Chicken Soup Avgolemono is perhaps the most iconic of all Greek soups. It’s
on the menu at every Greek restaurant or diner and you’ll find it as the first
course at most Greek holiday celebrations.
Note: If you like your soup very thick, you can add two tablespoons
of cornstarch dissolved in a bit of warm water to the broth before adding the
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
Yield: 6 - 8 Servings
Add first eight ingredients to a large stockpot. Bring the water to a rapid
boil, lower heat to medium low and simmer partially covered for approximately
an hour to an hour and a half.
Remove the chicken and vegetables to a bowl and carefully strain the broth
through a fine sieve into a large bowl. Return the strained broth to the
stockpot and bring to a boil.
Add the rice and cook, uncovered for approximately 10 – 12 minutes
While the pasta is cooking, prepare the egg-lemon mixture. Using a whisk
beat the eggs until nice and frothy. Add the lemon zest and the lemon juice in
a steady stream while continuing to whisk.
When the pasta has finished cooking, turn off the heat. Ladle about two
cups of broth into a bowl or large measuring cup. Slowly add the hot broth to
the egg-lemon mixture while continuing to whisk. This will temper the eggs and
prevent them from curdling once they are added to the hot broth.
Stir the egg-lemon mixture into the pot and heat over very low heat for
approximately 5 -10 minutes until heated through. Be careful not to boil the
soup once the eggs have been added.
Adjust your seasoning for salt and pepper and add more as desired.
Traditionally, this soup is served without the chicken meat or vegetables.
You can add them back or serve on the side as you prefer.