Description
Avgolemono Soup is a traditional Greek chicken and rice soup. It has a creamy texture from eggs and lemon juice.
Ingredients
Scale
- 8 cups chicken broth
- 1/2 cup long-grain white rice
- 3 large eggs
- 1/4 cup fresh lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- Chopped fresh dill or parsley for garnish (optional)
Instructions
- Bring the chicken broth to a boil in a large pot.
- Add the rice, reduce heat, and simmer until the rice is tender, about 15-20 minutes.
- In a medium bowl, whisk the eggs until frothy.
- Gradually whisk in the lemon juice.
- Slowly ladle about 1 cup of the hot broth into the egg mixture, whisking constantly to temper the eggs.
- Remove the soup from heat. Slowly pour the tempered egg mixture back into the pot, stirring constantly.
- Season with salt and pepper.
- Serve immediately, garnished with fresh herbs if desired.
Notes
- Do not let the soup boil after adding the egg mixture or it may curdle.
- You can use shredded cooked chicken meat added with the rice for a heartier soup.
- Adjust lemon juice to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 220
- Sugar: 2g
- Sodium: 950mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 12g
- Cholesterol: 140mg