Avgolemono soup is a creamy and tangy Greek delight made with chicken broth, rice, and lemon! It’s the perfect cozy dish that warms you up from the inside out.
I love how easy it is to whip up. Just a few ingredients come together to create magic! Sip it slowly and let that lemony goodness make your day brighter! 🌞
Key Ingredients & Substitutions
Chicken Broth: A good quality chicken broth is key for flavor. You can use low-sodium broth to control the saltiness. If you’re short on time, store-bought works well too. Alternatively, vegetable broth can be a great choice for a lighter, vegetarian version.
Rice: Long-grain white rice is traditional, but you can easily swap it with jasmine or basmati rice for a different aroma. If you’re looking for a gluten-free option, check for rice labeled gluten-free.
Eggs: The eggs give the soup its signature creaminess. If you’re avoiding eggs, try using silken tofu blended until smooth as a substitute. That said, it may alter the flavor slightly, so keep that in mind.
Lemon Juice: Fresh lemon juice is best for that zesty flavor. If you don’t have fresh lemons, bottled lemon juice can work in a pinch, but it doesn’t taste as bright!
Herbs: Fresh dill is preferred, as it brings an authentic Greek flavor, but if it’s not available, parsley can work as a substitute. You can also try mint for a different twist!
How Do You Prevent the Eggs from Curdling?
One common concern when making Avgolemono is achieving that silky, smooth texture without the eggs curdling. The secret is tempering the eggs. Here’s how to do it:
- First, separate the egg yolks and whites. Beat the yolks with lemon juice until smooth.
- Once the rice is cooked, slowly pour a ladle of hot broth into the egg mixture while whisking constantly. This step warms the eggs without cooking them.
- Now, gradually add this tempered mixture back into the pot with the rest of the broth while stirring gently. This helps maintain that creamy texture without scrambling the eggs.
- Always ensure to keep the heat low after adding the egg-lemon mixture, as boiling can lead to curdling.
With a little care and patience, you’ll enjoy a delicious Avgolemono Soup just like they make in Greece!
How to Make Avgolemono Soup
Ingredients You’ll Need:
For The Soup:
- 4 cups chicken broth (homemade or low sodium)
- 1/2 cup long-grain white rice
- 2 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 cups cooked, shredded chicken breast (optional but traditional)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh dill or parsley, chopped
- Lemon slices
How Much Time Will You Need?
This Avgolemono soup takes about 30 minutes to prepare and cook. The cooking time includes around 20 minutes for the rice to tenderize in the broth. It’s quick, easy, and perfect for a cozy meal!
Step-by-Step Instructions:
1. Prepare the Rice:
In a large pot, bring the chicken broth to a gentle boil over medium heat. Once boiling, add the rice and cook for about 18-20 minutes until the rice is tender. Stir occasionally to prevent sticking.
2. Separate the Eggs:
While the rice cooks, take your eggs and carefully separate the egg whites into one bowl and the yolks into another. This step is important for the soup’s creamy texture.
3. Whisk the Egg Yolks:
In the bowl with the yolks, whisk them until smooth. Slowly pour in the fresh lemon juice, whisking continuously to combine well. This will create a deliciously tangy mixture!
4. Beat the Egg Whites:
In the separate bowl with the egg whites, use a hand mixer or whisk to beat them until soft peaks form. This gives the soup a light and airy texture.
5. Combine Egg Mixtures:
Gently fold the beaten egg whites into the egg yolk mixture until fully incorporated and smooth. Be careful not to deflate the egg whites too much!
6. Temper the Egg Mixture:
To prevent curdling, slowly take a ladle of the hot broth from the pot and add it to the egg mixture, whisking constantly. This warms the eggs gently.
7. Mix It All Together:
Now, slowly pour the tempered egg-lemon mixture back into the pot with the rice and broth, stirring gently as you do so. Be careful not to let the soup boil after adding the eggs!
8. Add Chicken:
If you’re using cooked chicken, add it to the pot and heat everything through on low for an additional 2-3 minutes. Stir gently and keep the heat low.
9. Season and Serve:
Finally, taste the soup and season it with salt and freshly ground black pepper according to your preference. Serve the Avgolemono Soup hot from the pot, garnished with fresh dill or parsley and a lemon slice for a lovely touch.
Enjoy your comforting and bright bowl of traditional Greek Avgolemono Soup! It’s sure to warm your heart and soul!
Can I Use Store-Bought Broth Instead of Homemade?
Absolutely! Store-bought broth is a convenient option, especially low-sodium varieties, which allow you to control the saltiness of the soup. Just ensure it’s a quality broth for the best flavor!
Can I Make This Soup Vegetarian?
Yes, you can make a delicious vegetarian version by using vegetable broth and omitting the chicken. You can also add vegetables like carrots or peas for extra flavor and nutrients.
How Do I Store Leftovers?
Leftover Avgolemono soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. It’s best not to boil the soup after it has been made to keep the eggs from curdling.
Can I Freeze Avgolemono Soup?
While you can freeze the soup, the egg mixture may affect its texture upon thawing. If you plan to freeze it, consider storing the broth and rice separately from the egg-lemon mixture, and combine them after thawing for the best results.