How to Make Easy Avgolemono Soup - A Step-by-Step Guide

When it comes to comfort food, few things can compare to a warm and tasty bowl of soup. And one of the most beloved and versatile soups in Greek cuisine is Avgolemono, or egg-lemon soup. This creamy and satisfying dish is known for its simple yet delicious flavors, and it’s surprisingly easy to make at home. Whether you’re feeling under the weather or simply want to warm up on a chilly day, this Easy Avgolemono Soup recipe is sure to hit the spot.

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Ingredients

  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 ¼ cups milk
  • ½ cup uncooked white rice
  • 1 cup water
  • 2 fluid ounces lemon juice

Information

  • Servings: 2
  • Yield: 2 servings

  • In a medium sauce pan combine soup and milk. Heat through while whisking.
  • In a small sauce pan boil 1 cup water and uncooked rice. Reduce heat and simmer 20 minutes, or until tender.
  • Add rice to soup and cook until heated through. Add lemon juice in small increments until a subtle lemon taste develops. Serve warm.
  • Nutrition

    390 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Cholesterol: 24mg
    • Sodium: 1064mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 1g
    • Total Sugars: 9g
    • Protein: 12g
    • Vitamin C: 15mg
    • Calcium: 215mg
    • Iron: 4mg
    • Potassium: 395mg