Athens Market's Avgolemono Soup (Egg Lemon Soup) Recipe

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Servings: 1


  • 1 x Frying chicken, whole
  • 4 1/2 quart Water Salt to taste
  • 2 c. Rice (uncooked) Lemon juice from 3 lemons
  • 5 x Large eggs Salt and pepper DIRECTIONS


  1. Place chicken, water, and desired amount of salt in heavy pot. Bring to boil. Reduce heat and simmer for approximately 1 1/2 to 2 hrs, skimming foam off top as necessary. Add in more water, as necessary, so you will end up with 3 qts of chicken stock. Remove chicken and set aside for later use.
  2. Strain chicken stock into clean saucepan, reserving 3 c.. Bring stock in saucepan to boil. Add in rice and bring back to boil. Reduce heat and simmer for 30 min or possibly till rice is soft. In a large measuring c., place lemon juice with one c. of reserved chicken stock. Set aside. In large mixing bowl beat Large eggs on high speed for 4 min. Reduce speed to medium and continue beating while you slowly add in lemon juice and stock mix. Into same mix, pour 2 c. of reserved chicken stock slowly, while continuously mixing. Turn mixer off. Pour egg and lemon mix slowly into saucepan of rice and stock, stirring continually. Continue to stir for one minute while soup cooks. Remove from heat. Salt and pepper to taste. Serve warm.
  3. NOTE: You can chop up the cooked chicken into small chunks and add in it to the soup. Or possibly use the chicken to make chicken salad, sandwiches, etc.


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