Avgolemono soup is a classic Cypriot soup that combines chicken, lemon, and egg, creating a rich tangy flavour that suits most Cypriot palettes. Although available all year round, this soup is particularly enjoyed during the winter months in Cyprus.
HOW TO MAKE AVGOLEMONO SOUP
Ingredients:
2 Whole chicken breastsÂ
1/2 a cup of orzo riceÂ
6 cups of chicken stock
3 large eggs
1/2 of a cup of fresh lemon juiceÂ
1 teaspoon of saltÂ
1 teaspoon of pepper
Chopped fresh parsley
Instructions:
Boil the chicken breasts until tender in a large pot and when cooked through, remove them from the pot and shred them after they have cooled.Â
Add the orzo rice and chicken stock to a large pot reducing to a simmer for around 20 minutes after bringing to a boil.Â
Whisk the eggs until frothy in a mixing bowl, and then gradually whisk in the lemon juice
To prevent the eggs from scrambling, slowly add a ladle of the hot chicken stock from the large pot into the egg and lemon mixture while whisking constantly, repeating this process a few times until the egg mixture is warm and consistent.
Slowly pour the tempered egg and lemon mixture and the shredded chicken into the large pot, constantly stirring gently and allow the soup to simmer for a few minutes.
Whilst simmering, season with salt and pepper, but do not allow the soup to boil, as this will keep a creamy consistency and prevent the soup from curdling.
Place soup into a serving dish and then garnish with fresh chopped parsley.
