Description
Avgolemono Soup is a classic Greek lemon chicken soup known for its silky texture and bright, comforting flavor. Made with chicken broth, rice or orzo, fresh lemon juice, and eggs, this soup delivers richness without cream and warmth in every spoonful.
Ingredients
1 tablespoon olive oil
1 small onion finely diced
2 cloves garlic minced
6 cups chicken broth
1/2 cup uncooked rice or orzo
2 large eggs
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh dill or parsley chopped
Instructions
1. Heat olive oil in a large pot and sauté the onion until soft.
2. Add garlic and cook briefly until fragrant.
3. Pour in chicken broth and bring to a gentle boil.
4. Add rice or orzo and simmer until tender.
5. Whisk eggs and lemon juice in a bowl.
6. Temper the eggs with hot broth.
7. Stir egg mixture back into soup over low heat.
8. Stir until slightly thickened without boiling.
9. Season and garnish before serving.
Notes
Temper eggs slowly to avoid curdling.
Reheat gently over low heat.
Rice makes the soup gluten free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3
- Sodium: 780
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 12
- Cholesterol: 95
Keywords: avgolemono soup, greek lemon soup, chicken lemon soup