Greek Avgolemono (Egg and Lemon) Chicken Soup

    This traditional Greek chicken soup has been made in the family for generations. In my family traditionally it's eaten the night of Easter but we also make it another 20 times throughout the year because it's so tasty! It is the perfect meal for a cold day and the added boost of Vitamin C from the lemons is a great bonus! If I give my 7 year old a choice for dinner, this is what he asks for!

    Aggies

    Victoria, Australia
    1 person made this

    Ingredients

    • 1kg chicken thigh pieces skin off
    • 1 cup white rice (medium or long grain rice works best)
    • 1 tablespoon of salt (you may need more or less depending on your preference)
    • 3 lemons, juiced
    • 2 eggs, beaten

    Directions

    1. Rinse chicken and place in a pot of 4-5litres of water and boil for about 30mins. Use a skimmer to take away the fat that collects at the top of the water and discard.
    2. When the chicken has boiled remove it from the water to allow it to cool so you can shred up the pieces by hand.
    3. Reduce heat and add your washed rice to the pot, stirring for 15 seconds.
    4. Whisk the eggs and lemon using either a hand whisk OR electric beater and VERY SLOWLY add hot water (either from the kettle or with a ladle from the pot of chicken stock). Keep adding water and whisking at the same time so that the egg does not curdle. You may need to add about 800ml of hot water to bring the egg and lemon to the right temperature to add to the pot.
    5. Add your egg and lemon mixture to the rice SLOWLY again and constantly stirring the soup until it's all in. Add your boiled shredded chicken and keep stirring. Put the lid on the pot and bring the soup to boil. Taste with a spoon and depending on how you like it you may need to add more salt or lemon.
    6. Turn off the heat just before your rice is fully cooked and let it sit for 10 minutes so the rice can absorb properly but not overcook and go sloppy.
    7. Enjoy with some bread or cracked pepper!

    Tip

    This lemon soup really needs to be adjusted to ones liking. The good thing is that you can keep adding salt and lemon after everything goes in until you get it to your liking. I make it perfect for me and my son but my husband always adds extra lemon to his serve.

    See it on my blog

    http://australianorganicproducts.com.au

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