Description
Avgolemono Soup is a rich, velvety Greek soup made with chicken broth, rice, and a tangy egg-lemon mixture that creates a creamy, comforting texture. It’s a quick and flavorful dish perfect for any occasion.
Ingredients
Scale
- 6 cups chicken broth
- 1 cup cooked, shredded chicken breast
- 1/2 cup uncooked white rice
- 3 large eggs
- 1/3 cup fresh lemon juice
- 1 small onion, finely chopped
- 1 tbsp olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3-4 minutes until translucent.
- Add chicken broth and bring to a boil. Add rice, reduce heat, and simmer for 15-18 minutes until rice is soft.
- While the soup simmers, whisk eggs in a bowl until frothy. Slowly whisk in lemon juice.
- Temper the egg-lemon mixture by adding one ladle of hot soup to it while whisking constantly. Repeat with another ladle.
- Slowly pour the tempered mixture back into the pot, stirring gently over low heat until the soup is creamy. Do not boil.
- Stir in shredded chicken and warm through. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley and lemon wedges.
Notes
- Always temper the egg-lemon mixture to prevent curdling and ensure a creamy texture.
- Adjust lemon juice to your taste preference.
- This soup can be served as a starter or a main dish.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 180mg
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