Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

AVGOLEMONO - GREEK EGG LEMON CHICKEN SOUP

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Totaltime: 20 minutes

Greek egg lemon chicken soup, or “soupa avgolemoni” in Greek (σούπα αυγολέμονη), is a traditional Greek Cypriot soup served as a starter or even as a main course. “Avgolemono” means egg-lemon in Greek and is a common style of Greek cooking for soups where the egg and lemon juice are mixed with broth and heated until they thicken. In Arabic it is called “tarbiya” and in Turkish, “terbiye”.

Ingredients

  • 4 cups Chicken Stock
    2 cups diced cooked chicken
    1 tablespoon fresh lemon juice
    1/4 teaspoon lemon zest
    1/2 cup brown rice (cooked)
    4 egg yolks, slightly beaten
    black pepper, fresh ground
    nutmeg, ground

Preparation

  • Heat stock in 2 qt. saucepan until it is steaming.
    In separate bowl, whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock Stir in lemon juice and zest. Add rice, chicken and heat gently, stirring occasionally, until steaming, 3-5 minutes.
    Pour into serving bowls and sprinkle with pepper and nutmeg if desired.
Have you tried the recipe?

Avgolemono - Greek egg lemon chicken soup

Add Comment

* Required information
1000
Enter the word shark backwards.

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

Italy Complete E-cookbook