World Flavors Cookbook

Avgolemono (Egg-Lemon Chicken Soup)

A silky, luxurious chicken soup thickened with a mixture of eggs and lemon juice. Pure Greek comfort in a bowl.

Cuisine: Greece

Ingredients

• 1.5L chicken stock
• 1/2 cup orzo or arborio rice
• 2 eggs, at room temperature
• Juice of 2 large lemons
• 200g cooked chicken, shredded
• Salt, white pepper
• Fresh dill

Instructions

1. Bring stock to a boil. Add orzo/rice and simmer until tender.
2. Whisk eggs until frothy, then slowly whisk in lemon juice.
3. Ladle 2 cups of hot stock slowly into the egg-lemon mix, whisking constantly (tempering).
4. Pour the mixture back into the main pot over low heat. Stir until thickened (do not boil).
5. Add chicken, season, and garnish with dill.