Chicken Soup (Greek, With Avgolemono - Egg/Lemon Sauce)

Recipe by evelynathens
READY IN: 1hr 20mins




  • Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.
  • Cover pan and let simmer for 45 minutes.
  • Remove chicken and parsley, discard parsley.
  • Let chicken cool a bit, so you don't burn yourself, and cut into cubes.
  • Set aside.
  • Add rice, carrot and celery to broth and cook for 20 minutes.
  • Add lemon juice to the soup.
  • Stir.
  • Turn off heat.
  • Beat the eggs and cornstarch in a small bowl.
  • While whisking, slowly dribble in hot chicken stock- never stop whisking.
  • Do this until you have used up a couple of ladlefuls of stock.
  • This tempers the eggs so they do not curdle.
  • Slowly add egg to the hot soup and give a good stir.
  • Add chicken and serve, sprinkled with a bit of pepper (if desired).
  • Note: I would just like to point out that the eggs in this soup are not raw - they are cooked by the hot stock. That is what the tempering process is all about (and to make sure the eggs don't curdle :-) ).