Description
Avgolemono soup is a traditional Greek soup made with chicken broth, rice or orzo, eggs, and lemon juice. It is creamy, tangy, and comforting, perfect as a light meal or appetizer.
Ingredients
- 6 cups chicken broth
- 1/2 cup uncooked orzo or white rice
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 cups cooked, shredded chicken (optional)
- Salt and pepper to taste
- Fresh parsley or dill for garnish (optional)
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add the orzo or rice and reduce heat to a simmer. Cook until tender, about 10-15 minutes.
- In a medium bowl, whisk the eggs until frothy.
- Slowly whisk in the lemon juice.
- Temper the egg-lemon mixture by slowly adding 1 cup of the hot broth to it while whisking constantly.
- Gradually pour the tempered egg mixture back into the soup pot, stirring constantly over low heat. Do not boil.
- If using, add the shredded chicken and heat through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Do not let the soup boil after adding the eggs to avoid curdling.
- Use fresh lemon juice for the best flavor.
- Chicken can be omitted for a vegetarian version using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 1g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 140mg
