Avgolemono Soup
A comforting Greek soup made with tender chicken, fragrant rice, and a luscious lemony broth.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Simmering
- Cuisine: Greek
- Diet: Poultry
Ingredients
- 1 whole chicken
- 8 cups water
- 1 cup uncooked rice
- 4 egg yolks
- 1/2 cup lemon juice
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Prepare the broth: In a large pot, combine the chicken and water. Bring to a boil and then reduce to a simmer. Cook until the chicken is tender, about 1 hour.
- Cool and strain: Remove the chicken from the pot and let it cool on a plate. Strain the broth through a fine sieve back into the pot to remove any solids.
- Cook the rice: Add the rice to the clear broth and cook until tender, about 15-20 minutes.
- Shred the chicken into bite-sized pieces while the rice is cooking.
- Prepare the Avgolemono: In a mixing bowl, whisk together the egg yolks and lemon juice. Gradually add a cup of hot broth to temper the eggs.
- Combine the mixtures: Slowly stir the tempered egg mixture back into the pot, whisking continuously for a smooth consistency.
- Finish and serve: Add the shredded chicken to the pot, season with salt and pepper, and garnish with chopped parsley before serving.
Notes
A whole chicken enriches the broth, but chicken parts can be used. Fresh lemon juice is recommended for best flavor.
Find it online: https://www.recipesgrandma.online/avgolemono-soup/