Looong ago I dated a Greek Cypriot and learned to make several Greek dishes: dolmathes, baklava, pastitsio, moussaka and avgolemono. I’d forgotten just how freaking TASTY lemon and egg soup is! Here’s my version, made with leftover chicken. Easy and really delicious!
Angela’s Avgolemono Soup
1/2 leftover roasted chicken, shredded (OR a small rotisserie, or 4 thighs, whatever you have)
1 shallot, diced
3 cloves garlic, diced
1/2 cup rice, any kind
1 Tbl dry dill (or fresh if you’ve got it)
5 C chicken stock
3 small or 2 large lemons, zested (and juiced into separate mixing bowl)
2 Tbl fresh chopped parsley for finishing and garnish
In a good sized soup pot, put in a couple of turns of olive oil over med low heat. Sweat the shallot and garlic until soft. Add in chicken, dill, lemon zest and rice, stir and cook for a couple of minutes. Turn up the heat to Hi and add the chicken stock. While that comes to a boil, add eggs to the lemon juice and whisk until eggs are completely mixed.
Reduce soup to a simmer to allow rice to cook – about 15 minutes depending on your type of rice. Basmati took 15 minutes. When rice is done, kill the heat. Move pot to counter with the lemon/egg mixture next to it. Add in one spoonful of hot soup liquid (try to avoid rice) at a time, whisking in between to temper the eggs. Add at least 3/4 cup of hot soup to eggs, then carefully pour the eggs back into the soup pot. Stir thoroughly. There should be enough residual heat to cook eggs through, if not, put on a LOW flame to warm through. Toss in the parsley, keeping some aside for garnish. Serve.