Greek egg lemon soup is often referred to as the cure for all! From the smallest of sniffles, to curing hangover, jetlag or even heartbreak, this is what grandmothers always recommend. As well as of course on special occasions like after the midnight mass on Good Saturday. It has the perfect amount of acidity, full flavour from the chicken stock and so much comfort in every bite full. In Greece and Cyprus we call this soup “avgolemoni”, which translates to “egg lemon”. That is what the mixture we add, once the chicken and rice have cooked, is made up of. In Cyprus we also have a preference of adding cubes of halloumi cheese when serving and I’d highly recommend it.
500g organic skinless chicken thigh fillets See note 1.
½ medium sized lemon
1 ½ cup of organic long grain rice (300g), washed and strained
4 large organic eggs
¾-1 cup lemon juice (200-250mL), depending on lemon sourness
chicken reserved, shredded
200g organic halloumi, diced
Add the water and salt to a large pot. Bring water to a boil. If the eggs you are using are in the fridge take them out so that they get to room temperature before you use them.
Once the water is boiled add the salt and chicken in the pot together with the juice of half a lemon. Reduce the heat to medium and cook the chicken thighs for 25min (see notes).
When the chicken is ready take it out and set aside to cool for a bit. When they are cool enough to handle, use two forks to shred the chicken. Set aside covered.
Remove any foam that may have formed on the top of the stock with a slotted spoon. Bring the stock to boil after you have removed the chicken and add the rice. Cook on a medium heat for 20min. You may want to reduce this time if you prefer the rice to be less tender. When the rice is done take the pot off the heat, it is now time to make the avgolemono mixture (egg/lemon mixture). Add two ladles of the stock in a jug with the lemon juice.
Crack the eggs in a blender. See note 2. and blend on the lowest speed. Using the small opening on the blender’s lid, slowly add the stock/lemon mixture with the eggs. Stop blending once the stock/lemon mixture is finished.
The avgolemono is now done. Pour it slowly into the pot stirring gently. A smooth foam should form on the top. Put the pot back on the stove for 2 min on a medium heat just so that everything is combined. Do not allow it to boil. Serve warm with the additions and enjoy!
You may also use chicken chops that include the bone for extra flavour or any other piece you prefer. If you use a piece with bone though, please allow for an extra 20min cooking time.
If you do not have a blender you may also use a hand mixer to blend the eggs and then slowly add the stock/lemon mixture while mixing. Ensure you use a large, tall bowl to do so as the mixture will splash.