Avgolemono
User Reviews
5
Avgolemono
Description
In this Avgolemono recipe, diced onion is slowly sautéed in olive oil until tender and lightly browned, enhancing its sweetness. Garlic and white rice are then added and briefly cooked before the addition of chicken stock, salt, and pepper. The rice simmers covered until tender, creating a wholesome base. A separate mixture of eggs and lemon juice is carefully tempered with hot broth to prevent curdling, then slowly incorporated back into the soup. Shredded cooked chicken is folded in, infusing the soup with protein and texture. Fresh dill sprinkled on top provides a bright herbal accent.
The soup showcases a creamy, slightly thick texture without cream, relying on the egg-lemon mixture for richness. The lemon juice adds a subtle tang that balances the savory broth and tender chicken and rice. This preparation method ensures a smooth, velvety soup that is both filling and refreshing.
Avgolemono suits cooler days or when a light, nourishing meal is desired. It can be served as a starter or a main course. For variety, fresh herbs like Italian parsley can be used alongside dill, or additional vegetables can be incorporated for extra nutrition.
To prevent the eggs from scrambling, it's important to temper them by gradually whisking in hot broth before returning the mixture to the pot. Using a hand mixer can help maintain consistency when tempering. Lemon juice can be adjusted to taste after the eggs are mixed in if a less tangy flavor is preferred.
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion chopped
- 3 garlic minced, cloves
- ½ cup white rice (100g)
- 4 cups chicken stock 960ml, homemade, or low-sodium chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- 3 large egg
- ¼ cup lemon juice 60ml, fresh
- 4 cups chicken about 1 rotisserie chicken, shredded
- dill chopped, fresh
Instructions
- In a large Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until very tender and the edges are starting to brown, about 12 to 15 minutes. Add the garlic and rice and stir constantly for 2 minutes.
- Pour in the chicken broth, and add the salt and pepper. Bring to a boil over medium-high heat.
- Reduce the heat to low and cover. Cook until rice is tender, about 20 minutes, stirring occasionally.
- Whisk together the eggs and lemon juice in a medium heat-safe bowl. Slowly whisk in about 1 cup of the hot broth mixture.
- Slowly pour the egg mixture into the pot while stirring. Stir in the shredded chicken. Increase the heat to medium and remove from heat when soup just starts to bubble, about 5 minutes. Serve hot and topped with dill.
Notes
- Temper the eggs by slowly whisking hot broth into the egg and lemon mixture to prevent scrambling.
- Using a handheld mixer while tempering eggs helps maintain even mixing speed and prevents curdling.
- If avoiding strong lemon flavor, add lemon juice gradually after combining eggs with the soup to adjust tanginess.
- For extra vegetables, cook chopped carrots, celery, or mushrooms with the onions or stir in baby spinach at the end.
- Fresh herbs like dill or Italian parsley can be used depending on preference to add herbal brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Calories | 569kcal | 28% |
| Carbohydrates | 32g | 11% |
| Protein | 48g | 96% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 252mg | 84% |
| Sodium | 1086mg | 45% |
| Potassium | 719mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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