Greek Egg-Lemon Chicken Rice Soup

As I write this blog, we are amid the COVID-19 Pandemic or the Coronavirus. This is my first experience with such a widespread and deadly virus. For me, it’s a time of self-reflection. Along with gardening, cooking is my outlet during times of stress. Cooking gives me a sense of calm and something to do. With that in mind, I share one of my favorite comfort foods, Greek Egg-Lemon Chicken Rice Soup. Another name for this soup is Avgolemono Chicken Rice Soup. Avgolemono is a Greek sauce that is a combination of egg and lemon.

This soup was an instant favorite of mine the first time my mother-in-law made a batch. I was fascinated with her process. There was no recipe, just a knowledge of what was required. My husband told me that his grandmother would make a batch of this soup and use the leftover chicken for two or three additional meals. My Greek cooking is a result of what I have learned marrying into a Greek family.

Greek Egg-Lemon Chicken Rice soup is a delicious blend of flavor and texture. Lemon provides a wonderful flavor. The rice and egg add perfect texture and thickness. Enjoy!

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Step 1 – Cook the chicken

Most recipes for this soup, start with boiling chicken. Many recipes use chicken breasts. For my recipe, I use a whole chicken. I place the whole chicken in a 6-quart stockpot that is large enough to cover the chicken with water (clean out the giblets first). It will take approximately 3-quarts of water. I then add 6 chicken bouillon cubes. Here you have a choice. As a substitute for the chicken bouillon cubes, chicken stock can be used. Next, bring to boil and then simmer the chicken for 60 minutes.

Step 2 – Cook the rice

After 60 minutes, the whole chicken should be fully cooked. Remove the chicken from the broth and place on a plate to cool. The chicken is done when there is no pick coloring when you cut into one of the legs. Cover with plastic wrap. Add 1 ¼ cups of rice to the broth and let the rice simmer in the broth for 20 minutes (low temperature).

Let me pause and discuss a few options. I was told by a Greek bakery owner, that Carolina long grain rice is the perfect rice to use. This brand of rice breaks down and the starch adds just the right amount of texture to the soup. An alternative is to use any brand of long grain rice. I once went to a Greek Restaurant in Brooklyn that used orzo instead of rice. This is also an option; however, the texture of the soup is completely different. The grains of orzo don’t expand the way rice expands.

Step 3 – Shred the chicken

Shred the chicken. I shred both the legs and the chicken breast. Use one or two forks and follow the grain of the chicken. Pull apart into pieces that can easily fit on a soup spoon. Cover and set aside.

Step 4 – Prepare the egg yolks

Prepare the egg yolks. When I first started to make this recipe, I used the whole egg. However, the white of the egg can easily curdle when added to the chicken broth. Now, I use only the egg yolks. Egg yolks act as a thickening agent in the soup. Separate the yolks and place them in a bowl. Lightly mix the yolks together.

Step 5 – Squeeze the lemons

Squeeze the lemons. In the recipe, I say to use four lemons or approximately ½ cup. This is a bit tricky because lemons come in various sizes and juiciness. Each of us also has our own taste sensation for lemon. You may want to add more or less lemon juice. The only way to determine is to taste the broth once both the yolks and lemon are combined. Remember you always add more lemon but can’t take away if too much is added.

Step 6 – Combine eggs and lemon juice

Combine the lemon juice with the egg yolks. Wisk together and set aside.

Step 7 – Separate the broth from the rice

Pour the broth, that cooked the chicken and rice, into a bowl. Leave the rice in the pot. Add as much of the shredded chicken as you like to the rice.

Step 8 – Combine egg-lemon broth with rice and chicken

Combine the lemon juice/egg mixture with the chicken broth. Stir to combine. Pour this mixture back into the pot with the chicken and rice. Heat the mixture over medium heat but do not return to a boil. Ladle into bowls and enjoy. Yum!

Here are links to a few other Greek recipes from our family.

• Spanakopita Recipe (Greek Spinach Pie)
• Greek Spinach and Rice Recipe