Greek Egg and Lemon Soup (Avgolemono)
GreekOther InternationalDesi eggsMedium
Greek avgolemono — a silky lemon and egg soup with rice and chicken. Bright, comforting and gentle on the stomach.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 2 eggs
- 1/4 cup rice
- 100 g chicken, cut into small pieces
- 4 cups chicken stock or water with 1 stock cube
- 1 lemon, juiced
- 1/2 tsp salt
- 1/4 tsp white pepper
- Fresh dill or coriander for garnish
Method
- Bring the stock to a boil and add the rice and chicken; simmer for 15 minutes until tender.
- Beat the eggs with the lemon juice in a bowl.
- Slowly whisk a ladle of hot soup into the egg mixture to warm it.
- Pour the egg mixture back into the pot, stirring constantly, and cook on very low heat for 2 minutes. Do not boil.
- Season with salt and white pepper.
- Garnish with dill or coriander and serve hot.
Nutrition — estimated per serving
Calories (estimate)180 kcal
Protein (estimate)16 g
Fat (estimate)8 g
Carbs (estimate)5 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook chicken until no pink remains and do not let the soup boil after adding the eggs or it will curdle. Allergens: egg. Substitute: skip the chicken for a plain egg and lemon soup. Nutrition figures are estimates only, based on standard per-egg values.