Lemon Drop Avgolemono Soup
Lemon Drop Avgolemono Soup
Ingredients
For the Soup Base
- 1 cup long grain rice
- 2 cups water, for soaking rice
- 2 tablespoons olive oil
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 1/4 cup green onion, chopped
- 1 teaspoon Cavender's All Purpose Greek Seasoning, or to taste
- 2 cloves garlic, sliced
- 1/4 cup Chardonnay white wine
- 6 cups low sodium chicken broth
- 2 bay leaves
- 2 cups cooked chicken, shredded, from rotisserie chicken
For the Lemon Drop (Avgolemono) Sauce
- 2 eggs
- 1/4 cup fresh lemon juice, from 1-2 lemons
- 2 tablespoons Pecorino Romano cheese, grated
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Measure out 1 cup of long grain rice and place it in a bowl. Cover the rice with 2 cups of water and let it soak for at least 15 minutes while you prepare other ingredients.
⏱️ 15 min
- 2
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced carrots, diced celery, and chopped green onion. Sauté for 5-7 minutes until the vegetables begin to soften.
⏱️ 7 min
- 3
Stir in 1 teaspoon of Cavender's All Purpose Greek Seasoning and 2 sliced garlic cloves. Continue to sauté for 1 minute until fragrant.
⏱️ 1 min
- 4
Drain the water from the soaked rice, leaving the rinsed rice. Add 1/4 cup of Chardonnay white wine to the pot with the vegetables, scraping up any browned bits from the bottom of the pot.
⏱️ 2 min
- 5
Pour in 6 cups of low sodium chicken broth and add the 2 bay leaves. Bring the mixture to a boil.
⏱️ 5 min
- 6
Add the rinsed rice to the pot. Once the soup returns to a boil, reduce the heat to low, cover, and simmer for 10-12 minutes, or until the rice is tender.
⏱️ 12 min
- 7
While the rice is cooking, prepare the Lemon Drop (Avgolemono) sauce. In a separate medium bowl, crack the 2 eggs. Add 1/4 cup of fresh lemon juice and 2 tablespoons of grated Pecorino Romano cheese. Whisk the mixture very vigorously until well combined and frothy.
⏱️ 3 min
- 8
Carefully ladle about 1/2 cup of hot broth from the simmering soup into the egg mixture, a tablespoon at a time, whisking continuously and very rapidly. This process is called tempering and prevents the eggs from scrambling. Continue adding hot broth slowly until the egg mixture is warm to the touch.
⏱️ 5 min
- 9
Once the rice in the soup is tender, add the 2 cups of shredded cooked chicken to the pot and stir to combine.
⏱️ 1 min
- 10
Remove the soup from the heat. Slowly pour the tempered Avgolemono sauce into the soup while stirring continuously. The soup will thicken and become silky.
⏱️ 2 min
- 11
Add 2 tablespoons of fresh chopped parsley to the soup and stir. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Drop Avgolemono Soup
For the Soup Base
- 1 cup long grain rice
- 2 cups water, for soaking rice
- 2 tablespoons olive oil
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 1/4 cup green onion, chopped
- 1 teaspoon Cavender's All Purpose Greek Seasoning, or to taste
- 2 cloves garlic, sliced
- 1/4 cup Chardonnay white wine
- 6 cups low sodium chicken broth
- 2 bay leaves
- 2 cups cooked chicken, shredded, from rotisserie chicken
For the Lemon Drop (Avgolemono) Sauce
- 2 eggs
- 1/4 cup fresh lemon juice, from 1-2 lemons
- 2 tablespoons Pecorino Romano cheese, grated
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Measure out 1 cup of long grain rice and place it in a bowl. Cover the rice with 2 cups of water and let it soak for at least 15 minutes while you prepare other ingredients.
⏱️ 15 min - 2
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced carrots, diced celery, and chopped green onion. Sauté for 5-7 minutes until the vegetables begin to soften.
⏱️ 7 min - 3
Stir in 1 teaspoon of Cavender's All Purpose Greek Seasoning and 2 sliced garlic cloves. Continue to sauté for 1 minute until fragrant.
⏱️ 1 min - 4
Drain the water from the soaked rice, leaving the rinsed rice. Add 1/4 cup of Chardonnay white wine to the pot with the vegetables, scraping up any browned bits from the bottom of the pot.
⏱️ 2 min - 5
Pour in 6 cups of low sodium chicken broth and add the 2 bay leaves. Bring the mixture to a boil.
⏱️ 5 min - 6
Add the rinsed rice to the pot. Once the soup returns to a boil, reduce the heat to low, cover, and simmer for 10-12 minutes, or until the rice is tender.
⏱️ 12 min - 7
While the rice is cooking, prepare the Lemon Drop (Avgolemono) sauce. In a separate medium bowl, crack the 2 eggs. Add 1/4 cup of fresh lemon juice and 2 tablespoons of grated Pecorino Romano cheese. Whisk the mixture very vigorously until well combined and frothy.
⏱️ 3 min - 8
Carefully ladle about 1/2 cup of hot broth from the simmering soup into the egg mixture, a tablespoon at a time, whisking continuously and very rapidly. This process is called tempering and prevents the eggs from scrambling. Continue adding hot broth slowly until the egg mixture is warm to the touch.
⏱️ 5 min - 9
Once the rice in the soup is tender, add the 2 cups of shredded cooked chicken to the pot and stir to combine.
⏱️ 1 min - 10
Remove the soup from the heat. Slowly pour the tempered Avgolemono sauce into the soup while stirring continuously. The soup will thicken and become silky.
⏱️ 2 min - 11
Add 2 tablespoons of fresh chopped parsley to the soup and stir. Serve immediately.
⏱️ 1 min