Avgolemono

Savory, creamy, with just a tang of lemon. Avgolemono is one of the best soups and comfort foods you could ask for.

I love all things Greek, so it was no shock that I fell in love with Avgolemono at first taste. It’s such a simple and beautiful soup. It’s tangy, savory, lemony, and so easy to make. I was lucky enough to first try this delicious soup in Greece, when visiting a friend. Needless to say, I insisted that her mother write the recipe for me, so for that reason, I’d like to this recipe this isn’t horribly culturally appropriated and somewhat authentic.

In India we don’t have many soups, for some reason. I’d attribute that to the Turkic and Middle Eastern influences. Meaning there’s more rich gravies and stews than soups. So it’s inevitable that we have to look to other countries for soup. In this case, we look to Greece and it’s delicious avgolemono soup.

This soup is incredibly easy and fast to make. You absolutely can cook the chicken yourself, and many recipes do suggest that you do. But the original recipe I was given said buy a nicely seasoned cooked chicken, and I agree. Cooking the chicken in a pan and shredding it often leaves it bland and potentially chewy. Whereas, a nice rotisserie chicken is succulent and well seasoned. Plus, it’s a convenient shortcut. And honestly, who doesn’t love it when the tastier version is the shortcut? The only thing to be careful about with this soup is not curdling the eggs. So make sure to temper the mixture by adding one cup of hot chicken broth into the blender.

How about a few more soupy thoughts?

Avgolemono

Course: AppetizersCuisine: GreekDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 1/2 lbs boneless rotisserie chicken

• 8 cups chicken broth

• 4 eggs

• 3/4 cup fresh lemon juice

• Salt, to taste

• Black pepper, to taste

• 1/2 cup rice

• 1 tbsp flour

Directions

• Shred chicken and set aside.
• In a large pot add chicken stock and washed rice. Bring to a boil.
• Add in chicken.
• Turn heat down to low and simmer the soup for 15 minutes.
• In a blender, whip eggs till light and frothy.
• Add lemon juice and flour to blender. Whip to combine.
• Temper the mixture by adding one cup of hot chicken broth into the blender and mixing.
• Slowly fold egg mixture into the soup pot. Stirring consistently.
• Cook for a few more minutes to thicken the soup to desired consistency.
• Ladle into bowls and serve immediately.

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