Avgolemono (greek Lemon & Egg Soup)
Avgolemono is a traditional Greek soup known for its creamy texture and bright lemon flavor. Made with eggs, lemon juice, and chicken broth, it’s a comforting dish that can be enjoyed as a starter or a light meal.
Equipment
- 1 large pot
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
- 1 heat-resistant bowl
Ingredients
- 4 cups chicken broth
- 2 large eggs
- ½ cup fresh lemon juice About 2-3 lemons.
- ½ cup long-grain rice Or orzo pasta.
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- fresh parsley or dill For garnish (optional).
Instructions
- In a large pot, bring the chicken broth to a boil.
- Once boiling, add the rice (or orzo pasta) and cook according to the package instructions until tender (about 15-20 minutes).
- While the rice is cooking, in a heat-resistant bowl, whisk together the eggs, lemon juice, salt, and black pepper until well combined.
- Once the rice is cooked, reduce the heat to low. Ladle about 1 cup of the hot chicken broth into the egg and lemon mixture, whisking constantly to temper the eggs.
- Slowly pour the tempered egg mixture back into the pot with the remaining soup while stirring continuously. Keep the heat low to avoid cooking the eggs too quickly.
- Continue to stir for another 2-3 minutes until the soup thickens slightly. Do not let it boil.
- Taste the soup and adjust seasoning if needed. Remove from heat.
- Serve hot, garnished with fresh parsley or dill if desired.
Notes
For added heartiness, consider adding cooked chicken or vegetables to the soup.
Be careful not to boil the soup after the eggs have been added to maintain the creamy texture.
Avgolemono can be served with crusty bread to soak up the delicious broth.