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Chilled Greek Lemon Soup

Chilled Greek Lemon Soup

Chilled Greek Lemon Soup, traditionally known as Avgolemono, is a refreshing and tangy soup made with eggs, lemon juice, and chicken stock. It offers a creamy texture without the use of heavy cream, making it a perfect light meal for hot summer days.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours 50 minutes
Servings: 4 servings servings
Course: Appetizer
Cuisine: Greek
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 6 Cups low-sodium Chicken Stock
  • 1/2 Cup Arborio Rice (or Orzo pasta)
  • 3 Large Eggs
  • 1/2 Cup Fresh Lemon Juice
  • 1 Teaspoon Lemon Zest
  • Salt to Taste
  • 1/4 Teaspoon White Pepper
  • 2 Tablespoons Fresh Dill
  • 1 Cup Shredded Chicken (optional)

Method
 

  1. Pour chicken stock into a large pot and bring to a rolling boil over medium-high heat.
  2. Add rice or orzo to the boiling stock, reduce heat to a simmer, and cover. Cook until tender, about 15-20 minutes.
  3. In a medium bowl, whisk eggs until frothy and doubled in volume.
  4. Slowly pour fresh lemon juice into the whisked eggs while continuing to whisk.
  5. Remove the pot from heat and let the stock cool slightly for 2 minutes.
  6. Scoop out 1 cup of hot broth and whisk it into the egg mixture slowly to temper the eggs.
  7. Repeat with another ladle of broth until the egg mixture is warm.
  8. Slowly pour the tempered egg mixture back into the pot while stirring constantly.
  9. Add lemon zest, salt, white pepper, and shredded chicken if using. Stir gently to combine.
  10. Let the soup reach room temperature, then refrigerate for at least 4 hours before serving.

Notes

Use room temperature eggs to prevent curdling. Adjust lemon and rice quantities to taste. Store in an airtight container for up to 3 days.