Avgolemono Soup
Αυγολέμονο
A silky chicken and rice soup thickened with egg and bright with lemon.
Serves 6
Prep 10 min
Cook 40 min
Ingredients
- 8 cups chicken stock
- 1/2 cup long-grain rice
- 1 lb boneless chicken breast
- 3 eggs
- 1/3 cup lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup chopped dill
Steps
Step 1. Simmer the stock and chicken for 15 minutes, until the chicken is cooked through (165°F). Lift out and shred.
Step 2. Add the rice to the stock and cook for 15 minutes until tender.
Step 3. Whisk the eggs and lemon juice until frothy. Slowly whisk in 2 cups of hot stock, a ladle at a time, to temper them.
Step 4. Take the soup off the heat, stir in the egg mixture and the chicken. Do not boil again. Season and add dill.
Where this recipe comes from
Yoribang Greek recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Greek dishes. Good olive oil, lemon, oregano, and feta carry most of the flavor. Greek yogurt, phyllo dough, kefalotyri cheese, and Kalamata olives are sold in many supermarkets and Mediterranean grocery stores.