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Avgolemono (Greek Egg and Lemon Soup) Recipe

Avgolemono (Greek Egg and Lemon Soup) Recipe
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4.9 from 11 reviews

Avgolemono, also known as Greek Egg and Lemon Soup, is a comforting and flavorful dish that combines the richness of eggs with the brightness of lemon. This traditional Greek soup is both hearty and light, making it a perfect choice for any occasion.

Ingredients

Units Scale

Chicken Broth:

  • 6 cups

White Rice or Orzo:

  • 1/2 cup uncooked

Eggs:

  • 3 large

Lemon Juice:

  • 1/3 cup freshly squeezed (about 2 lemons)

Shredded Cooked Chicken (optional):

  • 2 cups

Salt and Black Pepper:

  • To taste

Chopped Fresh Dill or Parsley:

  • For garnish (optional)

Instructions

  1. In a large pot, bring the chicken broth to a gentle boil.

    2. Add the rice or orzo and cook for 15–18 minutes, or until tender.

  2. While the rice cooks, whisk the eggs and lemon juice together in a medium bowl until frothy.

    3. Once the rice is done, reduce the heat to low.

  3. Gradually ladle about 1 cup of hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.

    4. Slowly pour the tempered egg mixture back into the pot while stirring continuously.

  4. Cook over low heat for 2–3 minutes, stirring gently—do not boil, or the eggs may curdle.

    5. Stir in the shredded chicken if using, and season with salt and pepper to taste.

  5. Ladle into bowls and garnish with chopped dill or parsley if desired.

Notes

  • Avgolemono is traditionally made without chicken, but adding it makes the soup heartier.
  • For a smoother texture, strain the egg-lemon mixture before adding it to the broth.
  • Serve immediately for best texture.

Nutrition

Find it online: https://easy-tapas-recipes.com/avgolemono-greek-egg-and-lemon-soup-recipe/