Soups
Cypriot Avgolemono Chicken Soup
Ingredients
- - Whole chicken or chicken thighs — 800 g (1.75 lb)
- - Short-grain rice — 100 g (1/2 cup)
- - Onion, whole, peeled — 1
- - Carrot, whole — 1
- - Eggs — 3 large
- - Lemon juice — 80 ml (1/3 cup)
- - Water — 2 l (8.5 cups)
- - Salt — 1.5 tsp
Method
- Place chicken, onion and carrot in a stockpot with water and salt; bring to a boil, skimming foam.
- Reduce heat and simmer for 45 minutes until chicken is fully cooked.
- Remove chicken, shred the meat, and discard the onion and carrot (or reserve carrot for garnish).
- Strain the broth, return to the pot, add rice, and simmer for 15 minutes until tender.
- In a separate bowl, whisk eggs until frothy, then slowly whisk in lemon juice.
- Ladle a cup of hot broth slowly into the egg mixture while whisking constantly to temper it.
- Pour the tempered mixture back into the pot off the heat, stirring continuously until thickened slightly.
- Return shredded chicken to the pot, stir gently, and serve immediately.
Introduction: A comforting egg-lemon chicken soup found across Cyprus especially during colder winter months and as
a gentle dish for the unwell.
Cultural Background: A comforting egg-lemon chicken soup found across Cyprus especially during colder winter months and as
a gentle dish for the unwell. The technique of tempering whisked egg and lemon into hot broth without
curdling is a point of pride passed down through generations of Cypriot cooks.
Variations: Not vegetarian. No authentic vegan version exists given the chicken and egg base.
Storage: Refrigerate up to 3 days; the egg-thickened broth does not freeze well.
Reheating: Reheat gently on low heat, stirring constantly, without boiling.
Nutrition: Per serving: ~310 kcal, 24g protein, 10g fat, 28g carbohydrate.
FAQs
Q: Why did my soup curdle?
A: The broth was likely too hot when added directly to the eggs without gradual tempering.
Q: Can I make this dairy-free?
A: Yes, it contains no dairy in its traditional form.