Best Greek Lemon Rice Soup Recipe

Best Greek Lemon Rice Soup Recipe

I really love all Greek food and Mediterranean inspired food as well. There is just something so wholesome about that Mediterranean diet that makes me want to eat that way all of the time. Some of our favorite dishes like this Mediterranean Grilled Beef or Mediterranean Saffron Rice Recipe or Crockpot Greek Chicken & Potatoes or Mediterranean Tabouli are all inspired by our travels. If you are searching for lemon rice soup recipe, avgolemono soup recipe, greek egg lemon chicken rice soup, simple lemon rice soup or even lemon and rice soup recipe, then our greek lemon rice soup is exactly the greek avgolemono soup recipe you need.  This is an authentic Greek Avgolemono soup recipe.

Best Greek Lemon Rice Soup Recipe

Serves 6-8

Ingredients

• 6 cups chicken broth
  1/2 cup uncooked, long grain white rice
  2 eggs
  1-2 lemons
  1 tsp salt
  1 tsp pepper to taste

Directions

1. Bring the chicken broth to a boil. Pour in the rice, reduce heat to low. Let simmer partially uncovered for about 17 minutes (until rice is tender).
2. While rice is simmering, separate egg white and yolk. Add egg white to a blender, blend on high for 5 minutes or until very frothy. Add yolks and beat for another 5 minutes.
3. Add lemon juice to egg mix very slowly, then continue to blend.
4. Take 1 cup of chicken broth from the pot and gently stir it into the blender mixture.
5. Slowly add blender/egg mixture to the broth, stirring soup so egg does not curdle.
6. Remove from heat and stir while it cools. Add salt and pepper to taste. Delicious with chicken or croutons as garnish.

Whether you needed to know how to make greek lemon rice soup, traditional avgolemono soup, greek lemon and rice soup, homemade lemon rice soup or even lemon and rice greek soup, our greek lemon rice soup recipe will not disappoint. We hope that you are inspired by our recipe. Happy cooking!

Print Recipe

Best Greek Lemon Rice Soup Recipe

Ingredients:

• 6 cups chicken broth
  1/2 cup uncooked, long grain white rice
  2 eggs
  1-2 lemons
  1 tsp salt
  1 tsp pepper to taste

Directions:

1. Bring the chicken broth to a boil. Pour in the rice, reduce heat to low. Let simmer partially uncovered for about 17 minutes (until rice is tender).
2. While rice is simmering, separate egg white and yolk. Add egg white to a blender, blend on high for 5 minutes or until very frothy. Add yolks and beat for another 5 minutes.
3. Add lemon juice to egg mix very slowly, then continue to blend.
4. Take 1 cup of chicken broth from the pot and gently stir it into the blender mixture.
5. Slowly add blender/egg mixture to the broth, stirring soup so egg does not curdle.
6. Remove from heat and stir while it cools. Add salt and pepper to taste. Delicious with chicken or croutons as garnish.