One of Greece’s most popular soups is Avgolemono—an egg and lemon chicken soup with rice that is a staple in most Greek homes throughout winter.
This is a great “go-to dish” when anyone isn’t feeling 100% (winter or summer). It’s a comforting, hearty, vitamin C —and protein-packed meal that makes everyone feel better.
You can add carrot, celery, or onion to your soup, but we have kept our recipe simple and authentic.
To prevent the eggs from curdling, follow these tips: Temper the eggs first by slowly adding a small amount of the hot broth to the bowl before whisking the mixture into the pan. After adding the mixture, don’t let the soup reach a boil or even a simmer. Season to taste with salt and pepper and serve with fresh herbs, such as dill or chives.
Ingredients →
– 1 x whole free-range chicken
– 1.5 x cups medium grain white rice
– 2 x lemons, juiced
– 2 x free-range eggs
– salt and pepper to taste
– 3 x tablespoons olive oil
Method →
Wash the chicken and place it in a large saucepan. Fill the saucepan with water until it is covered 3/4 of the way up.
– Bring to a rapid boil, then lower to medium/ low heat. With a wooden spoon, remove the dark foam it has created on top of the water.
Add salt, pepper, and olive oil and place the lid on the saucepan. Cook for about 1 hour or until the chicken is completely cooked through.
– Take chicken out of the saucepan and place it in a dish.
Wash and rinse rice. Place it in a saucepan with chicken stock and cook for about 25 minutes. Stir a few times and add boiling water if there is not enough juice.
– To make the avgolemono, whisk eggs in a bowl and gradually add the lemon juice. Add two ladlefuls of stock from your chicken soup and whisk into eggs and lemon, stirring constantly.
– Return the egg mixture to a saucepan and stir through. Cook over very low heat for one minute, thicken the soup, and serve it with chicken.
*Image and recipe by flavoursandflair.com (Copyright)
