Greek Chicken Soup – Avgolemono

IMG_3433This Greek egg and lemon soup (avgolemono), or ‘soupoula’ as my kids call it, is the   soup my  kids often ask for in winter or when they have a cold. There’s something wonderful about this velvety delicious soup that makes you feel so much better after eating it.

What you need

  • 10 cups of chicken stock (see my chicken stock recipe)
  • 10 TBLS of uncooked rice (medium grain)
  • 2 free range eggs
  • 1 lemon (juiced)
  • Salt to taste

What to do

Bring the stock to the boil in about a 3 litre capacity pot. Check if it needs any salt – add to taste if required.

Add the rice and cook on medium heat until rice is tender (should be tender). Takes around 20 – 30 minutes.

Remove from heat and allow to cool slightly.

Beat eggs and lemon juice together in a large bowl.

Add a cup of the stock slowly into the egg-lemon mixture whilst stirring constantly.

Pour the mixture into the pot all at once and stir through.

If you need to reheat the stock do it over a very low heat to avoid curdling the egg.

Questions & comments welcomed

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