Greek Avgolemono Soup

• 4 cups chicken broth
• 1/2 cup uncooked rice
• 4 large eggs
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 In a medium pot, bring chicken broth to a simmer.
2. 2 Stir in rice and cook until tender, about 15 minutes.
3. 3 In a medium bowl, whisk eggs until frothy.
4. 4 Slowly add about 1 cup of the hot broth to the eggs, whisking constantly to temper them.
5. 5 Whisk the egg mixture back into the pot of soup.
6. 6 Stir in lemon juice, salt, and pepper.
7. 7 Simmer gently for 2-3 minutes until slightly thickened, stirring frequently.
8. 8 Serve hot, garnished with chopped parsley.

Nutrition

Tips

• Make sure to temper the eggs slowly to avoid scrambling.
• For a richer flavor, use homemade chicken broth.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Pair with warm crusty bread.
• Serve with a side of pita and a Greek salad.

FAQ