Emma Comforting Greek Egg and Lemon Soup (Avgolemono)
I know egg and lemon soup it sounds just so wrong but don’t stop reading. This Greek Egg and Lemon Soup (Avgolemono) not only is a cinch to make but is comforting and tasty as well. It’s the Greek version of chicken soup to feed the soul, for when you are ill, tired, or just needing some comfort. We first tried this at Yiamas Greek restaurant in Glasgow and are gasping for a bowl.
What Is Avgolemono?
Avgolemono is the name given to the Greek sauce made from eggs, lemon, and warm broth. It’s added to soups and sauces for thickening.
Cheats Tip
Use ready cooked chicken to save time.
How To Make Greek Egg and Lemon Soup (Avgolemono)
Ingredients
Remains from sunday lunch chicken – or as much chicken as you’d like in a soup really!
1 litre chicken broth
125g ready cooked rice – or use a packet microwave rice for quickness.
3 eggs.
Juice of 1 lemon
Salt and freshly ground black pepper
Fresh dill or parsley for garnish
Method
Bring chicken broth to a boil and add the rice.
Stir for about 2 minutes, then reduce the heat and simmer for 5-10 minutes, or until the rice is tender.
Remove about 100ml of the broth and set aside to cool.
Whisk the eggs.
While continuing to whisk, slowly drizzle in the cooled broth, then add the lemon juice.
Whisk again.
Remove the soup from the heat and gradually add the egg mixture, stirring constantly for about 1 minute.
Season to taste with salt and pepper.
Garnish with fresh herbs if desired and serve immediately.
Recipe | How To Make Greek Egg and Lemon Soup (Avgolemono)
Ingredients
- Remains from sunday lunch chicken - or as much chicken as you’d like in a soup really!
- 1 litre chicken broth
- 125 g ready cooked rice - or use a packet microwave rice for quickness.
- 3 eggs.
- Juice of 1 lemon
- Salt and freshly ground black pepper
- Fresh dill or parsley for garnish
Instructions
- Bring chicken broth to a boil and add the rice.
- Stir for about 2 minutes, then reduce the heat and simmer for 5-10 minutes, or until the rice is tender.
- Remove about 100ml of the broth and set aside to cool.
- Whisk the eggs.
- While continuing to whisk, slowly drizzle in the cooled broth, then add the lemon juice.
- Whisk again.
- Remove the soup from the heat and gradually add the egg mixture, stirring constantly for about 1 minute.
- Season to taste with salt and pepper.
- Garnish with fresh herbs if desired and serve immediately.
