresh artichokes cleaned and trimmed)
    Juice of 2 lemons
    2 tsp. salt

    Soup base:

    2/3 c. olive oil
    1 large onion, cut into 1/2" pieces
    3 lb. chicken thighs cut into large chunks
    6 whole chicken drumsticks
    3.5 cups of chicken stock (use water if you do not have stock)
    1 tbsp. garlic

    Avgolemono Sauce
    2 eggs, separated
    Juice of 3 lemons (~6 tblsp.)


You can use lamb instead of chicken. In that case, go for 5 pounds of lamb shank and leg, bone in, chopped into large chunks.


Step one depends on frozen or fresh artichokes.

Frozen artichokes:

Rinse the artichokes, then put into a bowl and toss with the juice of two lemons and 2 tsp. of kosher salt. Put aside to marinate.

Fresh artichokes:

Remove the outer leaves and stems, cut the top down to the choke, removecoke, trim leaves, and rub hearts with lemon, then place in a bowl of cold water with the juice of 2 lemons and set aside. Add salt just before cooking.

In a dutch oven or large heavy pot, heat the oil over medium-high heat, then add the onion, garlic, drumsticks, and chicken thighs. Bring to a boil then reduce to medium-low heat and cover for 10 minutes, stirring regularly to brown all the chicken.

Stir in the chicken stock, return to a boil, then reduce to medium-low heat, cover, and cook for 40 minutes.

After 40 minutes, add the marinated artichokes, stir, and cover for another 20 minutes.

Once the soup is nearly ready, make the Avgolemono sauce.

In mixer, whip egg whites at high speed until you reach soft peaks, then beat in egg yolks until frothy.

Add lemon juice one tablespoon at a time, making sure it is completely mixed before adding the next.

Reduce mixer speed to medium, then add 5 soup ladels worth of the broth, one ladel at a time and making sure it is completely incorporated before adding the next.

Once the sauce is ready, slowly pour into the pot, gently shake (DO NOT STIR) the pot to distribute the sauce, then serve the soup immediately.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user BZARCHER.