Creamy Avgolemono Soup (Κρεμώδης σούπα αβγολέμονο)
This creamy avgolemono soup is a traditional Greek dish that is both comforting and delicious. The combination of chicken, rice, and a tangy lemon-egg sauce creates a velvety texture that is perfect for any time of the year.
Ingredients
- 4 cups chicken broth
- 1/2 cup uncooked rice
- 2 eggs
- 1/4 cup fresh lemon juice
- 1 cup cooked shredded chicken
- Salt and pepper to taste
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add the rice and simmer for 15 minutes, or until the rice is cooked.
- In a bowl, whisk together the eggs and lemon juice until frothy.
- Slowly add a ladleful of the hot broth to the egg mixture, whisking constantly to temper the eggs.
- Pour the egg mixture back into the pot, stirring constantly.
- Add the shredded chicken and continue to cook for 5 minutes, until the soup thickens slightly.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 15g
- Fat
- 8g
Supplies
Large pot Whisk Bowl Ladle
Tools
Soup ladle Serving bowls
Serving suggestions
Serve the creamy avgolemono soup with a side of crusty bread or a Greek salad for a complete meal.
Tips & tricks
Be sure to temper the eggs slowly to prevent them from curdling in the hot broth.
Cost
$10