Servings 6
AuthorMyHorioTotal Time2 hrsDifficultyBeginnerAvgolemono chicken soup is a classic Greek dish known for its comforting and creamy texture. The soup is made by combining chicken broth with a mixture of eggs and lemon juice, creating a velvety consistency and adding a bright citrusy flavor. Often featuring tender pieces of chicken and rice or orzo, Avgolemono soup is a beloved dish that brings warmth and a touch of Mediterranean zest to the table.
To make Avgolemono Chicken Soup:
Add chicken broth and chicken to a soup pot and bring to a boil on high heat.
Turn the heat to medium-low, cover, and simmer for an hour. Remove the chicken pieces onto a plate to cool.
Add 1/2 cup of rice, salt, and pepper to the stock and cook on medium/high until the rice is soft (about 20 minutes).
In the meantime, shred the chicken or cut into small pieces (your preference). Add the chicken to the pot once the rice has cooked.
Take the pot off the burner and let it cool for five minutes.
For the avgolemono sauce, combine the lemon juice and eggs in a medium bowl.
Whisk vigorously until frothy; then, add the lemon juice and whisk again until the egg and lemon mixture is well combined.
While still whisking, slowly trickle a ladle of the hot broth to temper the eggs. Slowly add two more ladles of the broth.
Add the tempered avgolemono sauce to the soup pot and stir gently.
Taste and add salt, pepper, or extra lemon juice to taste.
Serve in bowls with a sprinkle of fresh parsley, fresh bread, and a simple lettuce salad.
See more delicious soup recipes here.
Enjoy!
Ingredients
Directions
To make Avgolemono Chicken Soup:
Add chicken broth and chicken to a soup pot and bring to a boil on high heat.
Turn the heat to medium-low, cover, and simmer for an hour. Remove the chicken pieces onto a plate to cool.
Add 1/2 cup of rice, salt, and pepper to the stock and cook on medium/high until the rice is soft (about 20 minutes).
In the meantime, shred the chicken or cut into small pieces (your preference). Add the chicken to the pot once the rice has cooked.
Take the pot off the burner and let it cool for five minutes.
For the avgolemono sauce, combine the lemon juice and eggs in a medium bowl.
Whisk vigorously until frothy; then, add the lemon juice and whisk again until the egg and lemon mixture is well combined.
While still whisking, slowly trickle a ladle of the hot broth to temper the eggs. Slowly add two more ladles of the broth.
Add the tempered avgolemono sauce to the soup pot and stir gently.
Taste and add salt, pepper, or extra lemon juice to taste.
Serve in bowls with a sprinkle of fresh parsley, fresh bread, and a simple lettuce salad.
See more delicious soup recipes here.
Enjoy!