Greek Egg and Lemon Chicken Soup Recipe
The name of this soup comes from two of its ingredients — egg (avgo) and lemon (lemoni).
8 cups homemade or non-fat chicken stock
2 6-ounce boneless, skinless chicken breasts
1 carrot, peeled and cut into chunks
1 medium stalk celery, sliced
1 bay leaf
1 cup long-grain white rice
1 tablespoon cold water
Juice of 2 small lemons (about 1/2 cup)
Salt and freshly ground black pepper, to taste
Place the stock, chicken breasts, carrot, celery, bay leaf and rice in a large pot. Cover and bring to a boil over high heat. Reduce the heat to low, keep covered. Stir occasionally and simmer for 30 minutes, or until the vegetables are tender and the rice is cooked al dente.
Remove the chicken breasts from the soup and slice into strips. Return strips to the broth. In a bowl, beat the eggs and water until the eggs are frothy. Spoon out the hot chicken broth and carefully add it to the egg mixture a few spoonfuls at a time, while continuously beating. When all the broth is incorporated,
add the lemon juice and beat to blend. Pour the egg-lemon mixture back into the chicken soup pot, season with salt and pepper, and stir to blend well throughout. Remove the bay leaf and serve hot. Serves 4.
See more recipes in Heart-Healthy Eating With Delicious Mediterranean Dishes.