This Greek Lemon Rice Soup, also known as Avgolemono, is a warm hug in a bowl. It’s creamy, tart, and packed with flavors from chicken broth and fresh lemon.
Who doesn’t love a soup that feels fancy but is super easy to make? I enjoy slurping this up on chilly days, and it makes the house smell so good! 🍋🍚
I appreciate how quick it is to whip up! Just cook the rice in broth, add a lemony egg mixture, and you’ve got a cozy meal ready to enjoy in no time!
Key Ingredients & Substitutions
White Rice: Medium or short grain rice works best for a creamy texture. If you’re out of rice, quinoa or orzo pasta can be interesting alternatives, though they will change the flavor a bit.
Chicken Broth: Chicken broth adds that rich, savory base. For a vegetarian version, vegetable broth is perfect. Homemade broth can offer a fresher taste, but store-bought works well, too!
Eggs: The eggs create the signature creaminess of avgolemono. If you’re vegan or want a lighter option, you can use silken tofu blended until smooth, but the taste will differ slightly.
Lemons: Fresh lemons are essential for the zesty flavor. If you have bottled lemon juice, it can be a quick substitute, but fresh is definitely preferred for the best taste. You can also add zest for extra lemony goodness!
Green Onions/Scallions: These add a great crunch and flavor. You can substitute with chives for a milder taste, or even regular onions, just make sure to chop them finely to avoid overpowering the dish.
How Can I Make Sure My Avgolemono Sauce Is Smooth Without Curdling?
Creating the avgolemono sauce can be tricky, but it’s all about temperature control. Gradually introducing hot broth to the egg-lemon mixture helps prevent curdling. Here’s how to do it right:
- Whisk the eggs until smooth before adding lemon juice to ensure they mix well.
- When adding the hot broth, do it slowly—start with about one cup. This helps the eggs warm up gradually.
- Whisk constantly during this process to keep the mixture from cooking too fast.
- Once mixed, return the egg-lemon mixture to the pot, stirring gently to combine.
By following these steps, you’ll achieve a smooth and creamy soup. Enjoy the warm and tangy flavors!
How to Make Greek Lemon Rice Soup (Avgolemono Soup)
Ingredients You’ll Need:
For the Soup:
- 1/2 cup white rice (medium or short grain)
- 6 cups chicken broth (or vegetable broth for vegetarian version)
- 3 large eggs
- 2 lemons (juice and slices for garnish)
- 1/2 cup cooked shredded chicken (optional)
- 2 tbsp olive oil or butter
- 1/2 cup finely chopped green onions or scallions
Seasoning:
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes (optional, for garnish)
- A few sprigs of fresh dill or dried dill weed (for garnish)
How Much Time Will You Need?
This cozy soup takes about 10 minutes to prepare and around 20 minutes to cook. Total time is about 30 minutes, and you’ll have a delicious bowl of Avgolemono Soup ready to enjoy!
Step-by-Step Instructions:
1. Boil the Broth:
Start by pouring the chicken broth into a large pot and bringing it to a boil over medium heat. This sets the stage for your flavorful soup!
2. Cook the Rice:
Once the broth is boiling, add the white rice. Lower the heat to medium-low and let it simmer gently for about 15-20 minutes, or until the rice is tender but not mushy. Keep an eye on it—no one likes overcooked rice!
3. Whisk the Eggs:
While the rice is cooking, grab a separate bowl and whisk the large eggs vigorously until smooth. This will be the base of your creamy sauce.
4. Mix in the Lemon Juice:
Gradually add the fresh lemon juice to the eggs. Just keep whisking to ensure everything combines into a smooth mixture. This is your avgolemono sauce!
5. Temper the Egg Mixture:
Here’s where it gets important—slowly ladle about 1 cup of the hot broth into the bowl with the egg mixture, whisking constantly. This helps to warm the eggs without cooking them, preventing curdling.
6. Combine the Mixtures:
After tempering, slowly pour the egg-lemon mixture back into the pot with the rice and broth. Stir gently to combine everything harmoniously!
7. Add the Extras:
Stir in the olive oil or butter for added richness, the chopped green onions, and if you like, toss in some shredded chicken. This will add more flavor and make the soup heartier.
8. Heat Gently:
Turn the heat to low and let the soup warm through for a few minutes. Stir frequently, but don’t let it boil—you’re looking for a thickened, creamy texture by the end of this step.
9. Season to Taste:
Now it’s time to taste! Add salt and freshly ground black pepper according to your preference.
10. Serve and Garnish:
Dish out the soup hot, and don’t forget to garnish with lemon slices, a sprinkle of red pepper flakes if you like a bit of heat, and a few sprigs of dill for that lovely fresh touch!
This traditional Greek soup is tangy, creamy, and soothing—perfect for any time you want a comforting yet bright meal. Enjoy your delicious Avgolemono Soup!
Can I Use Different Types of Rice in This Soup?
Yes, you can use different types of rice, but medium or short grain rice is ideal for the creamy texture. If you’re using long grain rice, adjust the cooking time as it may take longer to become tender.
How Do I Store Leftover Avgolemono Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally. Be careful not to let it boil, as this can cause the eggs to curdle.
What Can I Substitute for Eggs in This Recipe?
If you’re looking for an egg substitute due to dietary restrictions, you can use silken tofu blended until smooth. It may change the flavor slightly, but it will still provide a creamy consistency.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the broth and rice in advance. However, it’s best to add the egg-lemon mixture just before serving to maintain the creamy texture. You can keep the broth and rice separate in the fridge for up to 2 days.
