Avgolemono - Greek Chicken, Rice and Lemon Soup

Avgolemono - Greek Chicken, Rice and Lemon Soup
Avgolemono - Greek Chicken, Rice and Lemon Soup

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Prep time

20m

Total time

35m

Yields

6

Servings

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Ingredients

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3 quarts

water

2 lbs.

whole roaster chicken, cooked and shredded

3

eggs, large, beaten

2

lemons, juiced

2 tbsp.

Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

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1 tbsp.

parsley, minced

1 tsp.

dill, minced (optional)

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.

Directions

Kitchen View

Step 1

Heat water in large stock pot to boiling, and add bouillon. Stir to dissolve.

Step 2

Add chicken and rice, and heat through.

Step 3

Whisk together eggs with lemon juice in non-reactive (i.e. stainless steel, ceramic, glass or enamel-coated) bowl.

Step 4

Slowly whisk one ladleful of hot broth into the egg mixture, constantly mixing so eggs do not curdle. Gradually whisk in one more ladleful of broth until egg mixture is heated, and then pour it back into the pot, whisking constantly until fully combined. The soup should have a creamy texture

Step 5

Season with Adobo and additional lemon juice, as needed.

Step 6

Garnish with olive oil and herbs.

Recipe Tags

Appetizers & Snacks CIA Recipes Under 40

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