Greek avgolemono: a silky chicken, rice and egg-lemon soup. Comforting and ready in under an hour.
About this Greek recipe
Avgolemono is both a Greek sauce and a soup thickened with eggs and lemon. The eggs are tempered with hot broth so they thicken it without curdling.
Ingredients you will need
The main ingredients are chicken stock, boneless chicken breasts, short-grain rice or orzo, eggs, lemon juice, salt and black pepper. Exact quantities are in the recipe card below.
How long it takes
Allow 50 min in total: 10 min of preparation, 40 min of cooking. The recipe serves 6.
Avgolemono Soup
Greek avgolemono: a silky chicken, rice and egg-lemon soup. Comforting and ready in under an hour.
Ingredients
Method
- Simmer the chicken in the stock for 15–20 minutes until cooked. Remove and shred.
- Add the rice to the stock and simmer for 15 minutes until tender.
- Whisk the eggs until frothy, then whisk in the lemon juice.
- Slowly whisk 2 ladles of hot stock into the eggs to warm them.
- Take the pot off the heat and stir in the egg mixture. Return to a low heat and stir for 2 minutes until slightly thickened. Do not boil.
- Add the chicken, season and serve with dill.
Notes
If reheating, warm gently and never let it boil or the eggs will curdle.
