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 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:
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 Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 220kcal | 11% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 0.43g | 1% |
| Sugar 1.10g | 1% |
| Fat | |
| Fat 11g | 12% |
| Saturated 2.90g | 10% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 150mg | 27% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 1.18mg | 7% |
| Vitamin B6 0.11mg | 7% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.43ug | 18% |
| Vitamin C 4.35mg | 5% |
| Vitamin E 0.71mg | 5% |
| Vitamin K 1.62ug | 1% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.07mg | 8% |
| Iron, Fe 1.43mg | 13% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 180mg | 5% |
| Selenium, Se 16ug | 29% |
| Sodium, Na 1030mg | 68% |
| Zinc, Zn 0.84mg | 8% |
| 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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