Description
Lemon Rice Soup, also known as Avgolemono in Greek cuisine, is a comforting and tangy soup made with a silky broth enriched by eggs, fresh lemon juice, tender rice, and often chicken for added heartiness. Its creamy texture comes naturally from whisked eggs, without the need for heavy cream, making it light yet filling. The citrusy brightness of lemon balances beautifully with the savory broth, creating a refreshing yet cozy dish perfect for any season.
Ingredients
- 6 cups chicken or vegetable broth (low sodium preferred)
- ½ cup uncooked white rice (long-grain, basmati, or arborio)
- 3 large eggs
- 2–3 lemons (about ½ cup freshly squeezed juice)
- 2 tablespoons olive oil (optional, for richness)
- 1–2 cloves garlic, minced (optional for extra depth)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or dill, chopped (for garnish)
Instructions
1. In a large pot, bring the broth to a gentle boil over medium-high heat. If using garlic, sauté it briefly in olive oil before adding the broth for a richer flavor base. Once boiling, lower the heat to a steady simmer.
2. Add the rice to the simmering broth. Stir occasionally to prevent sticking and cook until the rice is tender but not mushy, about 15–18 minutes. The type of rice you choose will slightly alter the soup’s texture—arborio gives it a creamy feel, while long-grain rice keeps it lighter.
3. While the rice is cooking, crack the eggs into a medium bowl and whisk them until frothy. Slowly add the lemon juice, whisking continuously. This mixture is the heart of the soup—it thickens the broth while imparting that signature tangy flavor.
4. This step requires care to avoid scrambling the eggs. Take a ladle of the hot broth and very slowly drizzle it into the egg-lemon mixture while whisking constantly. Repeat this process with 2–3 ladles of broth until the mixture is warm and smooth.
5. Once tempered, gradually pour the egg-lemon mixture back into the pot with the rice and broth, stirring gently. Lower the heat and avoid boiling, as high heat can curdle the eggs. The soup should take on a creamy, silky consistency without cream or dairy. Taste and adjust seasoning with salt and black pepper.
6. Ladle the Lemon Rice Soup into bowls and garnish with freshly chopped parsley or dill. A drizzle of extra olive oil or a few lemon zest shavings can enhance the presentation and flavor. Serve hot with crusty bread or pita on the side.
Notes
Arborio rice gives the soup a naturally creamy texture, while long-grain or basmati results in a lighter broth.
To add protein, stir in shredded cooked chicken before tempering the eggs.
Avoid boiling after adding the egg-lemon mixture to keep the texture smooth and velvety.
Store leftovers in the refrigerator for up to 3 days. Reheat gently and avoid boiling.