Avgolemono (chicken Soup With Egg And Lemon) Recipe

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AVGOLEMONO (CHICKEN SOUP WITH EGG AND LEMON)

Linda Walter

By
@linda1113

Oh how I love this soup !!


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Serves:

serves 4-6

Prep:

30 Min

Cook:

1 Hr 30 Min

Ingredients

one fryer chicken, about 3 and one-half pounds
salt and freshly ground black pepper
3/4 cup rice
4 large eggs
3 fresh lemons, juiced

Directions Step-By-Step

1
Put the chicken in a large pot and cover with water. Cook over medium heat, skimming the foam that rises to the surface, until tender, about 1 hour. Transfer the chicken to a plate and season with salt and pepper to taste. Add the rice to the chicken broth and season with salt. Cook until soft, about 15 minutes. Remove from the heat.
2
Beat the egg whites with an electric mixer until almost stiff peaks form. Add the yolks, one at a time, lightly beating after each addition. Add the lemon juice and beat 1 minute. Remove a cup of the warm broth from rice mixture and slowly beat into the egg mixture until blended. With a wooden spoon, gently stir the egg mixture into soup (do not stir vigorously).
3
There should be a layer of egg foam resting on the top of the soup. Serve the chicken alongside the soup.
Serves 4 to 6

About this Recipe

Course/Dish: Chicken Soups