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Greek Egg Lemon Rice Soup Recipe

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Creamy Vegan Greek Lemon Rice Soup
Creamy Vegan Greek Lemon Rice Soup from www.foodbymaria.com

Description

Greek Egg Lemon Rice Soup, also known as Avgolemono, is a traditional Greek soup that is made with chicken broth, rice, eggs, and lemon juice. It is a hearty and comforting soup that is perfect for cold winter days or when you need a pick-me-up.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 8 cups chicken broth
  • 1 cup long-grain white rice
  • 3 eggs
  • 1/2 cup fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • Salt and pepper to taste

Equipment

  • Large pot
  • Measuring cups and spoons
  • Whisk
  • Cutting board
  • Sharp knife

Method

  1. In a large pot, bring the chicken broth to a boil.
  2. Add the rice to the pot and reduce the heat to a simmer.
  3. Cover the pot and let the rice cook for approximately 20 minutes or until tender.
  4. In a mixing bowl, whisk together the eggs and lemon juice until well combined.
  5. Remove the pot from the heat and slowly pour the egg mixture into the soup while whisking constantly.
  6. Return the pot to the heat and cook for an additional 5 minutes or until the soup has thickened slightly.
  7. Stir in the chopped parsley and dill.
  8. Season the soup with salt and pepper to taste.
  9. Remove from the heat and let the soup cool for a few minutes before serving.
  10. Garnish with additional parsley and lemon slices if desired.

Notes

If you want to make this soup vegetarian, you can substitute vegetable broth for the chicken broth.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 220
  • Total Fat: 6g
  • Saturated Fat: 2g
  • Cholesterol: 135mg
  • Sodium: 900mg
  • Total Carbohydrates: 29g
  • Dietary Fiber: 1g
  • Sugars: 3g
  • Protein: 12g

Recipe Tips

  • Be sure to whisk the egg mixture vigorously while slowly pouring it into the soup to prevent the eggs from curdling.
  • If the soup is too thick, you can thin it out by adding additional chicken broth or water.
  • For a heartier soup, you can add shredded chicken or cooked vegetables like carrots and celery.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and comforting Greek Egg Lemon Rice Soup!


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