When I think of comfort food, Avgolemono soup comes to mind. The bright, tangy aroma of lemon mixed with warm chicken broth is like a hug in a bowl. I remember when my grandmother used to make this soup on chilly days, and it always brought the family together. Each spoonful is a reminder of love and home. This recipe matters because it’s simple yet rich in flavor, and it’s a perfect way to warm up on a cold day or soothe a mild illness. What’s special about Avgolemono soup is its unique combination of creamy egg and tart lemon, which create a deliciously comforting experience.
why make this recipe
Avgolemono soup is not only delicious but also easy to make. With just a few ingredients, you can create a dish that feels special. It’s perfect for a cozy dinner at home or as a starter for a gathering. The soup is nourishing and has a unique flavor that stands out. Whether you’re feeling under the weather or just in need of a comforting meal, Avgolemono delivers on both warmth and taste.
how to make Avgolemono Soup
Ingredients
- 4 cups chicken broth
- 3 large eggs
- 1/2 cup lemon juice
- 1/2 cup uncooked rice or orzo
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Directions
- In a pot, bring the chicken broth to a boil and add the rice or orzo. Cook until tender.
- In a separate bowl, beat the eggs and mix in the lemon juice.
- Once the rice or orzo is cooked, reduce the heat and gradually stir in a ladle of the hot broth into the egg-lemon mixture to temper it.
- Slowly whisk the tempered egg mixture back into the pot of broth, stirring constantly until well combined.
- Heat gently, but do not boil. Season with salt and pepper to taste.
- Serve hot, garnished with fresh dill or parsley.
how to serve Avgolemono Soup
Serve Avgolemono soup hot, in warm bowls. You can add a sprinkle of fresh dill or parsley on top for extra flavor and a pop of color. This soup pairs well with crusty bread or a light salad, making for a satisfying meal.
how to store Avgolemono Soup
To store leftover soup, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to three days. If you want to freeze it, be aware that the texture may change slightly upon thawing.
tips to make Avgolemono Soup
- Use homemade chicken broth for the best flavor, but store-bought works well too.
- To enhance the lemony flavor, add extra lemon juice to taste.
- Make sure to temper the eggs slowly to prevent them from scrambling in the hot soup.
variation (if any)
You can add cooked chicken or vegetables to the soup for added nutrition and texture. Some people also like to use orzo instead of rice for a different bite. Feel free to adjust the herbs or add spices to match your preference.
FAQs
What can I serve with Avgolemono soup?
Crusty bread, a light salad, or even crackers pair well with this soup.
Can I make Avgolemono ahead of time?
Yes, but it’s best to add the egg mixture just before serving, as it may change texture if stored too long.
Is Avgolemono soup healthy?
Yes, it is a nourishing dish with protein from the eggs and broth, along with the benefits of lemon for flavor and health.
Avgolemono Soup
Ingredients
Main Ingredients
- 4 cups chicken broth Use homemade for best flavor.
- 3 large eggs Beaten and mixed with lemon juice.
- 1/2 cup lemon juice Adjust to taste for more lemon flavor.
- 1/2 cup uncooked rice or orzo Use orzo for a different texture.
- to taste salt and pepper Adjust seasoning to preference.
- fresh dill or parsley For garnish.
Method
Preparation
- In a pot, bring the chicken broth to a boil and add the rice or orzo. Cook until tender.
- In a separate bowl, beat the eggs and mix in the lemon juice.
- Once the rice or orzo is cooked, reduce the heat and gradually stir in a ladle of the hot broth into the egg-lemon mixture to temper it.
- Slowly whisk the tempered egg mixture back into the pot of broth, stirring constantly until well combined.
- Heat gently, but do not boil. Season with salt and pepper to taste.
Serving
- Serve Avgolemono soup hot, in warm bowls, garnished with fresh dill or parsley.
- This soup pairs well with crusty bread or a light salad.