Avgolemono Soup - Easy and Awesome!

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READY IN: 30mins
Recipe by Jiggita

I've been chasing the perfect avgolemono soup for the past year. This recipe is a labor of love, made probably about 45 times to get it to it's soupy perfection. I had tried a few recipes I found online, but found they were sub par to my avgolemono soup standards. After searching, testing and tweaking, this is my soup that I've come up with, and my picky friends approve. I hope you enjoy!

Ingredients Nutrition

Directions

  1. Notes: The outcome of soup really depends on the quality of the chicken base you use. I have found that broth is too weak for the most part, so I highly recommend avoiding broth for this recipie. I have found better success with bullion. The bullion gives you control over the strength of the chicken flavor. If you have a good chicken base, the soup will be good. If you have bad bullion/broth, the soup will be sub-par. A good test is tasting the broth on it's own. If it tastes like a soup you'd eat on it's own, it's a good place to start!
  2. Place 5 cups of tap water in a large pot. Set pot on stove and heat on Med-High.
  3. Meanwhile, using a large bowl, rinse the 1/2 cup white rice in cold water 3-4 times. Remove any excess water from the rice after rinsing.
  4. Once the water begins to boil, add the rinsed rice into the pot.
  5. Immediately after adding the rice, add 2 1/2 cubes of Knorr Chicken bullion to the boiling pot, stirring until the bullion dissolves. Allow the soup to boil for 1 minute.
  6. Cover the pot with a lid, and turn the temperature of the stove down to simmer. Set a timer for whatever the recommended cook time of the rice LESS 5 minute (So if the rice cooking instructions say 20 min, set the timer for 15).
  7. Now, in a large mixing bowl, break open three eggs and add 3 TBS of lemon juice. Lemon lovers, hold your horses at this step. You can add more lemon at the end to your lemony liking. This is just to set the eggs. Using an electric mixer on LOW, or a handheld manual mixter, thoroughly blend the lemon and egg together until very smooth. The more blended this mixture, the less likely you will have egg separate in the soup. If you are mixing by hand, make sure you get it as smooth as possible mixing very well. Allow the lemon egg mixture to rest in the bowl about 15 minutes stirring occasionally.
  8. When the timer for the broth goes off, remove the pot from the heat source. Take one cup full of the HOT chicken broth and slowly stir it into your mixing bowl containing the lemon egg mixture. Repeat this 3 times, or for as much broth as you can safely transfer.
  9. Now, take the contents of the mixing bowl and pour it back into the pot. Stir the mixture well.
  10. Bring the soup in pot to a boil on a med/low heat and allow to boil for 3 minutes.
  11. Add more lemon to your liking 1 TBS at a time. It's easy to over lemon, so make sure you take it slow. I usually like about 2 extra TBS.
  12. Serve hot and Enjoy! (re-heating the soup will cause it to become very thick).

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