Quick & Easy Avgolemono Soup

Often my favorite meals are the ones that come together with what you already have in the fridge, these are also the things I like to turn into easy postpartum recipes for clients since over complicating things is unnecessary and usually means it wont happen.

Avgolemono is a traditional Greek soup made with lemon, egg, and broth. It’s comforting, bright, and contains plenty of great postpartum nutrients. This version is especially easy because you can use leftover rice, orzo, or another small pasta you already have on hand. It can also be easily adjusted to add in extra veggies or seasonings depending on what you're feeling in the mood for, and we all know I love a recipe with some flexibility!

It’s one of those recipes I love for postpartum life because it’s warm, comforting, and nourishing without requiring a lot of time or effort in the kitchen.

Ingredients

• 2 cups chicken broth or bone broth

• ½ cup cooked leftover rice

• 1 egg yolk

• Juice of ½ lemon

• Salt and freshly ground black pepper, to taste

• Fresh herbs of your choice, such as dill or parsley

Instructions

1. Heat the broth

Bring the broth to a gentle boil in a medium saucepan.

If using leftover cooked rice, add it to the broth and allow it to heat through.

If using orzo or another uncooked pasta, add it to the broth and cook according to the package directions until tender.

2. Make the lemon-egg mixture

While the broth is heating, whisk together the egg yolk and lemon juice in a small bowl.

Slowly add a little of the hot broth to the egg mixture while whisking constantly. This tempers the egg so that it warms gradually instead of scrambling when it is added to the soup.

3. Add it to the soup

Slowly pour the tempered egg and lemon mixture back into the pot while continuously stirring the soup.

Continue cooking gently for about 5 minutes, stirring occasionally. Avoid bringing the soup back to a hard boil.

4. Season and serve

Season with salt and freshly ground black pepper. Add fresh dill, parsley, or your favorite herbs before serving.

Serve warm and enjoy!

A Few Simple Variations

Use leftover chicken: Add shredded cooked chicken for an easy way to make this soup more substantial.

Use veggies: sautee some carrots and celery in olive oil or other fat before adding your broth to the pot, or add spinach or other leafy greens to the soup once it's cooked.

Use orzo: Orzo gives the soup a classic Avgolemono texture and makes it feel a little heartier.

*Gluten is often a source of inflamation so I do reccomend avoiding it during the early stages of postpartum, which is why I would suggest using rice if you are already having any issues with inflammation.

Why I Love This Soup

This is exactly the kind of recipe I love sharing with postpartum families: simple, comforting, nourishing food that doesn't require a complicated recipe or hours in the kitchen.

Having a few easy meals in your back pocket can make a big difference when you're recovering from birth, caring for a newborn, and trying to remember to feed yourself, too.

A nourishing postpartum meal doesn't have to be elaborate. Sometimes it's just a warm bowl of soup made with ingredients you already have.

Recipe Disclaimer: Recipes and information on this website are for general educational purposes only and are not intended as medical or individualized nutrition advice. You are responsible for determining whether a recipe or ingredient is appropriate for you and your family. Rocky Mountain Postpartum Care, LLC is not responsible for any adverse reactions, allergies, foodborne illness, or other outcomes resulting from the use of these recipes. Please consult your healthcare provider regarding any specific dietary or health concerns.