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Avgolemono Soup With Chicken - {Greek}

It's a wonderful and aromatic first course -- distinctively Greek.

Courses: Soup
Serves: 6 people

Recipe Ingredients

6 cups 1422mlChicken stock
1   Chicken breast - boned, skinned, and halved
  Grated zest of 1 lemon
2/3 cup 106g / 3.7ozLong grain rice
1/4 cup 59mlLemon juice
3   Egg yolks
1 tablespoon 15mlChopped fresh mint (or 1 tspn dried mint)
1 teaspoon 5mlOregano - rubbed into soup Between your palms
1 tablespoon 15mlChopped parsley
1 teaspoon 5mlFreshly-grated black pepper
  Whipped yogurt - for garnish

Recipe Instructions

In a large saucepan, bring the stock to a boil, reduce heat, add the chicken breast with half the lemon zest. Cover and simmer for 15 minutes. Remove the chicken, let cool, then slice finely.

Bring the stock to a boil again, add the rice, and reduce heat to simmer. Cook for 20 minutes. Return the chicken to the soup and let simmer while preparing the avgolemono sauce.

In a small bowl, whisk the lemon juice, remaining zest, and egg yolks in a small bowl. Stir into the simmering soup until it clouds and thickens a bit. Stir in the mint, oregano, parsley, and pepper. Season to taste, then ladle into bowls and top with a little whipped yoghurt. Serve immediately.

"Soup Of The Evening...Beautiful Soup at"


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