Cook time: 3
Yields: Serves 4-6
Avgolemono is a wonderful lemon and egg soup common in the Mediterannean–particular around the area of Greece and Turkey. It’s high protein, low fat content makes it a healthy soup, and when make right, it’s rich in fresh citrus flavor.
- 2 1/2 quarts chicken broth, with 3 cups set aside
- 2 boneless chicken breast filets
- 1 cup basmati rice
- 3 eggs
- juice of 2 lemons
- kosher salt, to taste
- In a medium saucepan, bring 3 cups chicken broth to a boil. Add the chicken, cover and simmer until the chicken is cooked through, about 15 minutes.
- Remove the chicken and set aside to cool. Bring the broth back to a boil and add the rice. Reduce the heat to low, cover, and let simmer until the rice is cooked through, about 20 minutes. The rice may not absorb all of the liquid, but that’s fine.
- Meanwhile, when the chicken is cool enough to handle, shred it into bite sized pieces.
- In a large pot, bring the remaining chicken broth to a boil.
- In a small, non-reactive bowl, whisk the eggs. Once combined, slowly add a small ladle full of hot broth while continuing to whisk the eggs. This will temper the eggs and prevent them from becoming scrambled eggs.
- Stir the egg mixture into the large pot of broth.
- Stir in the chicken, rice, and lemon juice. Add kosher salt, to taste and serve.
How to Not Screw It Up
- It’s extremely important that you slowly pour the hot broth into your whisked eggs and continue to whisk as you do this. Yes, you need both hands. The goal here is to slowly heat the eggs to the temperature of the hot broth without making scrambled eggs.
- Feel free to adjust your amount of lemon juice to suite your taste: more or less than I recommend here. It’s about making the soup your own.