Avgolemono is the ultimate wintertime comfort soup for me. It is a chicken broth based soup, with rice, egg, and lemon. My mom made it quite often for us, and she had the perfect technique for ending up with a nice layer of egg foam on top of the soup. Your spoon would go through a layer of egg foam and land in a sea of lemon, rice, and egg-thickened chicken broth. There is honestly nothing like it.
The other day, I was thinking about the soups I am going to make this winter, and I immediately thought of avgolemono. It really is a perfect wintertime soup, especially if you have a cold or just need a little extra warmth. Since I have never had better than my mom’s, I asked her if I could share her recipe here. Even if you don’t perfect the technique right away, the soup is amazing and the recipe is simple and doable. It can be made start to finish in less than an hour, and most of that is cooking time. Allow more time if making homemade chicken broth, which really is best 🙂
I hope you enjoy this soup as much as we do. It pairs very well with chicken on the side.
Thank you mom for sharing this recipe with us, and of course for all of the delicious spoonfuls growing up. I love you!
- 1/2 cup uncooked white rice
- 5 cups chicken broth
- 3 eggs
- 2 1/2 tsp. lemon juice (a little more than the juice of 1/2 lemon)
- 3/4 tsp. salt