SoupMain Course

Avgolemono Soup

Name: Avgolemono Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: greek
Ingredients: 1.4 l chicken broth; 240 ml water; 0.5 cup white rice short-grain or medium-grain; 3 pcs egg large, separated; 0.25 cup lemon juice freshly squeezed; 1 tsp salt; 0.5 tsp black pepper freshly ground; 1 tbsp fresh parsley chopped (optional)

This classic Greek avgolemono soup is a comforting and bright dish, perfect for any season. The combination of chicken broth, rice, and a silky lemon-egg liaison creates a uniquely rich yet tangy flavor. It's a nourishing and satisfying meal that's surprisingly easy to prepare.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 175 kcal

Gluten-free

Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.4 lchicken broth
240 mlwater
0.5 cupwhite rice, short-grain or medium-grain
1 tspsalt
0.5 tspblack pepper, freshly ground

avgolemono

3 pcsegg, large, separated
0.25 cuplemon juice, freshly squeezed

garnish

1 tbspfresh parsley, chopped(optional)

Equipment

ladle · medium bowl · large pot · whisk

The method

Step by step

1
Combine the chicken broth and water in a large pot and bring to a boil over medium-high heat.
About 5 min
2
Add the rice to the boiling broth, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender.
About 20 min
Cook’s note: Stir occasionally to prevent the rice from sticking to the bottom of the pot.
3
While the rice cooks, prepare the avgolemono liaison. In a medium bowl, whisk the egg whites until light and foamy.
About 3 min
4
Add the egg yolks to the foamy whites and whisk vigorously until well combined and slightly pale.
About 2 min
5
Gradually whisk in the lemon juice into the egg mixture until fully incorporated.
About 1 min
6
Once the rice is cooked, slowly ladle about two cups of the hot broth from the pot into the egg-lemon mixture, whisking constantly to temper the eggs and prevent them from scrambling.
About 2 min
Cook’s note: Adding the hot broth slowly is crucial to prevent the eggs from cooking too quickly.
7
Pour the tempered egg-lemon mixture back into the pot with the remaining soup, stirring constantly.
About 1 min
Cook’s note: Do not boil the soup after adding the avgolemono, or the eggs may curdle.
8
Heat the soup gently over low heat for 2-3 minutes, stirring occasionally, until it has slightly thickened.
About 3 min
Cook’s note: The soup should be warm and creamy, not boiling.
9
Season the soup with salt and black pepper to taste.
About 1 min
10
Serve immediately, garnished with fresh parsley if desired.

Per serving

Nutrition

67%Score

Calories: 175.4kcal
Protein: 10.3g
Carbs: 22.8g
Fat: 5g
Fibre: 0.5g
Sugar: 1.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover avgolemono soup in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, stirring frequently, being careful not to boil to prevent curdling. You may need to add a splash of broth or water to thin it out.