Whenever I make this baby-friendly, kid-friendly soup for my daughters, they always tell me, "...this tastes like Mem!" Mem is short for "Memere," which is what they call my mom.

Despite being of French Canadian/English descent, my mother makes a magnificent Avgolemono, just as my Greek father's mother taught her.

I'm grateful that she passed down the recipe to me. It is the essence of comfort food, delicate yet nourishing, so convenient during baby-led weaning, and rich with whole foods. The taste of home...

This recipe is from my new cookbook, Safe and Simple Food Allergy Prevention: A Baby-Led Feeding Guide to Starting Solids and Introducing Allergens with 80 Family-Friendly Recipes.

For baby-led feeding guidance, 8 weeks of meal plans, and 80 more recipes like this that help you introduce allergens and keep them in your baby's diet consistently without having to overthink it, order your copy today!

And thank you to Grace Jidoun for recently featuring this baby-friendly Avogolemono recipe on her Clean Plates blog as one of 9 Healthy Holiday Foods Served Around the World.

If you enjoy this recipe, I would be so grateful if you would rate it and leave a comment! The star ratings help more people find my recipes and articles. Thank you!

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Avgolemono (Greek Egg and Lemon Soup)

Baby-Friendly Avgolemono (Greek Egg and Lemon Soup)

Yield: 6

Author: Malina Malkani

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

Despite being of French Canadian/English descent, my mother makes a magnificent Avgolemono (Greek Egg and Lemon Soup), just as my Greek father's mother taught her. I'm grateful that she passed down the recipe to me. It is the essence of comfort food, delicate yet nourishing. Rich with whole foods. The taste of home. If you liked this recipe, could you please rate it and share your thoughts? Your ratings help more people find my recipes and articles. Thank you!

Ingredients

8 cups low-sodium chicken broth
2 bone-in chicken breasts, skin removed
3 medium carrots, peeled and diced
2 large celery ribs, diced
¾ cup orzo
3 large eggs, separated
(½ teaspoon kosher salt - optional)
3 tablespoons freshly squeezed lemon juice
¼ teaspoon freshly ground black pepper
½ cup finely chopped fresh flat-leaf parsley

Instructions

In a large pot, bring the chicken broth to a boil over high heat. Turn the heat down to low, add the chicken, and simmer for 30 minutes, or until a thermometer inserted into the center of each chicken breast reads 165°F. Using tongs, transfer the chicken to a plate to cool.
Add the carrots, celery, and orzo to the pot, partially cover, and simmer until the vegetables are tender, about 15 minutes. Remove ½ cup broth from the pot and set aside. Leave the pot on the stove and turn off the heat.
Remove the chicken meat from the bones and finely chop.
In a medium bowl, beat the egg whites until frothy using a wire whisk or handheld mixer, about 4 minutes. Add the yolks and salt and beat until blended, about 2 minutes. Gradually add the lemon juice, beating until just combined.
Slowly stir the ½ cup reserved hot broth into the egg mixture (adding the hot liquid slowly helps prevent curdling). Gradually add the egg and broth mixture to the pot, whisking the entire time.
Add the chopped chicken and season with the pepper. Serve warm, garnished with the parsley.

Notes

Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Please note that this recipe contains ~3 grams egg protein and 2 grams wheat protein per 1½ cup serving
Wheat and egg are among the top 9 common allergens
Offering allergens early, often and consistently during infancy helps reduce the risk of food allergies

Nutrition Facts

Calories

257.75

Fat

6.63 g

Sat. Fat

1.84 g

Carbs

21.78 g

Fiber

1.66 g

Net carbs

20.11 g

Sugar

2.67 g

Protein

28.34 g

Sodium

242.61 mg

Cholesterol

141.21 mg

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Baby-Friendly Avgolemono (Greek Egg and Lemon Soup)

Avgolemono (Greek Egg and Lemon Soup)