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Zesty Greek Lemon Rice Soup, known as "Avgolemono Supper" in Greece, is a comforting dish that has become a staple in Greek households and restaurants alike. This soup embodies the essence of Greek culinary traditions, showcasing a perfect blend of flavors and ingredients that reflect the Mediterranean diet's heartiness and simplicity. The cultural significance of Avgolemono extends beyond just being a dish; it symbolizes warmth, hospitality, and the rich tapestry of Greek heritage.

Greek Lemon Rice Soup

Discover the comforting and flavorful Zesty Greek Lemon Rice Soup, known as Avgolemono. This traditional Greek dish combines creamy eggs, bright lemon, and hearty Arborio rice for a nourishing meal. Perfect for colder months or when you're feeling under the weather, this soup not only warms the body but also embodies the essence of Greek hospitality. Explore the health benefits of fresh ingredients and enjoy DIY variations to suit your taste. Create a delicious experience that celebrates Greek culinary heritage.
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Ingredients
  

1 cup arborio rice (or any short-grain rice)

6 cups low-sodium chicken broth (substitute with vegetable broth for a vegetarian option)

1 medium onion, finely chopped

2 cloves garlic, minced

3 large eggs

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

Zest of 1 lemon

1 cup cooked, shredded chicken (optional)

Salt and black pepper, to taste

2 tablespoons olive oil

Fresh dill or parsley, chopped (for garnish)

Instructions
 

Prepare the Rice: In a medium saucepan, bring 4 cups of chicken broth to a rolling boil. Stir in the arborio rice, then reduce the heat to low. Cover and let simmer for approximately 18-20 minutes, or until the rice is tender and most of the liquid is absorbed. Remember to stir occasionally to prevent sticking.

    Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes or until it turns translucent and soft. Incorporate the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.

      Combine Broth and Rice: Once the rice is cooked, transfer it to the pot with the sautéed onion and garlic. Pour in the remaining 2 cups of chicken broth, stirring well to combine all the ingredients.

        Prepare the Avgolemono Mixture: In a medium mixing bowl, vigorously whisk the eggs until they are fully beaten. Gradually add the fresh lemon juice and lemon zest to the eggs, whisking continuously to ensure a smooth mixture.

          Temper the Egg Mixture: To prevent the eggs from curdling, slowly ladle a small amount of the hot soup broth into the egg-lemon mixture while whisking constantly. This process should be repeated a few times until the egg mixture warms up.

            Finish the Soup: Remove the pot from heat. Carefully pour the tempered egg-lemon mixture back into the soup, stirring gently to combine. If you're using shredded chicken, fold it in at this stage. Season the soup with salt and black pepper to your liking.

              Serve: Ladle the rich, zesty soup into individual bowls and garnish with a sprinkle of freshly chopped dill or parsley. For an added burst of flavor, serve with lemon wedges on the side, inviting your guests to add more zing as desired.

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