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.

Creamy Avgolemono Soup (Κρεμώδης σούπα αβγολέμονο)

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

  1. In a large pot, bring the chicken broth to a boil.
  2. Add the rice and simmer for 15 minutes, or until the rice is cooked.
  3. In a bowl, whisk together the eggs and lemon juice until frothy.
  4. Slowly add a ladleful of the hot broth to the egg mixture, whisking constantly to temper the eggs.
  5. Pour the egg mixture back into the pot, stirring constantly.
  6. Add the shredded chicken and continue to cook for 5 minutes, until the soup thickens slightly.
  7. Season with salt and pepper to taste.
  8. 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