Greek Egg Lemon Rice Soup (Avgolemono)

20 Flares 20 Flares ×

avgolemono-header

The whole time I was making this recipe, I had a lovely Carole King/Maurice Sendak medley going through my head…

I told you once, I told you twice
All seasons of the year are nice
For eating chicken soup with rice

Oh yeah they are! If you want to sing along while you’re making yours, you should definitely pick up this awesome Chicken Soup With Rice Maurice Sendak book… or simply listen along below. 🙂

But enough of that! What do we have going as our most excellent and naturally allergy friendly recipe today? As you may have already guessed, we are indeed making chicken soup with rice. But not just any chicken soup with rice, oh no. So: You know that super-lemony soup you sometimes get in a Greek restaurant to whet your appetite before the main meal, usually served with some fresh warm pita bread? Yup, we’re making that! Here we have Greek Egg Lemon Rice Soup, formally known as Avgolemono.

bowl-of-greek-lemon-soup-2

This is a definite Scratchup this week. In my fridge, I found a bag of lemons I’d picked up two weeks ago at ALDI for $.79 and kind of forgotten about. Poking around the freezer, I found some shredded rotisserie chicken that really should be used up soon. And, the other day when we were out to dinner, Junior High Guy was complaining that he couldn’t try any of the soup options that came with his meal due to food allergies. So, chicken + lemons + Junior High Guy wants soup = gluten free + dairy free Avgolemono!

  • I started with this recipe at What’s KP Cooking? and modified it as follows: Used 4 cups of broth instead of six, 1/2 cup of lemon juice instead of 2/3 cup, 3 cups of chicken instead of two, and added parsley and black pepper at the end.

Super, super easy to make, guys — and naturally gluten and dairy free, so friendly to most allergies aside from eggs.

Greek Egg Lemon Rice Soup (Avgolemono)

ingredients

Ingredients

4 cups low sodium chicken broth (one 32 oz box)
1/2 cup fresh squeezed lemon juice
3 cups diced or shredded cooked chicken
2 large eggs
3/4 cup uncooked long grain white rice
1 tsp dried parsley
black pepper to taste

Directions

cookedrice

Add rice to large pot and pour in broth. Bring to a boil, then cover pot and reduce to a simmer for 15 minutes or until rice is fully cooked.

steps

While rice is cooking, squeeze your lemon juice, being sure to find every little hangnail and paper cut you didn’t know you had, and dice or shred your cooked chicken. When rice is done, add your chicken to the cooked rice and broth, remove pot from heat, and cover. Whisk lemon juice and eggs together in separate bowl until frothy, then slowly add in a couple of ladles of hot broth, whisking continuously. (This heats up the egg mixture so that it doesn’t curdle when you add it to the soup —  you want it to thicken the whole soup, not cook up into eggy strings as in egg drop soup.)

add-parsley-pepper

Stir egg mixture into soup until well combined, then stir in parsley and pepper. Serve immediately with warm bread or toast.

See? Easy peasy lemon squeezy — literally!

bowl-of-greek-lemon-soup-4

So here’s the deal with Avgolemono. You don’t really want to serve it in a big bowl as shown, as that’s just for the picture. This is a very neat silky and tangy taste explosion, but it tends to build up on you and is best enjoyed in small doses — you want to eat it with bread to soak up the sour, and as an appetizer before a separate main dish rather than by itself as dinner.

soup-and-toast

I’d also recommend serving Avgolemono with warm pita bread for fuller authenticity, although I actually enjoyed mine with sourdough toast and Junior High Guy had his with Udi’s gluten free bread. To my untrained palate, Greek Egg Lemon Rice Soup turned out pretty close in flavor to the Avgolemono they serve in Greek restaurants, although with more “stuff” since I reduced the broth and upped the chicken. Next time, though, I’d add more parsley or perhaps go with dill instead.

So how’d it play out in our house? Junior High Guy loved it (phew, since getting that guy some allergy friendly soup was the original goal!). Mr. 7? Hated it, lol. ScratchupsDad liked it but only ate a couple of bites, because, oh no, carbs! And I thought it was quite nice and enjoyed the departure from our usual savory soups.

Want more affordable and easy recipes?

That’s the only kind I post! If you like Greek Egg Lemon Rice Soup (Avgolemono), you might also like:

Note that all of the above are gluten free, but the French Onion is not dairy free.

Easy print version

Greek Egg Lemon Rice Soup (Avgolemono)
 
Author:
Recipe type: appetizer
Ingredients
  • 4 cups low sodium chicken broth (one 32 oz box)
  • ½ cup fresh squeezed lemon juice
  • 3 cups diced or shredded cooked chicken
  • 2 large eggs
  • ¾ cup uncooked long grain white rice
  • 1 tsp dried parsley
  • black pepper to taste
Directions
  1. Add rice to large pot and pour in broth.
  2. Bring to a boil, then cover pot and reduce to a simmer for 15 minutes or until rice is fully cooked.
  3. While rice is cooking, squeeze your lemon juice, being sure to find every little hangnail and paper cut you didn't know you had, and dice or shred your cooked chicken.
  4. When rice is done, add your chicken to the cooked rice and broth, remove pot from heat, and cover.
  5. Whisk lemon juice and eggs together in separate bowl until frothy, then slowly add in a couple of ladles of hot broth, whisking continuously. (This heats up the egg mixture so that it doesn't curdle when you add it to the soup --  you want it to thicken the whole soup, not cook up into eggy strings as in egg drop soup.)
  6. Stir egg mixture into soup until well combined, then stir in parsley and pepper.
  7. Serve immediately with warm bread or toast.

20 Flares Twitter 2 Facebook 2 Pin It Share 15 Google+ 1 Email -- 20 Flares ×

Speak Your Mind

*

Rate this recipe:  

Copyright © Mashup Mom, LLC