One of the things I love most about living in metro Detroit is the diverse food options. There’s a relatively large Greek population that resides in the area and so, there’s a lot of amazing Greek restaurants. For anyone not familiar with Detroit, Greektown is Detroit’s entertainment district. It’s centered around Monroe street where you’ll find some of the best Greek food in the United States. At the time I am writing this, I have not found one Greek dish I have not liked…and I have tried a lot of Greek food in my 26 years. I mean…feta cheese. Do I even need to say more?
Avgolemono (commonly called Greek lemon chicken soup) is an authentic Greek recipe that screams comfort. Traditionally, avgolemono is made from chicken broth, egg, and lemon. It’s tangy and creamy, and sure to keep you coming back for more. It’s warming (perfect for fall and winter), yet the lemon gives it a lighter feel.
Side note: I strongly dislike using the word ‘light’ to describe food. It just feels like I am promoting toxic diet culture, but I genuinely cannot think of another word to describe this soup. Modest? Simple? Easily digestible? If you can think of a good synonym for “light” when describing food please let me know.
Anyway, this version of avgolemono is not an authentic Greek recipe. It’s my own interpretation with a vegetarian twist. 2024 is going to be the year of eating more plant-based meals and I hope this will be one that you add to your list of favorites.
Chickpea Lemon Rice Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion, diced
- 3-4 carrots, chopped
- 3 cloves garlic, minced
- 12 cups vegetable stock
- 1 cup dry, long-grain white rice
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup plain Greek yogurt
- 2 tablespoons lemon zest
- 1/2 cup lemon juice
- 4 cups spinach
- Salt, pepper, and red pepper flakes to taste
Directions
- Add olive oil to a large soup pot over medium heat. Add onion, carrots, and garlic. Saute for 5-10 minutes or until onions become translucent.
- Add the vegetable stock, rice, and chickpeas. Bring to a boil and then reduce to a simmer. Cook until rice is fully cooked (about 20 minutes).
- Stir in Greek yogurt, lemon juice, lemon zest, spinach, salt, pepper, and red pepper flakes. Mix until everything is well-incorporated.