Egg-Lemon Soup

Originally, the soup is called Avgolemono. The name comes from the Greek word Αυγολέμονο, which means "egg-lemon". The dish is also prepared in Arab countries, Turkey, and Italy.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 80 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 150 g Rice, white, short grain

  • 1.5 kg Meat, chicken, breasts

  • 1 piece Onion, raw

  • 1 piece Carrot, fresh

  • 1 piece Leek

  • 2 l Water

  • 2 spoons Salt, table

  • 2 piece Spices, bay (leaves)

  • 2 spoons Oil, olive

  • 2 piece Egg, fresh

  • 115 ml Juice, lemon

  • 0.5 teaspoons Spices, pepper, black

  • 0.5 bouquet Thyme, raw

Steps

  1. Before cooking, rinse the rice. Rinse it under running water until the water runs clear. Once the water is clear, drain the rice well. Wash the meat and dry it with a paper towel. Peel the onion, wash it, and finely chop it. Wash the carrot, peel it, and cut it in half. Clean the leek, wash it, and cut it into 4 larger pieces.

  2. Place a large pot of water on the stove and immerse the chicken in it, adding salt. Cover the pot and cook until the water boils. Skim off the foam that forms on top, add the carrot, bay leaves, and leek, and continue to cook on low heat for another 45 minutes.

  3. Meanwhile, heat olive oil in a pan, add the chopped onion, and sauté it over moderate heat for 6 minutes until it becomes translucent. Remove the pan from the heat. Take the cooked meat out of the pot, drain it, and let it cool. Remove the skin and bones from the cooled chicken, cut the meat into larger pieces, let it cool slightly, and store it in the refrigerator until use.

  4. Strain the liquid and pour it back into the pot. Place the pot back on the stove, add the rice and onion, and cook on high heat until the liquid boils. Then reduce the temperature and cook for another 20 minutes. Stir frequently during cooking to prevent the rice from sticking to the bottom.

  5. Add the chicken pieces to the pot, reduce the temperature, and simmer slowly for another 10 minutes. Then remove the soup from the heat. In a bowl, whisk the eggs and add lemon juice and pepper. Mix well. Take 2 cups of soup from the pot and slowly mix the liquid into the egg mixture. Then slowly pour the egg mixture into the soup and stir well.

  6. Wash, shake dry, and chop the parsley. Ladle the soup into bowls, sprinkle with chopped parsley, and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 87.91 kcal
  • Fat: 3.97 g
    • Saturated Fat: 0.86 g
  • Carbohydrates: 3.9 g
    • Sugars: 0.29 g
  • Protein: 7.79 g
  • Fiber: 0.12 g

Advice

The soup should not be stored for later, as it will curdle and no longer be good.