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Avgolemono Chickpea Soup
35m$10.06

Avgolemono Chickpea Soup

A vegetarian Greek egg-lemon soup made with vegetable broth, chickpeas, rice, and fresh lemon. The classic avgolemono finish makes it creamy and bright without using cream.

  • avgolemono
  • bright
  • chickpeas
  • citrusy
  • comfort food
  • creamy without cream
  • dairy-free
  • dill
  • dinner
  • egg-lemon
  • egg-lemon soup
  • eggs
  • gluten-free
  • greek
  • lemon
  • lunch
  • main course
  • mediterranean
  • nut-free
  • one-pot
  • pantry staples
  • protein-packed
  • rice
  • soup
  • soy-free
  • stovetop
  • supper
  • vegetable broth
  • vegetarian
  • warming
  • weeknight
Bundle it with similar meals
10 min prep25 min cook4 servingsmedium
Cuisine
Greek

Shopping options

Check ingredients to include themPackage used · most used first

Garlic, minced · 2 Count

Garlic

100%

In recipe$1.78
To buy$1.78
Details
1 ct$0.89 per packageBuy 2Package use: 100%Product matchEstimated

Fresh lemons, zested and juiced · 2 Count

Fresh Large Lemon - Each

100%

In recipe$1.70
To buy$1.70
Details
Fresh Citrus · 1 each$0.85 per packageBuy 2Package use: 100%Product matchEstimated

Chickpeas, drained and rinsed · 1 Can

Kroger® Garbanzo Beans

99%

In recipe$0.99
To buy$1.00
Details
Kroger · 15.5 oz$1.00 per packageBuy 1Package use: 99%Product matchEstimated

Vegetable broth · 6 Cup

Swanson Vegetable Broth

Sale

75%

In recipe$3.74
To buy$4.98
Details
Swanson · 32 oz$2.99
Sale
$2.49 per packageBuy 2Package use: 75%Product matchEstimated

Yellow onion, finely chopped · 1 Count

Kroger® Yellow Onion 3 lb Bag

17%

In recipe$0.57
To buy$3.39
Details
3 lb$3.39 per packageBuy 1Package use: 17%Product matchEstimated

Large eggs · 2 Count

Kroger® Grade A Large White Eggs

17%

In recipe$0.37
To buy$2.19
Details
Kroger · 12 ct$2.19 per packageBuy 1Package use: 17%Product matchEstimated

Fresh dill, chopped · 2 Tablespoon

Simple Truth Organic® Baby Dill

13%

In recipe$0.31
To buy$2.49
Details
Simple Truth Organic · 0.5 oz$2.49 per packageBuy 1Package use: 13%Product matchEstimated

Long-grain white rice · 0.5 Cup

Kroger® Enriched Long Grain White Rice

10%

In recipe$0.18
To buy$1.79
Details
Kroger · 32 oz$1.79 per packageBuy 1Package use: 10%Product matchEstimated

Extra-virgin olive oil · 2 Tablespoon

Kroger® Extra Virgin Olive Oil

6%

In recipe$0.41
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 6%Product matchEstimated

Ground black pepper · 0.25 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

1%

In recipe$0.03
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 1%Product matchEstimated
Common ingredient

Fine salt · 1 Teaspoon

Kroger® Salt

1%

In recipe$0.01
To buy$1.00
Details
Kroger · 26 oz$1.00 per packageBuy 1Package use: 1%Product matchEstimated

Cost Summary

Availability unavailable
$10.06

· only what you use

$2.52

per serving · 4 servings

You pay at checkout$27.31
37% used in this recipe$17.25 unused

All ingredients selected

Checkout$30.20
Recipe portion$10.09

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • vegetable broth-6 cups
  • fresh lemons-2 medium
  • garlic-2 cloves
  • long-grain white rice-1/2 cup
  • extra-virgin olive oil-2 tablespoons
  • canned chickpeas-1 can
  • large eggs-2 count
  • yellow onion-1 medium
  • fresh dill-2 tablespoons
  • fine salt-1 teaspoon
  • ground black pepper-1/4 teaspoon
1
Prep vegetables, herbs, lemons, and chickpeas
Cutting Board
Chef’s knife
Citrus juicer
Measuring cups and spoons
Microplane

Finely chop the onion, mince the garlic, zest and juice the lemons to get about 1 teaspoon zest and 1/4 cup juice, chop the dill, and drain and rinse the chickpeas.

Keep fingertips tucked while chopping, and keep fingers clear of the Microplane teeth while zesting.

1 Count yellow onion
2 Count garlic
2 Count lemon
2 tablespoons dill
1 can chickpeas
2
Sauté aromatics
Large pot

Heat the olive oil in a large pot over medium heat. Add the onion and salt, then cook for 4 to 5 minutes until soft and translucent; stir in the garlic and lemon zest for 30 seconds.

Use caution when adding ingredients to hot oil to avoid splatter.

2 tablespoons olive oil
1 Count yellow onion
1 teaspoon salt
2 Count garlic
2 Count lemon
3
Simmer broth, rice, and chickpeas
Large pot
Measuring cups and spoons

Add the vegetable broth, rice, and chickpeas. Bring to a gentle simmer, partially cover, and cook for 15 to 18 minutes until the rice is tender.

6 cups vegetable broth
1/2 cup white rice
1 can chickpeas
4
Whisk the egg-lemon mixture
Whisk
Medium mixing bowl

In a medium bowl, whisk the eggs and lemon juice until smooth and slightly frothy.

2 Count eggs
2 Count lemon
5
Temper the eggs
Whisk
Medium mixing bowl
Ladle

Temper the eggs by slowly ladling about 1 cup of hot broth into the egg-lemon mixture while whisking constantly; repeat with 1 more cup of hot broth.

Ladle hot broth slowly while whisking to reduce splashing and prevent the eggs from curdling.

6
Finish the avgolemono soup
Large pot
Instant-read thermometer

Reduce the soup to low heat. Slowly pour the tempered egg-lemon mixture into the pot while stirring constantly, then cook gently, stirring often, for 2 to 4 minutes until slightly creamy and an instant-read thermometer inserted into the soup, not touching the pot, registers 160°F/71°C; do not boil.

After adding eggs, heat the soup gently until it reaches 160°F/71°C before serving.

Keep the soup below a boil to help prevent curdling and splashing.

7
Season and serve
Ladle

Stir in the black pepper and dill. Taste and adjust seasoning, then serve the soup warm with a silky egg-lemon broth.

1/4 teaspoon Ground Black Pepper
2 tablespoons dill
8

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