Saveur’s Avgolemono (Greek Lemon Chicken Soup)

Saveur recently posted a roundup of 11 chicken soup recipes from around the world. What better way to keep warm and tend to the sniffles than to brew up a big batch of chicken soup? We’re particularly fond of this simple recipe for Greek avgolemono, which requires no chicken butchery whatsoever.

Saveur Avgolemono Greek Lemon Chicken Soup Recipe
Avgolemono (Greek Lemon Chicken Soup)
Serves 8

8 cups chicken stock
1 cup long-grain white rice
4 eggs
Juice of 3 lemons
Kosher salt and freshly ground black pepper, to taste
Parsley leaves, for garnish

Bring stock to a boil in a 4-qt. saucepan over high heat. Reduce heat to medium and stir in rice; cook, partially covered and stirring occasionally, until rice is tender, about 20 minutes. Whisk eggs and juice in a bowl until frothy, add 1 cup of the simmering stock and whisk to combine; transfer back to the pot. Cook, while stirring, about 2 minutes more; season with salt and pepper and garnish with parsley.


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