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Greek Lemon Egg Soup (Avgolemono)

Lemon Egg Soup 3

Lemon, rice, and savory chicken broth thickened into a velvety consistency with some eggs. That’s Avgolemono (or Greek Lemon Soup). It’s comforting and tasty, but so very simple (as all the best comfort food is). And with a short ingredient list, it’s really easy to make! While it might look a teeny bit like lemon pudding, we can assure you it’s not at all dessert-like. It’s savory, a little bit tart, and it’s totally delicious.

Lemon Egg Soup 1

We’re not kidding when we say that it’s really simple. You just bring some chicken broth to a boil and then add some rice and let it simmer until tender. While it simmers, you whisk the egg yolks and lemon juice together and add in one ladleful of hot broth to temper the eggs. This prevents them from curdling when you add them into the hot broth. Once they go into the soup, they thicken it into a smooth and velvety broth, which is punctuated by tender bits of rice. A little lemon zest and salt and pepper complete the soup, and you’re ready to eat!

Lemon Egg Soup 2

If you want something a little heartier, you can always stir in some shredded cooked chicken to the soup. It’s a common addition to Avgolemono, and we love it either way it’s prepared.

Lemon Egg Soup

30 minutes to prepare serves 4-6

Ingredients

  • 6 cups chicken broth
  • 1/2 cup short grain white rice
  • 3 large eggs
  • zest and juice of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • Parsley, chopped, for garnish (optional)
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Preparation

  1. In a large pot, bring the chicken broth to a boil and add the rice. Stir for 2 minutes, then reduce heat to a simmer and let cook until rice is tender, about 15-20 minutes. Remove from heat.
  2. Meanwhile, whisk together the eggs and lemon juice until combined. Add a ladleful of hot broth from the pot and slowly pour it into the egg mixture, whisking constantly. (This tempers the eggs so they don’t curdle when you add them to the pot.) Add one more ladle of hot broth and stir to combine.
  3. Pour egg mixture into pot of soup, stirring to combine. Add lemon zest and season with salt and pepper. Serve immediately, garnished with fresh parsley, if desired. Enjoy!

Adapted from My Gourmet Connection.

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