Nose stuffed? Stomach a bit off? Dr. Whipped recommends this soup.

This is a recipe that you will want in your arsenal during the cold and flu season. Though it tastes especially good when you are sick, you’ll likely get hooked and add it to your regular soup repertoire.

What I find most interesting about avgholemono is how it looks and feels creamy, which is soothing, but it has no milk or cream in it, which can be unsettling on an upset stomach. The carefully added egg lemon sauce is the secret to the milky broth. The lemony aroma and flavor adds brightness that seems to perk me up a touch when under the weather.

Take your time when adding the egg mixture to the broth. Patience is not my strongest virtue and I have been known to hurry and as a result, find small scrambled egg bits in my soup.

There is no scientific proof that chicken soup helps cure what ails. Whether it is psychological or physical, I am quite sure that this soup has healing powers. Warm, hearty but not heavy, flavorful while being mild, citrus aroma to perk up the senses … it certainly can’t hurt.

Avgholemono – Greek Lemon, Chicken, Rice Soup

6 cups chicken stock
1/2 cup white rice
2 eggs
juice of 1 lemon
salt
1 boneless, skinless chicken breast (optional)

Bring chicken stock to a boil and add rice. If you would like some chunks of chicken in your soup, also cut the chicken breast into a few large chunks and add it to the soup. Cook covered over low-medium heat until rice is tender. Remove chicken breast. Chop or shred the chicken and set aside.

In a separate bowl beat eggs and lemon juice with a whisk. Gradually by the spoonfuls, add at least 1/2 cup of the hot stock to the egg mixture, whisking constantly. Be patient and add the warm liquid slowly to avoid cooking the eggs rapids.

Slowly add the warm egg and lemon mixture into the saucepan, stirring the soup constantly. If using chicken breast, return the meat to the pan. Stir over low heat to warm. Do not let it boil. Serve immediately.

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14 Responses to “Avgholemono – Greek Chicken, Egg, Lemon Soup”

  1. Julie Says:

    My mouth is watering, can not wait to try this!

  2. Jess (Where My Heart Is) Says:

    Sounds like comfort food. Soothing for an upset tum.

  3. Melissa Says:

    This is my favorite Greek food – the simplicity of the ingredients and the delicious lemon flavor!

  4. Anna @ the shady pine Says:

    It sounds like a soothing soup…hope it has you feeling much better.

  5. Claire Helene Says:

    Oh, my mother always made this for us when we were sick growing up. I made it for myself last week when I had a killer of a head cold. It is the best. So comforting.

  6. Abby Says:

    My husband always leans toward tomato soup when he’s sick, but I’d much rather have something like this!

  7. Kathy/stresscake Says:

    NICE! I loooooooove this soup. You need to make this for me.

  8. The Rowdy Chowgirl Says:

    I love this soup when I have it in restaurants. Might have to try making it for myself now!

  9. EB Says:

    That sounds incredibly comforting. Yummy.

  10. Joyce Says:

    I made this recipe last night and my husband and I loved it. It was very close to my favorite greek restaurant soups! I did substitute brown rice for white rice because I wanted to sneak it in for my husband’s sake and he didn’t even notice. Delicious and VERY easy recipe, thanks for posting!

  11. Jill Mant~a SaucyCook Says:

    I just made this last week when both my husband and I were attacked by germs after clearing customs in Chicago. I used the lemon zest as well and bulgar in lieu of rice. We are both up and breathing now!

  12. Leah Says:

    Ooh this sounds good. It is similar to what The Thai people eat for breakfast here in Bangkok, only they omit the lemon and add pork parts and ginger. I think I would much prefer the lemon over the pork parts for breakfast.

  13. Elvis Gittere Says:

    Chicken soup is a good food, it is not only tasty but it is full of nutrients that is needed from recovering from flu. ;

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  14. Santana Petry Says:

    Traditionally, American chicken soup was prepared using old hens too tough and stringy to be roasted or cooked for a short time. In modern times, these fowl are difficult to come by, and broiler chickens (young chickens suitable for broiling or roasting) are often used to make soup; soup hens or fowl are to be preferred when available.,

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