Description
Avgolemono is a traditional Greek soup known for its creamy texture and bright flavors from the combination of eggs and lemon. This comforting dish is perfect for any time of the year and is sure to become a favorite in your household.
Ingredients
Scale
Ingredients:
- 6 cups chicken broth
- 1/2 cup uncooked white rice (or orzo)
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- 2 cups cooked shredded chicken (optional)
- Salt and pepper to taste
- Chopped fresh parsley or dill for garnish (optional)
Instructions
- In a large pot, bring the chicken broth to a boil. Add the rice, reduce heat to a simmer, and cook for 15–18 minutes until the rice is tender.
- While the rice cooks, whisk the eggs and lemon juice together in a medium bowl until frothy. Once the rice is cooked, remove about 1 cup of hot broth and slowly whisk it into the egg-lemon mixture to temper the eggs.
- Gradually pour the warmed egg mixture back into the pot, stirring constantly to prevent curdling. Reduce the heat to low and stir gently for 2–3 minutes until the soup thickens slightly. Do not boil.
- Add the shredded chicken if using, and season with salt and pepper to taste. Ladle into bowls and garnish with parsley or dill if desired.
Notes
- To keep the soup silky, avoid boiling after adding the eggs.
- Orzo can be used instead of rice for a different texture.
- This soup is naturally gluten-free when using rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 1g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 140mg
