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Avgolemono Soup

Chicken Soup with Egg-Lemon Sauce - I've always loved this soup and was glad to finally find a decent recipe in Tallahassee Magazine about 10 years ago. The Arborio rice and egg are natural thickeners that give the soup texture and substance.
Print Recipe
Servings: 8 servings
Course: Soup
Cuisine: Mediterranean
Calories: 276
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil extra virgin
  • 2 cups onion finely diced (about 1 medium onion)
  • 8 cups chicken stock
  • 2 cups cooked chicken diced
  • ⅔ cup Arborio rice
  • ½ cup fresh lemon juice
  • 2 large eggs
  • 1 tsp black pepper freshly ground
  • 2 tbsp fresh parsley leaves minced
  • salt to taste

Method
 

  1. In large soup pan, heat oil over medium high heat. Add onion and cook, stirring until translucent - about 6 minutes
  2. Add chicken broth and rice. Increase heat to high and bring to a boil, then reduce heat and simmer until rice is almost cooked - about 20 minutes
  3. Add chicken and reduce broth to a low simmer
  4. In a medium sized bowl, beat the lemon juice, eggs, and pepper
  5. Using a ladle, slowly add about 2 cups of hot broth into the lemon juice egg mixture while whisking constantly
  6. Return the broth/egg mixture back into the soup while stirring constantly and add salt to taste
  7. Garnish with fresh parsley and serve immediately

Notes

If you don't have fresh parsley handy, add dried parsley with the rice and broth. The soup freezes well if you happen to have any leftover. I enjoy eating this soup with saltines.