Soupa Avgolemono Egg Lemon Soup
Transport your taste buds to the heart of Greece with Soupa Avgolemono, a comforting and velvety egg-lemon soup that’s as simple to make as it is delicious. This traditional Greek recipe combines a rich chicken broth base with tender Arborio rice or white rice, creating a hearty foundation. Whisked eggs and tangy lemon juice are skillfully tempered to add a creamy, luscious texture without using cream, while optional additions like shredded chicken elevate it to a satisfying main course. With just 10 minutes of prep time and a handful of pantry staples, this one-pot wonder is perfect for busy weeknights or a soul-warming weekend meal. Garnished with a sprinkle of fresh parsley, Soupa Avgolemono is the ultimate expression of comfort food, blending vibrant citrus flavors and soothing warmth in every spoonful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups Chicken broth
- 0.5 cup Arborio rice or white rice
- 3 large Eggs
- 3 tablespoons Lemon juice
- 1 cup Cooked chicken (optional, shredded or cubed)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
In a medium pot, bring the chicken broth to a boil over medium-high heat.
Once boiling, add the rice to the pot. Reduce the heat to medium-low and let it simmer for about 15-20 minutes until the rice is tender.
While the rice is cooking, crack the eggs into a medium bowl and whisk them vigorously until frothy.
Slowly whisk the lemon juice into the eggs until fully incorporated. Set aside.
Once the rice is fully cooked, lower the heat to the lowest setting to prevent boiling. Ladle 1 cup of hot broth from the pot slowly into the egg-lemon mixture while whisking constantly. This step, called tempering, prevents the eggs from curdling.
After tempering, slowly pour the egg-lemon mixture back into the pot with the broth and rice, stirring gently to combine. The soup will thicken slightly and develop a creamy texture.
If using cooked chicken, stir it into the soup now and allow it to warm through for 1-2 minutes.
Season the soup with salt and black pepper to taste.
Serve the soup immediately in bowls, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 6087 mg | 265% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 4.9 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 257 mg | 20% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2172 mg | 46% | |
*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.
