Greek Avgolemono Soup
Description
This is the Greek version of Chicken Noodle Soup. It is creamy, full of flavor and very simple to make. It is made of chicken broth, lemons, and eggs and in this version, rice and chicken.
Ingredients
2 c. cooked rice (leftover cooked rice is perfect for this dish)
4 c. chicken broth or stock (1 quart)
2 c. water
2 c. cooked white meat chicken, cut into chunks (rotisserie chicken or canned work too)
3 eggs, well beaten
1/3 c. freshly squeezed lemon juice
salt, to taste
freshly ground black pepper, to taste
snipped dill, chives or parsley
Directions
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Heat stock and water in a large soup pot till simmering, then add in the chicken and simmer a few minutes. Remove from the heat.
In a separate bowl, whisk the eggs and the lemon juice together, until they are well incorporated and the eggs are completely broken up.
Slowly pour one ladle of the hot broth into the egg mixture, whisking constantly. Add another ladle in slowly, and then a third. Do it a ladle at a time so that the eggs don’t curdle when you add them to the hot broth in the soup pot.
Slowly drizzle in the lemon egg mixture back into the broth, whisking constantly.
It will turn a cloudy creamy color. Gently heat the soup until it thickens slightly but doesn’t boil. Continually whisk or stir . It will only take a few minutes. it won’t get thick. It just has a nice full bodied texture.
Put rice in individual bowls and then add in some hot soup. Garnish with dill, parsley or chives, check the seasonings, and serve right away. Be sure you salt the soup sufficiently, and add more lemon if needed.
4-6 servings