Description
Avgolemono Soup is a creamy, tangy Greek classic made with just a few wholesome ingredients: rice, eggs, lemon, and broth. Thanks to a beautifully tempered egg-lemon emulsion, the soup has a luxuriously smooth texture without any cream. It’s light yet comforting, perfect as either a main dish or a refined starter.
Ingredients
6 cups low-sodium chicken broth
½ cup medium-grain white rice (such as Valencia or Arborio)
3 large eggs, separated
3 tablespoons fresh lemon juice (plus more to taste)
Zest of 1 lemon
Salt and freshly ground black pepper, to taste
Fresh dill or parsley, for garnish
Instructions
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Cook the rice: In a large pot, bring the chicken broth to a boil. Stir in the rice and reduce heat to a simmer. Cook for 15–20 minutes, or until the rice is tender.
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Prepare the egg mixture: While the rice cooks, whisk the egg whites in a bowl until frothy. Add the yolks and whisk until the mixture is light and creamy.
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Temper the eggs: Slowly drizzle about ½ cup of hot broth into the egg mixture while whisking constantly to gradually raise the temperature.
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Incorporate the egg mixture: Remove the soup pot from the heat. Slowly stir in the tempered egg mixture, stirring constantly for about 1 minute until the soup is creamy and smooth.
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Finish and serve: Stir in the lemon zest and season with salt and pepper to taste. Garnish with chopped fresh dill or parsley. Serve immediately.
Notes
- Add shredded chicken for a heartier version.
- Orzo pasta can be used instead of rice for a quicker alternative.
- Use vegetable broth for a vegetarian variation.
- Sautéed onion, celery, or carrot can deepen the flavor.
- Dill is traditional, but parsley or chives work beautifully too.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmered & Tempered
- Cuisine: Greek
