Description
Avgolemono is a classic Greek soup known for its creamy, tangy broth made with eggs and lemon. This comforting dish is perfect for any time of year and is sure to become a family favorite.
Ingredients
Scale
For the Soup:
- 6 cups low-sodium chicken broth
- 1/2 cup uncooked orzo or rice
- 2 cups shredded cooked chicken
- Salt and pepper to taste
- Chopped fresh dill or parsley for garnish
For the Egg-Lemon Mixture:
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
Instructions
- Cook Orzo or Rice: In a large pot, bring the chicken broth to a boil. Add the orzo or rice and cook until tender, about 8–10 minutes.
- Prepare Egg-Lemon Mixture: In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice.
- Temper the Eggs: Slowly ladle about 1 cup of hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
- Combine Ingredients: Pour the egg mixture back into the soup, stirring gently. Do not let the soup boil.
- Add Chicken and Season: Stir in the shredded chicken. Season with salt and pepper to taste.
- Serve: Garnish with chopped fresh dill or parsley. Serve hot.
Notes
- For best texture, serve immediately after combining the egg-lemon mixture.
- To make it vegetarian, substitute vegetable broth and omit chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 1g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 145mg
