The Greek word avgolemono translates to “egg and lemon” in English. This soup is quick and easy to make with simple ingredients you likely have on hand, like chicken stock and rice—and of course, fresh eggs! Lemon juice and peel add a brightness to the soup, for a pick-me-up on a chilly evening. Plus, it’s super-creamy without any heavy cream, so it’s the ultimate comfort food without the guilt. Vegetable broth can be used in place of the chicken broth to make this a vegetarian option.
- 8 cups (2 quarts) chicken broth
- 1/2 cup uncooked white rice
- Kosher salt
- Freshly ground black pepper
- 6 eggs
- 1/3 cup lemon juice (about 2 lemons)
- Lemon slices for garnish
- Fresh parsley for garnish
- Grated lemon peel for garnish
While the rice is cooking, in a medium-sized bowl, whisk the eggs and lemon juice until light and frothy. Slowly whisk 1 cup of the hot broth into the whisked eggs, then whisk the egg mixture slowly back into the saucepan to keep the egg from curdling. Cook about 2 to 3 minutes, stirring continually, until the soup thickens and bubbles form around the edges. Be sure not to let the soup come to a boil, or the eggs may curdle.
Once the soup has thickened, remove it from the heat and season with more salt and pepper. Ladle the soup into bowls. Add a squeeze of lemon for added zing, then garnish with the parsley, lemon slices, and lemon peel.
