This healthy avgolemono soup is almost exactly like the classic Greek dish made with rice, lemon, and eggs except it’s a little lighter and you can swap out traditional chicken for fish if you please.
Commonly known as avgolemono in Greece, this classic lemon rice soup is commonly made with chicken. Here, it’s a touch less creamy, a little brothier, and you have the option of swapping white fish for chicken, although leftover roast chicken also works terrifically. Either way, the slurp-worthy results are satisfyingly worthy of upending tradition.–Angie Zoobkoff
Healthy Avgolemono Soup
- Quick Glance
- 15 M
- 40 M
- Serves 8
- 2 tablespoons olive oil
- 1 medium onion (about 9 oz), finely diced
- 2/3 cup uncooked arborio rice
- 10 cups canned chicken broth or homemade chicken stock
- 1 pound shredded cooked chicken from 1 rotisserie chicken or firm white fish fillets, such as tilapia, cod, or haddock, cut into 2-inch (5-cm) strips
- 1/2 cup lemon juice
- 2 large eggs
- 1 teaspoon freshly ground black pepper
- Sea salt (optional)
- 2 tablespoons chopped flat-leaf parsley, for garnish
- 1. In a large saucepan over medium-high heat, warm the oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Pour in the rice and stir until the grains are well coated with oil.
- 2. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer until the rice is just tender, 15 to 20 minutes.
- 3. Add the fish and gently simmer until the fish is just cooked through, about 5 minutes. (If you’re using cooked chicken, you will only need to warm it through, about 3 minutes).
- 4. In a heat-safe glass measuring cup, whisk together the lemon juice, eggs, and pepper. Whisking the egg mixture constantly, add a few ladles full of hot broth. Then stir the egg mixture into the soup. Taste and season with salt and pepper, if needed.
- 5. Sprinkle with parsley and serve immediately.