This was a great alternative to traditional chicken soup. It’s creamy and delicious not to mention quick to make. The trick is that Avgolemono is thickened and creamy by incorporating eggs, not milk or cream. Serve with fresh crusty bread.
Recipe: Chicken Avgolemono Soup
Summary: Adapted from Food & Wine Magazine
- 64 oz. Chicken Broth – low sodium
- 1 1/2 tsp Kosher Salt
- 1 lb Chicken Breasts – boneless & skinless
- 1/2 cup Wild Rice
- 3 Eggs
- 3 tbs Lemon Juice, freshly squeezed
- 2 tbs Dill – chopped
- 1/2 cup Frozen Peas -defrosted
- Bring the broth and 1 teaspoon salt to a simmer in a large pot. Add chicken breasts to the pot and simmer until 10 minutes uncovered. Replace the cover and simmer 8 minutes. Remove the chicken breasts to a plate. Once they are cool enough to handle, cut them into bite-sized pieces.
- Mix the rice into the simmering broth. Bring to a boil and boil about 10 minutes, until the rice is almost tender. Reduce the heat to low.
- In a bowl, beat the eggs, lemon juice and the remaining 1/2 teaspoon salt togther until frothy. Take out 1 cup of hot broth from the pot and slowly pour into the egg mixture while constantly whisking, to temper the eggs. Pour the mixture back into the pot and stir for about 3 minutes until the soup begins to thicken. Do not let the soup simmer, the eggs may curdle.
- Mix the chicken back into the pot with the peas and the dill. Serve.