Cooking Greek Lemon Rice Soup With A Rice Blend

Greek lemon soup, also known as Avgolemono, is a rich and creamy dish that can be cooked with rice. The soup is thickened with eggs and loaded with rice, chicken, and lemon. It is a hearty and delicious soup that can be made in just 30 minutes. While the traditional recipe calls for long grain rice, you can also use orzo or arborio rice for a creamier texture. The key to this dish is tempering the eggs by slowly adding hot broth while whisking to create a silky smooth consistency. This Greek lemon rice soup is the perfect comfort food for a cold day and will surely impress your taste buds!

Greek lemon soup with rice blend can be cooked with shredded chicken

Ingredients:

• 2 boneless skinless chicken breasts
• 1 cup cooked white rice
• 1 cup shredded chicken
• 1/2 cup freshly squeezed lemon juice
• 1 small onion, diced
• 2 celery ribs, chopped
• 4 cups low-sodium chicken broth
• 1/4 cup fresh dill or parsley, finely chopped
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste

Instructions:

• Heat the olive oil in a large saucepan over medium-high heat.
• Add the onion and celery and saute for 3 to 4 minutes, until softened.
• Add the chicken broth, season with salt and pepper, and bring to a simmer.
• In a blender, add the lemon juice, eggs, and 1/4 cup of the cooked rice. Blend until smooth, about 20 seconds.
• While blending, slowly stream in 2 ladles full of hot broth from the saucepan to temper the eggs.
• Stir the lemon-egg puree into the lightly simmering stock along with the cooked rice and shredded chicken, until slightly thickened, about 5 to 10 minutes. Do not boil the soup, as this can cause the egg mixture to curdle.
• Garnish with dill or parsley before serving.

This Greek lemon soup with shredded chicken and rice blend is a delicious and comforting meal perfect for any time of the year. The rice blend adds a creamy texture to the soup, while the shredded chicken provides a hearty and satisfying element. The lemon juice and fresh herbs add a bright, tangy flavor that is characteristic of Greek cuisine.

Feel free to experiment with different types of rice or other ingredients to make this soup your own. You can also add more vegetables, such as spinach or arugula, for an extra nutritional boost. This soup is a great base that can be easily adapted to your personal preferences.

Greek lemon soup with rice blend can be cooked with vegetables like onions, celery, and carrots

A vegan Greek lemon soup recipe from Food By Maria includes onions, celery, and carrots, and a Greek lemon soup recipe from Downshiftology includes onions and celery. A Greek lemon soup recipe from Staying Blonde does not include these vegetables in its list of ingredients, but does suggest adding chicken, which is included in many other Greek lemon soup recipes.

In addition to these vegetables, Greek lemon soup recipes often include ingredients like chicken broth, lemon juice, eggs, dill, and rice.

Greek lemon soup with rice blend can be cooked with eggs and lemon juice to make avgolemono sauce

Greek lemon soup with rice can be cooked with eggs and lemon juice to make avgolemono sauce. Avgolemono is a Greek sauce that is typically added to soups, meats, and fish dishes. It is made by whisking eggs and slowly adding lemon juice and hot broth or stock. This creates a creamy, thick sauce that adds a unique, tangy flavour to the dish.

To make Greek lemon soup with rice and avgolemono sauce, you can follow these steps:

• Cook the vegetables (typically onions and celery) in a large pan with oil until softened.
• Add chicken broth or stock, season with salt and pepper, and bring to a simmer.
• In a separate bowl, whisk the eggs and lemon juice together until frothy. You can also add a small amount of rice to the mixture and blend until smooth.
• Slowly add the hot broth to the egg and lemon mixture, whisking continuously to temper the eggs and create a smooth, creamy sauce.
• Combine the avgolemono sauce with the simmering broth, vegetables, and rice. You can also add shredded chicken or other ingredients of your choice.
• Continue cooking until the soup is thickened and all the ingredients are warmed through.
• Garnish with fresh herbs such as dill or parsley, and serve hot.

It is important to note that the eggs should be at room temperature to prevent curdling, and the broth should be warm but not boiling when added to the eggs. This recipe can be adjusted to your taste, and you can add more or less lemon juice depending on your preference.

Greek lemon soup with rice blend can be cooked with orzo instead of rice

Avgolemono is traditionally made by combining eggs and lemon juice with warm broth to create a thick, creamy soup. The addition of chicken and rice makes it a hearty meal, perfect for a cold winter's day.

While some recipes call for cooking the chicken and rice from scratch, others suggest using store-bought rotisserie chicken and pre-cooked rice to save time. This shortcut version still delivers an authentic-tasting soup and can be on the table in just 30 minutes.

To make Avgolemono with orzo instead of rice, simply follow your chosen recipe, substituting orzo for rice. Keep in mind that orzo cooks more quickly than rice, so adjust your cooking time accordingly.

• Saute onions, celery, and other vegetables in a large pot with olive oil until softened.
• Add chicken broth and lemon juice, and bring to a simmer.
• In a separate bowl, whisk together eggs and lemon juice. Slowly add some of the hot broth to this mixture, whisking continuously, to temper the eggs.
• Stir the egg-lemon mixture into the simmering broth.
• Add cooked shredded chicken and orzo to the soup, and continue cooking until warmed through.
• Garnish with fresh herbs such as dill or parsley, and serve.

This soup can be customised to your taste by adding more vegetables, herbs, or a squeeze of extra lemon juice. It's a versatile and comforting dish that can be enjoyed any time of the year.

Greek lemon soup with rice blend can be cooked with dill for garnish

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 celery ribs, chopped
• 4 cups low-sodium chicken broth
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup freshly squeezed lemon juice (from about 1 to 2 lemons)
• 1 ½ cups cooked white rice
• 2 cups shredded chicken
• Chopped fresh dill for garnish

Instructions

• Heat the oil in a large saucepan over medium-high heat.
• Add the onion and celery and saute for 3 to 4 minutes, until softened.
• Add the broth, season with salt and pepper, and bring to a simmer.
• In a blender, add the lemon juice, 2 eggs, and ¼ cup of the rice. Blend until smooth, about 20 seconds. Then, while blending, slowly stream 2 ladles full of hot broth from the saucepan to temper the eggs.
• Stir the lemon-egg puree into the lightly simmering 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.

Notes

• This soup can be made ahead and frozen for up to 3 months.
• To reheat, use medium-low heat on the stovetop and add more broth or water to thin the soup if needed.
• For a thinner soup, add another cup or two of chicken broth.
• For extra vegetables, stir in some baby spinach or arugula at the end.
• For extra herbs, chop up some dill or parsley and stir it into the soup.

Frequently asked questions