Avgolemono Soup

• 4 cups chicken broth
• 1/2 cup uncooked rice
• 1/4 cup fresh lemon juice
• 3 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup minced fresh parsley

Steps

1. 1 In a medium pot, bring chicken broth to a simmer over medium heat.
2. 2 Add rice and cook until tender, about 15 minutes.
3. 3 In a medium bowl, whisk together lemon juice and eggs until well combined.
4. 4 Slowly whisk about 1 cup of the hot broth into the egg mixture to temper it.
5. 5 Whisk the tempered egg mixture back into the pot of soup.
6. 6 Cook over low heat, stirring constantly, until slightly thickened but do not boil.
7. 7 Season with salt and pepper.
8. 8 Stir in parsley.
9. 9 Serve hot.

Equipment

• Medium pot
• Whisk

Variations

• Add shredded cooked chicken for extra protein.
• Substitute orzo for rice for a different texture.

Substitutions

• Use vegetable broth for a vegan version.
• Substitute gluten-free pasta for rice if needed.

Pairings

• Greek salad
• Tzatziki sauce

Nutrition

Tips

• Make sure to temper the eggs slowly to avoid scrambling.
• Use freshly squeezed lemon juice for the best flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Pair with warm crusty bread.
• Sprinkle with additional parsley or a drizzle of olive oil.

FAQ