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Chef Cooking Tips

Avgolemono Soup (Greek Lemon, Rice And Chicken Soup)

September 8, 2021

Patty James

Avgolemono (“egg-lemon” in Greek) produces a creamy delicious soup with no cream. It’s thickened by eggs. This is a super simple recipe to which you could add other vegetables like carrots, celery or fennel.

Mealtime: Lunch, Dinner
Author: John Ash
Cooking time: 25 minutes
Active preparation time: 20 minutes
Number of servings: 4

 

Ingredients:

  • 2 cups cooked diced or shredded chicken
  • 4 large eggs
  • 2 tablespoons chopped fresh dill
  • 1/4 to 1/2 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 2 cups diced onion
  • 1/2 cup arborio rice
  • 6 cups chicken stock, preferably homemade
  • Salt and freshly ground pepper to taste

 

Directions:

 

Step 1:

Heat the oil in a deep saucepan over medium-high heat, add the onions and cook until tender but not browned, 3-5 minutes.

 

Step 2:

Add the chicken broth and rice, bring to a boil, reduce the heat and simmer until the rice is cooked al-dente, about 15 minutes. Meanwhile, in a heatproof bowl, whisk the eggs until foamy.

 

Step 3:

Off heat, slowly ladle 1 cup of the hot broth into the eggs while whisking and then slowly whisk the egg mixture back into the remaining soup in the pot.

 

Step 4:

Cook over low heat, whisking especially along the sides of the pot, until thickened by the eggs, about 3 minutes. Be careful not to heat the mixture to a simmer or you might scramble the eggs.

 

Step 5:

Whisk in 1/4 cup of the lemon juice to begin with. Season with salt and pepper and add more lemon juice to your taste. Stir in chicken and dill and ladle into warm bowls.

 

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