Avgolemono
Cypriot Lemony Chicken and Rice Soup
Avgolemono is a comforting and classic Cypriot soup characterized by its creamy, lemony broth made from chicken, rice, eggs, and lemon juice. It's a staple in Cypriot households, often enjoyed during colder months or when feeling under the weather.
🧂 Ingredients
- 1 small Whole chicken(about 1-1.2 kg, cut into pieces or use chicken pieces like thighs and drumsticks)
- 2 liters Water(approximately)
- 1 cup Short-grain rice(uncooked)
- 3 large Large eggs(at room temperature)
- 120 ml Fresh lemon juice(from about 2-3 lemons, to taste)
- to taste Salt
- to taste Black pepper(freshly ground)
- 1 cup Fresh garden peas(optional, fresh or frozen)
👨🍳 Instructions
- 1
Place the chicken pieces in a large pot and cover with water. Bring to a boil, skimming off any foam or impurities that rise to the surface. Reduce heat to medium-low, cover, and simmer for about 45-60 minutes, or until the chicken is cooked through and tender.
💡 Tip: Using a whole chicken will yield a richer broth. - 2
Remove the chicken from the pot and set aside to cool slightly. Strain the broth into a clean pot, discarding the solids (or reserve chicken meat for another use).
💡 Tip: Ensure the broth is clear for a better soup appearance. - 3
Bring the strained broth back to a simmer. Add the uncooked rice and cook until the rice is tender, about 15-20 minutes.
💡 Tip: Short-grain rice helps to thicken the soup slightly. - 4
While the rice is cooking, prepare the avgolemono mixture. In a medium bowl, whisk together the eggs until light and frothy. Gradually whisk in the lemon juice until well combined.
💡 Tip: Room temperature eggs are less likely to curdle. - 5
Once the rice is cooked, remove the pot from the heat and let it cool for a few minutes. This prevents the eggs from scrambling.
💡 Tip: Temper the egg mixture gradually to avoid sudden temperature changes. - 6
Slowly ladle about 2 cups of the hot broth into the egg-lemon mixture, whisking constantly. This is called tempering.
💡 Tip: Add the broth very slowly, a ladleful at a time. - 7
Pour the tempered egg-lemon mixture back into the pot of soup, whisking continuously. If using peas, add them now.
💡 Tip: Keep whisking as you pour to ensure a smooth, creamy texture. - 8
Return the pot to low heat and stir gently for about 5 minutes, until the soup thickens slightly. Do not let it boil, as this can cause the eggs to curdle.
💡 Tip: The soup should not boil after adding the avgolemono mixture. - 9
Season with salt and freshly ground black pepper to taste. If you reserved chicken meat, you can shred it and add it back to the soup.
💡 Tip: Add lemon juice gradually to achieve your desired level of tartness. - 10
Serve hot, garnished with extra black pepper and a sprinkle of fresh parsley or dill if desired.
💡 Tip: Some traditionalists add a tiny pinch of cinnamon.
💡 Pro Tips
- ✓The key to a good avgolemono is tempering the eggs correctly to prevent curdling.
- ✓Adjust the amount of lemon juice to your preference for tartness.
- ✓If the soup seems too thick, you can thin it with a little more warm broth or water.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add shredded chicken meat back into the soup.
- Some variations include small pasta shapes instead of rice.