Discover the Creamy Comfort and Tangy Freshness of Avgolemono Soup.
Step into the heart of Greek culinary tradition with Egg and Lemon Soup – Avgolemono, a beloved classic that epitomizes the essence of Mediterranean cuisine.
This velvety, tangy soup combines tender rice, zesty fresh lemon juice, and whisked eggs in a harmonious blend of creamy textures and bold flavors.
Perfect for chilly evenings, special dinners, or as a vibrant addition to a Mediterranean-themed menu, Avgolemono is a dish that delights with every spoonful.
Its simplicity belies its elegance, making it a favorite among home cooks and gourmet enthusiasts alike.
This comforting soup is more than just a dish; it’s a celebration of Greek heritage, passed down through generations.
Pair it with crusty artisan bread or a crisp Greek salad to create a meal that’s as satisfying as it is memorable. Whether you’re hosting a dinner party or indulging in a quiet evening at home, Avgolemono is sure to impress and nourish in equal measure
⦁ 3 (10½ oz) cans (about 4 cups) chicken broth
⦁ ½ cup rice, uncooked
⦁ 2 eggs
⦁ 4 tbsp fresh lemon juice
⦁ 4 thin lemon slices for garnish
⦁ 2 tsp fresh parsley, chopped
1. Cook the Broth and Rice: In a heavy saucepan, bring chicken broth to a boil. Add rice, reduce heat, cover, and simmer for 12–15 minutes or until rice is tender.
2. Prepare the Egg-Lemon Mixture: In a bowl, whisk together the eggs and lemon juice until smooth.
3. Temper the Eggs: Remove the pan from heat. Slowly ladle 2 cups of hot broth into the egg mixture, whisking constantly to prevent curdling.
4. Combine and Heat: Gradually add the tempered egg mixture back to the saucepan, whisking well. Heat gently for 1–2 minutes without boiling.
5. Serve: Ladle soup into bowls, garnish with a lemon slice and fresh parsley, and serve warm.
🛒 Choosing Ingredients:
✔ Broth Matters – Use homemade chicken broth for the best flavor. Store-bought works in a pinch, but go for low-sodium.
✔ Rice or Orzo? – Both work! Long-grain rice makes it heartier, while orzo keeps it silky.
✔ Eggs – Use room temperature eggs for a smooth, creamy texture.
✔ Lemons – Freshly squeezed lemon juice is a must! Bottled juice won’t do.
👩🍳 Preparation:
✔ Cook Rice First – Add the rice/orzo to the broth and let it cook completely before adding the eggs.
✔ Temper the Eggs – Whisk eggs & lemon juice together, then slowly add hot broth (little by little) to avoid scrambling.
✔ Gentle Heat! – Once eggs are added, never boil the soup—it should stay warm but not bubbling.
🍳 Assembling & Flavor:
✔ Whisk Well – Stir continuously when adding the egg mixture for a creamy, smooth texture.
✔ Adjust Thickness – If too thick, add a bit more warm broth. If too thin, let it sit—rice/orzo will thicken it.
✔ Salt & Pepper to Taste – But go easy on salt if your broth is already seasoned.
📦 Storage:
✔ Best Fresh! – Avgolemono is best enjoyed right after cooking.
✔ Reheating Tip – Warm on low heat and stir constantly—never let it boil, or the eggs might curdle.
🍽 Serving:
✔ Garnish It! – Add fresh dill, parsley, or a drizzle of olive oil for extra flavor.
✔ Pair with Bread – Serve with crusty bread or a side of grilled chicken.