Prep and cook 20 minutes.
A creamy and silky smooth lemon chicken soup gently thickened with an egg emulsion.
Chicken soup is the universal remedy for all physical and emotional ills. This avgolemeno egg and lemon soup elevates that role to a total different level.
On the onset of winter in Cairo, my Greek grandmother would serve up her creamy and delicious Avgolemeno soup. It is a Greek speciality that means “egg and lemon” soup. I still remember what it felt like to have my childhood worries gently disappear and replaced by a warm, satisfying glow.
There are several variations of this recipes but my preference is for the traditional version with tender chunks of chicken breast mixed with orzo pasta or rice enveloped in a thick and velvety lemony chicken broth. Served with crusty baguette and you are all set for a satisfying starter course or a light dinner.
The secret is in carefully emulsifying the broth with the lemon and egg mixture that gives the soup a silky smooth texture and a deliciously refreshing lemony finish.
Also see Avgolemono Sauce which is also egg and lemon based and is great as a smooth velvety sauce for any vegetable side dish.
Avgolemono Soup
by
Derek Farwagi
Ingredients
- 3 cups Chicken broth
- 1 Chicken breast
- ½ cup Orzo pasta (or rice which will take longer to cook. (See cooking note below).
- 2 Eggs
- 1 Juice of one small lemon
Instructions
- In a large saucepan, bring the broth to a slow boil.
- While the broth is coming to a boil, slice chicken breast in half along its length and flatten to about 1/2" thick. Cut into 1/2" wide strips and cut strips again so you have bite size chunks. Set aside.
- In a medium bowl, whisk together the eggs and lemon juice until smooth. Set aside.
- Add orzo to the boiling broth and cook for about 5 minutes, stirring pasta a couple of times to avoid "clumping". AT THE 5 MINUTE MARK add chicken and cook for 2 minutes this will cook the chicken and keep the orzo al dente. ( Both will continue to gently cook throughout the rest of the recipe). Remove from heat.
- Slowly ladle about 1/2 cup of the hot broth into the egg-and-lemon mixture, whisking thoroughly as you do so.
- Slowly dribble the egg mixture into the hot soup, whisking thoroughly as you do so.
- Put soup back on a low fire and whisk gently till you have a creamy consistency. DO NOT OVERHEAT OR BOIL- the egg will curdle and you will lose the creamy texture.
- Serve immediately with toasted baguette or ciabatta bread.
B Clerici
I haven’t tried this as I am out of town. But I can’t wait to cook it when I get home.
Thank you for posting such interesting recipes!
As for how I found Cairo, it is always the same but the roads and buildings change. I hope the people and the culture remain as always!
Barb and David Clerici
Derek Farwagi
Barbara,
Thanks for writing in and I hope you enjoy the soup.
Egyptians have always been able to keep their culture (and sense of humor) intact. That is why to this day, I have a deep fondness for them.