Greek lemon soup (avgolemono)
Savor the comforting flavors of Greek lemon soup (Avgolemono) with this easy recipe. Made with rich chicken gravy, white rice, fresh eggs, tangy lemon juice, and seasoned with spearmint and parsley. Perfect for a quick yet hearty meal!
- 17 Feb 2025
- Cook time 20 min
- Prep time 5 min
- 4 Servings
- 7 Ingredients
Avgolemono, a classic Greek lemon soup, is a bright and cozy dish that combines the rich flavor of chicken broth, the tanginess of lemon, and the smooth texture of eggs. This heartwarming soup is perfect for any season and incredibly simple to prepare.
Ingredients:
Instructions:
- In a large pot, bring the 6 cups of chicken gravy to a boil over medium-high heat.
2. Cook the Rice:
- Once the gravy is boiling, add the 1/3 cup of white rice.
- Reduce the heat to medium-low and let it simmer until the rice is tender, about 15-20 minutes.
- While the rice is cooking, crack the 2 eggs into a medium bowl and whisk them until they are frothy and well combined.
- Gradually add the 1/4 cup of lemon juice to the eggs, whisking continuously to combine.
- To avoid curdling the eggs, you need to temper them. Slowly add about 1 cup of the hot chicken gravy and rice mixture (a little at a time) to the egg and lemon mixture, whisking constantly. This will gradually bring up the temperature of the eggs.
5. Combine Egg Mixture with Soup:
- Once the egg mixture is tempered, slowly pour it back into the pot with the remaining chicken gravy and rice, stirring constantly.
- Continue to cook the soup over low heat for about 5 minutes, or until it thickens slightly. Do not let it boil.
- Add salt and pepper to taste. Remember to taste the soup first as the chicken gravy may already be seasoned.
- Stir in 1 tbsp of spearmint and 1 tbsp of fresh parsley to the soup for added flavor.
7. Serve:
- Ladle the soup into bowls and garnish with additional fresh parsley if desired.
- Serve immediately while hot. Enjoy your delicious Greek Lemon Soup (Avgolemono)!
Tips:
- Use fresh, high-quality chicken broth or homemade chicken gravy for the best flavor.
- Slowly temper the egg mixture by gradually adding the hot broth to prevent the eggs from curdling.
- Adjust the amount of lemon juice to your taste preference. Start with the suggested amount and add more if you like a stronger citrus flavor.
- Cook the rice until tender before adding it to the soup to ensure it has the right texture.
- Garnish with fresh parsley and spearmint just before serving to retain their vibrant flavors.
By following these straightforward steps, you can create a delicious and authentic Greek avgolemono soup. The harmony of the lemon juice, fresh herbs, and creamy texture will surely delight your taste buds. Enjoy this comforting soup as a starter or a main dish.
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 250kcal | 13% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 0.63g | 2% |
| Sugar 1.30g | 1% |
| Fat | |
| Fat 11g | 12% |
| Saturated 2.76g | 9% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 55ug | 6% |
| Choline 100mg | 18% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.28mg | 21% |
| Vitamin B3 1.68mg | 10% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 6mg | 7% |
| Vitamin E 0.61mg | 4% |
| Vitamin K 22ug | 19% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.10mg | 11% |
| Iron, Fe 1.59mg | 14% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 220mg | 6% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 1200mg | 80% |
| Zinc, Zn 0.78mg | 7% |
| Water | |
| Water 300g | - |
| * 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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