This super simple soup really surprised me the first time I made it. It is so easy to make and BEYOND delicious! Traditionally known as Avgolemono, this Greek Lemon Rice Soup couldn't be easier to make and is one of the tastiest soups you will ever get the chance to enjoy.
What you need to make Avgolemono
I have said it many times, and I am saying it again, the shortest ingredient lists bring THE most flavor. This soup is so good and it uses the humblest ingredients. Just a handful of things your might already have in your kitchen and you have the most decadent soup that you will crave over and over again!
All about the Temper
The key to the success of this soup is tempering the eggs. What that means is you are going to warm up the eggs slowly and gently, without scrambling them. Introducing boiling liquid to eggs must be done while whisking CONSTANTLY. This is not a hard task it just must be done slowly with non stop movement.
When I make this soup I usually start with a whole chicken, boil it down for a few hours till it is fall off the bone tender. I like to start the soup this way because it gives the base more flavor and you get the health benefits of bone broth by boiling the whole bird and getting all the collagen and fat into the stock.
Then pull the chicken off the bones and place it into your strained stock, add in some rice, then your tempered eggs. It is really that easy. This is a soup that you could whip up any day of the week for a warm hug in a bowl.
Make this soup even faster by using 2 boxes of chicken stock and a rotisserie chicken. If you use the quick method you can have this soup on the dinner table in 30-45 minutes. I love to serve this with a nice slice of crusty bread to round it out, or a side salad or sandwich. Soup, Salad, and/or Sandwich and you have stunning lunch or luscious dinner.
More Greek LOVE
If you love greek food as much as I do, take a look at some of my other greek recipes. My Greek Chicken Salad is one of my favorite recipes to make any day of the year. The Lamb Burger is probably my favorite way to enjoy a burger. And last but not least, one of my very favorites, my version of Mediterranean Saffron Chicken and Mushrooms. It is a super flavorful meal that you will be in love with a first bite!
- 1 3-pound chicken
- 1 medium Onion, quartered
- 3 cloves Garlic
- 12 cups Water
- 2 tablespoons Chicken Bouillon Paste
- Kosher Salt
- 3 lg Eggs
- 2 Lemons, juiced
- 1 cup Basmati Rice
- Fresh Cracked Black Pepper, for serving
- Olive Oil, for serving
- In a large pot, place the whole chicken, onion, garlic, and water to cover the chicken. Bring the water to a boil and reduce to a simmer. Simmer the chicken for 2-3 hours until the meat on the bird is ready to fall off the bone. When the chicken is tender, remove it from the water and set it aside to cool. Strain the chicken broth through a fine-mesh sieve into a large measuring cup or second pot. Return the stock to the pot.
- Add 4 cups more water to the pot, bouillon paste, and a teaspoon of salt, and bring the stock back to a boil.
- While the stock mixture is coming to a boil, pull the chicken off the bones when it is cool enough to handle. Also, whisk together the eggs and lemon juice and set aside.
- When the chicken stock comes to a boil, add in the pulled chicken and the rice. Cook for 5 minutes and bring the mixture back to a simmer.
- While the rice is cooking, temper the eggs/lemon mixture by dripping in a cup of the broth, while whisking constantly, a teaspoon or so at a time (don’t pour too much hot broth too quickly or you’ll end up with scrambled eggs). Whisk the egg mixture into the simmering stock/chicken/rice mixture, stirring constantly for about 2 minutes.
- Reduce the heat to low and continue cooking the soup till it thickens and gets velvety, about 5 minutes, stirring frequently.
- Remove the soup from the heat and let it stand for 10 minutes to thicken up slightly.
- Divide the soup among bowls and top with a few cracks of black pepper and a drizzle of olive oil.
To make a simple version of this, boil 2 quarts of chicken stock and use the meat of a rotisserie chicken. Follow the remaining instructions.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 459Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 230mgSodium: 594mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 44g
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!