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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Avgolemono Soup (Chicken Egg Lemon Soup) Recipe

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This recipe for Avgolemono Soup (Chicken Egg Lemon Soup) is from The Heilman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 Chicken (thighs and legs to make stock)
1 medium onion
1 cup of long grain rice (preferably Uncle Bens converted rice)
3 eggs
3 lemons
Salt and pepper
(if you need more stock, add chicken broth as needed)
Directions:
Directions:
Wash your chicken in a big stock pot. Add your chicken, 1 onion cut in half, and fill up pot with water to cover the chicken. Let ingredients cook for about 1 1/2 to 2 hours to make a nice stock. Remove the chicken and strain the broth into a clean pot. Place the clean pot filled with the stock back on the stove, and add rice. Let the rice cook as you mix your other ingredients (lemons and eggs) which is in a separate bowl. You can also add chicken broth to your homemade stock if needed. Beat your eggs until they come to a foam. Slowly add your lemon juice to the eggs and continue to beat the mixture until they are mixed together well. After your rice is cooked, turn off the stove. Ladle out some of the broth, and slowly add it to your lemon and egg mixture while still beating so they become the same temperature. You want to do this slowly so the eggs don't curdle. Continue to add more broth slowly until lemon and egg mixture is the same temperature as your stock pot. Once they are the same temperature you can pour the lemon egg and broth mixture back into your stock pot while mixing it so it creams together. If desired, cut up your cooked chicken into small pieces and add to your final soup. Add salt and pepper to taste.

 

 

 

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