Classic Greek Avgolemono Soup
Cook time
Total time
A heartwarming chicken and rice soup that everybody will like.
Author: Marilena Leavitt
Recipe type: Soup
Cuisine: Traditional Greek Cuisine
Serves: 5-6
Ingredients
- 8 cups water
- 1 lb. skinless chicken thighs, or breasts (see note)
- ½ cup of rice or orzo
- 1 tsp. salt
- ¼ tsp. freshly ground pepper
- 1 lrg. egg, at room temperature
- 2 lrg. egg yolks at room temperature
- 3-4 TBSP. fresh lemon juice
Instructions
- Add the water and the chicken to a pot and bring to a boil. Cook under medium heat for about 40 minutes, until the chicken is tender and falls off the bones. While the chicken cooks, skim off the foam as it forms, and discard.
- Remove the chicken to a cutting board and allow it to cool slightly. Cut it up in small, bite-size pieces, cover and set it aside.
- Meanwhile, bring the pot with the chicken broth to a boil again, stir in the rice (or orzo), add the salt and the pepper and simmer until the rice is cooked (or until the orzo is tender). Remove the pot from the heat. Pour about 1½ cups of the broth into a liquid measure from and set aside. It is ok if there is some rice or orzo in it.
- In a medium bowl, with a handheld mixer, whisk together the egg and egg yolks until frothy; then, add the lemon juice and whisk again until the egg and lemon mixture is well combined.
- Temper the egg mixture by gradually adding some of the reserved hot broth to the egg and lemon mixture, while you keep whisking with your other hand. Do this slowly so the eggs do not curdle. Then, stir in the whole mixture back to the pot, always off the heat.
- Add the chicken to the pot. Bring the soup to a very low simmer, whisking occasionally. Make sure you do not allow the soup to boil. Taste and adjust the seasoning, if necessary.
- Enjoy immediately!
Notes
-- If you want to make this soup without the chicken, use only 6 cups of homemade stock or good quality store-bought chicken stock.
-- In general, the amount of liquid you need for a soup depends on how big is the pot you are using. Larger pots tend to have bigger evaporation and require more liquid than medium size ones. With that in mind, adjust the liquid as needed by adding some hot water.
-- If you use boneless chicken, then ¾ of a pound will be enough. Bone-in thighs are more flavorful and more tender than breasts. They also cook faster. If you use large chicken breasts, cut them in half so they cook faster.
-- In general, the amount of liquid you need for a soup depends on how big is the pot you are using. Larger pots tend to have bigger evaporation and require more liquid than medium size ones. With that in mind, adjust the liquid as needed by adding some hot water.
-- If you use boneless chicken, then ¾ of a pound will be enough. Bone-in thighs are more flavorful and more tender than breasts. They also cook faster. If you use large chicken breasts, cut them in half so they cook faster.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/classic-greek-avgolemono-soup/