Avgolemono is one of our family’s favorite comfort foods. This delicious chicken and rice soup is strongly spiked with lemon juice and is sure to become one of your family’s favorites. It’s a great way to use up leftover chicken and rice, but Lemmy loves it enough to make it from scratch.
Avgolemono (Greek Lemon Chicken Soup)
- 8 cups chicken broth
- 1 t chicken bullion powder
- 1 t minced garlic
- 1/3 c fresh lemon juice (use 1/2 cup for stronger lemon flavor)
- 1 small onion, finely chopped
- 1 t freshly ground black pepper
- 1/4 c butter, very soft
- 1/4 c flour
- 7 egg yolks
- salt to taste
- 2-3 c cooked chicken, cubed
- 2-3 c cooked white rice
In a large pot, combine the chicken broth, lemon juice, bullion powder, garlic, onion and pepper; bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. In a bowl, whisk the very soft butter with the flour until smooth. While the soup is simmering, gradually add the butter mixture to the broth, whisking constantly. Simmer for about ten minutes.
Meanwhile, in a heat-proof bowl, beat the egg yolks until they lighten in color. Gradually add a little of the hot soup mixture to the egg yolks, whisking constantly.
Tip: I use the egg whites left over to make meringues for dessert.
Add the egg mixture to the pot, stirring constantly, and heat through. Season with salt to taste. Add the cooked rice and chicken and heat through. Serve hot.
Makes 10 servings.
Want more? Check out our Highchair Travelers Pinterest page for more great recipes and ideas from Greece.