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The mediterranean ecookbook

Avgolemono - Greek egg lemon chicken soup

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”.
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Servings 4 minutes

Ingredients

  • For the Avgolemono - Greek egg lemon chicken soup:

  • 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

    • Directions

    • 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.

    Find it online:

    https://pageturnercookbooks.com/mediterranean