Egg Lemon Soup Avgolemono
Discover the comforting, velvety essence of Egg Lemon Soup, also known as Avgolemono, a classic Greek recipe that balances bright citrus flavors with a creamy texture—without a drop of cream! This one-pot wonder combines tender long-grain white rice simmered in savory chicken broth with the delicate richness of whisked eggs and freshly squeezed lemon juice, creating a perfectly smooth, lemony soup. The secret lies in the tempering technique, which ensures the eggs lend a luxurious consistency without curdling. Finished with a touch of salt, black pepper, and optional parsley garnish, this wholesome, 30-minute recipe is perfect as a light appetizer or a cozy main course. Bursting with Mediterranean charm, Avgolemono is sure to impress with its simplicity and vibrant flavor profile.
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Recipe Information
Ingredients
- 6 cups chicken broth
- 0.5 cups long-grain white rice
- 3 eggs
- 0.25 cups freshly squeezed lemon juice
- 1 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
In a medium saucepan, bring the chicken broth to a gentle boil over medium-high heat.
Once boiling, add the rice to the saucepan. Reduce the heat to medium-low, cover, and let the rice simmer for about 18-20 minutes, or until tender.
While the rice cooks, crack the eggs into a medium mixing bowl. Whisk until smooth and frothy.
Slowly add the lemon juice to the eggs, continuing to whisk until well combined.
When the rice is fully cooked, remove the saucepan from heat and allow it to cool slightly for 3-5 minutes.
Temper the egg mixture by gradually ladling in 1 cup of the hot broth—1 tablespoon at a time—while whisking vigorously. This prevents the eggs from curdling.
Once tempered, pour the egg-lemon mixture back into the saucepan with the remaining broth and rice, stirring constantly.
Return the saucepan to low heat and cook, stirring gently, for 2-3 minutes until the soup thickens slightly. Do not let the soup boil.
Stir in salt and black pepper to taste, adjusting seasoning as needed.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve immediately!
Nutrition Facts
Calories |
116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 5% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 1.3 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 399 mg | 8% | |
*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.
