Avgolemono
Description
The recipe won't take much time. The classic version uses rice or small pasta (orzo). The soup should be served immediately after cooking, garnished with fresh herbs. The soup is very easy to prepare; however, the trickiest part is adding the egg-lemon mixture to the hot soup at the very end, while whisking vigorously. Serve the soup hot.
Instructions
- 1
Step 1
1. Peel the onion and dice it finely. Heat a pot with vegetable oil and add the onion. Sauté for 4-5 minutes.
- 2
Step 2
2. In a separate saucepan, cook the rice or orzo until done. Pour the broth and water into the saucepan with the onion, bring to a boil. Add the cooked rice or orzo to the saucepan. Cut the boiled chicken breast into small pieces and add to the other ingredients. Simmer the soup for about 5-8 minutes, season with salt and pepper to taste.
- 3
Step 3
3. In a separate bowl, beat the chicken eggs until a homogeneous mixture is formed.
- 4
Step 4
4. Pour in the lemon juice and vigorously mix with a whisk.
- 5
Step 5
5. Remove the soup from the heat and, stirring continuously, pour in the egg-lemon mixture. Serve immediately, garnished with chopped parsley.