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avgolemono in two bowls

Avgolemono - Greek egg and lemon soup

Karon Grieve
This silky smooth soup is zingy and fresh and just packed with flavour, a Greek classic!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soup
Cuisine Greek
Servings 2
Calories 509 kcal

Equipment

  • soup pan, whisk, large bowl

Ingredients
 

  • 500 g chicken thighs or drumsticks
  • 750 ml water
  • 1 bay leaf
  • 4 sprigs parsley including stalks
  • 1 stick celery
  • 4 black peppercorns
  • 1 egg
  • 1 lemon use half the zest and all the juice
  • 50 g orzo orzo pasta or rice
  • salt to taste
  • 2 tbsp feta crumbled
  • 1 tsp dill to serve
  • 1 tbsp olive oil to drizzle over soup to serve
Metric - US Customary

Instructions
 

  • Bring the chickken in water with bay leaf, celery, peppercorns and parsley to boil then lower heat, cover and simmer 45 minutes
  • Strain soup through sieve and pour the liquid back into the pan. Shred the chicken meat.
  • Add the orzo pasta/rice to the stock and simmer for 15 minutes till tender then add half of the shredded chicken (save the rest for another use)
  • In a large bowl whisk the egg and half the lemon juice and all zest and add 1 ladleful of the stock liquid and whisk again then add another ladle of stock and whisk again
  • Gently pour this mixture into the soup pan and stir well, reheat gently and season to taste adding the remaining lemon juice if you wish
  • Serve the avgolemono with crumbled feta, fresh dill and a few drops of olive oil

Video

Notes

For gluten-free version use rice not orzo pasta

Nutrition

Calories: 509kcalCarbohydrates: 25gProtein: 32gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 187mgSodium: 344mgPotassium: 464mgFiber: 3gSugar: 3gVitamin A: 637IUVitamin C: 34mgCalcium: 152mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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