With temps well into the 90’s, soup may seem like a strange meal to cook during Florida’s brutal summers. But it’s these rainy afternoons that have this dish on the brain. It’s wholesome and comforting, yet bright and refreshing.
Avgolemono highlights a classic combination of Greek flavors: chicken broth, egg yolks and lemon juice. With the addition of arborio rice and shredded chicken, it becomes a satisfying soup.
When you first see the recipe for this soup, you may think it sounds weird. After all, egg yolks aren’t exactly a typical ingredient in soup. I can assure you the result doesn’t taste “eggy” at all. Rather, the acidic lemon cuts through the rich yolks and savory broth.
All in all, you’re at most 30 minutes away from a bowl of creamy, comforting Greek lemon chicken soup!
1 tablespoon olive oil
1 onion, diced
3 carrots, diced
6 cups chicken broth
1lb. chicken breasts
1/2 cup arborio rice
3 eggs, lightly beaten
3 lemons, juice of 3 and zest of 2
Salt and pepper, to taste
Parsely for garnish
Heat 2 olive oil in skillet over medium heat. Sauté diced onion and carrots in oil until slightly tender. Add garlic and sauté for a few more minutes.
Add chicken broth and raw chicken breasts to pot and simmer until chicken is cooked.
Remove chicken, shred with two forks and add back to pot.
Add arborio rice, bring to a boil, reduce the heat and simmer until the rice is cooked, al-dente, about 15-20 minutes.
While whisking, pour 1 cup of the hot broth into a separate bowl containing the lightly beaten eggs. Slowly, whisk the egg mixture into the soup. If you add the eggs too fast, they’ll turn white and stringy, like an egg drop soup.If there happen to be a few bits of egg white floating around, don’t sweat it. It will still taste amazing, and won’t throw off the texture.
Add the lemon juice and zest.
Season with salt and pepper to taste. Garnish with parsley & lemon.