Lemon Egg Soup
Brighten your dining table with the comforting and zesty flavors of Lemon Egg Soup, a Mediterranean-inspired dish that is as soothing as it is satisfying. This creamy soup, also known as Avgolemono, features a rich chicken broth base infused with tangy fresh lemon juice and velvety whisked eggs, delivering a luxuriously smooth texture without any cream. Tender white rice adds heartiness, while a delicate balance of salt and pepper enhances the vibrant flavors. Ready in just 30 minutes, this one-pot wonder is perfect for busy weeknights yet elegant enough for special occasions. Garnish with fresh parsley for a pop of color and a hint of herbal freshness, and serve it warm as the ultimate comfort food. Whether you’re craving a warming appetizer or a simple main course, Lemon Egg Soup is a timeless classic that’s sure to win over your taste buds.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 6 cups chicken broth
- 0.5 cups white rice
- 3 large eggs
- 2 lemons
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
In a large pot, bring the chicken broth to a boil over medium-high heat.
Once the broth is boiling, add the rice and reduce the heat to medium-low. Cover the pot and simmer for about 15 minutes, or until the rice is fully cooked.
While the rice is cooking, crack the eggs into a medium-sized bowl and whisk them until smooth.
Juice the lemons and add the fresh lemon juice to the whisked eggs. Mix well until fully combined.
Once the rice is cooked, remove about 1 cup of the hot broth from the pot and slowly add it to the egg and lemon mixture while constantly whisking. This step is critical to temper the eggs and prevent curdling.
Slowly pour the tempered egg mixture back into the pot of soup while stirring continuously to create a creamy consistency.
Season the soup with salt and black pepper to taste, and let it warm through for 2-3 minutes. Do not let the soup boil after adding the eggs, as this could cause curdling.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve immediately. Enjoy your Lemon Egg Soup!
Nutrition Facts
Calories |
118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1371 mg | 60% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.8 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 424 mg | 9% | |
*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.
