Avgolemono Soup
User Reviews
3.7
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Course
Soup
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Cuisine
gluten-free
Avgolemono Soup
Description
The Avgolemono Soup begins by simmering cooked chicken pieces in chicken broth and water to develop a flavorful base. Separately, beaten eggs are combined with fresh lemon juice and tempered by gradually whisking in hot broth to gently raise their temperature and prevent curdling when added to the soup.
Once combined, the lemon-egg mixture is slowly stirred back into the pot with continuous whisking. The soup turns a creamy, opaque color and is gently heated until it slightly thickens without boiling. Cooked rice or orzo pasta is typically added, adding body and texture to this lemony broth enhanced with tender chicken pieces.
The soup has a bright, tangy flavor from the lemon balanced by richness from the eggs, and a silky consistency that makes it comforting and satisfying. It can be garnished with fresh chives or parsley for a mild herbaceous note.
Ingredients
- cooked rice about 2 cups, or orzo pasta
- 1 quart chicken broth
- 2 cups water
- 2 cups chicken cut in chunks, cooked, white meat
- 3 egg well beaten
- lemon juice about 1/3 cup, fresh
- salt
- black pepper
- chives or parsley, snipped
Instructions
- Heat the stock and water in a large soup pot to simmering. Add in the chicken meat and simmer for a few minutes. Take it off the heat.
- In a separate bowl, whisk the 3 eggs and the lemon juice together, make sure they are well incorporated and the eggs are completely broken up.
- Slowly pour one ladle of the hot broth into the egg mixture, whisking all the while. Add another in slowly, and then a third. You are tempering the eggs so they don’t curdle when you add them to the hot broth in the soup pot.
- Then, slowly, drizzle in the lemon egg mixture back into the broth, whisking constantly. (If you are good at that pat the head and rub the tummy trick, you’ll do fine with this…)
- The soup will turn a cloudy creamy color. Put the pan back on the burner and heat gently until it thickens slightly but doesn’t boil. Don’t stop whisking or stirring. This will only take a few minutes, and don’t wait for it to get super thick, it won’t. It just has a nice full bodied texture.
- I like to put the rice in the individual bowls first, and then top with the hot soup. This way the rice doesn’t absorb too much of the broth and get soggy. Add the parsley or chives, check the seasonings, and serve right away. Be sure you salt the soup sufficiently, and add more lemon if you want to.
- Serve garnished with snipped chives or parsley.
User Reviews
Overall Rating
3.7
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