Greek Lemon Rice Soup
Traditional avgolemono soup with tender rice, chicken broth, and silky egg-lemon sauce. Comfort in a bowl.
AI SCORE
87
/100
GreekLunchOne potGluten-free
⏱️
25 min
Prep time
👥
6 people
Servings
🔥
220 kcal
Calories
📊
medium
Difficulty
Ingredients
- 6 cups chicken broth
- 1/2 cup long-grain white rice
- 3 large eggs
- 1/4 cup fresh lemon juice
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- Salt and white pepper to taste
- Lemon zest for garnish
Instructions
1
Heat olive oil in large pot, sauté onion until soft
2
Add garlic and cook for 30 seconds
3
Pour in broth and bring to boil
4
Add rice, reduce heat and simmer 15 minutes until tender
5
Whisk eggs and lemon juice in separate bowl
6
Slowly whisk 1 cup hot broth into egg mixture to temper
7
Remove soup from heat and slowly stir in egg mixture
8
Add dill and season with salt and pepper
9
Serve immediately garnished with lemon zest
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
What do you think?
Share
COMMUNITY
Did you make this?
Upload your photo and show how it turned out.