Description
Greek Egg and Lemon Soup, also known as Avgolemono, is a traditional Greek soup made with chicken broth, tender rice, fresh lemon juice, and eggs whisked into a silky, lightly thickened broth. Bright citrus flavor balances the savory broth, creating a simple yet comforting meal that’s ready in just 25 minutes.
Ingredients
- 6 cups low-sodium chicken broth
- 1/2 cup medium-grain white rice, such as Valencia or Arborio
- 3 large eggs, separated
- 3 tablespoons freshly squeezed 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
- Pour the chicken broth into a medium saucepan and bring it to a boil.
- Add the rice and stir briefly. Reduce the heat to maintain a gentle simmer.
- Cook uncovered for 15–20 minutes, stirring occasionally, until the rice is tender.
- While the rice cooks, place the egg whites in a medium bowl and whisk until frothy and beginning to thicken.
- Add the egg yolks and continue whisking until the mixture is fully combined and light in color.
- While whisking constantly, slowly drizzle about 1/2 cup of hot broth into the egg mixture to temper the eggs and prevent them from scrambling.
- Whisk the fresh lemon juice into the tempered egg mixture.
- Remove the soup from the heat. Slowly pour the egg and lemon mixture into the saucepan while stirring constantly for about 1 minute, until the broth becomes smooth and lightly thickened.
- Stir in the lemon zest. Taste and season with salt, black pepper, and additional lemon juice as desired.
- Ladle into bowls, garnish with fresh dill or parsley, and serve immediately.
Notes
- Temper the eggs: Slowly whisking hot broth into the eggs raises their temperature gradually and helps prevent them from scrambling when added to the soup.
- Keep the soup off the heat: After adding the egg mixture, avoid boiling the soup. High heat can cause the eggs to curdle and the broth to separate.
- Adjust the lemon: Start with 3 tablespoons of lemon juice, then add more to taste for a brighter, tangier flavor.
- Rice options: Medium-grain rice, such as Arborio or Valencia, gives the soup a pleasant texture. Cooking time may vary slightly depending on the rice used.
- Garnish: Fresh dill or parsley adds a fresh herbal finish.
- Storage: Refrigerate leftovers in an airtight container and consume within 3 days.
- Reheating: Because eggs thicken the soup, reheat leftovers gently over low heat or at reduced microwave power, stirring frequently. Do not let the soup boil.
- Yield: 2 dinner servings.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Greek, Mediterranean