Traditional Greek Avgolemono Soup with Egg and Lemon

Name: Traditional Greek Avgolemono Soup with Egg and Lemon
Total time: 120 min
Ingredients: 1 whole chicken, 3 1/2 to 4 lb (1.6 to 1.8 kg), giblets removed; 10 cups (2.4 L) cold water, plus more if needed; 1 medium yellow onion, peeled and halved; 2 medium carrots, cut into large pieces; 2 celery stalks with leaves, cut into large pieces; 2 bay leaves; 8 black peppercorns; 2 teaspoons kosher salt, plus more to taste; 3/4 cup (150 g) short-grain white rice or Arborio rice, rinsed; 3 large eggs, room temperature; 1/3 cup (80 ml) fresh lemon juice, from 2 to 3 lemons; 2 cups (250 g) shredded cooked chicken from the broth; Freshly ground black pepper, to serve; 2 tablespoons chopped fresh dill or parsley, to serve; Lemon wedges, to serve

myhomemaderecipe.com

Make Traditional Greek Avgolemono with tender chicken, rice, and a silky egg-lemon broth. This cozy soup uses simple tempering so it turns creamy without…

View full recipe on myhomemaderecipe.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.

Share this recipe:

Cooking tools: