Description
Avgolemono, also known as Greek Egg and Lemon Soup, is a comforting and creamy soup with a bright citrus flavor. This traditional Greek dish is thickened with eggs, creating a velvety texture without any dairy. Perfect for a cozy night in or as a light and refreshing starter.
Ingredients
Scale
For the Soup:
- 6 cups chicken broth
- 1/2 cup uncooked orzo or rice
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 cups cooked, shredded chicken (optional)
- Salt and pepper to taste
- Chopped fresh parsley or dill for garnish (optional)
Instructions
- In a large pot, bring the chicken broth to a boil. Add the orzo or rice and cook until tender, about 8–10 minutes.
- Meanwhile, in a medium bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice.
- Once the orzo or rice is cooked, lower the heat to a simmer. While continuously whisking the egg-lemon mixture, slowly ladle in about 1 cup of the hot broth to temper the eggs.
- Gradually pour the tempered mixture back into the pot, stirring constantly. Do not boil after adding the eggs to prevent curdling.
- Stir in the shredded chicken if using, and season with salt and pepper to taste. Warm gently for 2–3 more minutes.
- Serve hot, garnished with chopped parsley or dill if desired.
Notes
- Use homemade or high-quality broth for the best flavor.
- This soup is traditionally thickened by the eggs and becomes creamy without any dairy.
- For a vegetarian version, substitute vegetable broth and omit the chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 125mg
