Lorenza Avila

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Lorenza Avila

Greek soup of lemon (Avgolemono)

Name: Greek soup of lemon (Avgolemono)
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Griega
Ingredients: 6 cups chicken soup, Low in salt; 3/4 cups long grain rice; 2 chicken breasts, cooked and shredded (without skin); 2 eggs, large at room temperature; 1/3 cups lemon juice; 1 lemon, thin slices

30 mins

Low

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Lorenza Avila

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This lemon soup, known as Avgolémono, has rice and shredded chicken and has a delicious creamy texture! Avgolémono is the Greek name for the egg-lemon mixture used in Mediterranean sauces and soups.

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Ingredients

4 portions

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6 cups chicken soup, Low in salt
3/4 cups long grain rice
2 chicken breasts, cooked and shredded (without skin)
2 eggs, large at room temperature
1/3 cups lemon juice
1 lemon, thin slices

Preparation

Heat the chicken stock and rice in a large saucepan until it boils.

Reduce heat to low heat, cover and cook 15 minutes or until rice is cooked. Add the chicken. Remove the soup from the heat and cover.

Beat eggs and lemon juice in a medium bowl until foamy.

Take about 1 cup of the hot soup broth and slowly add to the eggs, beating constantly. Slowly stir the hot egg mixture in the soup.

Serve immediately with a slice of lemon.

TIPS

Make sure the eggs are at room temperature and mix them well with a little of the chicken stock before adding them to the soup. If you do not do it like this, you can have pieces of boiled egg instead of the creamy texture of the soup.

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Greek soup of lemon (Avgolemono)