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    You are in: Home / Greek / Chicken Soup (Greek, With Avgolemono - Egg/Lemon Sauce) Recipe
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    Chicken Soup (Greek, With Avgolemono - Egg/Lemon Sauce)

    Chicken Soup (Greek, With Avgolemono - Egg/Lemon Sauce). Photo by iLuv2cook 2

    1/1 Photo of Chicken Soup (Greek, With Avgolemono - Egg/Lemon Sauce)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    15 mins

    1 hrs 5 mins

    evelyn/athens's Note:

    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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    1. 1
      Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.
    2. 2
      Cover pan and let simmer for 45 minutes.
    3. 3
      Remove chicken and parsley, discard parsley.
    4. 4
      Let chicken cool a bit, so you don't burn yourself, and cut into cubes.
    5. 5
      Set aside.
    6. 6
      Add rice, carrot and celery to broth and cook for 20 minutes.
    7. 7
      Add lemon juice to the soup.
    8. 8
    9. 9
      Turn off heat.
    10. 10
      Beat the eggs and cornstarch in a small bowl.
    11. 11
      While whisking, slowly dribble in hot chicken stock- never stop whisking.
    12. 12
      Do this until you have used up a couple of ladlefuls of stock.
    13. 13
      This tempers the eggs so they do not curdle.
    14. 14
      Slowly add egg to the hot soup and give a good stir.
    15. 15
      Add chicken and serve, sprinkled with a bit of pepper (if desired).
    16. 16
      Note: 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 :-) ).

    Ratings & Reviews:

    • on February 28, 2004


      I made this for dinner a couple weeks ago. This is the first time we've ever had lemon in chicken and rice soup, so it was kind of an unexpected taste sensation that took us a bit of adjustment. This did reheat well in the microwave for lunch the next day. Thank you for sharing a new experience with us Evelyn!

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    • on November 16, 2010


      This came out perfect! It was just what I was looking for. The only changes I made were to use chicken broth instead of the water and to add about 1T of lemon zest when it was time to add the rice. This is something I will be making many times.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2004


      I'm coming down with a cold, so I couldn't wait to have this for dinner tonight. It was very comforting! The only change I made was to use Egg Beaters in place of the eggs because I don't like to eat raw eggs. This was a nice change from the usual chicken noodle soup!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (25)


    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

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