Avgolemono is a lemony Greek soup with eggs and chicken stock that has become a recent favorite of ours when we’re looking for an easy and flavorful dinner. It’s also an excellent starter for a multi-course meal.
Only a few ingredients and creamy, but without any cream, it’s filling thanks to protein from the eggs. If you love lemon as much as I do, this is going to become a staple for you too.
For our take on this meal, we use brown rice since we always have it on hand. We also keep it meatless, but you can add shredded chicken to the dish as well. You will get at least four full bowls, but it’s up to you to share or keep it all for yourself.
- 8 cups Chicken Stock
- 1 cup Brown Rice
- 4 Eggs
- 3 Lemons
- S&P (Salt & Pepper)
- Fresh Parsley
Here’s what I did:
Bring the chicken stock to a boil over high heat.
Reduce heat to medium and stir in the rice. Cook, covered, and stir occasionally until rice is tender – about 30 minutes.
In a separate bowl, whisk together the eggs and the juice of all three lemons. Whisk constantly until frothy, then slowly (really slowly!) add in one cup of the hot chicken stock from the pot.
Stir the egg mixture into the pot, cooking for another few minutes until hot.
Take the soup off the heat, ladle into bowls. Season individually with salt and pepper to taste (IMHO: you don’t even need any salt). Top with parsley. If you’re ok with carbs – serve with hunks of your favorite baguette.
A few notes, FYI:
A lot of people consider parsley just a pretty garnish, but I think it really adds an earthy flavor to the dish and deepens the lemony flavor of the soup. Admittedly, it also makes the dish a bit more attractive with a pop of color. Enjoy!