Lemony Egg Rice Soup (Avgolemono)
Winters here in Maine are long and cold, so that means lots of soup at our house. Soup with homemade bread, soup with grilled cheese sandwiches, soup with crackers....
I am always trying new soup recipes and this Lemony Egg Rice Soup is one of my favorites because, for one reason, it calls for fresh eggs.
It's also quick and easy to make with simple ingredients you have on hand like chicken stock and rice.
Lemon juice and zest adds a brightness to the soup that's a great pick-me-upper on a chilly evening, and it's super creamy, so it's the ultimate comfort food.
I base my recipe on a traditional Greek Egg and Lemon Soup (Avgolemono). Sometimes you can't improve upon a classic.
Lemony Egg Rice Soup (Avgolemono)
In a large saucepan, bring the rice and broth to a boil, then turn the heat down and simmer for 10-12 minutes, stirring occasionally, until the rice is just tender.
Season with salt and pepper and continue to simmer uncovered.
While the rice is cooking, in a medium bowl whisk the eggs and lemon juice until light and frothy. Once the rice is cooked, gradually whisk in a ladleful or two of the soup to the egg mixture, one ladleful at a time so the eggs don't curdle.
Then add the egg mixture to the soup and whisk over low heat for 2-3 minutes until just warmed, slightly thickened and bubbles start to form along the edges. Don't allow the soup to come to a boil or the egg will begin to curdle.
Once thickened, remove from the heat and season to taste. Ladle the soup into serving bowls and garnish with the lemon slices, lemon zest and fresh parsley.
(scroll down for the printable recipe card)
This soup is wonderful served with my Cast Iron Frying Pan French Bread
Lemony Egg Rice Soup (Avgolemono)
Ingredients:
- 4 cups chicken broth
- 1/4 cup uncooked rice (brown or white both work fine)
- 3 eggs
- Juice from one lemon (about 3 Tablespoons)
- Lemon slices, for garnish
- Zest from one lemon, for garnish
- Fresh parsley, for garnish
- Salt & pepper to taste
Instructions:
- In a large saucepan, bring the rice and broth to a boil, then turn the heat down and simmer for 10-12 minutes, stirring occasionally, until the rice is just tender.
- Season with salt and pepper and continue to simmer uncovered.
- While the rice is cooking, in a medium bowl whisk the eggs and lemon juice until light and frothy. Once the rice is cooked, gradually whisk in a ladleful or two of the soup to the egg mixture, one ladleful at a time so the eggs don't curdle.
- Then add the egg mixture to the soup and whisk over low heat for 2-3 minutes until just warmed, slightly thickened and bubbles start to form along the edges. Don't allow the soup to come to a boil or the egg will begin to curdle.
- Once thickened, remove from the heat and season to taste. Ladle the soup into serving bowls and garnish with the lemon slices, lemon zest and fresh parsley.
