Soup

Avgolemono – Greek lemon egg soup

Name: Avgolemono soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 l Chicken broth; 200 g Cooked chicken, shredded; 100 g Rice (long-grain); 3 stk Eggs; 3 spsk Fresh lemon juice; 1 efter smag Salt and white pepper, to taste

Silky Greek soup with chicken, rice, egg and lemon. Gently tart and deeply comforting – Greece's answer to chicken soup.

GreekWeeknightComfortSoupavgolemonogreek soup

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Rate:

40 min total

4 servings

Easy

Ingredients

servings

Units

Instructions

1
Cook rice in broth
1. Bring the broth to a boil. Add the rice and cook 15–18 minutes until tender.
2. Add the shredded chicken. Remove the pot from heat.
20 min
2
Make the avgolemono liaison
1. Whisk eggs and lemon juice together in a bowl.
2. Temper: slowly pour 2–3 ladles of hot broth into the egg mixture while whisking.
3. Pour the egg mixture back into the pot. Stir gently – the soup thickens to silky. Never bring back to a boil.
4. Season with salt and white pepper.
10 min

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Details

Dietary

Allergens

Egg

Restrictions

Contains egg

Storage

Fresh

• Duration: 2 days
• Temperature: 5°C
• Method: Store in the fridge. Reheat gently without boiling.

Tips

Cooking

• The secret is tempering: pour the egg directly into boiling soup and it scrambles. Add broth gradually to the egg first.