Avgolemono (greek Lemon & Egg Soup)
Avgolemono is a traditional Greek soup made with chicken broth, eggs, and lemon, creating a creamy and tangy dish that is both comforting and refreshing. This soup is perfect for a cozy meal or a light starter.
Equipment
- 1 large pot
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
- 1 bowl
- 1 heatproof container
Ingredients
- 6 cups chicken broth
- 1 cup uncooked rice (or orzo)
- 3 large eggs
- ½ cup fresh lemon juice About 2-3 lemons.
- 1 teaspoon salt
- ½ teaspoon black pepper
- chopped to taste fresh parsley For garnish.
Instructions
- In a large pot, bring the chicken broth to a boil over medium-high heat. Once boiling, add the uncooked rice (or orzo) and reduce the heat to medium. Cook according to the rice package instructions, typically around 15–20 minutes, until tender.
- While the rice (or orzo) is cooking, in a separate bowl, whisk together the eggs and lemon juice until well combined and frothy.
- Once the rice (or orzo) is fully cooked, remove the pot from the heat. Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture, whisking continuously to temper the eggs and prevent them from curdling.
- Gradually add the tempered egg-lemon mixture back into the pot with the remaining broth and rice (or orzo), stirring constantly to create a creamy texture.
- Season the soup with salt and black pepper, adjusting to taste. If needed, return the pot to low heat for just a few minutes to warm through, but do not bring it back to a boil.
- Serve hot, garnished with chopped fresh parsley.
Notes
Make sure to whisk the egg and lemon mixture well to achieve a smooth consistency.
For a richer flavor, consider adding shredded cooked chicken to the soup.
Store leftovers in the refrigerator for up to 2 days; however, the soup may thicken, so you may need to add extra broth when reheating.