An easy weeknight version of the classic Greek soup with chicken and egg.
The mixture of eggs, lemon, and hot broth is a classic combination in Greek cooking.
And if there is a classic dish that highlights this combination, it is the chickeny avgolemono soup.
Elise Bauer
The “g” isn’t always pronounced.
Some, like this one, have bits of chicken in them.
Some start with a whole chicken and take hours.
Elise Bauer
A few have nothing more than chicken broth and the egg-lemon sauce.
Most, however, have a starch such as rice or orzo pasta.
The key to avgolemono is the egg-lemon sauce.
Elise Bauer
It is what makes this version of chicken soup special.
And if you’re able to’t?
Kids love to help cook, so maybe ask your daughter or son to whisk while you pour.
Elise Bauer
One thing about this soup:Neverlet it boil once you’ve added the egg-lemon mixture.
The soup can break, and you essentially get a Greek version of egg drop soup.
Still edible, but ugly.
Elise Bauer
Same goes for reheating leftovers: Do it gently, and don’t let the soup boil.
To avoid that, follow these tips.
Cook according to package directions.
If not, continue to cook until the chicken is cooked through.
Beat the eggs in a bowl.
Whisking constantly, add the lemon juice to the eggs.
You will need to temper the eggs before you add the egg-lemon mixture to the soup.
It takes both hands to do this.
With one hand, whisk the egg-lemon mixture vigorously.
With the other, slowly pour in a ladle’s worth of hot broth.
Turn the heat off the soup.
Whisk the soup with one hand while you pour the hot egg-lemon mixture in with the other.
Serve at once, garnished with parsley.
