Avgolemono, or Chicken Egg and Lemon Soup from Cyprus

Just roasted a fat chicken? You don’t need to be a Grandmother to ace this dish. This is a very forgiving recipe, the quantities are somewhat fluid.

Try this recipe after you create a rich chicken stock:

Shred 2 cups chicken and set aside.

In a large and heavy pot, sauté a medium dice of ( one cup each) onion, celery and carrot in olive oil. Add 1/4 cup of finely diced garlic after the other veg is half cooked.

Add 2 quarts rich broth and a bay leaf. Bring to a rolling boil. Then add a cup of raw, washed rice and simmer on low for 20 minutes, seasoning with salt and pepper.

Once the rice is cooked and still very brothy, add 2 cups of cooked shredded chicken.

Prepare and temper the egg and lemon sauce :

Whisk 2 eggs in a medium bowl with 1/2 cup fresh lemon juice. Temper the eggs by slowly adding in a label or two of hot broth….slowly.

Add to the soup and remove from heat immediately or the soup will separate.

Serve immediately, admire broth if you choose…check the salt, and enjoy with crusty bread and a salad. Maybe a glass of OUZO?

This soup freezes beautifully, being fat free. It’s rich and velvety…completely delicious. Decedent without the calories! Easy too.