Learn how to make a delicious and comforting Greek Avgolemono soup with this step-by-step recipe. This recipe features a rich broth with shredded chicken, rice, and a creamy egg-lemon sauce.
This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply broth that’s thickened and seasoned, while others are more substantial and include rice and chicken. We prefer the latter. In Milk Street 365: The All-Purpose Cookbook for Every Day of the Year, we poach bone-in, skin-on chicken breasts in store-bought broth to give it a rich body and flavor.
The bones and skin are removed and the meat is shredded and added to the soup just before serving. Grated carrots lend sweetness and color, while lemon zest deepens the citrus notes. The rice is simmered directly in the broth, infusing it with savory flavor. The yolk in the egg-lemon mixture coagulates as it hits the hot liquid, thickening the broth and giving it a velvety texture. To prevent the eggs from curdling, keep these tips in mind: Temper the eggs first by slowly adding a small amount of the hot broth to the bowl before whisking the mixture into the pan. And after adding the mixture, don’t let the soup reach a boil or even a simmer. Season to taste with salt and pepper and serve with fresh herbs, such as dill or chives. Three 2-inch strips lemon zest, plus 3 tablespoons lemon juice In a large saucepan, combine the broth, chicken, 2 cups water, the lemon zest strips, carrots and onion. Bring to a simmer over medium-high, then reduce to low, cover and cook until the thickest part of the chicken reaches 160°F, 15 to 18 minutes. Using tongs, remove and discard the zest strips; transfer the chicken to a plate and set aside. Return the broth to a simmer over medium, then stir in the rice, ¾ teaspoon salt and ¼ teaspoon pepper. Reduce to low, cover and cook, stirring once halfway through, until the rice is tender, 12 to 15 minutes. Meanwhile, remove and discard the skin and bones from the chicken and shred the meat; set asid
Greek Food Soup Recipe Avgolemono Egg Lemon Sauce Chicken Soup
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