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Avgolemono

The Quirky Foodster Team

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Ingredients

  • 1.5 l (6 cups) chicken stock
  • 100 g (1/2 cup) orzo or rice
  • 2 (2) eggs
  • 60 ml (1/4 cup) lemon juice
  • 200 g (1 1/3 cups) cooked, shredded chicken
  • Salt and pepper to taste

Method

  1. Bring chicken stock to a boil in a large pot.
  2. Add orzo or rice and simmer for 8–10 minutes until tender.
  3. In a separate bowl, whisk eggs until frothy, then whisk in lemon juice.
  4. Slowly ladle a cup of hot stock into the egg mixture while whisking constantly, to temper it.
  5. Pour the tempered mixture back into the pot, stirring continuously over low heat.
  6. Add shredded chicken and heat gently for 2–3 minutes without boiling.
  7. Season with salt and pepper and serve immediately.

Introduction: This velvety egg-lemon soup is a cornerstone of Greek home cooking, prized for its comforting texture and bright acidity, often made when someone in the family is feeling unwell.

Cultural Background: This velvety egg-lemon soup is a cornerstone of Greek home cooking, prized for its comforting texture and bright acidity, often made when someone in the family is feeling unwell.

Tips: Never let the soup boil after adding the egg mixture, or it will curdle. Temper the eggs slowly to avoid scrambling them.

Variations: A vegetarian version uses vegetable stock and omits the chicken; some cooks add fresh dill.

Storage: Refrigerate for up to 2 days; the texture is best fresh.

Reheating: Reheat gently over low heat, stirring constantly, without letting it boil.

Nutrition: Approx. 220 kcal, 18 g protein, 6 g fat, 22 g carbohydrate per serving.

FAQs:

Q: Why did my soup curdle?

A: The stock was likely too hot when added to the eggs, or the soup boiled afterward.

Q: Can I use rice instead of orzo?

A: Yes, both are traditional; rice gives a slightly thicker soup.

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