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Greek cuisine is renowned for its vibrant flavors, fresh ingredients, and hearty dishes that have been cherished for generations. Rooted in a rich historical tapestry, Greek cooking emphasizes the use of seasonal produce, aromatic herbs, and healthy fats, offering meals that are not only delicious but also nourishing. Among the many treasures of Greek culinary art is the comforting dish known as lemon rice soup, or "Avgolemono," a classic staple that warms the soul and tantalizes the taste buds.

Greek Lemon Rice Soup

Discover the comforting flavors of Zesty Greek Lemon Rice Soup, a classic dish that combines creamy Arborio rice, fresh lemon, and fragrant herbs into a heartwarming meal. This recipe elevates Avgolemono by incorporating fresh ingredients and techniques to create a rich, velvety texture without heavy cream. Perfect for cozy evenings or gatherings, this soup is both nourishing and delightful, embodying the essence of Greek cuisine. Explore this culinary treasure today and bring a taste of Greece to your table!
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Ingredients
  

1 cup arborio rice (or any short-grain rice)

6 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)

1 medium onion, finely chopped

2 cloves garlic, minced

3 large eggs

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

Zest of 1 lemon

1 cup cooked shredded chicken (optional)

Salt and black pepper to taste

2 tablespoons olive oil

Fresh dill or parsley, chopped (for garnish)

Instructions
 

Prepare the Rice: In a medium saucepan, bring 4 cups of chicken broth to a boil. Add the arborio rice, reduce the heat to low, cover, and let it simmer for about 18-20 minutes, or until the rice is tender and has absorbed most of the broth. Stir occasionally during cooking.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.

      Combine Broth and Rice: Once the rice is cooked, add it to the pot with the sautéed onion and garlic. Pour in the remaining 2 cups of chicken broth. Stir to combine all the ingredients.

        Make the Avgolemono Mixture: In a medium bowl, whisk together the eggs until well beaten. Gradually add the fresh lemon juice and lemon zest to the eggs while whisking continuously to temper them.

          Temper the Egg Mixture: Slowly ladle a small amount of the hot soup broth into the egg-lemon mixture, whisking constantly. This step is crucial to prevent the eggs from curdling. Repeat this process a few times until the egg mixture is warmed.

            Finish the Soup: Remove the pot from heat. Pour the tempered egg-lemon mixture back into the soup, stirring gently to combine. If using shredded chicken, add it at this stage. Season the soup with salt and black pepper to taste.

              Serve: Ladle the soup into bowls and garnish with freshly chopped dill or parsley. Serve immediately with lemon wedges on the side for extra zing!

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