Avgolemono
Avgolemono, from above
Non vegGreece

Avgolemono

Chicken and rice soup made silky with egg and lemon. Greek chicken soup for the soul.

75 minTime
36 gProtein each
mildSpice
Egg and lemon2 chapters · 1 min read

Make it your way

Grandma's wayChicken broth thickened with egg and lemon, with rice and chicken.
The original
393kcalsame
36 gproteinsame
2 gfibresame
75minutessame

Kotosoupa avgolemono.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)600 g, on the bone
Water1.5 litres
Onion1, halved
Carrot1
Celery1 stick
Rice½ cup short grain rice, or orzo
Egg3
Lemon juice¼ cup
Saltto taste
Black peppera pinch

Method

4 steps
  1. 1Simmer chicken with onion, carrot, celery and salt in water, skimming, until tender.
  2. 2Lift out the chicken and shred it. Strain the broth and cook the rice in it.
  3. 3Whisk eggs until frothy, then whisk in lemon juice. Slowly whisk in two ladles of hot broth.
  4. 4Off the heat, stir the egg mixture into the pot with the chicken. Warm gently without boiling.
Serve it like this

Ladle into warm bowls with shredded chicken, a grind of pepper and a lemon wedge. Bread alongside.

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Make it a meal

What goes with Avgolemono: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tsoureki240 min
Bread or rice Jeera rice30 min
On the side Greek salad15 min
On the side Tzatziki10 min
To drink Greek frappé4 min
Something sweet Galaktoboureko100 min
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