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Avgolemono Soup Recipe

Avgolemono Soup Recipe

Michelle Kim
Follow this recipe to prepare a delicious Avgolemono Soup, a classic Greek dish made with chicken broth, rice, and a creamy blend of egg and lemon.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Greek
Servings 4
Calories 150 kcal

Equipment

  • 1 Large pot For cooking the soup
  • 1 Whisk For mixing the egg and lemon

Ingredients
  

  • 6 cups Chicken broth Homemade or store-bought
  • 1/2 cup Rice Uncooked, preferably Arborio or white rice
  • 3 Eggs Large
  • 1/3 cup Lemon juice Freshly squeezed
  • to taste Salt
  • to taste Black pepper Freshly ground

Instructions
 

  • In a large pot, bring chicken broth to a boil.
  • Add rice and simmer on low heat until rice is cooked, about 20 minutes.
  • In a separate bowl, whisk eggs and lemon juice together until well combined.
  • Once the rice is cooked, slowly add 1 cup of the hot broth to the egg and lemon mixture, whisking constantly to temper the eggs.
  • Gradually add the egg-lemon mixture back into the pot while stirring continuously.
  • Simmer for a few minutes on low heat, but do not let it boil.
  • Season with salt and black pepper to taste and serve hot.

Notes

For a heartier version, add shredded chicken or vegetables like carrots and celery.

Nutrition

Serving: 200gCalories: 150kcalCarbohydrates: 15gProtein: 10gFat: 7gSaturated Fat: 2gCholesterol: 130mgSodium: 900mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 10000IUVitamin C: 8.3mgCalcium: 300mgIron: 0.2mg
Keyword Avgolemono, Egg, Greek, Lemon, soup
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