Dairy-Free Avgolemono Soup
Warm, comforting, and delightfully tangy, this Dairy-Free Avgolemono Soup is a modern twist on the classic Greek recipe. Perfect for those avoiding dairy, this soup combines the richness of egg yolks and fresh lemon juice to create a velvety texture without a single drop of cream. A hearty base of shredded chicken, sautéed vegetables, and long-grain white rice is simmered with fragrant oregano in vegetable broth, offering vibrant flavors and nourishing satisfaction in every spoonful. With just 15 minutes of prep time and simple techniques like tempering eggs, you'll enjoy a fuss-free recipe that’s brimming with Mediterranean charm. Ideal for weeknight dinners or cozy gatherings, this gluten-free and dairy-free dish pairs beautifully with a slice of crusty bread or a crisp side salad.
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Recipe Information
Ingredients
- 6 cups vegetable broth
- 2 cups cooked chicken breast, shredded
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 0.5 cup long-grain white rice
- 3 egg yolks
- 2 lemons, juiced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot, and sauté for about 5 minutes until the vegetables are softened and the onion is translucent.
Stir in the rice and sauté for another 2 minutes, ensuring the rice is well coated with oil.
Add the vegetable broth, shredded chicken, dried oregano, salt, and black pepper.
Bring the broth to a boil, then reduce the heat to low and let it simmer for about 20 minutes or until the rice is fully cooked.
In a medium bowl, whisk together the egg yolks and lemon juice until smooth and creamy.
Remove 1 cup of hot broth from the pot slowly and gradually whisk it into the egg-lemon mixture. This helps temper the eggs to avoid curdling.
Slowly pour the tempered egg-lemon mixture back into the soup pot, stirring constantly.
Continue to cook the soup over low heat for about 5 minutes or until it thickens slightly, making sure not to let it boil.
Taste and adjust seasoning with more salt and pepper if necessary.
Serve hot and enjoy this dairy-free Avgolemono soup, garnished with fresh dill or parsley if desired.
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 959 mg | 320% | |
| Sodium | 6346 mg | 276% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 39.9 g | ||
| Protein | 188.8 g | 378% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 510 mg | 39% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 5146 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
