Greek Egg and Lemon Soup with Chicken, Brown Rice, and Chickpeas
Cozy Up with Greek Egg and Lemon Soup (Avgolemono) with a Healthy Twist!
When the weather turns chilly, nothing beats a warm, comforting soup. But what if you could enjoy that comfort and a boost of nutrients? Our Greek Egg and Lemon Soup with Chicken, Brown Rice, and Chickpeas is the perfect solution! This isn’t your average Avgolemono; we’ve taken the classic recipe and elevated it with wholesome ingredients for a satisfying and healthy meal.
Avgolemono, meaning “egg-lemon” in Greek, is traditionally a creamy, tangy soup known for its velvety texture. The magic lies in the emulsification of eggs and lemon juice, creating a luscious sauce that coats every spoonful. We’ve kept that signature creaminess while adding fiber-rich brown rice and protein-packed chickpeas for a more substantial and nourishing experience.
What makes this recipe special?
- Healthy & Hearty: The addition of brown rice and chickpeas transforms this light soup into a filling and nutritious meal.
- Classic Flavor: We’ve stayed true to the authentic Greek flavors of lemon and dill, ensuring a truly delicious experience.
- Easy to Make: Despite its sophisticated taste, this soup is surprisingly easy to prepare – perfect for a weeknight dinner!
- Comfort Food Elevated: It’s the perfect blend of cozy comfort and wholesome goodness.
Tips for the Perfect Avgolemono:
- Tempering the Eggs is Key: Slowly whisking the hot broth into the egg-lemon mixture is crucial to prevent curdling. This process gently raises the temperature of the eggs, creating a smooth and creamy sauce.
- Don’t Boil! Once the egg-lemon mixture is added to the pot, heat gently and never boil. Boiling will cause the eggs to curdle and ruin the texture of the soup.
- Fresh Lemon Juice is Best: Bottled lemon juice just doesn’t compare to the bright, zesty flavor of fresh lemon juice. Squeeze it right before adding it to the soup for the best results.
- Garnish Generously: A sprinkle of fresh dill adds a beautiful aroma and a burst of flavor. Don’t be shy!
Serving Suggestions:
Enjoy this soup as a light lunch, a comforting dinner, or a starter for a Greek feast. It pairs beautifully with crusty bread for dipping and a side salad.
Frequently Asked Questions:
- Can I use chicken stock instead of broth? Yes, chicken stock will work, but broth is preferred for a lighter flavor.
- Can I make this soup ahead of time? It’s best enjoyed fresh, but you can make the broth and cook the rice and chicken ahead of time. Add the egg-lemon mixture just before serving.
- Can I substitute the chickpeas? Absolutely! Cannellini beans or great northern beans would also work well.
- Is this soup gluten-free? Yes, this recipe is naturally gluten-free.
- Can I use a different type of rice? While brown rice adds a lovely texture and nutritional value, you can use white rice if preferred. Adjust cooking time accordingly.
We hope you enjoy this healthy and delicious twist on a classic Greek favorite! Let us know in the comments how it turns out for you.
Greek Egg and Lemon Soup with Chicken, Brown Rice, and Chickpeas
Ingredients
- 4 c. chicken broth
- 1 breast boneless skinless chicken breast about 8 oz., fat trimmed
- 1 clove garlic peeled and crushed or finely minced
- 1/4 c. brown rice
- 1/2 c. cooked chickpeas
- 1 egg egg separated, at room temperature
- 2 TBS fresh lemon juice from about 1/2 lemon
- 1/4 c. chopped dill
- to taste salt and pepper
Instructions
- Add the chicken broth, chicken, minced/crushed garlic, and brown rice to a large pot. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and simmer for 35-45 minutes, or until both the rice and the chicken are fully cooked – the rice should be tender and the chicken should be cooked through, with no pink in the middle when you cut into it.
- Remove the chicken from the pot and place on a cutting board. When cool enough to handle, tear into bite-sized pieces, and set aside.
- Beat the egg white with a whisk in a medium bowl until it is white and thick. Lightly beat the egg yolk, then add the egg yolk to the beaten egg white and whisk together. Slowly pour the lemon juice into the egg mixture as you whisk. The mixture should be pale yellow and fairly thick. Slowly add a thin stream of the hot broth-rice mixture to the egg-lemon mixture, whisking the eggs vigorously as you do so, to temper the eggs.
- Add the egg-lemon mixture to the pot with the broth, rice, and chicken. Stir to combine. Heat gently; do not boil. Season with salt and pepper to taste. Garnish with dill and serve.
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