The standard Greek avgolemono soup is simply hen broth (thickened with egg and flavored with lemon) and rice. We add juicy bites of hen breast and inexperienced peas to make the soup a meal.
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Methods to Make It
In a big pot, carry the broth, water, and 1 teaspoon of the salt to a simmer. Add the hen breasts to the pot and simmer till they’re simply completed, about 10 minutes. Take away the hen breasts from the pot; when they’re cool sufficient to deal with, lower them into bite-size items.
In the meantime, stir the rice into the simmering broth. Improve the warmth and boil till the rice is sort of tender, about 10 minutes. Cut back the warmth to the bottom doable temperature.
In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and the remaining 1/2 teaspoon salt till frothy. Take away about 1 cup of the new broth from the pot. Pour the new liquid in a skinny stream into the egg combination, whisking consistently. Pour the combination again into the pot and stir till the soup begins to thicken, about Three minutes. Don’t let the soup come to a simmer, or it might curdle. Return the hen to the pot and stir within the peas.
Variation Stir in three tablespoons of chopped recent dill together with the peas.
A wine actually must be wealthy to carry its personal with the egg thickener right here, but excessive sufficient in acidity to be refreshing. Although costly, a Meursault, one of many nice white Burgundies, will pair with the soup to make an expertise you will not neglect.