AVGOLEMONO - EGG AND LEMON SOUP WITH CHICKEN - STAVROS' KITCHEN - GREEK AND CYPRIOT CUISINE

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a healthier grain alternative, while barley is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor profile with health benefits, while canola is more budget-friendly.

Rub the chicken with salt and lemon, then wash it.

Chop the chicken and place it in a pan with 5 glasses of water, onion, bay leaves, and peppercorns.

Bring to a boil, then simmer for about 1 to 1.5 hours, skimming off any foam.

Once cooked, remove the chicken and cover it with foil to keep warm.

Reserve 1.5 cups of the broth and return the rest to the pan to cook the rice for 10 minutes.

In a bowl, whisk the egg whites with salt until frothy, then add the yolks and lemon juice.

Slowly whisk in some of the hot chicken broth to temper the eggs.

Add the egg and lemon mixture to the pan with the cooked rice and stir well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens