Chicken Rice Soup in Greek it’s called “Avgolemono”
This is my all time favorite my mum used to make it for us especially when we had a cold or home sick. A Cypriot tradition simple dish. Chicken and rice soup,lemon and eggs loved by so many. A delicious, and comforting meal especially when your using all fresh ingredients. Also, a great left over dish to take to work the next day.
3-quarts cold water(until the chicken is covered)
1/4 tsp dried oregano leaves
2/3 to 3/4 basmati rice or you could use Arborio rice
1/2 cup fresh lemon juice
2 large eggs room temperature
1/2 tsp freshly ground pepper
2 tsp salt more if needed
Garnish with Parsley or dill
In a large pot boil add the chicken, 1 whole onion, 2 bay leaves cover it 3 quarts of cold water, until the chickn is covered with water, add salt. Cook for 1 to 1 1/2 hour. Lower the heat and cover it half way.
Once the chicken is falling apart take it out with the onion and put it in a large plate.
Take the broth and strain it in case there is any bone left. Save 2 cups of the broth, then Put the rest of the broth back in the pan. Add the rice and cook according to the package and cover it.
Once the rice is cook take the lid off (let is cool off) and now start separating the egg white and the egg yoke. Whisk the egg white until fluffy and mix the egg yoke separately in a bowl, then mix both the egg yoke with the egg white keep wisking it, add the lemon juice keep wisking vigorously and add the 2 cups of broth that you saved, add the broth very slowly because we don’t want the egg to curdle from the hot broth.
Add your egg, lemon, broth mixture to the rice and keep wisking until all the mixture is in the pan.
Cut up the chicken (I usually use the breast take out the bone) in small pieces and add them in the soup.
Garnish with parsley leaves
Season with Salt, pepper, and a pinch of cayenne
So, so good!