Avgolemono Soup
This is such a comforting meal that can be eaten in both summer and winter. When I was taught how to make this recipe I was utterly surprised that I liked it, it came out of nowhere and tingled my taste buds in the best possible way. The combination of flavors was unexpected, but they blended so beautifully, creating a balance between richness and lightness. I remember the first bite—it was a complete revelation. The textures were just as surprising, too—comforting yet refreshing, and every ingredient seemed to complement the other in a way that was both simple and extraordinary.
What makes this dish even more special is how versatile it is. You can easily adjust the ingredients to fit the season or your mood, yet it always delivers that same satisfying, cozy feeling. Whether you're enjoying it in the heat of summer or curled up on a cold winter evening, it somehow always feels just right. There's something about the way it wraps you in warmth, no matter the temperature outside, that makes it more than just a meal—it's a comfort, a memory, a little slice of joy that stays with you long after the last bite.
Ingredients
1 tablespoon of olive oil
1 onion, diced
1 liter of chicken broth
Salt and pepper (to taste)
2 large eggs
1/4 cup of lemon juice
1 1/2 cup of cooked rice
Instructions
Cook the rice if you haven’t already, or better yet use left over rice from a previous meal
Add the broth to a pot, season with salt and pepper, and bring to a simmer.
You will need to heat the oil in a large saucepan over medium-high heat. Add the onion and sauté for 3 to 4 minutes, until softened.
In a blender, you will need to add the eggs, lemon juice, and ¼ cup of the rice. Blend until smooth, about 20 seconds. Then while blending, you have to slowly put in 2 ladles full of hot broth from the saucepan to temper the eggs, if you do this too fast you will cook the eggs and you will have lumps in it.
Stir the lemon egg mix into the lightly simmering remaining stock along with the rice and chicken, until slightly thickened, about 5 to 10 minutes. Do not boil the soup as it can cause the egg mixture to curdle.
Garnish with dill before serving.