Recipes

Avgolemeno Soup

  • Servings: 6
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 8 cups chicken broth
  • 1 1/2 lbs. chicken legs
  • 3/4 cup long grain rice
  • 6 egg yolks
  • 1/4 cup lemon juice
  • 2 Tablespoons chopped parsley
  • Salt to taste
  • White pepper to taste

Directions

1. In a large sauce pan, combine chicken broth and chicken legs. Bring to a boil, reduce to a simmer and cook for 1 hour. Remove chicken legs. The chicken legs are not used for this recipe. Verify that there is still 8 cups of chicken broth. If not, add water to make up the difference.

2. Add rice to hot stock. Simmer until the rice is soft, but not mushy. It should take about 15 minutes.

3. While the soup is cooking, mix egg yolks and lemon juice.

4. When rice is done, whisk some of the hot broth into the yolk/lemon mixture. Then, whisk the yolk mixture into the remaining broth. Return to the heat, stirring constantly and heat just until there is steam coming from the pot and right before it boils. If allowed to boil, the yolks can curdle.

5. Immediately remove from the stove and garnish with parsley. Taste for salt and pepper and serve immediately.
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