Description
Avgolemono is a traditional Greek soup with a silky texture and a bright, lemony flavor. Made with chicken broth, tender rice or orzo, and thickened with a creamy egg-lemon mixture, this comforting dish is perfect for any season. It’s hearty yet light, offering a perfect balance of warmth and zest.
Ingredients
Scale
- 6 cups chicken broth
- 1 cup cooked shredded chicken (optional)
- ½ cup uncooked orzo or white rice
- 3 large eggs
- ⅓ cup freshly squeezed lemon juice (about 2 lemons)
- Salt and pepper to taste
- Fresh parsley or dill, for garnish (optional)
Instructions
Cook the Orzo/Rice:
- In a large pot, bring the chicken broth to a boil.
- Add the orzo (or rice) and cook until tender (about 10 minutes for orzo, 15 minutes for rice). Reduce heat to low.
Prepare the Egg-Lemon Mixture:
- In a medium bowl, whisk the eggs until smooth.
- Gradually whisk in the lemon juice.
Temper the Eggs:
- Slowly ladle 1 cup of hot broth into the egg mixture while whisking constantly to prevent curdling.
- Repeat with another cup of broth, whisking continuously.
Combine Everything:
- Slowly pour the tempered egg mixture back into the pot while stirring.
- Keep the heat on low (do not let it boil) and stir gently until the soup thickens slightly (about 3-5 minutes).
Finish and Serve:
- Stir in the shredded chicken if using.
- Season with salt and pepper to taste.
- Garnish with fresh parsley or dill and serve warm.
Notes
- To make it vegetarian, use vegetable broth and omit the chicken.
- If the soup is too thick, add a little more warm broth before serving.
- For a richer texture, add an extra egg yolk.
- Best served immediately, as the eggs can separate if reheated too much.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 4-6 servings
- Calories: 220
- Sugar: 1g
- Sodium: 500mg
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 150mg
Keywords: Greek soup, avgolemono, egg lemon soup, Mediterranean comfort food