Avgolemono Soup
User Reviews
4.6
Avgolemono Soup
Description
Avgolemono Soup features a base of sautéed onions and carrots cooked until tender, with arborio rice simmered in chicken broth until soft. The cooked, shredded chicken breast adds protein and heartiness. The defining step involves tempering beaten eggs with freshly squeezed lemon juice and slowly incorporating hot broth to prevent curdling, resulting in a smooth, thickened soup. The lemon imparts brightness while the eggs create a creamy texture without cream.
This soup's flavor is fresh and tangy, with an herbal lift from chopped dill scattered on top before serving. The tender vegetables and rice provide a gentle bite, well paired with the shredded chicken and velvety broth. Garnishing with feta or lemon slices is optional but adds extra layers of flavor.
Avgolemono Soup is traditionally served as a starter or light meal, suitable for cooler days or when you desire a citrusy soup that comforts without heaviness. Adjust lemon to taste for personal preference. The soup reheats well if you add broth or water before warming to maintain the right consistency and avoid scrambling the eggs.
Temper the eggs by gradually whisking in hot broth before mixing into the soup to avoid curdles.Use fresh lemon juice for the characteristic bright and fresh flavor; bottled lemon juice is less effective.Arborio rice provides natural creaminess; using other rice types may require adjusting broth volume.Reheat gently with added broth or water to prevent thickening and egg curdling.Fresh dill is traditional for garnish; parsley or chives can substitute if preferred.If chicken is uncooked, simmer it in broth during rice cooking and shred before adding.Prepare base ingredients ahead but add egg-lemon mixture fresh when reheating for best texture.
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 medium carrot chopped
- ½ cup arborio rice
- 4 cups chicken broth low sodium
- 3 tablespoons lemon juice freshly squeezed
- 3 large egg
- 2 chicken breast cooked and shredded with 2 forks, skinless and boneless
- ½ teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- ¼ cup dill chopped
Instructions
- Heat the oil in a soup pot or Dutch oven over medium-high heat then add the chopped onion and carrot and cook for about 5 minutes or just until the carrot is tender and the onion is translucent.
- Add the rice and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through.
- Meanwhile in a small bowl beat the egg together with lemon juice.
- Add the shredded chicken to the pot, then add about a ladle of the soup broth to the egg mixture and stir. Pour the egg mixture into the soup. You will notice the soup thickening up. Season with salt and pepper as needed and if you feel the soup needs more lemon, add more lemon juice as desired.
- Garnish with lots of dill, with some feta cheese and lemon slices if you prefer, then serve.
Notes
- Temper the eggs by gradually whisking in hot broth before mixing into the soup to avoid curdles.
- Use fresh lemon juice for the characteristic bright and fresh flavor; bottled lemon juice is less effective.
- Arborio rice provides natural creaminess; using other rice types may require adjusting broth volume.
- Reheat gently with added broth or water to prevent thickening and egg curdling.
- Fresh dill is traditional for garnish; parsley or chives can substitute if preferred.
- If chicken is uncooked, simmer it in broth during rice cooking and shred before adding.
- Prepare base ingredients ahead but add egg-lemon mixture fresh when reheating for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 196kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 16g | 32% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 117mg | 39% |
| Sodium | 329mg | 14% |
| Potassium | 398mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1998IU | 40% |
| Vitamin C | 6mg | 7% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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