Avgolemono soup is a rich and special dish from Greek cuisine. Its base is the beloved chicken soup, but true to Greek cuisine, it gains a refreshing tartness from freshly squeezed lemon juice, whisked eggs that add thickness, and round rice that enriches the soup.
This combination of chicken soup, lemon, and rice creates one of the lightest and most pleasant soups, perfect for enjoying at the end of winter or as a starter for a meal without being too heavy. A true Greek delight.
Avgolemono Soup
Recipe by: Avivit Avichai Priel
Serves 6
IngredientsFor the soup base:
2 chicken thighs
2 carrots
2 onions
1 celery root
1 parsley root
1 small bunch of parsley
1 small bunch of dill
3 bay leaves
5 whole allspice berries
2 tablespoons salt
½ teaspoon black pepper
5 liters water
For the soup body:
1 cup round rice
1 cup fresh spinach leaves
For thickening the soup:
½ cup fresh lemon juice
3 eggs
InstructionsHow to Prepare Avgolemono Soup?
1. Peel and coarsely chop the vegetables. Boil them with the chicken and spices in a gentle simmer for about an hour. Strain and keep the liquids and chicken.
2. Separate the chicken meat from the bones.
3. Boil 8 cups of the strained soup liquid (the broth) with the cup of round rice for about 15 minutes. Stir occasionally.
4. In a separate bowl, whisk the lemon juice and eggs well.
5. When the rice is tender, add a cup of soup to the egg mixture while stirring, and pour the eggs into the pot of soup while vigorously mixing for 3 minutes.
6. Add the chicken meat and spinach to the soup, heat, adjust seasoning with salt and pepper, and serve.
Avivit Avichai Priel, in collaboration with Sugat