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Greek cuisine is celebrated for its vibrant flavors and an emphasis on fresh, wholesome ingredients. With its rich history and regional variations, Greek food offers a culinary experience that is both comforting and invigorating. One standout dish that embodies this philosophy is Avgolemono, or Greek Lemon Rice Soup, a traditional recipe that has been cherished in Greek households for generations. This delightful soup is renowned for its refreshing qualities, making it a perfect choice for any season, whether enjoyed on a warm summer day or as a comforting bowl during the colder months.

Greek Lemon Rice Soup

Discover the comforting and refreshing flavors of Greek Lemon Rice Soup, or Avgolemono, a classic dish cherished in Greek cuisine for generations. This hearty soup combines tender rice, fragrant lemon, and a silky egg-based broth, showcasing the warmth of Greek hospitality. Perfect any time of year, Avgolemono's bright flavors and rich history make it a delightful addition to your culinary repertoire. Explore the simplicity of preparing this nourishing dish and bring a taste of Greece into your home.
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Ingredients
  

1 cup long-grain rice (such as basmati)

6 cups chicken or vegetable broth

2 cups water

3 large eggs

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

1 teaspoon lemon zest

1 cup shredded cooked chicken (optional)

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

Salt and pepper to taste

Fresh dill or parsley, for garnishing

Instructions
 

Cook the Rice: In a large pot, combine the chicken or vegetable broth and water. Bring it to a boil. Add the rice and simmer over low heat for 15-20 minutes, or until the rice is fully cooked and tender. Stir occasionally to prevent sticking.

    Sauté Aromatics: While the rice is cooking, in a separate skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.

      Combine Flavors: Once the rice is cooked, add the sautéed onion and garlic mixture to the pot. If using, stir in the shredded cooked chicken at this time.

        Prepare the Egg-Lemon Mixture: In a large bowl, whisk together the eggs, lemon juice, and lemon zest until well combined and frothy.

          Temper the Eggs: To prevent the eggs from curdling, slowly drizzle a couple of ladlefuls of the hot broth into the egg-lemon mixture while whisking continuously. This will gradually raise the temperature of the eggs without cooking them.

            Incorporate the Egg Mixture: Once the egg-lemon mixture is warmed, slowly pour it back into the pot with the soup, stirring gently. Allow the soup to heat through on low heat for about 3-5 minutes. Do not bring to a boil.

              Season and Serve: Taste and season with salt and pepper as desired. Ladle the soup into bowls, garnish with fresh dill or parsley, and serve hot.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings