Name: Avgolemono
Yield: 6
Cuisine: Greece
Ingredients: 8 cups (2 L) chicken broth; 1/2 cup (100 g) rice; 2 cups cooked, shredded chicken; 3 eggs; Juice of 2 lemons; Salt and pepper; Fresh dill or parsley

Where it comes from

Avgolemono is a classic Greek soup, but the egg-lemon sauce is also used on stuffed vegetables and braised dishes. It is a family favorite for cool days and for anyone feeling unwell.

Explore the cuisine of Greece.

Recipe

Make Avgolemono at home

Serves 6Time 45 minutes

Ingredients

8 cups (2 L) chicken broth
1/2 cup (100 g) rice
2 cups cooked, shredded chicken
3 eggs
Juice of 2 lemons
Salt and pepper
Fresh dill or parsley

How it's made

Bring the broth to a simmer and cook the rice for about 15 minutes until tender.
Add the chicken and heat through.
Whisk the eggs in a bowl until frothy, then whisk in the lemon juice.
Slowly ladle 1 cup of hot broth into the eggs while whisking constantly to temper them.
Slowly pour the egg mixture back into the pot, stirring, and warm gently without boiling.
Season with salt and pepper and serve with dill.