Avgolemono is a classic Cypriot soup that combines chicken, lemon, and egg. This creates a unique, rich, tangy flavour that suits most Cypriot palettes. Although this soup, which uses rice for its base, is enjoyed throughout the year, it is particularly enjoyed during the winter months across Cyprus.
HOW TO MAKE AVGOLEMONO SOUP
Ingredients:
2 Whole chicken breasts
6 cups of chicken stock
1/2 a cup of orzo rice
1 teaspoon of salt
1 teaspoon of pepper
3 large eggs
1/2 of a cup of fresh lemon juice
Chopped fresh parsley
Instructions:
Shred the chicken breasts after lightly pan-frying.
Pour in the chicken stock and then bring to a gentle simmer.
Stir in rice and then season lightly with salt and pepper.
Reduce the heat to low and continue to simmer gently for up to 20 minutes.
In a bowl, whisk the eggs until smooth.
Slowly whisk in 1 cup of hot soup broth into the eggs a little at a time so that they temper.
Whisk the lemon juice into the egg mixture a little at a time, using a teaspoon.
Pour the egg-lemon mixture into the remainder of the soup while stirring continuously.
Simmer gently for a further 3 minutes.
Garnish with parsley after pouring into bowls for serving.
