In Greek this soup is called Avgolemono and it's one of my favorite soups of all time. The chicken and rice makes it super hearty, and the lemon gives it such a delicious tangy flavor. I love it. If you're a big frequenter of diners (as I am) then you are most likely familiar with it, it's very often the soup of the day.
When I lived in Chicago I had a Greek diner around the corner from me and as soon as the weather started turning chilly, I was there all the time slurping up this deliciousness. Since I've moved away from the States, I decided to have a go at making it myself because I'm not really sure I can survive winter without it. After a few tweaks, I'm confident this recipe is as good as - if not better - than where I used to go in Chicago. It's SO good. 🙂
One note on the preparation - mixing in the eggs can be a little tricky if you're not paying attention. They can scramble if you just pour them in. You need to be sure to add them a little at a time and stir vigorously each time so they give the soup a silky, thick texture and don't scramble.
looking for other great soup recipes?
This Super Easy Beef and Cabbage Soup is the ultimate comforting meal.
Have you tried Pasta e Fagioli? Italian Bean and Pasta Soup? It's sooooo good.
here’s a video showing how to make it:
- olive oil - 3 tbsp
- carrots - 3 large, peeled and diced
- celery - 2 stalks, thinly sliced
- onion - 1 large, finely chopped
- salt and pepper - to taste
- rice - 1 cup
- chicken broth - 12 cups
- chicken breasts - 2, cooked and shredded
- butter - 4 tbsp
- flour - 4 tbsp
- eggs - 4
- fresh lemon juice - 1/2 cup
- In a large soup pot, heat the olive oil over medium heat, add the carrots, celery and onion and cook until soft, about 3 - 5 minutes.
- Increase heat to medium high, then stir in the rice and cook for a minute or two, generously salt and pepper.
- Stir in the chicken broth, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the rice and carrots are cooked.
- Stir in the chicken and remove from heat.
- In a small, heavy bottomed saucepan, melt the butter over medium heat and whisk in the flour, until smooth.
- Gradually add about 4 cups of the broth mixture, and cook (stirring constantly) until slightly thickened, then remove from heat.
- In a small bowl, beat the eggs until they are foamy.
- Slowly beat the lemon juice and the thickened broth into the soup, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.
- Heat the soup over medium heat until it thickens a bit, but do not return to a boil.