Greek lemon and egg soup - Avgolemoni
Ingredients
Stock
- 4 L water
- 2 tbs salt
- 1 kg skinless chicken thighs with bone, (see notes)
- ½ medium sized lemon
Soup
- 1 ½ cup of long grain rice (300g), washed and strained
- 4 large eggs
- ¾-1 cup lemon juice (250mL), depending on lemon sourness
Additions
- chicken, shredded
- halloumi, diced
- bread rusks
- cracked pepper
Instructions
Stock
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Add the water and salt to a large pot. Bring water to a boil. If the eggs you are using are in the fridge take them out so that they are at room temperature before you use them.
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Once the water is boiled add the chicken in the pot together with the juice of half a lemon. Reduce the heat to medium and cook the thighs for 45min with lid on (see notes).
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When the chicken is ready take it out and set aside to cool for a bit. When they are cool enough to handle, use your hands or two forks to shred the chicken. Set aside covered to eat later when the soup is ready.
Soup
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Remove any foam that may have formed on the top of the stock with a slotted spoon. Bring the stock to boil after you have removed the chicken and add the rice. Cook on a medium heat for 25min. You may want to reduce this time if you prefer the rice to be less tender.
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When the rice is done take the pot off the heat, it is now time to make the avgolemono (egg/lemon mixture). Add two ladles of the stock in a jug with the lemon juice. I use 1 cup of lemon juice when i make it for the family as we like it the lemon flavour to be intense. However, if you do not like it as much you can always add less at this stage and squeeze more lemon upon serving if needed.
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Crack the eggs in a blender and blend on the lowest speed with the lid on (see notes). Using the small opening on the lid, slowly add the stock/lemon mixture with the eggs. Do not increase the speed. Stop blending once the stock/lemon mixture is finished.
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The avgolemono is now done. Pour it slowly into the pot stirring gently. A smooth foam should form on the top. Put the pot back on the stove for 2 min on a medium heat just so that everything is combined. Do not allow it to boil. Serve warm with the additions and enjoy!
Recipe Notes
Depending what I find at the butcher, I also use skinless things without the bone. If you use them then reduce the cooking time to 25min rather than 45min.
To make the avgolemono I’ve used a hand mixer, a stick blender or a food blender. Either method works well to combine the ingredients and make a creamy foam. Just be mindful when using a hand mixer or the stick blender that the liquid could splash hence you need to use a deep bowl or even a tall measuring jug. And once again it is important that the stock/lemon mixture is added slowly into the eggs.