Greek · Soup · Easy
Avgolemono Soup
Silky chicken and rice soup thickened with egg and lemon. Bright, comforting, and the cure for everything.
The whole recipe in 60 seconds
Avgolemono Soup, in 5 ideas
- Tempering is everything, hot broth straight into eggs makes scrambled egg soup.
- Never let it boil after the eggs go in, or it will curdle.
- More lemon than you think, it should taste bright, not eggy.
- Orzo works beautifully instead of rice.
- It thickens as it cools, thin with a splash of stock when reheating.
What you need
Ingredients
- 1.5 liters chicken stock
- 150g long grain rice
- 2 chicken breasts
- 3 eggs
- Juice of 2 lemons
- Fresh dill, chopped
- Salt and white pepper
How to make it
Directions
- Simmer the chicken breasts in the stock 15 minutes until cooked, then remove and shred.
- Add the rice to the stock and cook 12 minutes until tender.
- Whisk the eggs with the lemon juice in a bowl until frothy.
- Temper: slowly whisk a ladle of hot broth into the egg mixture, then another, until warm.
- Pour the tempered mixture back into the pot off the heat, stirring constantly until silky.
- Return the chicken, season, warm gently (never boil) and serve with dill.
Money saver. A rotisserie chicken gives you meat and a carcass for stock, two meals for the price of one.