Greek Avgolemono Soup
Creamy Greek lemon and egg soup with rice. This comforting one-pot meal combines tangy citrus with rich, velvety texture.
AI SCORE
93
/100
⏱️
45 min
Time
👥
4 people
Servings
🔥
240 kcal
Calories
📊
medium
Difficulty
Ingredients
- 3 large eggs
- 1/3 cup fresh lemon juice
- 6 cups chicken broth
- 1/2 cup long-grain rice
- 2 tbsp olive oil
- 1 bay leaf
- Salt and white pepper to taste
- 2 tbsp fresh dill
- Lemon wedges for serving
Instructions
1
Bring chicken broth to boil in a large pot
2
Add rice and bay leaf, simmer covered for 15 minutes
3
In a bowl, whisk eggs until frothy
4
Slowly whisk in lemon juice
5
Remove soup from heat and remove bay leaf
6
Gradually add 1 cup hot broth to egg mixture, whisking constantly
7
Pour tempered egg mixture back into pot, stirring gently
8
Season with salt and white pepper
9
Serve immediately garnished with dill and lemon wedges
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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