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Avgolemono has deep roots in Greek culture, with its origins tracing back to ancient times. The name "Avgolemono" itself translates to "egg and lemon," which highlights the two key ingredients that define this soup. Historical records indicate that various forms of Avgolemono have been made for centuries, often associated with the concept of comfort and nourishment.

Greek Lemon Rice Soup

Discover the warmth of Zesty Avgolemono, a classic Greek soup that combines tangy lemon, creamy eggs, and tender rice for a comforting meal. This time-honored dish has roots in Greek culture and is perfect for family gatherings or cozy nights in. With simple ingredients like fresh vegetables, broth, and optional chicken, you can create a nourishing bowl that not only delights the taste buds but also brings family and friends together. Embrace the magic of Avgolemono and share the love!
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Ingredients
  

1 cup uncooked long-grain rice

6 cups vegetable or chicken broth

3 large eggs

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

1 cup cooked shredded chicken (optional)

2 tablespoons olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 medium carrot, diced

1/2 cup fresh parsley, chopped

Salt and pepper to taste

Lemon slices (for garnish)

Instructions
 

Cook the Rice: In a medium pot, bring 6 cups of broth to a vigorous boil. Once boiling, add the uncooked rice. Reduce the heat to low, cover the pot, and let it gently simmer for about 15-18 minutes, or until the rice is tender and has absorbed the majority of the liquid.

    Sauté the Vegetables: While the rice cooks, heat olive oil in a separate skillet over medium heat. Add the finely chopped onion, diced carrot, and minced garlic. Sauté these vegetables for approximately 5-7 minutes, or until they become soft and fragrant.

      Combine Mixtures: After the rice has finished cooking, carefully mix in the sautéed vegetables from the skillet into the pot with the rice. If you are incorporating chicken, fold in the cooked shredded chicken at this time.

        Prepare the Avgolemono: In a medium bowl, vigorously whisk together the eggs and fresh lemon juice until the mixture is frothy and well combined. To temper the eggs (which prevents them from scrambling), gradually ladle in a small amount of the hot broth from the rice pot while continuously whisking.

          Incorporate the Avgolemono: Slowly pour the tempered egg and lemon mixture back into the pot with the rice and vegetables, stirring constantly. This process will create a creamy and tangy soup. Lower the heat to keep the soup warm, but avoid letting it boil.

            Season: Taste and season the soup with salt and pepper, and gently stir in the freshly chopped parsley. Allow the soup to warm through for an additional 2-3 minutes.

              Serve: Ladle generous portions of the Greek Lemon Rice Soup into bowls. For an appealing garnish, top with lemon slices and additional parsley if desired. Enjoy your refreshing and hearty soup!

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