1/1 Photo of Chicken Soup (Greek, With Avgolemono - Egg/Lemon Sauce)
1 hr 20 mins
1 hr 5 mins
This is the Greek way to cure the common cold. It is delicious. Make sure to mince the vegetables quite fine - you want them soft and melt-in-the-mouth. This is not the soup for crunchy veggies. Please note that the eggs are not 'raw' in this soup, but are actually tempered in the hot broth.
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- 1Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.
- 2Cover pan and let simmer for 45 minutes.
- 3Remove chicken and parsley, discard parsley.
- 4Let chicken cool a bit, so you don't burn yourself, and cut into cubes.
- 5Set aside.
- 6Add rice, carrot and celery to broth and cook for 20 minutes.
- 7Add lemon juice to the soup.
- 9Turn off heat.
- 10Beat the eggs and cornstarch in a small bowl.
- 11While whisking, slowly dribble in hot chicken stock- never stop whisking.
- 12Do this until you have used up a couple of ladlefuls of stock.
- 13This tempers the eggs so they do not curdle.
- 14Slowly add egg to the hot soup and give a good stir.
- 15Add chicken and serve, sprinkled with a bit of pepper (if desired).
- 16Note: I would just like to point out that the eggs in this soup are not raw - they are cooked by the hot stock. That is what the tempering process is all about (and to make sure the eggs don't curdle :-) ).
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Nutritional Facts for Chicken Soup (Greek, With Avgolemono - Egg/Lemon Sauce)
Serving Size: 1 (622 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 572.8
- Calories from Fat 323
- Total Fat 35.9 g
- Saturated Fat 10.3 g
- Cholesterol 232.1 mg
- Sodium 595.1 mg
- Total Carbohydrate 14.0 g
- Dietary Fiber 0.9 g
- Sugars 1.8 g
- Protein 45.4 g