Avgolemono Soup
Greek lemon chicken soup, five ways — Avgolemono Soup, Avgolemono Chicken and Rice Soup, Avgolemono Chicken Soup With Gnocchi — for cold, tired weeknights.
★ dinner
dinnerIngredients
- 1 Chicken broth
- 1 cup White rice
- 1 Miripoix
- 1 Lemon
- 2 Eggs
- 1 cup chicken
- Salt & pepper
- 2 tbsp Olive oil
Instructions
- 1Saute miripoix in olive oil
- 2Add in chicken broth
- 3Bring to a boil
- 4Add in rice
- 5Switch to medium low heat, cover and let sit for 20 minutes
- 6Once rice is cooked, add chicken
- 7In a separate bowl, combine the eggs + lemon juice, and add 3 ladles of the soup broth while whisking to temper
- 8Add back to soup and remove from heat
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Open in Pepper →Lemon And Egg Make This Soup
Chicken broth, rice, lemon, a couple of eggs. That's the whole trick, and it turns thin broth into something creamy without a drop of cream.
Cooks on Pepper reach for this when someone's got a cold, when the fridge is down to a rotisserie chicken and half a lemon, or when they want soup on the table in under an hour.
Every recipe here is a version of the same comfort: Avgolemono Soup with white rice and mirepoix, Avgolemono Chicken and Rice Soup with fresh dill, a Greek lemon chicken soup built on butter and carrots, and Avgolemono Chicken Soup With Gnocchi if you want it heartier.
Quick Tips
- 1
Temper the eggs slowly
Whisk 2 to 3 eggs with the lemon juice, then ladle in hot broth a half cup at a time while whisking. Rushing it scrambles the eggs.
- 2
Keep it off the boil
Once the egg mixture goes in, hold the pot below a simmer. Boiling will curdle the soup in under a minute.
- 3
Cook the rice in broth
Simmer 1/2 to 1 cup of rice right in the chicken broth for about 15 minutes so it soaks up flavor and lightly thickens the soup.
- 4
Add lemon at the end
Stir in the juice of 1 to 2 lemons off the heat, then taste. Long cooking dulls the brightness you want.
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