Avgolemono Recipe
A modern take on a traditional Greek-Jewish soup
History & Overview
Avgolemono originates from Spanish Jewish people who left Spain during the Inquisition. Some of these Jewish people went to Greece, and this sauce-like dish was used in favor of citrus (which was hard to come by in Europe.) Over time, the sauce was turned into a soup. It is now a widely enjoyed dish today.
This recipe makes an easy to modify version of Avgolemono. You could skip the onion (I do) but you don't have to.
Ingredients
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2 tablespoons extra virgin olive oil
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1 cup chopped onion Optional
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1/2 cup of orzo Rice recommended as alternative
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5 cups chicken stock
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1 cup water
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1 teaspoon Kosher salt Adjust to taste, but be conservative
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1 pound skinless chicken breast, diced
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3 large eggs
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3 tablespoons lemon juice Minimum amount - add more to taste
Pro Tips
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Rice vs. Orzo
Adding more orzo/rice will both make the soup thicker and slightly less lemony.
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Adjusting Flavor
If you put too much lemon in it (which is impossible but just in case) you can add more water or chicken stock. Both will greatly reduce the lemon, so be careful.
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Lemon Distribution
If you add lemon after finishing the batch, please stir it into the avgolemono. If you don't, you could end up having a lemon hotspot and no more lemon in the rest of the soup.
Step-by-Step Instructions
1. Prepare the Rice
Boil a pot of water with added salt and cook the rice according to package instructions.
2. Prepare the Base
Combine chicken stock and water in a bowl, add salt, and bring to a bare simmer.
3. Combine
Drain the rice and add it to the chicken stock mixture.
4. Cook the Chicken
Add the diced chicken and cook for 5-8 minutes.
5. Finish with Eggs and Lemon
Beat and whisk the eggs in a bowl. Temper the eggs and add lemon juice. Add more lemon as desired. Incorporate the egg mixture into the soup and whisk thoroughly.
Video Tutorial
Final Result
