Avgolemono Soup Recipe
Greek Egg-Lemon Soup with Chicken and Rice
Avgolemono is a smooth, lemony soup and can be found at almost any Greek restaurant. But never fear, you can make it at home as well! It is wonderful in the summer or winter, with the perfect balance of tart lemon and creaminess. This recipe has been adapted from Kokkari by Erik Cosselmon and Janet Fletcher (Chronicle Books, 2010) and is simple and delicious. It can be served as an starter or as a main course.
1. 1 boneless, skinless chicken breast, about 3/4 pound
2. 1 quart unsalted
-- or substitute with
3. 1/4 cup long-grain rice (try
Trapani Sea Salt
and freshly ground pepper
5. 3 large egg yolks
6. 1/3 cup fresh lemon juice, plus more as needed
7. Chopped fresh dill for garnish
OPTIONAL: 3 tablespoons cornstarch dissolved in 3 tablespoons water (Adding cornstarch stabilizes the soup for a longer period, so it can be a useful addition if you plan to make the soup ahead of time)
Place the chicken breast in a medium soup pot with the stock and 2 cups of water. Bring it to a simmer.
Add the rice and 1 teaspoon of salt, cover, and reduce the heat to low. Cook until the rice is soft - roughly 18 minutes.
Remove the chicken breast and let cool. When possible shred the chicken breast by hand into bite sized pieces.Return the broth to a simmer.
OPTIONAL: If using cornstarch, now's the time to whisk it in. Then return the broth to a simmer.
In a medium bowl, quickly whisk the egg yolks with the 1/3 cup lemon juice, then whisk in some of the broth to warm the eggs. Return the mixture to the pot and bring to a boil, whisking constantly (very important!). Remove from the heat. Stir in the shredded chicken. Taste and adjust the salt and lemon. Divide among soup bowls, topping each portion with chopped dill and pepper. Serve immediately.
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