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.
Cook time 15 min
Prep time 5 min
Ingredients:
1 dash black pepper1 dash salt
4 cups chicken gravy
3 eggs
1/4 cup white rice
3 tbsp lemon juice
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.
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 per serving
4 ServingsCalories 220kcal
Protein 8g
Carbohydrates 24g
Fiber 0.43g
Sugar 1.10g
Fat 11g
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