Avgolemono soup with white rice

Delight your taste buds with our creamy Avgolemono Soup featuring tender white rice, zesty lemon juice, and rich chicken gravy. Seasoned to perfection with a hint of salt and black pepper, and thickened with eggs for a luscious texture. Perfect for a comforting, homemade meal.

  • 04 Feb 2025
  • Cook time 15 min
  • Prep time 5 min
  • 4 Servings
  • 6 Ingredients

Avgolemono soup with white rice

Avgolemono soup is a traditional Greek dish that combines the zestiness of lemon with the comforting flavor of chicken broth, creating a savory meal perfect for any season. This version uses white rice to add heartiness and the richness of eggs to create a creamy texture without any dairy.

Ingredients:

1 dash black pepper
1/10g
1 dash salt
0.40g
4 cups chicken gravy
960g
3 eggs
170g
1/4 cup white rice
45g
3 tbsp lemon juice
44g

Instructions:

1. Cook Rice:
- In a medium pot, bring the chicken gravy to a gentle boil over medium-high heat.
- Once boiling, add the white rice.
- Lower the heat to medium-low and let the rice cook, stirring occasionally, for about 20 minutes or until it is tender.
2. Prepare Lemon-Egg Mixture:
- While the rice is cooking, prepare the lemon-egg mixture.
- Crack the eggs into a medium bowl and beat them well until they are frothy.
- Add the lemon juice gradually to the beaten eggs, whisking continuously to blend thoroughly.
3. Temper the Eggs:
- Once the rice has cooked, it's time to temper the egg mixture. This prevents the eggs from curdling when added to the hot soup.
- Slowly ladle about 1 cup of the hot chicken gravy (without rice) into the lemon-egg mixture, whisking constantly. This will gradually raise the temperature of the egg mixture.
4. Combine Mixtures:
- Slowly pour the tempered egg mixture back into the pot with the remaining chicken gravy and rice, stirring continuously.
- Continue to cook the soup on low heat for about 3-5 minutes, ensuring it doesn't boil. Stir frequently until the soup thickens slightly and becomes creamy.
5. Season the Soup:
- Add a dash of black pepper and a dash of salt to the soup. Stir well to combine.
- Taste the soup and adjust the seasoning if needed. You can add more lemon juice, salt, or pepper based on your preference.
6. Serve:
- Ladle the Avgolemono soup into bowls.
- Optionally, garnish with a sprinkle of fresh herbs such as parsley or dill for added flavor and presentation.

Tips:

- Ensure that the broth is hot but not boiling to prevent the eggs from curdling when you add them.

- Whisk the eggs and lemon juice thoroughly before tempering them with the hot broth to achieve a smooth and creamy texture.

- Constantly stir the soup while adding the egg-lemon mixture to evenly distribute the heat and prevent curdling.

- Use fresh lemon juice for the best flavor, and adjust the amount according to your taste preference.

- If you prefer a thicker soup, you can add a little more rice or cook it slightly longer to allow the rice to release more starch.

Avgolemono soup with white rice is a delicious and satisfying dish that is relatively simple to prepare. The combination of tangy lemon, savory chicken broth, and the creamy texture created by the eggs make it a unique and flavorful soup. It's perfect for a cozy family dinner or as an impressive starter for a dinner party.

Nutrition Facts
Serving Size300 grams
Energy
Calories 220kcal11%
Protein
Protein 8g5%
Carbohydrates
Carbohydrates 24g7%
Fiber 0.43g1%
Sugar 1.10g1%
Fat
Fat 11g12%
Saturated 2.90g10%
Cholesterol 180mg-
Vitamins
Vitamin A 80ug9%
Choline 150mg27%
Vitamin B1 0.16mg13%
Vitamin B2 0.31mg24%
Vitamin B3 1.18mg7%
Vitamin B6 0.11mg7%
Vitamin B9 66ug16%
Vitamin B12 0.43ug18%
Vitamin C 4.35mg5%
Vitamin E 0.71mg5%
Vitamin K 1.62ug1%
Minerals
Calcium, Ca 50mg4%
Copper, Cu 0.07mg8%
Iron, Fe 1.43mg13%
Magnesium, Mg 16mg4%
Phosphorus, P 140mg11%
Potassium, K 180mg5%
Selenium, Se 16ug29%
Sodium, Na 1030mg68%
Zinc, Zn 0.84mg8%
Water
Water 260g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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