Description
Creamy Avgolemono Soup is a classic Greek comfort food that combines tender chicken, creamy Arborio rice, and a bright lemon-egg sauce for a cozy, flavorful meal perfect for any night at home.
Ingredients
Scale
Soup Base
- 1 pound Chicken
- 6 cups Chicken Stock (preferably low-sodium)
- 1 cup Arborio Rice (can substitute brown rice)
Avgolemono Sauce
- 2 large Eggs (fresh, large size)
- 2 tablespoons Lemon Juice (freshly squeezed)
Garnish
- 2 wedges Lemon
- 2 tablespoons Fresh Dill
Instructions
- Cook the Chicken: In a medium pot, combine 1 pound of chicken with 6 cups of chicken stock. Bring to a medium heat and let it simmer for about 20 to 25 minutes until the chicken is fully cooked and tender.
- Cook the Rice: Add 1 cup of Arborio rice directly into the simmering chicken stock and cook for another 15 to 20 minutes, until the rice is al dente and has absorbed some of the flavorful broth.
- Prepare the Egg and Lemon Mixture: In a separate mixing bowl, whisk together 2 large eggs and the freshly squeezed juice of 2 lemons until the mixture is slightly frothy and well combined.
- Temper the Eggs: Gradually whisk in about 1 cup of the hot chicken broth from the pot into the egg-lemon mixture. This tempering process prevents the eggs from curdling when added to the hot soup.
- Incorporate the Avgolemono Sauce: Slowly pour the tempered egg and lemon mixture back into the soup pot, stirring gently to combine. Keep the pot on low heat to avoid boiling, which could cause the eggs to curdle.
- Finish and Season: Let the soup cook gently on low heat for another 5 minutes to thicken and develop flavor. Season with salt and pepper to taste.
- Serve: Ladle the creamy soup into bowls and garnish with fresh dill and a wedge of lemon for an added burst of freshness and aroma.
Notes
- Use low-sodium chicken stock to control the salt content of the soup.
- Fresh lemon juice is key for authentic brightness and flavor.
- Tempering the eggs prevents scrambling and keeps the soup creamy.
- Arborio rice adds creaminess, but brown rice can be used for a healthier option, though texture and cooking time may vary.
- Adjust salt and pepper seasoning at the end to suit personal taste.
- This soup is best served fresh but can be refrigerated for up to 2 days.
