Avgolemono

Aυγολέμονο

Greek Egg-Lemon Chicken Soup

Tips & Traditions:

Add salt & pepper throughout the cooking process, this will give you flavor.
Uncle Ben’s Rice is the only rice my family has ever used for this recipe.
Use blender to temper the egg-lemon-broth mixture to keep eggs from curdling.
Add some carrots and chicken to your silky, tangy, and delicious bowl of soup.
Soup is even more delicious the next day!

Serves:

8- 12

In large pot, melt butter with olive oil, then sauté onion, carrots, and celery 5 min.
Add salt & pepper.
Clean chicken and remove giblets, then add whole chicken to pot.
Add water to pot, fill to about 2" from the top, should cover chicken.
Add salt & pepper.
Bring to a boil, then turn down to a simmer.
Add salt & pepper.
Cook for 2 hours. Then remove from heat.
Strain broth in another pot, catching the chicken, onions, carrots, & celery in strainer.
Add rice to pot with broth.
Add salt & pepper.
Cook rice on simmer 20 minutes. Then remove from heat. Let cool for 90 min.
Add 6 eggs to blender, blend for 20 seconds on low.
Add lemon juice from 6 lemons to blender, blend for another 10 seconds.
Add 2 ladles of broth that is now warm, but not hot, to blender. No need to blend.
Slowly, add in egg-lemon mixture to soup while stirring.
Add salt & pepper.