Description
Indulge in the creamy, tangy goodness of Avgolemono Soup, a Greek classic that’s comforting and packed with flavor. This hearty soup features tender chicken, silky Arborio rice, and a rich broth thickened with eggs and zesty lemon juice. Perfect for weeknight dinners or when you need a warm, nourishing meal.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 medium carrot, chopped
- ½ cup Arborio rice
- 4 cups low-sodium chicken broth
- 3 tablespoons freshly squeezed lemon juice
- 3 eggs
- 2 cooked and shredded chicken breasts (skinless and boneless)
- ½ teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- ¼ cup fresh dill, chopped
Instructions
- Sauté the Vegetables: Heat the olive oil in a large soup pot over medium-high heat. Add the chopped onion and carrot, cooking for about 5 minutes until the onion is translucent and the carrot is tender.
- Cook the Rice: Add the Arborio rice and chicken broth to the pot. Stir well and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for about 15 minutes, or until the rice is tender.
- Prepare the Egg-Lemon Mixture: While the soup is simmering, beat the eggs and lemon juice together in a small bowl until smooth and frothy.
- Temper the Egg Mixture: Slowly ladle about 1 cup of hot broth from the soup pot into the egg mixture, whisking constantly to prevent curdling.
- Thicken the Soup: Pour the tempered egg mixture back into the soup pot, stirring gently. The soup will thicken as the egg mixture integrates into the broth.
- Add the Chicken: Stir in the shredded chicken and season the soup with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh dill. For extra flavor, serve with crumbled feta cheese and lemon slices on the side.
Notes
- Customizations: Use orzo or pearl couscous instead of Arborio rice for a different texture.
- Vegetarian Option: Substitute vegetable broth for chicken broth and replace the chicken with chickpeas or tofu.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek