Description
Avgolemono is a classic Greek egg and lemon soup that combines chicken broth, rice or orzo, and a luscious egg-lemon sauce to create a silky, comforting dish. Often enriched with shredded chicken, this soup is both flavorful and nutritious, perfect for warming up on a chilly day or as a light meal.
Ingredients
Scale
Soup Base
- 6 cups chicken broth
- 1/2 cup uncooked white rice (or orzo)
Egg-Lemon Sauce
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
Additions
- 2 cups cooked shredded chicken (optional)
- Salt and pepper to taste
- Chopped fresh parsley or dill for garnish (optional)
Instructions
- Boil and Simmer Broth and Rice: In a large pot, bring the chicken broth to a boil. Add the rice, then reduce the heat to a simmer and cook uncovered for 15–18 minutes until the rice is tender and has absorbed some of the broth.
- Prepare Egg and Lemon Mixture: While the rice cooks, whisk together the eggs and fresh lemon juice in a medium bowl until the mixture becomes frothy and well combined.
- Temper the Eggs: Once the rice is cooked, carefully remove about 1 cup of the hot broth from the pot. Slowly whisk this hot broth into the egg-lemon mixture to gradually raise the temperature of the eggs, preventing them from curdling when added to the soup.
- Incorporate Egg-Lemon Mixture into Soup: Gradually pour the tempered egg mixture back into the pot with the rest of the soup, stirring constantly to ensure a smooth texture and avoid scrambling the eggs.
- Thicken the Soup Gently: Reduce the heat to low and stir the soup gently for 2–3 minutes until it thickens slightly. It is critical not to let the soup boil after adding the eggs to maintain a creamy consistency.
- Add Chicken and Season: Stir in the shredded chicken if using, then season the soup with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley or dill if desired. Serve immediately to enjoy the comforting, silky texture.
Notes
- To keep the soup silky, avoid boiling it after adding the eggs as this may cause curdling.
- Substitute orzo for rice if you prefer a different, more pasta-like texture.
- The soup is naturally gluten-free when using rice, making it suitable for those with gluten sensitivities.
- Using freshly squeezed lemon juice greatly enhances the soup’s bright flavor.
- Leftover cooked chicken is a great addition but can be omitted for a vegetarian-friendly version (though technically not vegan due to eggs).
