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Avgolemono Soup

A comforting and rich Greek soup with a zesty lemon flavor and creamy egg texture, perfect for warming winter evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 300
Ingredients Method Notes

Ingredients
  

For the soup base
  • 4 cups chicken broth This will form the soup's delicious base.
  • 3/4 cup rice Long-grain rice works well for this recipe.
For the egg-lemon mixture
  • 3 large eggs They’ll bring creaminess to the soup.
  • 1/2 cup fresh lemon juice For that zesty punch that makes Avgolemono stand out!
  • to taste salt and pepper Season to your liking.
For garnish
  • Chopped parsley Adds a pop of color and freshness to the finished dish.

Method
 

Preparation
  1. In a large pot, bring 4 cups of chicken broth to a gentle simmer over medium heat.
  2. Add 3/4 cup of rice to the simmering broth. Cook according to package instructions, usually about 15-20 minutes, until the rice is tender.
  3. In a separate bowl, whisk together the 3 large eggs until they are well-blended.
  4. Slowly add 1/2 cup of fresh lemon juice to the eggs while whisking continuously.
  5. Gradually ladle about 1 cup of the hot broth from the pot into the egg mixture, whisking constantly to temper the eggs.
  6. Slowly pour the tempered egg mixture back into the pot of broth and rice while stirring continuously to create a silky, creamy texture.
  7. Add salt and pepper to taste and allow the soup to cook for an additional 2-3 minutes until heated through.
  8. Divide the soup into bowls, and sprinkle with chopped parsley for a beautiful presentation.

Notes

Substitutions: Use quinoa or orzo instead of rice by adjusting cooking times. Ensure eggs are at room temperature to avoid curdling, and do not boil after adding eggs to maintain texture. For storing, keep in an airtight container in the refrigerator for up to 3 days, or freeze in portions for 2-3 months. Reheat gently on low heat.