This Egg Lemon Soup, known as Avgolemono in Greek cuisine, is a comforting dish that warms both body and soul. With a tangy lemon flavor and a creamy texture from eggs, it’s a delightful blend of simplicity and taste. Whether you’re feeling under the weather or just craving something nourishing, this soup is a perfect choice.
Why make this recipe
This recipe is not only easy to prepare, but it also brings a refreshing zest to the table. The combination of lemon and egg results in a light yet satisfying soup, ideal for any season. Plus, it’s a wonderful way to use leftover chicken, making it both economical and delicious.
How to make Egg Lemon Soup
Ingredients:
- 1 whole chicken, cooked and shredded
- 1 cup white rice
- 4 cups chicken broth
- 3 large eggs
- 1/4 cup lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- In a large pot, bring the chicken broth to a boil.
- Add the rice and cook until tender, about 15 minutes.
- In a separate bowl, whisk together the eggs and lemon juice.
- Slowly add a ladle of hot broth to the egg mixture while whisking to temper the eggs.
- Gradually stir the tempered egg mixture back into the pot of soup off the heat to avoid curdling.
- Stir in the shredded chicken and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
How to serve Egg Lemon Soup
Serve Egg Lemon Soup hot, with a garnish of fresh parsley on top. It pairs well with crusty bread or a simple green salad for a complete meal. This soup can also be enjoyed on its own as a light lunch or dinner.
How to store Egg Lemon Soup
If you have leftovers, store the soup in an airtight container in the refrigerator. It can be kept for about 3 to 4 days. When reheating, do so gently on the stovetop over low heat to avoid curdling the eggs.
Tips to make Egg Lemon Soup
- Make sure to temper the eggs before adding them to the hot broth. This prevents them from scrambling.
- Use homemade chicken broth for a richer flavor, but store-bought is convenient and works well too.
- If you like your soup thicker, you can add less broth or increase the rice quantity.
Variation
You can add vegetables like carrots or celery to the soup for extra flavor and nutrition. Some people also like to include a dash of dill or oregano for added taste.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a great shortcut and adds nice flavor to the soup.
Is this soup gluten-free?
Yes, as long as you use gluten-free chicken broth and rice, the soup will be gluten-free.
Can I freeze Egg Lemon Soup?
It’s not recommended to freeze this soup because the eggs may separate and change texture when thawed. It’s best enjoyed fresh.
Egg Lemon Soup
Ingredients
Main Ingredients
- 1 whole whole chicken, cooked and shredded Use leftover chicken for an economical option.
- 1 cup white rice Can adjust amount for thicker soup.
- 4 cups chicken broth Homemade broth is recommended for richer flavor.
- 3 large eggs Ensure to temper the eggs before adding to soup.
- 1/4 cup lemon juice Fresh lemon juice enhances flavor.
- to taste salt and pepper Adjust seasoning according to preference.
- Fresh parsley for garnish To be used for serving.
Instructions
Preparation and Cooking
- In a large pot, bring the chicken broth to a boil.
- Add the rice and cook until tender, about 15 minutes.
- In a separate bowl, whisk together the eggs and lemon juice.
- Slowly add a ladle of hot broth to the egg mixture while whisking to temper the eggs.
- Gradually stir the tempered egg mixture back into the pot of soup off the heat to avoid curdling.
- Stir in the shredded chicken and season with salt and pepper.
- Serve hot, garnished with fresh parsley.