Creamy Avgolemono Soup with Lemon Rice
After a year of refining and perfecting my Avgolemono soup, I am excited to share this delightful recipe that has received rave reviews from even my pickiest friends. This creamy, lemony chicken soup is a comforting classic perfect for any day. The key to achieving soupy perfection lies in using a high-quality chicken base—avoid broth for a richer flavor. With just a handful of ingredients, this soup strikes the perfect balance of being creamy and refreshing, with a zesty lemon kick. Enjoy a luxurious bowl of warm goodness that transports you to Greece with every spoonful!
2
Servings
180
Calories
5
Ingredients
Ingredients
Water
5 cups (Tap water)
Knorr Chicken Bouillon Cubes
2 1/2 cubes (Dissolve in boiling water)
Eggs
3 (Beaten)
Lemon
1-2 (Juice (minimum 3 tablespoons))
White Rice
1/2 cup (Rinsed (preferably Japanese short grain))
Instructions
1
Start by measuring 5 cups of tap water and place it in a large pot. Heat on medium-high until it begins to boil.
2
In a large bowl, rinse the 1/2 cup of white rice in cold water 3-4 times to remove excess starch. Drain well.
3
Once the water is boiling, add the rinsed rice to the pot.
4
Immediately add 2 1/2 cubes of Knorr Chicken Bouillon to the boiling water, stirring until fully dissolved. Allow the mixture to boil for 1 minute.
5
Cover the pot and reduce the heat to a simmer. Set a timer for the recommended cook time of the rice minus 5 minutes. For example, if the rice usually cooks for 20 minutes, set the timer for 15.
6
In a separate mixing bowl, crack the 3 eggs and add 3 tablespoons of lemon juice. Using an electric mixer on LOW or a manual whisk, mix until the eggs and lemon are fully combined and smooth. Let this mixture sit in the bowl for about 15 minutes, stirring occasionally.
7
When the rice timer goes off, remove the pot from heat. Carefully ladle one cup of the hot broth from the pot into the lemon-egg mixture, stirring constantly to temper the eggs. Repeat this process 2 more times for a total of 3 cups.
8
Pour the tempered egg mixture back into the pot, stirring gently to combine.
9
Return the pot to medium-low heat and bring the soup to a gentle boil for 3 minutes, stirring occasionally.
10
Add additional lemon juice to taste, a tablespoon at a time, allowing time to taste after each addition to prevent over-lemoning. Two extra tablespoons are typically just right.
11
Serve the soup hot and enjoy this creamy, comforting dish! Note: Reheating may cause the soup to thicken, so adjust with water or stock as needed.
Nutrition Information
10g
Fat
17g
Carbs
6.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Avgolemono Soup with Lemon Rice?
It is a comforting Greek classic chicken soup characterized by its creamy texture and zesty lemon kick, made using an egg-lemon emulsion.
How many servings does this recipe yield?
This recipe is designed to serve 2 people.
How many calories are in one serving of this soup?
Each serving contains approximately 180 calories.
Is this soup considered a high-protein meal?
No, this recipe is categorized as a Low Protein dish, containing about 6.5g of protein per serving.
What are the primary ingredients needed for Avgolemono soup?
The five main ingredients are water, Knorr Chicken Bouillon Cubes, eggs, lemons, and white rice.
Why is chicken bouillon recommended over chicken broth?
Using a high-quality chicken base or bouillon instead of broth provides a richer, more concentrated flavor that is key to achieving soupy perfection.
What type of rice is best for this recipe?
While any white rice works, Japanese short-grain rice is preferred for the best texture.
Why should the rice be rinsed before cooking?
Rinsing the rice 3-4 times in cold water removes excess starch, which helps maintain the desired consistency of the soup.
How many bouillon cubes are used for 5 cups of water?
You should use 2 1/2 cubes of Knorr Chicken Bouillon.
What is the initial amount of lemon juice required for the egg mixture?
You start with 3 tablespoons of lemon juice mixed with the eggs.
How many eggs are required for this recipe?
This recipe requires 3 large eggs.
How do you prepare the lemon and egg mixture?
Mix 3 eggs and 3 tablespoons of lemon juice using an electric mixer on low or a manual whisk until smooth, then let it sit for about 15 minutes.
What does it mean to temper the eggs in this soup?
Tempering involves slowly adding hot broth to the cold egg mixture to raise its temperature gradually so the eggs do not curdle when added to the pot.
How much hot broth is used during the tempering process?
You should ladle a total of 3 cups of hot broth into the egg mixture, one cup at a time, while stirring constantly.
How long should the soup boil after adding the tempered egg mixture?
Bring the soup to a gentle boil for 3 minutes over medium-low heat while stirring occasionally.
Can I add more lemon after the soup is finished?
Yes, you can add additional lemon juice a tablespoon at a time to reach your desired level of zestiness.
What is the fat content per serving?
Each serving contains 10g of fat.
How many carbohydrates are in a serving of this soup?
There are 17g of carbohydrates per serving.
What should I do if the soup thickens after being stored in the fridge?
Reheating may cause the soup to thicken; simply adjust the consistency by adding a little water or stock as needed.
Why is the rice timer set for 5 minutes less than the standard cook time?
The timer is reduced so that the rice finishes cooking during the final 3-minute simmer after the egg mixture is added, preventing it from becoming mushy.
What tags are associated with this recipe?
Common tags include avgolemono, greek soup, lemon soup, comfort food, chicken soup, easy recipe, and low protein.
Is it better to use an electric mixer or a whisk for the eggs?
Either works; an electric mixer on low provides a very smooth consistency, but a manual whisk is also sufficient.
How many lemons should I have on hand?
The recipe suggests having 1 to 2 lemons to ensure you have at least 3 tablespoons of juice plus extra for adjusting to taste.
Is this soup served hot or cold?
This soup is best enjoyed when served hot.
What is the total number of ingredients in this recipe?
There are 5 primary ingredients used in this recipe.
Is there any fiber in this soup?
The nutritional data for this specific recipe indicates that fiber content is null or negligible.
Can I use tap water for the base?
Yes, the recipe specifically calls for 5 cups of tap water to be boiled with bouillon cubes.
What is the category of this dish?
This dish is categorized under Low Protein recipes.
How often should I stir the soup during the final 3-minute boil?
You should stir occasionally to ensure the egg mixture incorporates evenly and doesn't stick to the bottom.
Does this recipe contain cholesterol information?
The provided nutritional profile does not list a specific cholesterol value.