This Easy Greek Avgolemono Soup is a warm hug in a bowl! Made with chicken broth, rice, eggs, and lemon, it’s both cozy and refreshing.
Whenever I feel under the weather, this soup is my go-to. It’s super easy to whip up and perfect for chilly days. Plus, who can say no to that creamy lemony goodness? 🍋
Key Ingredients & Substitutions
Chicken Broth: Homemade broth is the best for flavor, but low-sodium store-bought works too. You can also use vegetable broth for a vegetarian option, just remember it may alter the flavor slightly.
Rice or Orzo: This recipe uses white rice or orzo pasta. If you want a healthier choice, whole grain rice or quinoa are great alternatives. They may take longer to cook, so adjust the time accordingly.
Eggs: Large eggs add creaminess, but if you’re concerned about cholesterol, egg substitutes or egg whites can be used. However, the texture won’t be as rich. I don’t recommend skipping them entirely since they are key to the soup’s signature creaminess.
Lemon Juice: Freshly squeezed lemon juice is best for flavor. If you don’t have fresh lemons, bottled lemon juice can work, but the taste won’t be as vibrant. Adjust the amount to suit your taste.
Dill: Fresh dill really enhances this soup’s flavor. If fresh isn’t available, use dried dill (just a pinch) or try substituting with parsley or cilantro for a different twist.
How Do I Prevent Scrambled Eggs in My Soup?
Tempering the eggs is crucial in this soup to achieve that smooth, creamy texture without curdling. Here’s how to do it effectively:
- Whisk the eggs until frothy before adding the lemon juice. This incorporates air and makes them easier to temper.
- Gradually add a ladle of hot broth to the eggs while whisking constantly. This slowly raises the temperature of the eggs.
- Once the egg mixture is warm, you can slowly pour it back into the pot, stirring continuously to integrate smoothly.
- Keep the soup on low heat after adding the eggs; cooking too high will scramble them.
By following these tips, you’ll enjoy a silky Avgolemono without any lumps, just the way it should be!
Easy Greek Avgolemono Soup for Healing and Comfort
Ingredients You’ll Need:
- 6 cups chicken broth (preferably homemade or low sodium)
- 1/2 cup white rice or orzo pasta
- 3 large eggs
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil, plus extra for drizzling
- Fresh dill sprigs or chopped fresh dill for garnish
How Much Time Will You Need?
This comforting Avgolemono soup requires about 10 minutes of prep time and 20 minutes of cooking time, totaling around 30 minutes to prepare. Perfect for a quick and nourishing meal!
Step-by-Step Instructions:
1. Cook the Rice or Orzo:
In a large pot, bring the chicken broth to a gentle boil. Once boiling, add the rice or orzo pasta and let it cook until tender, usually around 15 minutes (note that rice may take a bit longer). Stir occasionally to prevent sticking.
2. Prepare the Egg and Lemon Mixture:
While the rice is simmering, take a medium bowl and whisk the eggs until they become frothy. This helps in achieving a smooth texture later on.
3. Temper the Eggs:
Gradually add the freshly squeezed lemon juice to the eggs, whisking gently. This is an important step called tempering, which will help prevent the eggs from scrambling in the hot soup.
4. Combine with Broth:
With your whisk ready, slowly ladle about 1 cup of the hot broth from the pot into the egg and lemon mixture, whisking constantly. This will warm the eggs gently.
5. Return the Mixture to the Pot:
Once the egg mixture is warmed, carefully pour it back into the pot with the remaining hot broth and rice. Stir continuously to blend it all together.
6. Finish Cooking:
Continue to cook the soup on low heat for an additional 3-5 minutes until it thickens slightly. Make sure not to let the soup boil, or the eggs may curdle and spoil the creamy texture.
7. Season to Taste:
Add salt and freshly ground black pepper according to your preference. Taste and adjust if needed!
8. Serve and Enjoy!
Pour the soup into bowls, drizzling a little olive oil on top for added flavor. Garnish with fresh dill sprigs or sprinkle some chopped dill for a bright herbal finish. Enjoy your warm, healing Avgolemono soup!
This creamy, tangy, and comforting traditional Greek soup is perfect for moments when you need a little extra care! 🌿
FAQ for Easy Greek Avgolemono Soup
Can I Use Frozen Chicken Broth?
Absolutely! Just make sure to thaw the broth in the fridge overnight or use the defrost setting on your microwave. Once thawed, follow the recipe as usual, heating it until it’s hot before adding the rice or orzo.
What Can I Substitute for Rice or Orzo?
If you don’t have rice or orzo on hand, quinoa or barley can be great substitutes. Keep in mind that these grains may require different cooking times, so adjust as needed to ensure they are tender before adding them to the soup.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring frequently. Avoid boiling, which could curdle the egg mixture.
Can I Make This Soup Vegetarian?
Yes, you can make a vegetarian version by using vegetable broth instead of chicken broth. Just keep in mind that this might change the flavor slightly. The remaining ingredients work perfectly to create a deliciously creamy soup!
