A delicious, and classic Greek soup. The key to making this soup successful is to temper the eggs, by slowly adding the stock to the egg lemon mixture. This soup is a perfect first course, or a vegetarian meal with the addition of bread and a green salad. Shredded chicken may also be added to create a main soup course; add cooked and shredded chicken at the end, and simmer until it is thoroughly heated.
Add the rice, cover and simmer over low heat for 20 minutes.
In a large mixing bowl, beat the eggs.
Whip the lemon juice into the eggs.
Constantly whip the lemon-egg mixture while you add 2 cups of the hot
stock, without rice.
Just before serving, and the egg, lemon and stock mixture to the rest of
the rice and chicken stock, whisking constantly while heating the soup over
a medium-low burner.
Do not boil the soup or the eggs will coagulate.
Add the salt.
Let the soup stand covered off the burner for 5 minutes.
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Gluten, MSG, Poultry, Rice, Sulfites, Fructose Malabsorption allergies.