Introduction

Avgolemono soup, a beloved classic in Greek cuisine, is a rich and velvety soup made with chicken broth, rice, eggs, and lemon. The unique combination of ingredients creates a creamy texture and a bright, tangy flavour, making it a comforting yet refreshing dish. Perfect for any season, this soup is often served as a starter but can also be enjoyed as a main course with some crusty bread.

Ingredients

Serves Approximately: 6 – 8 People

• Chicken Broth: 6 cups (preferably homemade or low-sodium)
• Chicken Breast: 1 large (about 1 pound), cooked and shredded
• Rice: 1/2 cup (short grain or arborio for a creamier texture)
• Eggs: 3 large
• Lemon Juice: 1/4 cup (freshly squeezed, about 2-3 lemons)
• Salt: To taste
• Black Pepper: To taste
• Fresh Dill or Parsley: For garnish (optional)

Equipment

• • Large pot
  • Medium bowl
  • Whisk
  • Ladle
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Wooden spoon

Instructions

1. Prepare the Broth: 

• • In a large pot, bring the chicken broth to a gentle boil over medium-high heat.

2. Cook the Rice: 

• •  Add the rice to the boiling broth and reduce the heat to medium-low. Simmer until the rice is tender, about 15-20 minutes.

3. Prepare the Avgolemono Mixture: 

• • While the rice is cooking, crack the eggs into a medium bowl and whisk them until frothy.
  • Gradually add the lemon juice to the eggs, whisking continuously to combine.

4. Temper the Egg Mixture: 

• • Once the rice is cooked, slowly ladle 1-2 cups of the hot broth into the egg-lemon mixture, whisking constantly. This step is crucial to prevent the eggs from curdling.

5. Combine and Heat: 

• • Slowly pour the tempered egg mixture back into the pot with the remaining broth and rice, stirring constantly.
  • Reduce the heat to low and cook the soup for another 5-10 minutes, stirring frequently until it thickens slightly. Do not let it boil.

6. Add Chicken and Season: 

• • Stir in the shredded chicken and cook for another 2-3 minutes until heated through.
  • Season with salt and pepper to taste.

7. Serve: 

• • Ladle the soup into bowls and garnish with fresh dill or parsley if desired. Serve hot with crusty bread.

Tips

• Homemade Broth: For the best flavour, use homemade chicken broth. Simmer a whole chicken with vegetables and herbs, then strain and use the broth for the soup.
• Lemon: Adjust the amount of lemon juice according to your taste preference. You can start with less and add more if you prefer a tangier soup.
• Consistency: If the soup is too thick, add a little more broth or water to achieve the desired consistency.
• Leftovers: Avgolemono soup can be stored in the refrigerator for up to 3 days. Reheat gently over low heat to avoid curdling the eggs.
• Vegetarian Option: For a vegetarian version, use vegetable broth and omit the chicken. You can add more vegetables like carrots and celery for added flavour and texture.