Greek Avgolemono Soup
Avgolemono is a velvety and uniquely tangy Greek chicken soup thickened with a magical combination of beaten eggs and bright fresh lemon juice stirred into a light chicken and rice broth. It is an utterly comforting and elegant soup that is unlike anything else in the world of soups.
A silky and tangy Greek chicken and rice soup thickened with a lemon and egg mixture.
Nutrition per serving
Ingredients
base
protein
carbs
seasoning
garnish
Instructions
Cook the Rice in Broth
Pour the chicken broth into a medium pot and bring to a boil over medium-high heat. Add the long grain rice and reduce heat to a simmer. Cook for 18 minutes until the rice is completely tender and has absorbed some of the broth. Stir in the shredded cooked chicken.
Reduce Heat Before Adding Eggs
This step is critical. Reduce the heat to the very lowest setting so the broth is no longer boiling or even simmering vigorously. It must be steaming hot but absolutely not bubbling or the eggs will scramble.
Whisk the Avgolemono Mixture
In a medium bowl whisk the eggs very well until they are light and slightly foamy, about 2 minutes. While whisking constantly, slowly pour in the fresh lemon juice. Then very slowly ladle about 2 cups of the hot broth into the egg mixture one spoonful at a time while whisking to temper the eggs gently.
Combine and Serve
Pour the tempered egg and lemon mixture slowly back into the pot while stirring constantly in a circular motion. The soup will transform into a silky and creamy consistency. Do not heat further. Season with salt and white pepper, garnish with fresh dill, and serve immediately.
Substitutions
Common mistakes
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