Avgolemono (Greek Сhicken Soup)
by Editorial Staff
An unusual combination of egg and lemon turns a trivial chicken soup into an exclusive one! Prepare Avgolemono Soup at least once and indulge in traditional Greek cuisine! This is delicious!
Ingredients
- Chicken – 600 g
- Water – 1 l
- Bay leaf – 1 pc.
- Salt to taste
- Pasta (pasta) orzo (orzo, risoni) – 150 g
- Lemon – 1 pc.
- Chicken eggs – 3 pcs.
- Fresh parsley – 1 sprig
Directions
- Avgolemono soup is prepared in chicken broth, while the chicken itself is not used, it can be used for another dish or served on a separate plate with the soup. Orzo (orzo, rizoni) – small pasta, resembling rice in shape.
- Let’s cook the chicken broth. I usually cook it like this: I put the chicken meat in a saucepan, add bay leaves, salt to taste, and cook the broth for 25-30 minutes, removing the resulting foam. We take out chicken meat from the finished broth.
- Add orzo pasta (risoni) to the chicken broth and cook the soup until the pasta is cooked – 15 minutes.
- While the soup is preparing, let’s prepare the main ingredients of the avgolemono soup: a mixture of lemon and eggs. Break eggs into a bowl, squeeze juice from lemon, add juice to eggs.
- Mix the mixture well with a whisk until smooth.
- IMPORTANT! Now it will be necessary to work with both hands. Scoop up a ladle of broth from the soup, slowly pour the hot broth into the lemon-egg mixture, while working very actively with a whisk, stirring the contents of the bowl so that the egg mass does not curl.
- Pour our egg-lemon mixture with a small amount of broth into the chicken soup with a ladle and stir the soup with a whisk.
IMPORTANT! We warm it up but DO NOT BOIL (!) The soup for another 5-7 minutes. This should be enough time for the soup to thicken and the eggs do not turn into flakes. Remove the soup from the heat. - Pour ready Greek avgolemono soup into portioned plates and serve, garnished with parsley leaves.
Enjoy your meal!
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