Greek Lemon Soup

This velvety, lemony soup made with Success® Rice is a snap to make. Serve as a hearty entrée or with a salad for a light supper.

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Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 15 mins
Servings
SERVES 4
Ready in
TOTAL TIME 25 mins

Ingredients

  • 1 bag Success® White Rice
  • 2 cans (14 1/2 oz.) chicken broth
  • 1 1/4 cups cooked chicken, chopped
  • 1 cup carrot, thinly sliced
  • 1/2 cup celery, sliced thin
  • 1/2 tsp fresh dill
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 egg
  • 1/4 cup lemon juice

Instructions

  • Warm up your weeknights with this light and creamy soup made with Success® White Rice. Easy and flavorful, this Greek style soup is the perfect filling meal for when the weather gets colder.

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • Meanwhile, combine chicken, carrots, celery, and chicken broth in a medium saucepan. Bring to a boil over medium-high heat.

    Step 3

  • Reduce heat to low; simmer 10 minutes. Add rice, dill, and salt and pepper.

    Step 4

  • Beat egg in a small bowl. Gradually, whisk in lemon juice.

    Step 5

  • Whisk a ladle of hot soup broth into the egg mixture, then gradually add egg mixture to soup, whisking constantly; continue simmering until egg is cooked and soup is thickened.

Tags

What is Avgolemono? 

Meaning “egg-lemon” in Greek, Avgolemono is a style of sauces and soups made by mixing egg yolk and lemon juice with broth and heating until it thickens.  This method creates a silky and creamy sauce without the addition of heavy cream, making it a lighter soup while maintaining a thicker and filling consistency. Avgolemono refers specifically to the egg and lemon mixture that is used as an additive to sauces and soups, and not the name of the dish itself. Variations of this mixture are commonly found throughout the Mediterranean, and there are many variations of similar techniques under different names around the world. 

Avgolemono Tips

Doing the Avgolemono properly involves ladeling the broth into the eggs, and then returning this mixture back to the broth to thicken the soup. There are many common mistakes made when adding the egg mixture to the broth that will leave your soup lumpy rather than silky. 

Here are some tips to achieve a creamy texture:

  • When adding broth to the egg mixture, the goal is to bring the temperature of the lemon and eggs up to the same temperature as the broth so that they easily mix back in with the soup. When mixing, whisk thoroughly and add the mixture back in very slowly. 
  • To avoid curdles, keep your eggs at room temperature so they don’t get shocked from the heat of the broth. 
  • Keep your soup warm but don’t let it get boiling hot, otherwise the egg will start to solidify, creating lumps.

What Chicken Should I Use?

If you are making a quick midweek meal, it is easiest to use a Rotisserie chicken pre-cooked at the store, or a package of pre-cooked shredded chicken. Many grocery stores will have chicken ready to go that was made earlier in the day, making it a quick and delicious option to add to soups. If you have the time, cook boneless and skinless chicken breasts in stock for about an hour, and then shred! With Success® Rice Preparing Chicken and Rice Recipes is easier than ever! 

More Soup Recipes

Still in the mood for soup? These Warm Soup Recipes will warm up right up and satisfy your cravings! Try this Quinoa Minestrone Soup for a gluten free variation on the classic Italian dish made with Success® Tri-Color Quinoa!