We're always on the hunt for easy soup recipes that we still have time to make after we get home from work. (It's all part of a losing battle with ourselves to avoid ordering Seamless every single night.) And, this lemony soup definitely makes the cut. You can pull off the whole thing in under 20 minutes. Plus, a bowl can count as a full-on meal, thanks to the hearty rice and protein-rich eggs. Serve with a salad or a veggie on the side, and you've got the perfect weeknight dinner.
Avgolemono Soup (Greek Lemon Chicken Soup)
Serves 2 as a main course or 4 as a first course
Ingredients
4 cups chicken broth
1 cup cooked long-grain or short-grain white rice
2 eggs
Zest of one lemon, about 1 tbsp
Juice of one lemon, about 1/4 cup
Salt, to taste
Instructions
1. In a saucepan, heat broth and rice over medium heat. Bring to a boil and simmer for 5 minutes. 2. Whisk together the eggs, lemon zest, and juice in a mixing bowl. Slowly pour about a cup of broth into the eggs, and whisk to combine. 3. Remove the pot from the heat, and slowly pour the warmed egg mixture into the soup. Whisk until well combined. Season the soup with salt, to taste. Serve immediately or reheat very gently to prevent curdling.
Avgolemono Soup (Greek Lemon Chicken Soup)
Serves 2 as a main course or 4 as a first course
Ingredients
4 cups chicken broth
1 cup cooked long-grain or short-grain white rice
2 eggs
Zest of one lemon, about 1 tbsp
Juice of one lemon, about 1/4 cup
Salt, to taste
Instructions
1. In a saucepan, heat broth and rice over medium heat. Bring to a boil and simmer for 5 minutes. 2. Whisk together the eggs, lemon zest, and juice in a mixing bowl. Slowly pour about a cup of broth into the eggs, and whisk to combine. 3. Remove the pot from the heat, and slowly pour the warmed egg mixture into the soup. Whisk until well combined. Season the soup with salt, to taste. Serve immediately or reheat very gently to prevent curdling.