Avgolemono
Avgolemono is a classic Greek soup made with chicken, rice, and lemon, featuring a creamy texture and zesty flavor. It's perfect for chilly evenings and a comforting meal.
Ingredients
Soup Base
- 1 whole whole chicken, cut into pieces For the base flavor
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 8 cups chicken broth
Additional Ingredients
- 3/4 cup rice
- 3 large eggs For the avgolemono sauce
- 1/2 cup lemon juice Adjust to taste
- to taste Salt and pepper
- to taste Chopped parsley for garnish
Instructions
Cooking the Soup
- In a large pot, combine chicken pieces, onion, carrots, celery, and chicken broth. Bring to a boil.
- Reduce heat and simmer for about 30 minutes, or until the chicken is cooked through.
- Remove the chicken and set aside to cool. Strain the soup to remove vegetables, if desired, and return the broth to the pot.
- Add rice and simmer until tender, about 15 minutes.
Preparing Avgolemono
- While the rice is cooking, whisk together eggs and lemon juice in a bowl.
- Gradually add 1 cup of warm broth to the egg mixture, whisking constantly to temper the eggs.
- Slowly pour this mixture back into the pot while stirring the soup to prevent the eggs from scrambling.
Final Assembly
- Shred the chicken meat and return it to the soup.
- Season with salt and pepper to taste and garnish with chopped parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stove over low heat, adding extra broth if needed to return its creamy texture. Adjust amount of lemon juice to suit your taste.