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Avgolemono, a traditional Greek dish, is a culinary treasure that has graced the tables of families for generations. This rich and creamy soup, characterized by its bright lemon flavor, holds a special place in Greek cuisine—not only as a comforting dish but also as a symbol of hospitality and warmth. As a staple in many Greek households, Avgolemono is often served on special occasions, family gatherings, and even during festive holidays, evoking memories of cherished moments shared over a warm bowl of soup.

Greek Lemon Rice Soup

Discover the delightful flavors of Zesty Avgolemono, a refreshing twist on the traditional Greek lemon rice soup. This creamy, tangy dish is perfect for any season and makes a comforting meal for family gatherings or cozy dinners. With simple ingredients like rice, broth, fresh lemon juice, and optional chicken, you can create a delicious bowl that nourishes the soul. Explore the history, essential ingredients, and preparation tips to master this iconic Greek dish in your kitchen. Enjoy the warmth and hospitality of homemade Avgolemono!
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Ingredients
  

1 cup uncooked long-grain rice

6 cups vegetable or chicken broth

3 large eggs

1/3 cup fresh lemon juice (about 2-3 lemons)

1 cup cooked shredded chicken (optional)

2 tablespoons olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 medium carrot, diced

1/2 cup fresh parsley, chopped

Salt and pepper to taste

Lemon slices (for garnish)

Instructions
 

Cook the Rice: In a medium pot, bring 6 cups of broth to a boil. Add the uncooked rice, reduce the heat to low, cover, and let it simmer for about 15-18 minutes or until the rice is tender and has absorbed most of the liquid.

    Sauté the Vegetables: In a separate skillet, heat the olive oil over medium heat. Add the chopped onion, diced carrot, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

      Combine Mixtures: Once the rice is cooked, stir in the sautéed vegetables into the rice pot. If using, add the shredded chicken at this point.

        Prepare the Avgolemono: In a bowl, whisk together the eggs and lemon juice until frothy. Gradually add a ladleful of the hot broth from the rice pot into the egg and lemon mixture while whisking continuously to temper the eggs. This prevents them from scrambling.

          Incorporate the Avgolemono: Slowly pour the tempered egg mixture back into the rice pot, stirring continuously. This will create a creamy and tangy soup consistency. Adjust the heat to low to prevent boiling.

            Season: Add salt and pepper to taste, and stir in the chopped parsley. Allow the soup to heat for another 2-3 minutes until warmed through.

              Serve: Ladle the Greek Lemon Rice Soup into bowls, garnish with lemon slices and extra parsley if desired. Enjoy your refreshing and hearty soup!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings