Avgolemono Soup

Avgolemono (Greek Egg & Lemon) Soup
Serves 8
  1. 1 whole chicken breast, split
  2. 1 stalk celery, roughly chopped
  3. 1 small onion, quartered
  4. 6 cups water
  5. 1/3 cup uncooked long grain rice
  6. 1 t. salt
  7. 3 eggs
  8. 1/4 cup freshly squeezed lemon juice
  9. ¼ cup parsley, chopped
  10. Thin lemon slices for garnish
  1. Simmer chicken breast, celery, and small onion in water for 30 minutes.
  2. Skin and debone chicken, shred. Strain stock. Add enough water to make 6 cups.
  3. Combine stock, rice and salt in saucepan. Heat to boiling, cover, reduce heat and simmer 20 minutes.
  4. Beat eggs in bowl until frothy. Slowly add lemon juice in a steady stream. Beat constantly to prevent eggs from curdling. Stir in 2 C. hot stock and rice mixture into eggs, whisking constantly. Gradually pour back into soup.
  5. Cook slowly, stirring constantly, until slightly thickened. Stir in shredded chicken and parsley. Garnish each serving with lemon slices.
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