This Greek Lemon Rice Soup, also known as avgolemono, is a warm hug in a bowl! It’s creamy, tangy, and packed with fluffy rice that soaks up all the yummy flavors.
I can’t resist the zesty kick of lemon that makes it so refreshing. Perfect for chilly days or when you’re feeling under the weather. A sprinkle of parsley on top makes it fancy, too!
Key Ingredients & Substitutions
Long Grain White Rice: This is the key ingredient for the soup’s texture. You can substitute it with jasmine rice for a slightly floral aroma or even brown rice for a nuttier flavor, though cooking times may vary.
Chicken Broth: Use chicken broth for a rich flavor, or opt for vegetable broth to keep it vegetarian. Homemade broth can enhance the taste, but store-bought works just fine when you’re in a pinch.
Eggs: These are crucial for the creamy consistency. You can use egg substitutes, like silken tofu or a plant-based egg product if you want to avoid using eggs altogether.
Lemons: Fresh lemons are tastiest for this recipe. In a pinch, bottled lemon juice can work, but the fresh zest from lemons really adds that zingy flavor that’s hard to replicate.
Dill: Dill adds a fresh note. If you’re not a fan, parsley or cilantro can be good alternatives for a different twist.
How Do I Prevent My Eggs from Curdling When Adding Them to the Soup?
This step is vital to get that creamy texture without scrambled eggs! To prevent curdling, you need to temper the egg mixture. Here’s how:
- Always whisk the egg mixture well first to create an even consistency.
- Slowly ladle in hot broth while whisking the eggs continuously. This warms the eggs gradually.
- Once mixed, slowly pour it back into the pot while stirring. Remember, keep the heat low – no boiling!
That’s it! This method keeps your soup velvety and delicious!
How to Make Greek Lemon Rice Soup (Avgolemono)
Ingredients You’ll Need:
For the Soup:
- 1/2 cup long grain white rice
- 6 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Egg and Lemon Mixture:
- 3 large eggs
- 2 lemons (zested and juiced)
For Garnishing:
- Fresh dill, chopped
- Green onions or scallions, sliced
- Red pepper flakes (optional)
How Much Time Will You Need?
You’ll need about 10 minutes for preparation and around 25 minutes for cooking. So, in total, this soup will take about 35 minutes from start to finish. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes until it becomes translucent. Then, add the minced garlic and cook for another minute until it’s fragrant. This is where the flavor begins!
2. Add the Broth and Rice:
Next, pour in the chicken broth (or vegetable broth) and bring it to a boil. Once boiling, add your rice, reduce the heat to a simmer, and cook uncovered for about 15-20 minutes. Stir occasionally to make sure the rice doesn’t stick to the bottom of the pot. You want it tender and just right!
3. Prepare the Egg and Lemon Mixture:
While the rice is cooking, crack the eggs into a medium bowl and separate the yolks from the whites. Whisk them together until smooth. Then, add in the lemon juice and zest while whisking to combine everything well. This will bring a bright flavor to your soup!
4. Temper the Egg Mixture:
To prevent curdling when adding the eggs to the soup, you need to temper them. Slowly ladle about 1 cup of the hot broth from the pot into the egg mixture while whisking continuously. This warms the eggs so they can mix in smoothly.
5. Combine Everything:
Now, slowly pour the tempered egg-lemon mixture back into the pot of soup, stirring constantly. This is where it all comes together. Heat the soup gently, making sure not to let it boil. Simmer for 2-3 minutes until it thickens slightly and becomes creamy.
6. Final Touches:
Season the soup with salt and pepper to taste. You can adjust it according to your preference. Finally, serve the soup hot, Garnish with fresh dill, sliced green onions, and if you like a little kick, sprinkle some red pepper flakes on top. Delicious!
Enjoy your comforting and tangy Greek Lemon Rice Soup! It’s warm and satisfying—perfect for any day!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice for a nuttier flavor, but keep in mind that the cooking time will increase. Brown rice typically takes about 40-45 minutes to cook, so adjust your simmering time accordingly.
Can This Soup Be Made Vegetarian?
Absolutely! Just use vegetable broth instead of chicken broth. This will keep the soup flavorful while making it suitable for a vegetarian diet.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat; avoid boiling to prevent the eggs from curdling.
Can I Freeze This Soup?
While freezing is possible, the texture may change upon thawing due to the eggs. It’s best to consume this soup fresh, but if you need to freeze it, add the egg mixture after reheating the thawed soup to maintain creaminess.
