adwred
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Avgolemono Soup (Greek Chicken and Lemon Soup)Ingredients
4 cups homemade chicken stock
2 cups finely diced or shredded chicken, preferably dark meat
4 eggs
Juice of 1 lemon
Salt and pepper to taste
In a medium saucepan, bring stock to a boil. Add chicken and cook until chicken is heated through, about 3 minutes.
In a medium bowl, whisk together eggs and lemon juice until frothy. Vigorously whisk about 1 cup of the hot stock into the egg mixture. Whisk this mixture back into the hot soup and immediately remove from heat. Season with salt and pepper and serve immediately.
This is great on a cold day, or when you're under the weather.
Red
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waywardsister
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Coming down with my BF's cold so I made this this morning for breakfast. WOW...fantastic, and so simple. Is it the egg and lemon together that give it such a nice creamy colour?
Thank you for a great recipe!
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adwred
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The egg is what gives it that creaminess. So good. Also, egg emulsifies fat, so it's a great way to get extra fat in without it becoming gaggy because the egg just soaks it up and you'd never know it's in there. You can use whatever fat you like. Being that you're now dairy-free, I'd suggest chicken or duck fat because it just intensifies the flavour of the broth. The lemon gives it that zippy quality that I love.
I'm glad you liked it! It's a staple for me.
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