Greek Egg and Lemon Soup
Ingredients
- 1 chicken
- 6 eggs
- juice of 4 lemons
- 1.5 cups long grain rice (you can also use medium grain)
- 1 chicken stock pot / cube
- salt and pepper
Preparation
Put the chicken in a large pan and add cold water until the chicken is covered. Bring to the boil and simmer for 1 to 1.5 hours, depending on the size of the chicken, until fully cooked. Skim off any scum that forms on the top.
Remove the chicken to a large serving dish and set aside.
Add the rice and stock, and simmer for 20 minutes.
While the rice is cooking, beat the eggs and gradually add the lemon juice, whisking together well.
When the rice is cooked, turn the heat off.
Very slowly, add a little of the broth to the egg mixture and whisk well. Start with a tablespoon or so, then add a little more until the egg mixture is warm.
Add the liquid from the bowl into the pan gradually, mixing well as you go.
When all the liquid is in the pan, remove the meat from the chicken and cut into chunks.
Add the chicken to the soup and check for seasoning. Add salt and lemon if needed.
Notes
Avgolemono is a traditional Greek soup that translates to egg and lemon.
Use high-quality ingredients for the best results, such as the best chicken available, juicy unwaxed lemons, and fresh eggs.
Long grain rice is preferred as it retains its shape, but medium grain rice can be used for a thicker soup.
