Creamy Greek Avgolemono Soup
This silky smooth Greek avgolemono soup is a warm and comforting chicken and lemon soup that kids absolutely love on cold days much like their favorite chicken noodle soup. This kid friendly recipe has a naturally creamy texture from eggs and lemon that makes it one of the most soothing soups you can make for the whole family.
A velvety smooth Greek chicken and rice soup made creamy with a classic egg and lemon mixture that kids find irresistible.
Nutrition per serving
Ingredients
base
protein
thickener
seasoning
Instructions
Simmer the Base
Bring chicken broth to a boil in a large pot then add the rice and cook for 18 to 20 minutes until the rice is tender. Add the shredded chicken and reduce heat to low.
Make the Egg Lemon Mixture
Whisk the eggs in a bowl until frothy then slowly whisk in the fresh lemon juice until fully combined. This mixture is what gives avgolemono its signature creamy silky texture.
Temper the Eggs
Slowly ladle about two cups of the hot soup broth into the egg lemon mixture while whisking constantly. This tempering step prevents the eggs from scrambling when added to the soup.
Combine and Serve
Pour the tempered egg lemon mixture back into the pot while stirring gently then heat over low heat for 2 minutes without boiling. Ladle into bowls for kids and serve with crusty bread.
Substitutions
Common mistakes
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