Description
A classic Greek soup featuring tender shredded chicken simmered in flavorful chicken broth with rice or orzo, enriched with a silky lemon and egg sauce for a creamy, comforting dish that’s bright and full of authentic Mediterranean flavor.
Ingredients
Soup Base
- 6 cups chicken broth
- 1/2 cup rice or orzo
- 2 cups cooked chicken, shredded
- 1/2 tsp salt
- 1/2 tsp black pepper
Aveglmono Sauce
- 3 eggs
- 1/4 cup fresh lemon juice
Instructions
- Prepare the Broth: Bring the chicken broth to a boil in a large pot over medium-high heat. Once boiling, add the rice or orzo and cook until tender, about 15 minutes.
- Add Chicken: Stir the shredded cooked chicken into the simmering broth and rice mixture to heat it through.
- Whisk Eggs and Lemon: In a separate medium bowl, whisk together the eggs and fresh lemon juice until smooth and pale.
- Temper the Egg Mixture: Slowly ladle about one cup of the hot broth from the pot into the egg and lemon mixture while whisking constantly; this gently raises the temperature of the eggs to prevent curdling.
- Incorporate Egg Mixture: Gradually stir the tempered egg mixture back into the pot with the rest of the soup, stirring continuously.
- Heat Gently: Warm the soup over low heat, stirring often, but do not allow it to boil, to keep the eggs from curdling and to thicken the broth to a silky consistency.
- Season and Serve: Add salt and black pepper to taste. Adjust lemon juice if desired for brightness. Serve hot as a comforting starter or main dish.
Notes
- Temper the eggs slowly and carefully to avoid curdling and achieve a smooth texture.
- Adjust the amount of lemon juice for a more vibrant, tangy flavor if preferred.
- Use orzo for a more pasta-like feel or rice for a classic texture.
- This soup is traditionally served warm and is best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
