Description
Avgolemono Soup is a traditional Greek chicken and rice soup known for its creamy texture and bright, tangy flavor from fresh lemon and eggs. This comforting and nourishing soup is dairy-free, easy to make, and perfect for chilly days or whenever you crave a warm, satisfying meal.
Ingredients
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6 cups chicken broth
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1/2 cup uncooked white rice
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2 large eggs
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Juice of 2 lemons (about 1/4 cup)
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2 cups cooked, shredded chicken (rotisserie or homemade)
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Salt and freshly ground black pepper, to taste
- Optional: fresh dill or parsley for garnish
Instructions
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Cook Rice in Broth:
In a large pot, bring chicken broth to a boil. Add rice, reduce heat to low, and simmer until rice is tender, about 15-20 minutes. -
Prepare Avgolemono Mixture:
In a medium bowl, whisk eggs until frothy. Gradually whisk in lemon juice. -
Temper the Eggs:
Slowly ladle about 1 cup of hot broth into the egg-lemon mixture while whisking constantly to prevent curdling. -
Combine and Heat Soup:
Slowly pour the tempered egg mixture back into the pot with the soup, stirring gently. Add shredded chicken. Heat soup gently on low without boiling until slightly thickened. -
Season and Serve:
Season with salt and pepper to taste. Garnish with fresh dill or parsley if desired. Serve warm.
Notes
Substitute rice with orzo or pastina pasta for variation.Use vegetable broth and omit chicken for a vegetarian version.Add fresh oregano or thyme for added herbal flavor.For creamier soup, stir in a splash of cream or Greek yogurt (optional).Add crushed red pepper flakes or extra black pepper for a spicy kick.Include diced carrots or celery in broth for added veggies.