Avgolemono Soup
A creamy Greek lemon and egg soup with chicken and rice, perfect for a comforting meal.
10 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 4 cups chicken broth
- 1/2 cup white rice
- 2 eggs
- 1/4 cup fresh lemon juice
- 1 cup cooked chicken, shredded
- Salt and pepper to taste
- Fresh dill for garnish (optional)
Nutrition Facts
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Instructions
In a large pot, bring the chicken broth to a boil over medium-high heat.
Add the rice to the boiling broth, reduce heat to low, and simmer for about 15 minutes or until the rice is tender.
While the rice cooks, whisk the eggs and lemon juice together in a medium bowl until well combined.
Once the rice is cooked, slowly ladle about 1 cup of the hot broth into the egg-lemon mixture while continuously whisking to temper the eggs.
Pour the tempered egg mixture back into the pot, stirring constantly to create a creamy consistency.
Add the shredded chicken to the soup and heat through for about 2-3 minutes. Season with salt and pepper to taste.
Serve hot, garnished with fresh dill if desired.
Chef's Tips
- Tempering Eggs: Be sure to temper the eggs slowly with hot broth to prevent curdling.
- Lemon Flavor: Adjust the amount of lemon juice to your taste preference for more or less tanginess.
- Rice Substitute: Orzo pasta can be used instead of rice for a different texture.
- Chicken Variation: Use rotisserie chicken for a quick and easy option.
- Storage: Store leftovers in the refrigerator for up to 2 days. Reheat gently to avoid curdling.
